The humble egg has impressive health credentials.
Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids.
More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
Vitamin B2 (riboflavin) helps your body to break down food into energy, vitamin B12 (cobalamin) is vital for producing red blood cells, vitamin A (retinol) is great for eyesight and vitamin E (tocopherol) fights off the free radicals that can cause tissue and cellular damage, which may lead to cancer.
Eggs are also rich in several nutrients that promote heart health such as betaine and choline.
The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. Brain development and memory may be enhanced by the choline content of eggs.
Hang on, but aren’t eggs loaded with cholesterol? Just because a food contains cholesterol doesn’t mean that it will raise the bad cholesterol in the blood. The liver actually produces cholesterol every single day. If you eat cholesterol, then your liver produces less. If you don’t eat cholesterol, then your liver produces more of it. The thing is, many studies show that eggs actually improve your cholesterol profile. They raise HDL (the good) cholesterol and increase the size of LDL particles, which should lower the risk of heart disease.
In need of a delicious breakfast? You must try The Brasserie Market’s ‘Breakfast Sandwich’, ‘Omelette’ and ‘Brasserie Style Breakfast Platter’ all using our ‘Chateau Chooks’ fresh eggs.
For lunch at the Brasserie Restaurant, you can’t go past our ‘Brasserie’ Chopped Salad packed with chickpeas, cranberry beans, quinoa, long beans, carrots, ‘Chateau Chooks’ hard boiled egg and garden oregano yogurt vinaigrette.
And for dinner, Poached ‘Chateau Chooks’ Egg with confit chicken, caboose roasted pumpkin, local mustard greens and chicken jus, or a Grilled 16oz. Kansas City Steak with ‘Chateau Chooks’ poached egg, roasted localbreadfruit, charred leeks and red peper sofrito.
Who’s hungry?
