Eggs. Aren’t they weird? I mean, when you really think about it? Practically on a daily basis, we are all eating chicken ovums surrounded by layers of membranes, cracked free from their outer casing. Strange when you stop to think about it.
And yet they are so delicious, so good for you, and so versatile as a means of cooking. Since embarking on my mission of counting my calories and shrinking my slightly-less-rotund tum, I have eaten a lot of eggs. Egg whites, actually. An interesting thing about eggs is that the most yummy bit, the vitellus (yolk), is full of cholesterol. 70% of your daily intake, which is a lot. So I just eat the albumen (white). Less delicious, but a lot better for my cholesterol, which has dropped significantly since I gave up meat and started eating only egg albumens.
So, the next time you’re cooking up a meal or thinking of a snack, consider the egg. High in protein and taste, these little oval ovums won’t let you down.
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