But they are so diverse that you can pretty much include them in every meal of the day - breakfast, lunch or dinner. There are so many reasons why you should make eggs a regular food in your diet, with scientists currently looking into whether they prevent memory loss.
They are a great source of the antioxidants lutein and zeaxanthin, which have previously been linked to an improvement in cognitive function. Researchers hope a six-month study in which half the participants will eat two eggs a day will show an increase in attention span, verbal fluency and reasoning.
This isn't the only positive impact eating these shelled treats will offer. While they may be included in calorific foods, eggs alone can actually help you get into shape in the long run. By eating them for breakfast it has been proven that a person's food intake could drop up to 400 calories a day, resulting in a regular and noticeable weight loss. Eggs will keep you fuller for longer, meaning you won't have the urge to tuck into a snack or two before lunch. Poaching them is the healthiest option and boiling them at a low temperature stops toxins being produced, which can cause inflammation.
Eggs are also packed full of vitamins. B2 helps break your food down into energy, while B12 produces red blood cells. Not forgetting A to boost your eyesight and E which prevents tissue and cellular damage. Even the sulphur in eggs contains extra vitamins and minerals, giving you stronger and healthier hair and nails.
Lastly and most importantly, eggs have been proven to reduce the risk of developing breast cancer. The nutrient choline, which a large egg contacts a large percentage of, has been proven to lower the chances by up to 44 percent if women consume at least six a week. There have been several studies into this area and choline is mostly found in the yolk, so don't feel bad about enjoying a good gooey centre with some bread soldiers.
If you're not a fan of the taste of eggs add a flourish of cheese or a few fresh vegetables to an omelette to disguise the flavour.
