You Are What You Eat: Eating eggs can be healthy
By Katy Wilkens, MS, RD
Nutrition and fitness manager, Northwest Kidney Centers
Eggs have gotten a bad reputation in the last 20 years. But based on newer research, the American Heart Association now is happy if you have three or four eggs a week. Eggs are a great, inexpensive source of protein. A dozen eggs provides as much protein as one and a half pounds of steak, for about $1 a pound, or one-tenth the cost of steak.
Spring is the time when chickens biologically start working overtime to make eggs. You can crack and freeze raw eggs, which will keep well frozen for a year. Since the yellow yolk of the egg is often referred to as the “gold,” you can win your own gold medal with the following easy and healthy low-salt egg recipes. Your sodium limit for the day should be about 2,000 milligrams, so all the ideas below fit right into a healthy diet. You can also use egg substitutes in most recipes.
Simple hard-cooked eggs