Egg preparation methods significantly impact nutritional profile

The method used to prepare eggs significantly alters their nutritional profile. According to nutritionist Grace Derocha, boiling, poaching, or baking eggs are the healthiest options because they do not require the addition of fats like butter or oil.

In contrast, frying eggs can turn a simple food into a high-calorie meal depending on the amount of fat used. While frying is not strictly forbidden, using small amounts of olive oil instead of butter can help reduce saturated fat intake.

Eggs are a versatile source of high-quality protein. The egg white is a primary protein source, while the yolk provides vitamins A and D and antioxidants. Although the yolk contains dietary cholesterol and saturated fats, Derocha suggests that for most healthy individuals, consuming one egg per day can be part of a balanced diet, provided it is considered within the context of overall nutrition.