Wang recommends eggs that are soft-boiled or half-fried (partly fluid yolk). The egg whites, a good source of protein, are also best cooked.

Scrambled eggs may be popular and tasty, but that's not the best way to get the nutrition, says Wang.

"The egg yolk has a membrane and encloses the nutrition," says Wang. "Once it is broken by scrambling, nutrition is reduced."

Avoid preserved eggs, the nutritionist says, as they contain too much lead that over time causes lead poisoning.

To better absorb eggs nutrition, Wang suggests "golden partners" of eggs:

Dairy products. Since there is not much calcium in eggs, milk and yogurt can supply it. Many dark green vegetables are even better sources of calcium.

Soybean products. Tofu and other soybean products contain an isoflavone that helps eliminate "bad" LDL cholesterol.

Edible tree fungus. Edible tree fungus lowers cholesterol. It's rich in protein, low in fat, high in fiber and rich in minerals.

For more health information, check http://wangqingshan1980.blog.163.com/blog/.

(Shanghai Daily January 13, 2009)