When I was a kid, eggs were not my thing. My mother, however, was determined. She slipped chopped hard-boiled eggs into tuna salad. She baked them into cakes. And every so often, she’d try her luck with a cheese omelet — because cheese was the one thing that could make eggs negotiable. These days, I’m still particular about how my eggs are cooked. Runny yolks? No, thank you. But I do eat them several times a week because they’re affordable, filling and packed with nutrients. And now, new research suggests eggs may have something else going for them… A new…
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