Written by: Dr. Frannie Koe, MD
Nutrition has always fascinated me. As a doctor and a farmer, I’ve learned quite a bit about eggs, because I raise hens on my property, and eggs are a staple of my own diet. For those who can tolerate them (they are a common dietary allergen), eggs are not only the cornerstone of many diets worldwide, but they are also the center of much debate (mostly because of cholesterol and food safety issues).
I want my patients to have access to the most up-to-date information available, and the articles linked below contain valuable insight about the nutritional content of eggs, concerns about food safety, the best way to prepare eggs to reap the most nutritional and health benefits, and the importance of the egg yolk.
The information below was something I wondered about. I started cooking my eggs sunny side up or over easy, because I had read over the years that it was better to eat the yolk without cooking it fully. I wanted to know why, and a detailed explanation is in the articles I’ve linked below.
https://www.medicalnewstoday.com/articles/320445#nutrition
https://healthyeating.sfgate.com/health-benefits-cooked-yolk-vs-uncooked-yolks-12418.html
