Eggs have always been a cheap, delicious and convenient source of high quality, low-fat protein along with B vitamins, vitamin E and iron. Thanks to modern food technology eggs are now healthier than ever. Many egg producers now fortify their chicken feed with omega 3 fats (usually from fish meal) which means that this superstar fat gets incorporated into the egg yolk. These “omega 3 eggs” are available at all grocery outlets. You will pay a bit more, but it’s well worth it as these eggs are second only to seafood as the most plentiful food source of the long-chained omega 3 fats like DHA. Simply look for “DHA or omega 3” on the label. Eggland’s Best (white carton) are a popular brand and have also been voted America’s “best-tasting” egg by the American Culinary Institute. On the subject of eggs and health — please know that there is not a shred of scientific evidence that eggs elevate the risk of cardiovascular disease in healthy subjects, so enjoy them and feel good about it too if you are a member of this healthy bunch! There is some evidence however, that eggs can elevate cholesterol levels in a small minority of cholesterol patients (especially diabetics) so I recommend that these folks eat 6 or less a week. Perhaps, one of eggs most important, but barely recognized health benefits relates to preservation of eyesight — Egg yolks provide the most biovailable form of lutein of any food, providing about 3 times higher blood levels than other food sources. Lutein is a carotenoid phytochemical that is instrumental in protecting against age-related macular degeneration and cataracts by shielding the eyes from damaging ultraviolet radiation.