Are scrambled eggs good?

How to make scrambled eggs


Many people usually ask themselves:

Are scrambled eggs healthy?

Eating scrambled eggs will increase my cholesterol?

Will I become fat if I usually eat scrambled eggs?

How can I reduce cholesterol in scrambled eggs?

Nutritional properties of scrambles eggs

This is a simple and easy dish to prepare that accepts many variations.

Dietetically speaking, it has to be considered as a protein dish, because eggs give us good quality protein.

Do scrambled eggs contain much cholesterol?

Yes. they are very rich in cholesterol (1 egg yolk contains 200 mg. cholesterol, being the daily limit 300 mg.)

However egg yolk contains other nutrients that are important for health, specially:

Vegetable fiber balances cholesterol and fat from eggs

Because the egg yolk is rich in “bad cholesterol ” vegetables can balance it by means of adding fiber. Fiber makes cholesterol not to be so well absorbed.

In some regions it is customary to make scrambled eggs for breakfast. A variant is to make scrambled eggs with tomatoes and onions

Do not mix scrambled eggs with fatty food

In non-vegetarian diets, there are people who mix scrambled eggs with meat (ham, bacon, etc.). In general, it is not recommended to cook them with meat, sausages, or very fatty foods.

Because of the many calories scrambled eggs provide, they are more suitable for lunch or breakfast, as they will help our brains work better during the day. At night, one should take only 1 egg or some eggs without yolk (yolk provides many calories because of its fat content).

In short, scrambled eggs are very suitable for delivering quality protein in every balanced diet. We must be careful to not take more than 5 eggs a week. If we do reach this amount, we can remove the yolk and take only the egg white the rest of the week. Another option is to choose lean protein sources like tofu.


Ingredients of scrambled eggs

Scrambled eggs with zucchini

Scrambled eggs with zucchini

How to prepare scrambled eggs

– Cut the onion and zucchini into cubes.

– In a skillet, sauté the onion with a little olive oil and salt.

– Beat the eggs.

– Add the zucchini to the pan and stir.

– Cover and cook for 2 minutes over medium heat to avoid burning.

– Uncover, add the beaten eggs and continuously stir to mix all ingredients.

– Serve as a main course with a salad and some bread to accompany.

More information about eggs

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

16 May, 2021

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