Eggs are a quick, cheap and easy meal choice and can be used in a variety of ways whether you prefer them scrambled, poached or as an omelette.

They are also known to have several health benefits but there is conflicting information about how many you should have a week, and how they might affect your cholesterol.

So, what are some of the facts about eggs?

– Eggs contain about six grams of protein

– Packed with 18 vitamins including vitamins A, B12, B2 and B5

– Eggs contain all nine essential Amino Acids

– Do not contain sugar or carbohydrates

– Contain ‘choline’ which promotes normal cell activity and is good for the brain

– Rich in the two antioxidants lutein and zeaxanthin

– A great source of iron, phosphorus, and selenium

But what about the cholesterol?

Eggs, specifically egg yolks, have been accused of raising ‘bad’ cholesterol but recent studies have shown this is not the case because “the effect of egg consumption on blood cholesterol is minimal when compared with the effect of trans fats and saturated fats”.

In fact, healthy eating guidelines now suggest that a person can consume between seven and 12 eggs a week as part of a balanced and healthy diet.

Fridge or cupboard?

Experts say it’s best to store eggs in the fridge as they will stay fresher and last longer. Whole eggs will last for about three weeks after laying, if kept in the fridge in their box, or a separate covered compartment.

Do not store eggs in the fridge door as this will expose them to extremes of temperature which may make them go rotten.

You should also keep eggs away from strong-smelling foods as they can become tainted.

Sources: BBC Good Food / Mayo Clinic / Healthline / Incredible Egg / Medical News Today / BBC News