Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

TOP SELLERS
Recipe Software
Cook'n Recipe Software

$79.95




Cook'n with Betty Crocker

Betty Crocker Cookbook on CD

$29.95


CONTACT US

Contact Info



I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb   Read more...
EGGS - YEA OR NAY?

Print this Recipe





Download Cook'n to get nutional information for this recipe

Download Cook'n for Free

Learn more about Cook'n

First eggs were good for you, then they were not. Now it looks as though they are not so bad after all. Which is it?

Eggs have some excellent attributes, including being rich in protein, B vitamins and iron, all of which are good for your health. In short, eating some eggs is fine, but the American Heart Association recommends that people eat no more than 3 or 4 egg yolks per week.

If you are watching your cholesterol, you may need to be a little more conservative in the number of eggs you eat, particularly the yolks. Egg yolks are high in cholesterol (about 215 milligrams); for some people, eating too much cholesterol may increase the amount of cholesterol circulating in the blood. One healthy option is to use the eggs, but leave out the yolks. Leaving out the yolks is easy to do, especially when you get creative in cooking. You can often substitute two egg whites for one whole egg or use fat-free cholesterol-free egg product.

While you're watching the cholesterol, be sure to watch the fat, too. Although one egg contains less than 5 grams of fat, eggs are often partnered with fairly high fat foods, such as bacon, sausage and baked goods. They're also often cooked in butter or coupled with high-fat sauces like hollandaise.

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGS - YEA OR NAY? is from the Cook'n Low Fat collection. Click here to get this CD or download the recipes right now!

Sign up for our free monthly newsletter, with recipes, cooking tips and more!

Enjoy more recipes like this!

Buttermilk Corn Bread
Ginger-Topped Pumpkin Bread
Raspberry Crumble Muffins
Lemon-Berry Brunch Cake
Apricot-Oat Scones
Fruit-Topped Breakfast Bagels
Mocha Mudslide Cooler
Tropical Smoothie
Stuffed French Toast
Cranberry Pancakes with Maple-Orange Syrup
Home-Style Scrambled Eggs
Hash Brown Frittata
Wild Rice Frittata
BERRY GOOD NEWS
SPREAD THE NEWS
EGGS - YEA OR NAY?


Cook'n Organize your recipes with the Cook'n
recipe software


Piles of recipe cards in your drawer? Download the Cook'n Recipe Software today and get organized!

Cook'n Recipe Software
Regular Price: $99.95
Download: $79.95
  
CD: $79.95           
Availability: Usually ships within 24 hours

Download the full version of the Cook'n Recipe Software right now! Includes over 300 of our best recipes.




Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656