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Instructions
Eggs are limited to two per week, because of their high cholesterol content. At around 250 milligrams, just one egg brings you close to the recommended maximum of 300 milligrams a day. Virtually all the cholesterol and fat lies in the yolk; the white can be used freely, as can yolk-free substitute mixes. Remember that the number of eggs eaten must be assessed in terms of your overall diet and blood cholesterol reading. If your intake of fats is low, and your blood cholesterol level within limits, then you could well enjoy more eggs more often. Check with your doctor or dietitian first. Egg substitute is made from egg whites, skim milk powder, polyunsaturated vegetable oil, emulsifier and beta-carotene (the yellow-orange colour of carrots and many other vegetables). Its cholesterol is only a fraction that of eggs, and its fat is high in poly unsaturates. Although it cannot create a whole poached or boiled egg, it can be used to make omelettes, scrambled eggs, pancakes and in general cooking. Polyunsaturated eggs contain a greater proportion of polyunsaturated fat, but their cholesterol count is similar to ordinary eggs. The chickens are reared on a special feed rich in polyunsaturated seeds, blended from Soya meal, sunflower seeds and grains, which alters the composition of the eggs they lay.