Researchers studied 256 individuals with body mass indices (BMI) of 25 or more, which is considered overweight by healthcare professionals. Participants were split into four groups: one group was asked to eat reduced-calorie breakfasts containing two eggs. Another group ate reduced-calorie bagel breakfasts matched with the reduced-calorie egg group for calorie content and energy density (or weight), a factor that has been previously shown to be important for satiety in weight loss studies. The third and fourth groups ate breakfasts of eggs or bagels that were not low-calorie.
Subjects in the reduced-calorie egg breakfast group lost an average of 65% more weight than their counterparts ... and their average BMIs were 61% lower.