Eggs-actly!

By Colleen Walsh Fong

Do you love eggs? I do. But for years I avoided them because they were thought to contain dangerous levels of cholesterol that could lead to heart disease. It turns out there were some misconceptions about the way our bodies handle the cholesterol in this protein packed little capsule. So, it seems eggs may have received a bad rap.

My mom used to cover her “church clothes” with an apron and fix up a big batch of bacon and eggs for our family after church every Sunday. But the early research on eggs’ connection with human cholesterol levels put a chilling effect on that Sunday treat. Since then research has identified the so-called “good” and “bad” cholesterols, and most doctors look at the relationship between the two more closely than they do our composite cholesterol scores. 

Mayo Clinic’s website advises that the level of dietary cholesterol needed to increase blood cholesterol varies from person to person. A piece there by Thomas Behrenbeck, M.D., Ph.D states that “eating four egg yolks or fewer on a weekly basis hasn’t been found to increase your risk of heart disease.” And a 2006 study conducted at University of Connecticut found “that most people's bodies handle the cholesterol from eggs in a way that is least likely to harm the heart.”

This came as good news to me! I got out my quiche dish and celebrated.

To Mayo and University of Connecticut, I say, “Yea!” And, I’m not alone in the cheering section. Celebrity chef, Bobby Flay makes no bones about his love for breakfast. He features egg dishes on the menus of his restaurants, in his cookbooks, and in his television shows. The Top Chef television competition series often throws an egg challenge into its season. I watched with fascination as one chef struggled to crack open an ostrich egg in order to make an ill-fated quiche. I enjoyed the competition, even though I thought the ostrich thing was taking love of eggs a bit too far.

Fortunately we home chefs don’t need to go to such extremes to enjoy our eggs. The dairy case at the supermarket carries all the eggs I need to make my favorite homemade fast food, Croque Monsieur. It’s a staple of Parisian bistros and sidewalk cafes, but easy to make at home. I like to think of it as Ham and Swiss meets French Toast, and I whip it up for a delicious breakfast, lunch, or dinner. It goes well with a lightly seasoned salad of fresh greens. This and many other egg dishes, like omelets and frittatas are perfect for chefs on the go. It’s easy to turn them into one-dish meals by adding leftover veggies and a side of potatoes. My frittata recipe even incorporates potatoes into the dish.

World Egg Day is this week. I’m making Croque Monsieurs to celebrate. What’s your favorite egg dish? Let us know, and share a picture if you can.

Photos Courtesy of Easy Weekly Meals