Eggs are an important and versatile ingredient for cooking, as their particular chemical make up is literally the glue of many important baking reactions. They are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat.
For years the egg has been considered more of a health risk than a healthy food. Since they are high in cholesterol, it was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they have been vilified is much lower than it was 10 years ago. This reduction has been attributed to the changes in hen feed since the BSE crisis in the 1990s.
If you are a fan of eggs, try these three different recipes to love it even more.
Creamy scrambled eggs with herbs
- 6 eggs
- 4 ounces light cream cheese, diced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil or 2 teaspoons dried, crumbled
- 2 tablespoons chopped fresh parsley
- 2 tablespoons milk
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
- 2 tablespoons (1/4 stick) butter
Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.
Simple Baked Eggs
Preheat oven to 350°.
Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
Savory Egg Clouds
- 2 large eggs
- 2 slices of bacon, cooked and crumbled
- 2 tbsp chives, diced small
- ½ cup cheddar cheese, shredded
- pinch of kosher salt
- fresh cracked black pepper
Separate the yolk from as many egg whites as you are going to be making clouds. This is for 1 per person. Be sure to keep yolks separate.
In a chilled bowl, using an electric mixer or whisk, beat the 2 egg whites until stiff peaks form. With a rubber spatula, fold in the crumbled bacon, cheddar cheese, chives, salt and pepper.
Spoon the whites into even piles on a parchment lined baking sheet and create a well in the center of each pile with the back of the spoon. Bake at 450°F for 3 minutes.
Remove from oven and place a yolk in each well, bake for another 3 minutes at 450°F and serve.
Eggs benefits source: BBC Good Food