What happens when you skip the pastry and start your day with two eggs instead? I tried it—no filters, no diet plans—and the shift was bigger than expected. More energy. Sharper focus. Glossier hair.
This wasn’t some biohacking experiment or a high-protein phase. It started over coffee with Juliette Andreau, a French naturopath with the kind of glow that makes you want to copy her whole routine. I mentioned my go-to breakfast—usually a croissant or a green smoothie. She paused, tilted her head, and said, “Eggs are one of the only truly complete foods we have.”
Not complete in a trendy or overused way. She meant nutritionally whole—eggs are packed with protein, healthy fats, essential vitamins like A, D, E, and B12, along with choline, zinc, and selenium. Everything your body actually needs, all in one shell.
So I swapped my usual breakfasts for two eggs—organic and free-range, per Andreau’s recommendation—and stuck with it for two weeks. Here’s what happened.
First, I felt full. Not in a “skip lunch” kind of way, but full enough that I wasn’t raiding the snack drawer before noon. That steady energy came from protein and fat, not a carb crash. And the sugar cravings? Gone. No more mid-morning impulse to reach for a granola bar or oat milk latte.
Mental clarity followed. Choline, a nutrient eggs deliver in large doses, plays a key role in brain function and mood regulation. One egg gives you nearly a third of your daily needs. The focus wasn’t buzzy or sharp like caffeine—it was clean and sustained. Less scatter. Fewer mental tabs open.
There were changes in my skin, too. No instant glow-up, but by week two, my complexion looked noticeably calmer. Sulfur and biotin—both found in eggs—support collagen production and skin health. Even my hair looked better: glossier, smoother, like I’d just walked out of a salon.
And surprisingly, my eyes didn’t feel fried after hours in front of a screen. Lutein and zeaxanthin, two antioxidants found in egg yolks, help protect the retina from blue light. That usual evening eye strain? It didn’t hit as hard.
Quality made a difference. I skipped the pale supermarket eggs and picked up rich, orange-yolked ones from a local farm shop. Andreau was right—those nutrients depend heavily on freshness and how the hens are raised.
How I cooked them mattered, too. I stuck mostly to soft-boiled or poached—gentler heat keeps more nutrients intact. Scrambled or fried worked when I was in a rush, but overcooked yolks lose a lot of their value.
Will I keep going? Honestly, yes. Not because it’s part of some diet plan—just because it feels good. It’s quick, it’s easy, and it makes a difference. Turns out, starting the day with something simple can go a long way.
