World Egg Day: Celebrating the Amazingly Versatile Egg

Today’s post comes from Neva Cochran, MS, RD, LD. Cochran is a nutrition communications consultant, appearing regularly in national and local media to discuss nutrition topics. Cochran is a long-standing nutrition writer for Woman’s World Magazine as well as a member of ENC’s Health Professional Advisor panel.World Egg Day is commemorated every year on the second Friday in October. First observed in 1996, events are held around the world to celebrate the wonderful versatility of the egg.

In honor of 2012 World Egg Day on October 12th, I asked the nutrition experts, my registered dietitian colleagues across the country, why they eat and recommend eggs and their favorite ways to prepare them. Here’s what they said.

Amy Goodson, MS, RD, CSSD, LD, sports dietitian to the Dallas Cowboys and Texas Rangers says, “I love eggs. As a dietitian who’s had severe anemia and does not absorb B12, I definitely recommend eggs as a rich source of protein, iron and vitamin B12.  My favorite way to eat eggs is scrambled! No better scrambled eggs than my mom’s because she makes them with milk…they are fluffy!”

Co-authors of the Hypertension Cookbook For Dummies, Rosanne Rust, MS, RD, LDN and Cindy Kleckner, RD, LD feature several egg recipes in their cookbook including Savory Breakfast Strata. Cindy likes eggs because they make a quick and easy weeknight “Breakfast for Dinner” meal, a huge hit for families on the go. And according to Rosanne, “My grandmother always said, ‘eggs are the perfect food.’ We enjoy their flavor and the ease of preparation. Plus they supply protein and are economical.”


New York nutrition writer, Mindy Hermann, MBA, RD, co-author of The Ultimate Volumetrics Diet and 400 Calorie Fix favors eggs because they deliver the highest quality protein for the dollar and are easy to prepare. Her favorite way to eat them is for lunch — poached in miso soup with udon noodles and plenty of vegetables.


Robyn Flipse, MS, RD, a nutrition consultant in New Jersey considers eggs a staple food that should be every kitchen where good food is prepared and enjoyed because of their nutritional value and culinary versatility. Robyn says, “I adore the eggs + mayonnaise flavor combo, so egg salad and deviled eggs top my list of favorite egg preparations.”

California-based food and nutrition consultant, Carol Berg Sloan, RD also enjoys egg salad but with a tangy twist! She prepares hers with nonfat plain Greek yogurt instead of mayo and lots of mustard.

Frequently featured as an expert on television segments about food and nutrition, Pat Baird, MA, RD eats eggs regularly because they come packed with nutrients. She prefers her eggs simple and easy: scrambled at home or an Egg McMuffin or omelet when eating out. omelet-150x150
President-elect of the Texas Academy of Nutrition and Dietetics, Carol Bradley, MA, RD, LD, likes her eggs with a Tex-Mex flair! She scrambles eggs with sautéed jalapeños, mushrooms and fresh spinach. Topped with cheese, you can and eat them with a fork or fold into a tortilla for a quesadilla.

A nutrition consultant and writer in Rockford, Illinois, Betsy Hornick, MS, RD, replied, “I keep hard boiled eggs on hand for breakfasts and lunches for my kids. They especially like when I chop a hard boiled egg into small pieces, add spray butter and then heat it in the microwave. It makes a tasty and quick dish that you can also top with cheese or salsa or add meat or veggies.” She likes eggs for their perfect mix of high quality protein and fat to boost satiety of meals, and because they’re convenient, versatile and taste great.

Like many of the others, Dallas nutrition and culinary consultant Robin Plotkin, RD, LD, extols eggs’ nutrition and economic value along with their versatility and portability. She’s loves them hardboiled and made into deviled eggs or egg salad.


And what about me? When I was growing up my mom made the most perfect poached eggs in a skillet of water without any fancy gadgets, but I never mastered that technique. However, I recently discovered a microwave poached egg cooker and have been enjoying them atop an English muffin or toast. So delicious and filling.