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Keep it cool with eggs this summer

With the warm weather approaching, more gatherings, picnics, and barbeques are also on the horizon. Sounds great, but the jump in temperature can increase the risk when it comes to the safety of perishable foods, like eggs, especially when meals are kept and served outdoors.

Why not use the change in season to brush-up on your food safety skills, because nobody wants to end the perfect pool party with tummy troubles!

Here are a few tips to make sure your eggs are always the life of the party:

How eating eggs at breakfast helps with weight control


By Carol Harrison, RD, ​http://www.Yummylunchclub.ca 

Have you noticed that when you eat eggs for breakfast, you’re less likely to feel hungry before lunchtime? I’ve done some digging into the research, and the results may inspire you to get cracking with eggs more often in the morning.  

Does your breakfast have enough protein?


By Shannon Crocker, MSc, RD, www.shannoncrocker.ca

How can you get long-lasting energy in the morning? Eat eggs for breakfast!

One of my favourite breakfasts is rustic whole grain toast topped with arugula, avocado and poached eggs. Not only is it super tasty, but it also gives my body what it needs in the morning – protein!

5 fantastic reasons to eat egg yolks


By Shannon Crocker, MSc, RD, www.shannoncrocker.ca

Don’t skip the yolk!

Creamy, soft poached eggs with whole grain toast and a hot, frothy latte—that’s what my breakfast dreams are made of.

If you love egg yolks as much as I do, then you’ll be happy to know that there is plenty of scientific evidence that they’re super-nutritious.

No eggs-cuses: zero reasons to skip the yolk

Did you hear the news?

When Weight Watchers© recently announced they had created a list of 200 zero points foods, it created some excitement around here. Especially when we discovered this change included eggs.

That’s right. Eggs are now zero points. Talk about eggs-citing!

What that now means is one delicious egg, which contains 6 grams of protein, 70 calories and 14 important nutrients can be added to your meal with no impact on your tracking. Plus, the proteins keep your hunger at bay longer. No more 3 o’clock binges!

Let's talk yolk colour

We’ve been there too.

You come home from the grocery store to crack open a new dozen of eggs, only to notice that instead of the sunny-side-up yellow yolk you’re used to, you see a pale looking yellow.

So what’s the deal? Why is this yolk such a different colour? Is one colour better to eat than the other? Should I be buying a different type of egg?

These are all valid questions, and luckily, they are all fairly easy to answer.

The most simple and straightforward answer: Go ahead with your breakfast.

Eggs and heart disease and how they relate to each other (if at all)

If there is one thing that has become clear to me in 20 years of being a dietitian it is this: it’s our dietary patterns or what we eat (and drink) day in and day out that really matters.  No single food makes or breaks a healthy diet. When we start chasing down “super nutrients” and “bad nutrients” I worry we can lose sight of this and I’m not certain the end results net us where we want to be.

Another reason an Egg a Day is OK

There’s new research that uses more precise methods of measuring how much protein we need. It shows we may need more protein than previously thought - a whopping 30% more for kids and 70% more for adults.

Other research is showing our body is better able to build and maintain muscle when we eat protein-rich foods throughout the day, rather than all in one or two meals.

What does this all mean for most of us?

Dipping Eggs

The liquid gold yolk of a partially cooked egg is a thing of beauty to many egg lovers! However, soft-cooked (aka soft-boiled) is not the way most of us usually eat our eggs. Sometimes it's because we can't quite get the cooking time right and the yolk gets hard, or the yolk is soft, but so is the white.