Eggs are a low-calorie, nutrient-rich source of protein, packed with vitamin D, choline, lutein, and zeaxanthin. Choline supports metabolism and liver health, while lutein and zeaxanthin promote eye health and may reduce age-related issues. Some studies even suggest that regular egg consumption can lower the risk of heart disease and stroke. However, eggs are high in cholesterol, one egg can provide over half of the daily recommended intake, so eating too many could increase heart risks. Despite this, experts generally agree that eggs are a healthy part of a balanced diet when prepared wisely and consumed in moderation. Healthiest cooking methods include poaching, sous vide, boiling, soft-cooking, and moderate scrambling. These approaches preserve nutrients, avoid excess fats, and minimize foodborne illness risk if pasteurized eggs are used. Scrambled eggs can remain healthy if portion sizes are controlled and extra butter, oil, or milk is minimized Frying, microwaving, baking, heavy omelets, deviled eggs, or cooking with butter, animal fats, or oils that oxidize easily tend to reduce eggs’ nutritional benefits, adding calories, saturated fat, and sodium. In general, the best way to enjoy eggs is to cook them gently and avoid unnecessary fats, keeping portions in line with dietary recommendations.