How many eggs per day do you eat?

I go through *maybe* 6 eggs a week but it's 3 whole eggs and 3 egg whites because I make myself omelets every week(gotta stuff those veggies in!)so it's 1 egg/1egg white on the days I do eat them.

Dontkillbill wrote: »

3 or 4 hard boiled eggs a day. I do them in the Instant Pot. 4 minutes pressure cook and let them sit for 25 minutes and they are nicely done. I make a dozen at a time. Nice and easy and I rarely buy lunch of breakfast at work any more. Got a full panel of blood work coming up in December so I will see if I can keep this up.

For those of you without an Instant Pot, since I switched to the "hot start" method as described here https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html my stove top hard boiled eggs come out perfect every time now.

kshama2001 wrote: »

Dontkillbill wrote: »

3 or 4 hard boiled eggs a day. I do them in the Instant Pot. 4 minutes pressure cook and let them sit for 25 minutes and they are nicely done. I make a dozen at a time. Nice and easy and I rarely buy lunch of breakfast at work any more. Got a full panel of blood work coming up in December so I will see if I can keep this up.

For those of you without an Instant Pot, since I switched to the "hot start" method as described here https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html my stove top hard boiled eggs come out perfect every time now.

Hmm, i have been using a very simple and energy consuming way of cooking hard/soft boiling eggs. I like my yolk soft in the middle, but not running. So i put eggs in the pot of tap cold water, bring to a boil. Boil for 60 seconds if they are large/ medium and 50 seconds for small size. Take off the burner, set timer for 10 minutes. Let sit. Shock in cold/ ice cold water after 10 minutes to assure perfect peeling. If eating right away, just few seconds is enough and they will remain hot. If making ahead for later, leave in ice bath longer to cool. Perfect every time.

I have one egg every day, but I also have low CVD risk generally. My husband, who has a somewhat elevated CVD risk sticks to egg whites almost exclusively.

Eggs were the topic of renewed concern again earlier this year after a study by Zhong et al was released in March.

"For each additional half of an egg consumed daily, the risk of CVD and all-cause mortality was higher by 6% and 8%, respectively. When the authors looked more closely, dietary cholesterol intake was more strongly associated with risk of stroke than heart disease, and it was associated with both CVD and non-CVD deaths.

For every additional 300 mg of dietary cholesterol eaten per day, the risk of CVD and all-cause mortality was higher by 17% and 18%, respectively. These associations became nonsignificant after adjustment for consumption of eggs and red meat. In the U.S. population, eggs and meats contribute 25% and 42% of total dietary cholesterol, respectively."

"These new findings may rekindle the debate about the role of dietary cholesterol and egg consumption in cardiovascular disease, but would not change general healthy eating guidelines that emphasize increasing consumption of fruits, vegetables, whole grains, nuts, and legumes and lowering consumption of red and processed meats and sugar,” said Dr. Frank Hu, Chair of the Department of Nutrition at the Harvard Chan School of Public Health, who was not involved in the study. “For those who are generally healthy, low to moderate intake of eggs can be included as part of a healthy eating pattern, but they are not essential."

https://www.hsph.harvard.edu/nutritionsource/2019/03/18/eggs-and-cholesterol-back-in-the-spotlight-in-new-jama-study/