Growing up to this “funtastic” jingle, eggs always formed an integral part of our breakfast. But I always loved the brown eggs; a high priced commodity is always presumed to be better. And the orange yolk of the egg would always be perceived as tastier and healthier than the light yellow yolk.
So a little research to debunk a few myths is always beneficial.
Eggs are rich sources of high-quality protein ( they contain all nine essential AAs), B12, B6, Choline, Fat soluble vitamins and Folate and when consumed on a daily basis, can improve cognitive health.
Once upon a time in the land of breakfast, there was a myth that if you dared to eat a whole egg, your cholesterol levels would skyrocket and your health would be in big trouble. Various research have proven that a healthy human being can consume 2 eggs a day on a daily basis and it in fact increases the HDL (good) cholesterol.
Hard-boiled eggs are low in calories and rich in many important vitamins, minerals and nutrients. While the yolk provides nutrients, fat and protein, the white is almost exclusively protein.
One common misconception is that the protein is found only in the egg white.
However, almost half of an egg’s protein content comes from the yolk.
While hard-boiled eggs are prepared without further ingredients, fried eggs require additional butter or oil — which make them higher in calories. However, fried and boiled eggs are very similar from a micronutrient standpoint.
Another comon misconception: Colour of the egg yolk varies as per the colour of the eggs.
While most eggs are white or brown, they also come in colours like cream, pink, blue, and green. Chicken earlobes help predict egg colour.
All eggs are initially white because the shells are made from calcium carbonate. They get their colour from the hen’s genetics as the egg forms. Chickens with lighter earlobes also have white feathers and produce white eggs. Those with coloured feathers and darker earlobes will likely produce coloured eggs.
Myth: Nutritional value of the egg depends on the colour of its yolk.
A hen’s diet affects the colour of the yolk, if a pasture-raised hen eats plants with yellowish-orange pigmentation (xantophylls), the yolks can take on a more orange colour. If a home-bred hen eats mainly a corn- or grain-based diet, the yolk is more likely to be a pale yellow.
And importantly, darker and more colourful yolks have the same amount of protein and fat as lighter yolks.
Key Points to Remember:
The color of the yolk is determined by the pigments present in the chickens' feed.
Both dark and light yolks offer identical nutritional value.
Optimally, consuming the entire egg provides the most comprehensive nutrition, as the various nutrients synergistically benefit our bodies.
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