Eggs are tasty little parcels full of so many vital nutrients, both macro and micro. One large egg will provide roughly 6 grams of protein and 5 grams of fat, as well proving to be a great source of essential vitamins and minerals such as vitamins B2, B6 & B12, vitamins A, D, E & K, selenium, iron, copper, zinc and lecithen. The yolk also contains essential fatty acids and cholesterol (HDL – the good kind!), which can help to lower the risk of heart disease. The protein in egg is a ‘complete protein’, which means it contains all 9 essential amino acids (as well as an additional 9 semi- & non-essential) that our body requires on a daily basis.

Because of the fat and protein content, eggs provide a longer satiety – meaning you feel fuller for longer. Eggs can be used in both sweet and savoury dishes (try a sweet omelette or a vegetable frittata), can be poached, fried, scrambled or boiled and come in lots of different varieties – chicken, duck, quail, goose & turkey! If the above isn’t enough for you to start incorporating eggs into your diet on a daily basis, then maybe the delicious taste might. You can’t go past soft poached eggs with lemony-smashed avo on toasted rye sourdough for breakfast!

Always source your eggs from a trusted organic, free range pasture fed farm. We should always know where our food has come from and the life it has lived!