Spring thing: Eating eggs can be healthy

Eggs have gotten a bad reputation in the last 20 years. But based on newer research, the American Heart Association now is happy if you have three or four eggs a week. Eggs are a great, inexpensive source of protein. 

Spring is the time when chickens biologically start working overtime to make eggs. You can crack and freeze raw eggs, which will keep well frozen for a year. Follow these easy and healthy low-salt egg recipes for part of your healthy diet. Your sodium limit for the day should be about 2,000 milligrams, so all the ideas below fit right into a low-salt diet. You can also use egg substitutes in most recipes.

Simple hard-cooked eggs

Warm eggs before cooking by rinsing with hot tap water. Put eggs in a single layer in a pan, cover with cold water. Heat the water to a boil, remove pan from heat immediately, and cover the pot with a lid. Let the eggs sit in the water for 15 to 20 minutes to cook. Drain eggs in a sieve and rinse with cold water to cool quickly. Refrigerate.

Egg salad sandwich filling
 

[Contributor Katy G. Wilkens recently retired as registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.]

Eating Well, Living Well classes

Studies show that working with a registered dietitian can delay kidney failure and postpone dialysis for longer than two years. FREE nutrition classes taught by Katy’s former team of registered dietitians are available at convenient times and locations around Puget Sound.

Eating Well, Living Well classes teach people how to eat healthier to slow the progress of kidney disease and postpone dialysis. Learn more at www.nwkidney.org/classes.