Good Egg/Bad Egg?

Jul 14, 2009 by


Truly free-range, pastured eggs from bug- and grass-eating hens, found at the Pearl Brewery Farmers Market, November 2009.

Giving up eggs because of the fat in them is like leaving a good husband because he won’t let you get the plastic surgery or go gambling in Vegas, and using that as an excuse to run away with the more seductive, gun-toting gangster boyfriend.

Eggs played a limited but complementary and valuable role in the original human diet, which every human was eating up till about 10,000 years ago. This ideal diet provided for all nutritional needs.  This most basic, complete and primal diet, the first diet the Creator provided for humanity, was made up of plenty of animal protein with fat (post-Eden), generous quantities of all available fruits and vegetables, nuts and eggs.

Too many eggs just might make you fat or keep you fat, though. So how many is too many?

Up to six eggs a week is beneficial for adults, according Loren Cordain, author of The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat. I try to feed my family all six eggs a piece every week. They’re good for you, they’re easy and quick, and they’re cheap.

A few tips for making the most of eggs:

1. Cooking at lower temperatures preserves an egg’s nutrients better: boiled or poached instead of fried or scrambled.  Cook omelets slowly.

2. Buy eggs enriched with the beneficial omega 3 fats. These eggs are laid by hens fed flax seeds for better eggs.

3. Two eggs in the morning a couple of times a week is an excellent way to start the day with energy.

4. It’s easy to make an omelet with some onions or veggies like peppers, mushrooms or zucchini once or twice a week for dinner or lunch.  Here’s an excellent one with shrimp and guacamole.

5. Serve eggs with any homemade salsa: tomatoes or fruit, peppers, onions, chili peppers, lime juice.  Here’s a great mango salsa.

Stock home-made_salsa Coming up: Poached Eggs with Peach Salsa recipe

© Sacred Appetite / Anna Migeon  /  14 July 2009 / All rights reserved


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