Overview

• Nutrition bodies FEN and FAO describe eggs as nutrient-dense with high-quality protein and roughly 80–84 calories per medium egg, offering notable satiety.
• Cardiologist José Abellán says eggs are not harmful but urges caution with frequent intake due to their cholesterol content and newer research signals.
• Coverage cites studies associating a 3% energy swap from eggs to plant proteins with about a 19% reduction in heart attack and all-cause mortality risk, which is observational.
• Practical advice highlights boiling eggs in the shell to best preserve protein, with frying or scrambling adding fats that raise calorie load.
• If using pans, outlets suggest limiting oils or opting for small amounts of olive oil; Argentina, noting World Egg Day, reports very high per-capita egg consumption.