To be writing about eggs during the bird flu seems a bit inappropriate. However, it is spring time for newborns. Eggs are the essence of spring time and the bird flu will pass. Birds start building nests in winter in preparation for a warm, safe place to hatch their newborn.
Due to the bird flu, eggs are about double their normal price. Eggs, depending on the type, are about 30 to 60 cents. This is a great value for such quality protein. Eggs are bursting with nutrients.
One large egg has about 70 calories, 7 grams of protein, a mixture of 5 grams of fats, iron, vitamins, including B-12, minerals, carotenoids, and about 200 mg of dietary cholesterol. A recent study shows higher HDL, [good cholesterol] with whole eggs in your diet.
The color of an egg has nothing to do with its nutrients. It only represents the color of the hen.
It is seemingly fashionable to top all sorts of dishes today with a soft yolk, fried egg. For example, pasta, beans, asparagus, grilled cheese, fried rice, salad and just about any dish you can imagine.
One of my earliest memories about eggs was when I was very young, maybe 5 or 6, watching my Grandpa crack two raw eggs on the side of his glass of orange juice, which he was having for a quick breakfast. Once they plopped in, he would very quickly stir them with the juice and what seemed as one big gulp, he was off to work.
At about 8 years old I knew when my father had not done well with his commission because my mom would make potatoes, eggs and onions for dinner. She would cook bacon and eggs. At times the eggs were always fried in bacon fat, with the yolks basted with it, as well… mm mm.
Eggs are an ingredient in virtually all baked goods, as well meatballs and meatloaf.
At home I have hard boiled eggs in the fridge. I always love those Columbian style eggs, chopped with avocado. As well, I adore egg salad.
The best way to cook
Hard Cooked Eggs
Fill a sauce pan that will hold 4 to 6 large eggs with water until about an inch below full. Turn the burner on high and bring to a boil.
Submerge the eggs in a basket, a slotted spoon or with tongs, being careful so not to crack them.
Turn the flame off and cover with a lid. Leave the eggs submerged for 9 minutes. One minute more or less depending on the doneness you prefer. I prefer 8 minutes.
During this time, have lots of ice cubes ready in a metal bowl with some cold water. At the end of the 9 minutes, submerge the cooked eggs in the waiting ice bath as quickly as possible. Leave the Eggs in the ice bath for about 15 minutes. This is what makes the eggs easy to peel. You can enjoy the eggs while still warm or refrigerate to enjoy later.
Egg salad
Slice the eggs with an egg slicer, then chop.
Add small diced bermuda onion, thinly sliced celery, and drained capers. Salt and pepper
Mix the ingredients together with your favorite mayonnaise
Garnish with chopped parsley or dill
Columbian guacamole
Roughly chopped boiled eggs
Cubed avocado, about 50/50 with the eggs
Small diced onion
fresh lime juice
salt & pepper
fold all ingredients together
this makes a great addition to a BLT
Before you start crackin’ remember these hints:
- For hard boiled egg peeling, crack the entire egg and peel under cold running water
- For scrambled eggs, add salt before cooking
- For a non-stick surface, use a cooking oil spray with lecithin. Ideal for your cast iron pan.
- For more tender omelets and frittata, add a bit of salt and milk while whisking the eggs. When separating raw egg white from yolks, use cold eggs.
