A good egg?

After taking a beating over its cholesterol content, a nutritional rethink means the humble egg is again coming out of its shell.

Eggs were once regarded as healthy foods and were standard breakfast fare for those who grew up in Australia in the 1940s, ’50s and ’60s.


By the late 1960s, when the public first heard of cholesterol, eggs were damned because their yellow yolks contained cholesterol.

The fact that cholesterol could also be made in the body when the diet was high in saturated fat was known. This meant butter, dripping and lard — the cooking fats of the time — and fatty meats were also placed on the ‘unhealthy’ list.

During that period,