Egg lovers rejoice - it's time to start boiling and poaching again without the fear of heart disease.
But there's no need to heap your plate with fried foods and keep the bacon to a minimum, according to cardiologist Associate Professor Karam Kostner.
Dr Kostner says some people have been avoiding eggs due to the cholesterol they contain.
But new research has found we can eat up to six eggs a week.
"In the setting of a normal healthy diet eggs don't play a big role in increasing cardiovascular disease and stroke," Dr Kostner told AAP.
"While eggs do contain some cholesterol, the body is very clever at reducing cholesterol production when it gets more ... from products like eggs, milk and cheese."
But Dr Kostner warns against over-indulging or adding fatty foods like bacon to eggs and says not everyone can indulge.
"In diabetics research has always indicated that a higher intake of dietary cholesterol ... may actually increase your cardiovascular risk."
The egg-a-day message is beginning to get through and Dr Kostner says people needn't be concerned if they have more than one egg in a sitting.
"You can have two or three eggs on one or two days a week, or you can eat an egg a day and it's not going to make a big difference."
He also says eggs have many health benefits.
"They're very high in protein but they also contain a lot of things like vitamins and nutraceuticals that are beneficial for the body, especially in the older population."
Dr Kostner says it's important to view eggs as simply one part of a well-balanced diet.
"I tell a lot of my patients that kangaroos can get fat on grass, that doesn't mean that grass is bad but it means that if you have too much of a good thing it is basically bad."
And Dr Kostner admits he is an egg fan.
"I'm addicted to chocolate pancakes, which I have rarely . . . but I do have a boiled egg a couple of times a week."
RECIPE: Asparagus, Sweet Corn and Cottage Cheese Omelette
1 bunch asparagus
1/2 cup corn kernels (canned and drained or frozen and defrosted)
250g low-fat cottage cheese or ricotta
Salt and pepper to taste
1. Crack the eggs into bowl, season and whisk.
2. Heat a non-stick pan over medium heat, spray with oil.
3. Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, set aside.
4. Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture, tilting the pan to cover the base.
5. Cook lightly while lifting and moving the egg around to cook more evenly.
6. Just before the omelette is cooked, add half the asparagus, corn and cottage cheese.
7. Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette.
8. Serve with toasted wholemeal bread.
RECIPE: Aussie Pavlova Layer Cake with Red Berries
4 large egg whites
1 cup caster sugar
1 tbsp cornflour
2 tsp white vinegar
1 1/12 250g punnet strawberries, hulled and quartered
2 x 120g punnet raspberries
350ml light cream
Mint leaves to garnish
1. Preheat oven to 120C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper
2. Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form
3. Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy
4. Gently fold in the cornflour and vinegar
5. Divide mixture evenly between trays and spread with the back of a spoon until they're an even thickness
6. Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp
7. Turn the oven off but leave meringues there for one hour, or until completely cooled
8. Combine berries in a large mixing bowl
9. Beat cream with electric beaters to soft peaks
10. Place one of the meringue discs onto serving plate and spread with one third of the cream
11. Scatter one third of the berries on top of the cream and place remaining meringue on top
12. Spoon the remaining cream on top and pile on the berries. Garnish with mint leaves and serveTIP: The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.
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