Fact: Eggs are a source of bioavailable dietary Omega 3. This content may be mildly enhanced through feed supplements to the hens.
Major caveat: In my professional opinion Omega 3 is damaged by cooking temperatures. There are no studies to this effect. I cite this strictly based upon my own trials and direct medical effect.
And I term all Omega 3 supplements as ‘snake oil’. All of them.
Consume poached fish and soft, gently cooked eggs for maximum Omega 3 biological benefit.
I feel the effects upon my joints within 30 minutes of consuming my bi-weekly fish intake, but only if cooked properly. The effect lasts for nearly a week. Someday I’ll figure out why the damned virus triggered Rheumatoid Arthritis with me. Until then, I chase fatty fish with a variety of treatments for palatable intake (and eggs for breakfast, of course. 2-3 per day). A recent wasabi sauce I’ve perfected has made my fish consumption quite pleasurable (I despise fishy flavor, but it’s medicinal).
Free advice.
And for non-fish fans. Flax-seed and seaweed ?
I do like poached eggs but not overly runny.
For omelettes it’s a matter of taste. Love egg whites alone in that context.
For omelettes it’s a matter of taste. Love egg whites alone in that context.
Not alone as in just the egg. But the egg white allows for the add ins like spinach, tomato, avocado highlighted…bacon, chili, and olives too. Without being too heavy.🙂