Versatile, easy to cook and delicious, eggs are also contentious: one minute vilified for their cholesterol, the next lauded as a superfood. Sue Quinn seeks the hard-boiled facts

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There’s no disputing that egg yolks are high in cholesterol and some studies have linked this to an increased risk of heart disease. But the evidence on this is conflicting, and to make the situation more complicated, eggs also contain compounds thought to lower the risk of heart disease. What’s more, scientists now believe cholesterol in food is not as problematic as previously thought.

GOOD IN (MOST) PARTS

On the positive side, eggs are packed with nutrients. They’re an excellent source of protein: one large egg contains around 7.5g or 12 per cent of the RDA for men. They also contain good amounts of vitamins D, A, B2 (riboflavin), B12, folate, lutein, choline, iodine and selenium. And eating eggs with other foods can boost the absorption of certain nutrients. For example, one study found that adding eggs to a salad with a variety of raw veg helps the body absorb carotenoids, which help reduce inflammation.