EGGS – such a wonderful food, produced by nature, cooked in pure form, eaten boiled, poached, fried, scrambled, as an omelette – so many variations, and they combine well with the most delicious foods like salmon, asparagus, avocado, potato, or just on their own.
DON’T BE A CHICKEN!
Eggs have had their fare share of bad publicity. Some people are put off because of their fat content, and cholesterol that is found in the yolk. However, this is so unfounded. The yolk is where the nutrients are, and therefore is the tasty bit. In fact, the yolk contains 90% of the calcium found in an egg, and all the Vitamins A, D, E and K, whereas the egg white has none, so it is really important to include the yolk.
I am lucky in that we get eggs from my parents’ chickens. These chickens are free to roam, and enjoy a varied diet including insects and worms, as well as their corn and pellets. This really shows in the colour of the eggs. The yolk is a much richer, darker colour, and has the most delicious taste.
Always try to buy organic eggs from free-range chickens, and you will really notice the difference. Chickens farmed on a boring diet of pellets with no roaming around, will produce pale eggs with far less taste.
Have a look at the recipe section for delicious ways to eat eggs.
