Eggs are among the most commonly farmed foods in the history of mankind – there have been domesticated chickens in Asia, Europe and Africa for thousands of years. Packed with 11 different vitamins and minerals, high in protein and healthy omega-3 fats, eggs are portable and versatile. We can eat them poached, baked, hard-boiled and pickled.
Conveniently, the golden yolk, which holds the egg’s fat and cholesterol, can easily be separated from the high-protein eggwhite. Eggs were thought to raise cholesterol levels in our blood – which can increase risk of heart disease – however recent studies suggest saturated fats, not eggs, are the culprit.