The results of an interesting study were published in the professional journal Journal of Clinical Nutrition. Blood was taken from a few hundred participants on an empty stomach. Then they were offered a large bowl of salad. Two hours later, their blood was analyzed again. The analysis showed that those who ate salad with added eggs had a significantly better blood profile.

The secret of eggs lies in the fat of egg yolks, and in an average portion of salad, at least two yolks are required. The lipids in the yolk increase the absorption of nutrients from the salad, which mainly affects the absorption capacity of carotenoids and antioxidants. Both are more soluble in the fat of egg yolks, so they enter the bloodstream more easily, quickly, and in larger quantities.

The researchers also mention that they experimented with other types of fats (cheeses, oils) where the effects were similar but not as pronounced. Therefore, there were understandably concerns circulating online about whether the mentioned study was financed by egg producers.

They were not!

The research results clearly state that homegrown eggs contain up to 10 times more nutrients than store-bought ones. Quality can be recognized at first glance: the more orange the yolk, the better.

Also, egg fat pairs best with tomatoes, carrots, spinach, and green salad, all sprinkled with high-quality olive oil.