For such a basic food, eggs have caused quite a ruckus. Long considered the enemy of healthy hearts everywhere, eggs are actually one of nature’s purest forms of nutritional goodness. Inside its smooth, fragile shell, an egg contains most of the nutrients our bodies need, including a rich array of proteins, vitamins, minerals and healthy fats.
Worried about eggs spiking your cholesterol levels? Don’t be. Research has exonerated eggs on that count.
It is wise to be choosy about where your eggs come from, though, since their healthy-fats profile, flavor and texture are all directly affected by how the birds are raised.
Pasture-raised eggs — with their rich, buttery yolks and tender, flavorful whites — are luscious to eat. But only if you know how to cook ’em right. As food writer M.F.K. Fisher put it, “eggs have been massacred for as long as people knew about pots and pans.”
Read on to learn the secrets of bringing out the best in this endlessly adaptable ingredient.