[ cook-at-home ]
BY EVA MILOTTE
good egg!
a culinary marvel
Is there a food as perfect as the egg? Containing all nine essential amino acids, vitamin D, lutein, zeaxanthin, and choline, eggs are a unique nutritional package. One large egg has just 70 calories and six grams of high-quality protein. Pairing a high-quality protein item like an egg with plant foods helps you meet daily protein needs and optimal vitamin and mineral intake. Consuming eggs supports strong bones and healthy muscles. Eating eggs has also been shown to assist dieters with losing weight, feeling more energetic, and ingesting fewer calories at lunch than when a high-carb breakfast like bagels is consumed.
Enjoying the incredible egg Aside from their stellar nutritional benefits, eggs are a kitchen staple throughout the world. Cooking them is truly a culinary marvel. The ability to transform from a liquid to a solid with the quickest of heat exposure is just one attribute that makes eggs such a special food. As one of the least expensive sources of highquality protein, eggs are a great choice for any meal of the day. They’re a traditional favorite in the a.m., but eggs make a tasty option for lunch and dinner too. Think casseroles, frittatas, deviled eggs, and egg salad sandwiches. Stuff scrambled eggs into burritos. Top bean and veggie tortillas with a fried egg. Pair eggs with other high-nutrient foods like fruits, vegetables, whole grains, and low-fat dairy products. Add grated or finely chopped hard-cooked eggs to salads, cooked vegetables (asparagus is a tasty choice), and grain dishes. There are many methods to cook eggs. In fact, the 100 pleats in a chef’s tall white toque (hat) are said to represent the number of egg dishes a chef can prepare. Here are some fun tips guaranteed to make you an eggspert!
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When scrambling eggs, cook them over a gentle heat. For softer curds, add butter or oil. Be aware that if the eggs overcook, the added liquid will separate from the eggs and make a watery dish. P recook vegetables, seafood, or meat before adding to omelets or scrambles. Using a nonstick sauté pan or a well-seasoned cast iron skillet is a must. Don’t use the edge of a bowl to crack an egg. Instead gently tap the center of the egg against a hard, flat surface. This helps prevent pieces of the shell from getting into the egg whites and yolks. To separate whites from yolks, pass the yolk back and forth between the cracked shells, letting the whites fall back into the bowl. When making a meringue, be sure none of the egg yolks wind up in the whites. Use a metal or glass bowl with a rounded bottom for perfectly whisked egg whites. B efore cooking eggs in their shells, take them out of the fridge for an hour. Working with room temperature eggs helps prevent their shells from breaking when they hit the water. S teer clear of eggs with hairline cracks. Cracked specimens will seep their whites into the cooking water and may not be safe to eat. O nce hard cooked, immediately remove eggs from the boiling water and plunge them into a big bowl of ice water. This not only stops the cooking process but also helps prevent unsightly green rings from appearing around the yolks.
MAY 2022
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3/22/22 12:55 PM
