Research

Eggs

Science says that eating up to 3 whole eggs per day is perfectly safe. Eggs are an inexpensive source of high quality, lean protein, with more than half the protein found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs contain selenium, omega-3 fatty acids, vitamins A, D, B6, B12, folate, iodine and minerals such as zinc, iron and copper.

Eggs contain some cholesterol, if your doctor has told you to watch your cholesterol levels; you need only to cut down on eggs if you have been told to do so by the doctor. Eating raw eggs is always a question of – is it safe? If you cannot be sure of the source of the eggs – cook them. Eggs have a shelf life of 28-days.

The following foods contain raw or lightly cooked eggs: mousses, soufflés, homemade mayonnaise, hollandaise and béarnaise sauces, salad dressings, ice cream, icing, tiramisu, baked Alaska, Italian meringue.

There can be bacteria on the shell as well as inside the egg, which can spread very easily to other foods, as well as to hands, utensils and worktops. These tips can help avoid the spread of bacteria:

• keep eggs away from other foods – both when they are in the shell and after you have cracked them
• be careful not to splash egg onto other foods, worktops or dishes
• always wash your hands thoroughly with warm water and soap, and then dry them after touching or working with eggs
• clean surfaces, dishes and utensils thoroughly using warm soapy water after handling eggs
• don't use eggs with damaged shells, because dirt or bacteria might have got inside them