Below is an excerpt from an interview I recently had with Marie who was in Houston in late May to promote her latest cookbook endeavor. The humble but wildly versatile egg has been much maligned in recent years. But now it seems the food police not to mention organizations like the American Heart Association are changing their tune. There is new research that says dietary cholesterol doesn't necessarily raise blood cholesterol. They're looking more at your intake of saturated fats and eggs are fairly low in saturated fat.
Eggs are incredibly nutritious and always have been, they've always been good never been bad.
After all, let's remember eggs can be a part of a healthy diet. However, there is also the controversy about salmonella and eggs and eating cooked eggs. Basically I take the middle road in the book. For example I make fresh, homemade mayonnaise with raw eggs, but I also give you a recipe for homemade mayo using a cooked yolk. The instance of salmonella in an infected egg is something like one in 20,000.