Eggs are a relatively cheap, low-calorie source of protein. But did you know, they’re also great for supporting your testosterone production?
WHAT MAKES EGGS SO GOOD FOR TESTOSTERONE PRODUCTION?
If you’re looking for testosterone-boosting benefits, then an egg white omelette is not the way to go. Egg whites may be low in fat, but the yolk is where most of the nutrients are.
The key nutrients in eggs that support testosterone production are:
This mineral has been proven in studies to raise your testosterone levels and also improve sperm quality.
The good news is that if you already have low testosterone levels, the effects are even more pronounced.
Your body also needs selenium to metabolize testosterone and use is for all those good effects like energy and fat loss!
We have all been taught to fear cholesterol, but it’s actually essential for testosterone production.
Testosterone is produced in your testicles by your Leydig cells, which actually need to take in cholesterol from your blood to produce testosterone.
High testosterone levels typically corellate to lower blood cholesterol levels since the Leydig cells are using it up!
Choline triggers the release of Nitric Oxide into your bloodstream. Nitric oxide help your body to relax and constrict your blood vessels during circulation.
As you know, you NEED strong circulation to maintain a firm erection.
HOW TO COOK YOUR EGGS
For Fried Eggs
Heat your choice of butter or oil in a non-stick pan over a medium heat.
Crack each egg into a bowl instead of straight into the pan. Inspect for any loose pieces of shell, and then gently place the egg onto the pan.
Once the edges start to set and turn white, turn down the heat and cover the pan with a lid - this will help you cook the yolks without flipping.
Continue to cook the eggs for up to 6 minutes, depending on how firm you want the yolks, then serve.
For Poached Eggs
Bring a pot of water to a gentle boil, then add 1-2 tablespoons of white wine vinegar. The vinegar will help the white set and give you a better shaped poached egg.
Crack your egg into an individual bowl or ramekin.
Use the back of a spoon to gently stir the water until a whirlpool forms. Place the egg in the centre.
Continue to stir the water gently to keep the egg moving and stop it from sticking to the bottom of the pan.
Cook until the whites are cooked through, and your yolks are at the desired consistency.
Use a slotted spoon to remove the egg from the pan and place it on some kitchen towel to drain off excess water.
For Scrambled Eggs
Crack your eggs into a bowl, and beat until combined.
Heat a non-stick skillet over medium-low heat.
Add a few pats of softened butter into your egg mixture, and then pour the whole mixture into the pan.
Gently fold the egg mixture as the butter melts. Season with salt and pepper, then continue to stir.
We recommend that you remove the eggs from the heat for about 30 seconds every minute or so and continue to stir so that they cook slowly.
Once they are cooked to your preferred consistency, add spoonful of cold butter or cream cheese and stir it through to stop the cooking process.