Whether deviled, Benny’d or poached, eggs bring out the best in us.
And according to research from Purdue University in Indiana, they also bring out the best in vegetables.
That’s because mixing the two increases carotenoid absorption almost ninefold, which is essentially a fancy way of saying you could benefit from a longer life span, fewer chronic illnesses and a reduced cancer risk.
That. Is. Amazing – especially considering we’d be happy to add eggs to almost anything anyway.
“Americans underconsume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said the study’s researcher Wayne Campbell in an interview with TIME.
We’re usually looking for ways to dress up our plants with flavour, but if we can multiply their nutrients too, all the better.
Just like that, the question of what’s for lunch today is answered.
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Photo by Poor Girl Eats Well.