Eggs are one of the most nutrient-dense foods, containing proteins, vitamins, minerals, and healthy fats. Moreover, they are versatile and can be prepared in different ways, such as boiled, scrambled, poached, or baked.

However, eggs have been long debated for their cholesterol content, which may raise the risk of heart disease and stroke in some people, especially those with high blood cholesterol levels or other risk factors. Therefore, many parents wonder whether they should limit their children’s consumption of eggs, particularly red eggs, which are often consumed during festivals such as Easter or Chinese New Year.

This article will explore the relationship between red eggs and cholesterol, and what parents should know about it.

What are Red Eggs?

Red eggs, also known as Chinese eggs or century eggs, are a type of preserved egg that is commonly used in Chinese, Korean, Vietnamese, and other Asian cuisines.

They are made by coating fresh duck, chicken, or quail eggs with a mixture of clay, salt, ash, quicklime, and rice straw for several weeks or months, depending on the desired texture and flavor. The resulting eggs have a dark brown or reddish color, a gelatinous texture, and a pungent smell, which some people find off-putting.

What is Cholesterol?

Cholesterol is a type of fat that is essential for the body’s normal function, including the production of hormones, cell membranes, and bile acids.

However, too much cholesterol in the blood can lead to the buildup of plaque in the arteries, narrowing them and reducing the blood flow to the heart and other organs. This condition, known as atherosclerosis, can increase the risk of heart attack, stroke, and other cardiovascular diseases.

How Much Cholesterol is in Red Eggs?

The amount of cholesterol in red eggs varies depending on the size and type of egg, as well as the preservation method.

Generally, one large boiled chicken egg contains about 186 milligrams (mg) of cholesterol, which is almost the entire recommended daily limit for an adult. However, a century egg may contain up to 270 mg of cholesterol, or more than 1.5 times the daily limit.

Does Eating Red Eggs Raise Cholesterol Levels?

Eating red eggs, or any other food that contains cholesterol, can raise the blood cholesterol levels in some people, but not necessarily in others. This depends on various factors, such as genetics, age, gender, lifestyle, and medical history.

For example, some people have a genetic predisposition to high blood cholesterol levels, called familial hypercholesterolemia, which can increase the risk of heart disease even at a young age. In addition, older adults, postmenopausal women, and people with diabetes or high blood pressure may be more susceptible to high cholesterol levels.

What are the Alternatives to Red Eggs?

If you or your child have high blood cholesterol levels or other risk factors for heart disease, you may want to avoid or limit your intake of red eggs and other high-cholesterol foods.

Fortunately, there are many alternatives to eggs that are equally nutritious and delicious. Some of the options include:.

Plant-based proteins, such as tofu, tempeh, beans, lentils, and nuts
Low-fat dairy products, such as milk, yogurt, and cheese
Lean meats, such as fish, chicken, turkey, and lean beef or pork
Whole grains, such as brown rice, quinoa, barley, and whole-wheat bread or pasta
Fruits and vegetables, such as berries, citrus, leafy greens, carrots, and sweet potatoes

Conclusion

Red eggs are a popular and flavorful food that is often consumed during holidays and special occasions. However, they are also high in cholesterol, which can increase the risk of heart disease and stroke in some people.

Therefore, parents should be aware of the cholesterol content of red eggs and their children’s overall health status before serving them. Furthermore, they should consider offering a variety of other nutritious and low-cholesterol foods to ensure a balanced and healthy diet.