If you’re going through a carton a day, maybe dial it back.
Eggs are yummy on their own, and they’re also a fundamental ingredient of many equally yummy baked goods. On occasional egg for breakfast isn’t a big deal, but if you’re eating straight eggs for multiple meals every single day, that might be a bit of a problem. According to the American Heart Association, while one or two eggs is okay every few days, overindulgence in eggs could raise your cholesterol to dangerous levels, more so if you have existing risks for diabetes or heart disease. It wouldn’t hurt to try and dial back the eggs a little bit in favor of something a little more wholesome.
There are lots of healthy ingredients you can use to create a facsimile of common egg dishes. Instead of scrambled eggs, for example, why not try scrambled tofu? Soft, silken tofu has a similar texture to scrambled eggs, and it’s just as high in protein. Various egg substitutes are also made by blending up different kinds of seeds and nuts. You can create egg knock-offs out of chickpeas, chia seeds, flax seeds, mung beans, and more.
Speaking of substitutes, if you’re vegan or interested in going vegan, there’s a burgeoning market for vegan egg substitutes. These substitutes are packaged like many pourable egg yolk products, created as a combo of the aforementioned proteins like beans and tofu, along with seasonings and additives to more accurately mimic the flavor of eggs. Some of these are actually genuine egg yolks without the whites; since these eggs aren’t fertilized, they’re technically not an animal product, though that’s a bit of a point of contention. If you wanna play it safe, you can try a pourable yolk substitute made from nutritional yeast. There are lots of ways to get that eggy flavor you love without overexposing your body to bad cholesterol.