Defending the Yolk

Poor eggs, they've gotten quite the bad rap. Decades of nutritional research have gone by, and yet we still can't seem to come to a general consensus on the little yellow yolk's health benefits. 

Most recently, an alarming and potentially misleading article has surfaced on the dangers of egg's high cholesterol, which isn't new news, but it seems to be causing quite the food fury. One nutritionist even compared eating egg yolks to smoking a cigarette. But what about good fats and cholesterol, you might ask? That's where Kristen Wartman from the Atlantic argues "In Defense of Eggs." She encourags readers to reconsider the value of "an unprocessed, high-mineral food." We can't speak on the science of it, but we encourage readers to reconsider the value of eggs scrambled, deviled, and poached.

Sunny-Side Up: In Defense of Eggs from the Atlantic