I'm trying to put on a bit of weight so I have 3 or 4 every day for breakfast (yep,every day) as part of my 1000 calorie breakfast. Have had my cholesterol and everything checked twice in the last year and my cholesterol is lower than average.
Eggs have had such negative press regarding their supposed connection to high cholesterol. The impact eggs have on blood cholesterol or LDL is marginal. My father had high cholesterol however a reduction in saturated fats and foods helped lower his cholesterol. He would eat between 3-4 eggs per week. All in moderation.
Unfortunately, I don't like the taste or texture of eggs unless they are super hard boiled or the taste of the egg is disguised significantly in food. I very rarely will have eggs.
I absolutely love eggs. BUT the family insist I now buy free range only.
I am not articulately fond of free range eggs as, if I want to make scrambled eggs, or beat eggs, they are fine but to get the eggs to come out on cracked as whole for poaching or frying the shells seem more fragile than ordinary eggs. Also when frying them (if I manage not to break the yolk) they seem watery.
Don't know if anyone knows what I am talking about on this topic, but I do find a problem (slight) with free range.
So, I don't eat as many as I used to but not because of cholesterol. I think the cholesterol involved in an egg is negligible.
have an egg for breakfast every day, I always eat what I want to eat , and take no notice of what one reads in newspapers one day they say some foods are bad for you and then they will say it is alright.
Fran, if your eggs are at all watery it means they are getting old. Fresh or free range eggs will both become watery the older they are. The fragile shells also have to do with the chickens are fed. I have had free range eggs from my sister's hens - hard shells, beautiful deep orange yolks and not a bit watery. Change your supplier. NK