Eggs are the star of a vast number of meals, and that's why they are one of the favorite food items in nutrition! There are many reasons why we adore eggs - they keep us full, pair well with other foods, and offer significant health benefits. We bring you a list of the top 5 reasons why eggs are fantastic!

Source of good cholesterol

A higher level of HDL (good cholesterol) means a lower risk of heart disease and stroke. Eggs are an excellent way to increase HDL and improve overall health.

Good for vision

Eggs contain antioxidants lutein and zeaxanthin, which reduce the risk of eye diseases such as cataracts and macular degeneration. They also have high concentrations of vitamin A, which is essential for eye health.

Rich in choline

This incredibly important substance builds cell membranes and plays various roles in bodily functions. An egg contains 100 mg of this vital nutrient.

Protein!

Proteins build all kinds of tissues and are essential in nutrition. Eggs are a perfect source of protein, with one egg containing up to 6 grams! Consuming good proteins helps increase muscle mass, aid in weight loss, and regulate blood pressure.

Weight loss!

Those who eat eggs say NO to empty calories. Eggs provide a feeling of fullness and are exceptionally delicious. They have only 155 calories. They help combat obesity, which leads to a range of health problems such as diabetes, high blood pressure, insulin resistance, fatty liver, and more.

You're making a cake for an important event, and you're in a hurry, but the recipe calls for separating the egg whites from the yolks, beating them separately, creating more dirty dishes, and eventually combining them? Why bother with that, you may ask?

The answer lies in the different structures, textures, and properties of these parts of the egg.

Egg whites are typically rich in proteins and can create a lot of volume when beaten, so they are often used to make airy cakes, meringues, and those "sticky" layers in cakes. On the other hand, egg yolks contain more fats and water, and they are responsible for the rich, moist flavor and creamy texture of perfect fillings! Each part of the egg has its superpower, but when beaten together, instead of being stronger together, they "interfere" with each other. Yolks prevent the whites from forming that firm meringue.

So, even though it may sometimes sound like extra work, this is a crucial step and the only secret to perfect cakes. Separating the egg whites from the yolks when preparing a cake allows for greater control over the texture, flavor, and final product, which is essential for achieving the best results and taste!

To harness its "magic," very healthy and nutritious quail eggs should be consumed raw.

You can read more about their medicinal properties, storage, and usage on the "quail eggs" page, and we offer you a few tastier meal options with this ingredient.

If you find a raw egg a bit "slimy," it's best to beat it first with a fork, as if you were planning to make an omelet, and then drink this homogeneous mixture in a few sips. This "purest" option is also the most recommended.

Many people mix the egg with a little honey or sugar, creating a mixture similar to cake batter.

If you're a fan of dairy beverages, like frappes, you can blend quail eggs, a teaspoon of honey, and two deciliters of milk in a blender, enriching the taste with cinnamon.

Eggs can also be an ingredient in a refreshing smoothie or a vitamin bomb. Half a lemon, an orange, a whole kiwi, a tablespoon of milk, and a teaspoon of honey can be blended with eggs using a blender or mixer, creating a complete meal.

You can combine fruit with some other ingredients as well, so we recommend trying a combination with a glass of milk, a few teaspoons of honey to taste, and a banana.

All of these mixes, and perhaps some you'll discover on your own, should be consumed half an hour before breakfast.