The egg is considered THE protein reference. Why? ⁠
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Because it contains all 8 essential amino acids, in ideal proportions no less! No other protein, animal or vegetable, offers this variety. ⁠
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But that's not its only advantage: it also contains vitamins – B12, B2, B5, A, D, E – selenium, calcium, iron, zinc, folic acid, ... And above all, egg yolk contains choline, a precursor to acetylcholine, a neurotransmitter that plays an important role, among other things, in memory and learning.⁠
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How do you choose your eggs? ⁠

As usual, as locally as possible! It should be noted that there is a compulsory mention in Europe, for farms exceeding 250 hens. These are the codes written directly on the eggs, which allow us to understand the production method and the quality of life of the hen: ⁠
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0 for free-range hens with organic feeding⁠
1 for free-range hens⁠
2 for hens raised on the ground (without outdoor access) 3, the worst, for cage farming.⁠

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How do you cook your eggs?⁠

In order to benefit as much as possible from the nutritional benefits of the egg, the yolk should be runny and the whites cooked. Boiled eggs, poached, casseroles, soft-boiled or fried are therefore recommended!⁠

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When to consume eggs?⁠

Preferably in the morning. At that time, our body is such that it secretes a lot of lipases (digestive enzyme that helps digest fats). This allows it to metabolize fats very well at that time of the day: no, this will not negatively impact your cholesterol!⁠