Start scrambling for your omelet pan. Eggs unadulterated with guilt may soon be back on your menu. Once considered a valuable, low-cost source of high- quality protein, eggs became dietary villains because of their high cholesterol. Now that hard-boiled approach to one of nature's most delectable foods may soften.
Good news comes from California egg producer Paul May of Rosemary Farm in Santa Maria. May has announced that 100,000 of his hens are now laying eggs with 55% less cholesterol than standard specimens. Instead of the 274 mg long considered to be standard for large eggs by the U.S. Department of...
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