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Digital Subscriptions > Healthy Food Guide > March 2016 > Eggs

Eggs

Nature’s very own convenience food, nutrient-rich eggs are a low-cost way to pack in protein in a hurry

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FULL OF GOOD QUALITY PROTEIN, vitamins and minerals, eggs work their magic in cooking by enriching, thickening, stabilising, and adding lightness when whisked. You can freeze any leftover whites – defrost, then use in meringue as a low-fat topping for hot baked fruit. Yolks can also be frozen, although the protein can be affected by freezing, so they become thicker.

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About Healthy Food Guide

This month our experts advise on looking after your gut health, the foods that can ease menopause symptoms, and whether the low fat diet is still relevant. Plus, we share the latest research on coconut oil, tasty lower sugar bakes and innovative ways to use up your leftover roast
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