For decades, eggs were wrongly blamed for high cholesterol, but modern science now celebrates them as a nutrient-packed superfood: affordable, versatile, and rich in protein, vitamins, and brain-protective fats. Yet the real danger lies not in the egg itself, but in how it’s cooked.
Overcooking—burnt whites and gray-green yolks—denatures proteins and oxidizes fats, creating inflammatory compounds that stress digestion and the cardiovascular system. Nutrients like choline, Vitamin D, A, lutein, and zeaxanthin are damaged, reducing absorption and causing heaviness or indigestion.
The healthiest method: fully set whites with creamy or slightly runny yolks. Poaching, soft-boiling (6–7 minutes), or low-and-slow scrambling preserves delicate nutrients while neutralizing harmful proteins. Pair eggs with fiber-rich vegetables, not processed meats, to boost nutrient uptake.
Eggs are nature’s superfood, designed to nourish brain, heart, and eyes—but only if treated with care. Cook gently, respect the yolk, and enjoy their full health benefits.