A word on eggs

Eggs used to be considered bad for you, when it was thought that dietary cholesterol contributed to blood cholesterol. According to the British Heart Foundation, it’s now believed that cholesterol in our food has a much smaller effect on the bad cholesterol in our blood (low-density lipoprotein, LDL) than first thought.


Eggs are cheap, cheerful, and a good source of protein. They do contain a small amount of saturated fat, around 1.6g per egg.


World health organisations and charities have now lifted former advice on quantities and there is no upper limit on the number of eggs healthy people should eat each week. However, people with high cholesterol, or conditions such as familial hypercholesterolaemia should only have up to three or four a week. We tend to have the odd supper of poached or scrambled eggs on toast, once or twice a week.


Take care how you cook them, though. Obviously, an egg fried in oil is going to be unhealthier than an egg poached in water.