The Easter egg has been acknowledged as a symbol of rebirth ever since pre-Christian times.

Even the ancient Greeks, Persians and Chinese exchanged brightly-decorated eggs at their spring festivals.

Today's chocolate varieties may be tasty but can't compete with the superior nutritional value of the real thing.

Eggs are one of the cheapest and best available sources of protein in a modern diet that tends to suffer from carbohydrate overload.

They offer an excellent supply of zinc, iron, selenium and the vitamins A, D, E and B, especially B12.

The yolk in eggs is rich in a substance called lecithin which helps to disperse fat deposits and cholesterol.

It's also a useful brain food as it aids memory and concentration, giving credence to the saying that one should "go to work on an egg".

Over the past few decades, public confidence in eggs has been undermined by the worry about salmonella infections. But since the introduction of the Lion Quality code of practice in 1998, cases of salmonella in England and Wales have more than halved.

Under the British Lion scheme, egg-producing hens must be vaccinated against salmonella - their eggs are always stamped with a red lion and a best-before date. The British Egg Industry Council (BEIC) says it is "extremely unlikely" eggs produced under the Lion code of practice contain salmonella.

In order to decrease the risk even further, the Department of Health advises pregnant women not to eat raw or lightly-cooked eggs.

It's a good idea to discard cracked or dirty eggs, keep them refrigerated and eat them promptly after cooking.

Always wash hands and cooking utensils after contact with raw eggs.

Some people are concerned about the high cholesterol content in eggs. However, the level of dietary cholesterol has little effect on the level of cholesterol in the blood. Most of the cholesterol in the body is manufactured as a result of a high intake of saturated fat.

You only need to worry about the cholesterol in eggs if you are suffering from very high cholesterol levels or have a hereditary disease where too much cholesterol is being manufactured.

The best eggs are likely to come from healthy, well- nourished chickens. I spoke to Peter Challands of Deans Foods in Tring, Herts, which sells the well-known Columbus eggs (available in most supermarkets). These eggs are laid by chickens fed on a vegetarian, wild-type diet and a careful balance of omega 3-rich flaxseeds.

Compared with a standard egg, Columbus eggs contain more of the beneficial omega 3 type fats. Compared to 100g of salmon, which contains 2.5g omega 3 fats, one Columbus egg contains 0.65g. So you would need 3.85 eggs to match one serving of salmon.

Scientists are becoming increasingly aware of the benefits of omega 3 fatty acids in the prevention of heart disease and strokes as they reduce the tendency to clot and lower the level of fats circulating in the blood.

Omega 3 fats have also been shown to ease joint problems by reducing inflammation. They contribute to the structure and function of the human brain and are valuable in the treatment of mental health problems.

For those who don't eat oily fish, omega 3-enriched eggs present a nutritious alternative. What a pity the same can't be said about varieties of chocolate eggs.

Martina is a qualified nutritionist at the Crescent Clinic of Complementary Medicine, 37 Vernon Terrace, Brighton. Tel: 01273 202221 or email: martina@thehealthbank.co.uk