I usually add a bit of salt and pepper to mine, but perhaps we should all be adding salad vegetables to our cooked eggs - as latest research has found that mixing cooked eggs and salad can increase the body’s absorption of carotenoids.

At least so say researchers at Purdue University in the USA, who conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad.

They found that adding the cooked eggs increased absorption of carotenoids, which have been investigated for helping to prevent cancer and heart disease, among other things.  

Antioxidant boost

The trial saw 16 healthy young men eat three versions of the salad – one with no egg, one with 1.5 scrambled whole eggs, and another with three scrambled whole eggs.

Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold.

The carotenoids found in their salads included beta-carotene, alpha carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well as in vegetables.

The results of the study, funded by the American Egg Board, are thought to be applicable to all populations and ages.

While the study would suggest that perhaps we should be eating more eggs, or perhaps eating them in different combinations, I am wondering whether there is room for a little packaging innovation here.

Just as ever more yogurt containers have a side division containing fruit puree or honey, or whatever it may be, does the market have room for small egg cartons with a side portion of salad?

Or microwavable bags of scrambled eggs with a side sachet of grated carrot?

I’ll keep an eye on the supermarket shelves and let you know if the ideas catch on. It might be time for some innovation in egg packaging.