Scientists, farmers, and food manufacturers have found ways to change the nutrient composition of eggs. Are these new-fangled eggs better for you than regular eggs?

A quick glance at the egg section of most large supermarkets gives consumers several choices. In addition to the standard white and brown eggs, you can buy eggs that are cage-free or organic. Plus, you can choose ones that have increased levels of omega-3 fatty acids. You can also choose from a variety of egg-substitute products, most of which are refrigerated or frozen and packaged for easy use.

Consumers are buying eggs in record numbers—a far cry from egg consumption during the 1980s when consumers were taught to avoid eggs and, in particular, egg yolks. There are three reasons for this recent surge in popularity. The first is current research indicating that moderate egg consumption can be part of a healthful, low-fat eating plan. The second reason is that we are eating more processed foods that require eggs. And third is the popularity of both high-protein and vegetarian-based diets.