Overview

• The World Health Organization advises up to seven eggs per week for the general population, encourages higher use for children and mothers, and recommends three to four weekly for people with high cholesterol or cardiovascular disease with professional guidance.
• Nutritionist Pablo Ojeda says a healthy person without underlying conditions can eat up to two eggs per day.
• Coverage cites research reported in the BMJ indicating that moderate consumption, about one egg daily, is safe and may benefit cardiovascular health and longevity in healthy individuals.
• Cooking markedly improves protein use, with evidence suggesting about 91% absorption from cooked eggs compared with roughly 51% from raw due to factors such as avidin and antitrypsin in raw whites.
• Hard‑boiling and poaching are recommended to maximize nutrition and safety, with guidance to cook until the yolk is firm or to about 165°F to reduce salmonella risk, and to scramble gently with healthy oils when pan-cooking.