Myths About Eggs You Might Still Believe

Eggs are a staple food around the world, popular for their versatility, delicious taste and dense nutrient profile. Few foods enjoy the popularity that is afforded to the humble egg, but despite its widespread popularity, there are many myths and falsehoods about eggs that continue to be perpetuated.

Some of these can be attributed to misunderstandings, whilst others have been spread as a result of incorrect scientific findings and more. Let’s discover some of the common myths and misperceptions about eggs, and discover why some of these perceptions exist!


Myth: Egg whites are healthier than whole eggs

Fact:  Egg whites and egg yolks are both beneficial for your health.

In recent years it has become popular to eat things like “Egg-white only” omelettes and scrambled eggs. However, egg whites are not necessarily healthier than the yolks. It is true that egg whites do contain fewer calories when compared to the yolks, and no fat, but the yolks of eggs also contain a large portion of the nutrients and vitamins that make eggs so good for you.

Egg yolks contain vitamin D, lutein, choline and vitamins A, D, E, K and B12.


Myth: Chicken eggs can only be white or brown.

Fact: Chicken eggs come in a wide range of colours

Simply untrue! While it is true that the most common poultry egg colours are white and brown, chicken eggs naturally occur in a spectrum of different colours, including green and blue. Blue or green eggshells colours are relatively rare, however, and most commercial egg farms produce either white or brown eggs. The colour of the eggshell produced depends on the breed of chicken laying the egg and can change slightly as the hen ages.


Myth: Brown shelled eggs are healthier than white

Fact: Eggshell colours do not determine the nutritional value of eggs

Eggshell colours have very little to do with the nutritional profile of eggs, and white eggs do not differ significantly from brown eggs in terms of nutritional content. The diet of the laying hen will have a more significant effect on the nutritional profile of the egg.


Myth: Raw eggs are healthier than cooked eggs and contain more protein

Fact: Cooked eggs are healthier than their raw counterparts and contain fewer health risks

We are not sure where this story originated, but it certainly has not held up to inspection! Raw eggs are not healthier than cooked eggs. In fact, raw eggs carry some health risks compared to cooked eggs. Raw eggs carry the risk of causing you to contract salmonella, and our bodies are better at absorbing the nutrients of cooked eggs rather than raw.


Myth: Eggs are bad for pregnant women

Fact: Eggs have many health benefits which can be beneficial during pregnancy.

This old-fashioned advice is certainly untrue. Eggs can form part of a healthy and nutritious diet for pregnant women, and in fact, supply some of the nutrients and vitamins needed for a developing baby.

In the past, it was believed that by eating eggs during pregnancy, the child would develop an allergy to eggs, but there is no reputable research to support this belief. Eggs contain beneficial vitamins and minerals which can aid healthy foetal development, including choline which supports the neurological development of babies in the womb. As always, consult your physician for medical advice and guidance tailored to your body and health needs.


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