Yet eggs weren’t all they were cracked up to be during the 1990s. Remember how ten, fifteen years ago when everyone was saying that eggs were bad for you? The nutritional logic traveled along these lines:

 

1. High cholesterol levels are bad for the heart.

2. Eating foods high in cholesterol raises cholesterol levels in the blood.

3. Eggs are high in cholesterol.

4. Therefore, eggs are bad for the heart, so don’t eat eggs.

 

What balderdash! The humble egg is a wonderful food deserving special recognition, and I don’t like how eggs have gotten a bad rap in recent years for being a high-fat, high-cholesterol food. When you serve high omega-3 eggs from free-range and organic

sources to your children, they’re receiving fats that their young bodies need to grow up big and strong.

 

Eggs are superstars in my book. This nutrient-dense food packs six grams of protein, a bit of vitamin B12, vitamin E, lutein, riboflavin, folic acid, calcium, zinc, iron, and essential fatty acids into a mere 75 calories. I strongly urge you to scramble, poach, hard-boil, or cook with high omega-3 eggs, which have become much more available in response to rising consumer demand. Natural food markets stock them, of course, but you’ll also find high omega-3 eggs at major supermarket chains as well as warehouse clubs like Costco.

 

Omega-3 egg yolk was Joshua’s first solid food at six months of age, which was around the same time Nicki and I introduced them to our other children, Alexis and Samuel. Eggs have the highest quality protein of any food, except for mother’s breast milk. So when nutritional experts downplay the importance of eating eggs, I think that one day they’ll have egg on their faces.