Why you shouldn't deprive yourself of it
Egg white is a source of high quality organic protein, which, like meat or fish, provides essential amino acids for building muscle mass. Egg yolk is home to antioxidants and a nutrient (choline) necessary for brain development and function.
The egg as a whole is rich in vitamins A and D, important for the constitution of the skeleton. Rich in iron, the egg participates in the production of red blood cells, anti-anemia. Suitable for many recipes and low in calories (145Kcal/100g), if it is not fried or drowned under a layer of mayonnaise, the egg allows you to vary diet menus.
Contrary to popular belief, eggs do not raise cholesterol levels if you eat them reasonably and if you do not already suffer from hypercholesterolemia. Unless advised by a doctor, you can consume up to 4 per week.
When to be wary
If eaten raw :
in the shell, to bind a sauce, prepare a chocolate mousse or homemade mayonnaise, the egg can carry listeriosis or salmonellosis, two dangerous bacteria during pregnancy. The egg always tastes well cooked.
If its shell is split:
the germs may have penetrated, there is a risk of listeriosis. Throw away without qualms.
If its shell is dirty:
do not wash it because it will become porous to germs, but always wash your hands after handling an egg that may contain salmonella without it being visible.
If the words “laid on” are too far away:
eggs are on the shelf a maximum of 21 days after laying. Hardened, even if they can be consumed within 2 weeks, they will benefit from being consumed immediately. And always prefer labels that guarantee outdoor breeding.