Which came first, the chicken or the egg? In terms of high-protein levels, it’s pretty much a dead heat. But eggs have other health benefits too.
Eggs are a source of ‘complete protein’, which means they contain all nine amino acids, essential in building and repairing muscle, tissue, hair, nails and cells. Additionally, the yolk contains vitamins A and B12, plus antioxidants, which work to ensure healthy eyes and choline to maintain an excellent cerebral system. Certain varieties of egg come with the added boon of high omega-3 levels (specifically, those chickens which have been fed a flaxseed-rich diet), which are good for your joints, skin, brain, heart and helps to lower bad cholesterol levels.
Whilst eggs can be eaten raw, using pasteurised eggs minimises the risk of salmonella. They are also more easily digestible when cooked, not to mention tastier! Frying, boiling and poaching are the most common methods of cooking, and whilst the latter is probably the healthiest, the low-calorie, low-fat nature of the humble egg means any option is generally beneficial.