Cardiologist provides guidance on healthy egg consumption

Cardiologist Dr. Craig Basman of Hackensack University Medical Center states that consuming one egg per day is safe for healthy adults. He clarifies that dietary cholesterol in eggs is not the primary health concern; rather, the method of preparation poses the greatest risk to cardiovascular health.

Cooking eggs in animal fats or using overheated oils can introduce inflammatory compounds and unnecessary fats that contribute to arterial buildup. To maintain heart health, Dr. Basman recommends boiling eggs in water to preserve B vitamins and antioxidants while avoiding added fats. If frying, using olive or avocado oil on low heat and pairing eggs with vegetables is preferred over using butter or bacon grease.

Regarding the appearance of eggs, the color of the yolk is determined by the carotenoids in the hen's feed, such as corn, alfalfa, or paprika. While a deep orange yolk is often associated with free-range poultry, the color alone is not a reliable indicator of freshness, overall nutritional value, or superior quality.