Eggs seem to make the news a lot.  First they’re good for you; then they’re evil and cause heart disease; then experts decide they were a little hasty with the “eggs are bad for you” announcement.  It’s enough to make a girl dizzy trying to keep all the “facts” straight!

The truth is that eggs are a good source of protein.  Plus eggs contain a bunch of essential vitamins and minerals (read more about it here in an article written by Margaret Furtado and click here for the complete nutrition information on eggs) and they help a person feel full (music to the ears of a person trying to lose weight!)

But, eating only egg whites is boring.  And egg substitute?  I think it tastes nasty unless it’s hidden in a pastry!

I personally eat eggs several times a week and my doctor tells me my heart is fine (but…that it won’t stay that way if I don’t lose weight).  To make sure I’m not eating too much bad cholesterol but yet have flavor, I eat 1 whole egg with 2 egg whites.  That’s my rule of thumb whether I’m am making an omelette, frying eggs in olive oil, or making an egg salad sandwich.

Plus one large whole egg with 2 egg whites is low in calories (17 calories and .1 grams of fat for each egg white, plus 70 calories  and 4.5 grams of fat for the whole egg).  Add 2 slices of Canadian bacon and 2 slices of whole grain light bread and it’s a tasty, filling, low calorie meal that’s good for breakfast, lunch or dinner!