Eggs are a whole food par excellence, a rich source of quality protein, vitamins, minerals, and right fats. Their amino acid protein "pattern" is best suited for our bodies.
Federal law mandates farm animal feed provide uniform vitamins, essential fatty acids, amino acids, minerals, etc. American chickens' feed is far more nutritious than most Americans' diets. The synergistic effect of such nutrient-rich eggs is of far greater value than isolated supplements, often made from petroleum.1
Unfortunately, Americans have been frightened away from this superfood by misinformation tying dietary cholesterol to elevated blood cholesterol and heart disease.

First, nearly 80% of cholesterol in our bodies is produced by the liver. If the diet is low in this, the liver works harder to produce more (or when the adrenals are under stress).

Studies from University of California proved there is "no correlation between cholesterol in the diet and heart attack rates." The Boston University Framingham Heart Study followed 912 patients for many years, proving there were "no significant differences in the actual blood cholesterol levels" between those who ate as many as two dozen eggs per week and those who ate none! 2   Then there is also the study done with the man who healthfully consumed 25 eggs daily as reported in the New England Journal of Medicine. (
In the sixties the American Cancer Society did an eight year survey of 800,000 people and discovered those "who ate five or more eggs/week...had slightly fewer heart attacks and stroke deaths than those who ate less than five eggs/week and less of those other supposedly dangerous foods." In other words, eggs appeared to protect against heart attacks! 3

So who started the "eggs are bad" fallacy? Interestingly, it all began with a study done by the breakfast Cereal Institute, using dried (oxidized) egg yolk powder. This damaged food renders fats perilous to blood vessels. Subsequent studies have failed to prove any cholesterol danger from eggs.
When the pharmaceuticals created an anticholesterol drug, they (and the processed food industry) "cunningly recruited the orthodox medical community and the public in the so-called 'war against cholesterol.' It worked." 4 Forty years later their sales are soaring and many people still avoid eggs like the plague. Yet heart disease is as high as ever.
Not only does dietary cholesterol not translate to high blood cholesterol, but eggs contain eight times as much lecithin, an emulsifier that helps keep cholesterol liquid and to "prevent its deposition on arterial walls." 5

Unprocessed (unoxidized) eggs are satisfying, far safer than carb loading. Seed-like, this germinative food contains all essentials for organism growth, Hattersly reminds us. Unless there is an allergy to them, eggs make a meaningful contribution to a restoration regimen. Dr. David G. Williams says they are "One of the healthiest foods on the planet!"

However, frying eggs (or anything) in damaged, refined oils is very unhealthy. Scrambling exposes eggs to oxygen, can produce the dangerous "oxysterols" of powdered eggs in processed foods. This may lead to atherosclerosis and cancer. 6 Best is over-easy in a little cultured raw butter, coconut or olive oil at low heat. Soft boiling is also healthy.
Our family enjoys my crème brûlée that provides a wonderful way to get a significant amount of complete protein in your diet. As the main dish, it may be eaten for a meatless lunch or dinner, or as dessert for a meatless dinner. However, your family chooses, they will enjoy it!

1 Hattersley, JG, Eggs Are Great Food, Townsend Letters, Jan. 1996,  pp 46-47
2 Gittleman, Your Body Knows Best,  Pocket Books, NY, 1996, pp. 60, 61
3 Hattersly, op. cit.
4 Williams, DG, Alternatives, Mtn. Home Pub,  Vol. 6, No 7. Jan. 1996
5 Hattersly, op cit.
6 Ibid
Bitterness is an acidthat eats up the container.
Dick Mills