Yes, the AEB is in the business of selling eggs, and they want to show their product in a favorable light. While I beeive the data that they presented was factual, it may be possible that they used it out of context to make eggs seems more heallthful than they are. I suppose it was in eror for me to not take my data from a third-party source.

As for my recipe, every one of my substitutes had less fat and less calories than its original counterpart. I didn’t claim that it was perfectly nutritious, I just said that it was healthier.

–CR

I’m surprised that you think 4.5 grams of fat or 40/75 calories per egg is not a lot of fat because that’s more than 50% of the egg! 6*4 (protein) + 4.5 * 9 (fat) = 64.5 not 75. I’m interested in where you think the other 10-11 calories in the egg come from? You’re telling us that eggs are more than 14% carbs?

According to the American Heart Association (who doesn’t sell eggs for a living) “LDL cholesterol is produced naturally by the body, but many people inherit genes from their mother, father or even grandparents that cause them to make too much. Eating saturated fat, trans fats and dietary cholesterol also increases how much you have. ”

The funny part about your recipe is that you add a pound of turkey bacon, 1.5 cups of high fat cheese, and 1.5 cups of 20% fat milk on top of the eggs… That’s a “nutritional” punch alright.