Look at that image.
The king of all eggs, poached, with yolk dripping everywhere.
Scrum-diddly-umptious!
While I was growing up I was a very fussy eater - way too fussy.
As usual for children it easy for no good reason at all but it meant that I probably didn't eat as much as I should have been which is why Archie at 7 years of age is already as tall and almost as heavy as I was in grade 6.
Eggs was on my no-go list, and stayed there for far too long.
In my early 30's I decided to try eggs while we were away at Sorrento for the weekend - opting fr the poached variety.
Good god what was I missing?
Ever since then I would have had on average 15 eggs a week ever since.
My regular egg meal is 4 eggs, 2 - 4 slices of short cut bacon (size dependent), 2 pieces of toast and a bowl of mixed veggies.
I'll have this for lunch and/or dinner 3 times a week at a minimum.
I'll sometimes opt for a omelet looking thing too which is 3 - 4 eggs at a time.
At times I have been aware of my out of control egg-loving and with what I probably think is hereditary high-ish cholesterol readings, thought maybe I should cut back every now and then - but never do.
The article below provides us with a solid recommendation for our egg consuming tenancies:
* People should not hold off on eating eggs in fear of developing heart disease (yay!)
** Eating up to 12 eggs a week does not increase cardiovascular risk factors, even for people with type 2 diabetes.
*** It's more likely that foods high in saturated fat that are often served with eggs, such as butter or bacon, are more harmful (Diggin on bacon? Poor form experts...)
I'm poached egg it up today for sure and I suggest you do too.
You can read the full article here.
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