But historically, there’s been a down side:  for the past few decades, eggs have been targeted by medical studies as being an unhealthy source of fat and cholesterol in our diet.  Emerging research on omega-3 fats, however, suggest that the era of the Evil Egg may be at an end.  Because eggs are miniature wombs and because omega-3s are so important to brain health (especially for developing infants), free-ranging hens raised in their natural outdoor environment lay eggs that are rich in omega-3s.  They also contain vitamins A, D, E, and B12 alongside a host of amino acids.  In short, an egg is almost a complete food, and eggs laid by free-ranging hens are markedly more nutritious than the industrial variety.  And as far as the cholesterol content of eggs (and other animal foods) goes, recent studies have demonstrated that there is no correlation between how much cholesterol we eat and how much our bodies produce–cholesterol levels in our blood are tied to the health of our arteries, and while that’s influenced a great deal by how much rancid fats and processed foods we eat, how much cholesterol we eat isn’t a factor.  (Assuming that we’re eating high-quality cholesterol and not oxidized, rancid cholesterol.)

While I don’t feel the urge to have an egg with every meal, I do love their creamy character and amazing versatility.  I’m inclined to use eggs (and meat!) the way they’re featured in African cooking–as a highlight to the dish, not the mainstay.  Moroccans, for example, sometimes add a single egg to hearty stews and meatball tagines at the very last minute.  This results in a quickly-poached egg whose flavor and visual appeal enhances the overall dish.  I used the same approach in this Asian stir-fry:  when all the ingredients were cooked through, I cracked an egg over the top of it, covered the pot, and let it cook for another 3 minutes.  The single egg added protein and substance to the sauteéd veggies.

I’m so glad the egg is back!