In the 1950s, the ham-and-eggs breakfast was the hallmark of American nutrition. The egg was considered the ideal food- each one contained 6 grams of protein, 4 grams of fat (including cholesterol) and 1 gram of carbohydrate.

It also contains a variety of vitamins and minerals. Unfortunately, in the ’50s, people were dropping like flies from heart disease. Cholesterol-rich eggs fell out of favor, as scientists discovered the link between heart disease and high cholesterol.

For many years, the American Heart Association recommended that people consume no more than four eggs per week. New research shows that cholesterol levels do not increase in people who have an egg every day.

These studies also show that dietary cholesterol is less important in raising cholesterol levels than the cholesterol the body makes itself.

Eggs also promote weight loss. A study from Louisiana State University showed that obese women who ate two eggs a day for eight weeks lost 65 percent more weight and experienced an 83 percent greater decrease in waist circumference than control subjects.

Eggs cut fat by reducing hunger and short-term food intake. Moderate consumption does not increase the risk of cardiovascular disease. [sources: Paper presented at Experimental Biology Annual Meeting, Fitness RX]