Foods: The Well-Balanced Egg

Shoppers in supermarkets in Utah recently encountered a new kind of egg. It looked like any other egg and tasted like any other egg, but there was a difference. The new egg was, as the ads proclaimed, a "one-to-one balanced egg." And what in Henny Penny's name is that? Well, it is an egg that contains equal parts of saturated and polyunsaturated fats. To millions of diet-conscious, supersaturated Americans, that means plenty.

Ordinary eggs contain two to four times as much saturated fats as polyunsaturated fats—and saturated fats are the suspected villains...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!