Eggs were once wrongly blamed for high cholesterol, but modern science now recognizes them as one of the most nutritious foods available. Rich in high-quality protein, brain-supporting fats, and essential vitamins, eggs are affordable, versatile, and powerful—when cooked correctly.
The real health risk isn’t the egg itself, but how it’s prepared. High-heat cooking damages the egg’s delicate fats and proteins. Overcooked eggs—rubbery whites and dry, grayish yolks—lose nutrients and can produce inflammatory compounds that strain digestion and cardiovascular health.
The yolk is especially valuable, containing choline, vitamin D, vitamin A, and antioxidants that support the brain and eyes. Excessive heat degrades these nutrients, turning a superfood into a harder-to-digest meal.
Health experts agree the ideal egg has a fully set white and a creamy or slightly runny yolk. Poached, soft-boiled, or gently scrambled eggs preserve nutrients while remaining safe to eat.
The difference between a nourishing meal and an inflammatory one isn’t the ingredient—it’s the temperature of the pan.
