The egg has long been recognised and used around the world as a food that contributes to good health and nutrition. For many babies it was their first solid food. It is daily sustenance for countless adults and a staple in the diets of a number of the elderly.

Many consumers, in Jamaica and elsewhere, are coming to the conclusion that it is okay to eat an egg a day. And the reason is not only the fact that eggs are versatile, inexpensive and easy to prepare.

As consumers become more health conscious, they are also choosing foods that are more wholesome, with less additives and preservatives. They see the egg as a healthy choice.

And their choice is not baseless.

Nutrition researchers at Kansas State University have concluded, "People with normal cholesterol levels and no family history of cardiovascular disease should not worry about eating one to two eggs a day. There's more overall nutritional benefit than harm to be gained from eating 'nutrient-dense' eggs - in moderation."

Egg contains a higher-quality protein than that found in meat, milk or fish and it is also a "significant source of vitamins A and E, and B vitamins B⁶, B¹² and folate, which are known to lower blood levels of homocysteine, an independent risk factor for heart disease".

So go ahead, have an egg.

Poached eggs

Ingredients

Water

milk

broth or other liquid

eggs

Method

In a saucepan, bring two to three inches of water to boil. Reduce heat to keep water gently simmering. Break eggs one at a time into a bowl. Holding the bowl close to the water's surface, slip eggs one by one into the water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3-5 minutes. With slotted spoon, lift eggs out. Drain in spoon or on paper towels and trim any rough edges if desired.

Serve on mini bammy, with toast fingers or over rice.

Remember: October is Egg Month!