Eggs – A Breakfast Staple

Eggs are a breakfast staple in much of the world and an essential ingredient in numerous recipes. Recovering from their previous unwholesome reputation, eggs are now endorsed by international health organizations, including Health Canada, the Australian Heart Foundation and the Irish Heart Foundation, as part of a heart-healthy diet. Eggs are packed with powerful nutrients that fight macular degeneration, a leading cause of blindness in older people, as well as enhance memory and brain development.

A few fun trivia facts I want to share:

  • The fresher it is, the the better it will stay together when you poach or cook it over-easy (I’ve broken many a yolk, lamentably, when flipping an older egg). Quite simply, a fresh egg holds its integrity better.
  • The older the egg is, the more it will float, as the pocket on top will expand with age.
  • Conversely, if you are a fan of the hard-boiled egg, it is best to use one about a week old, eggs are very hard to peel if they’re too fresh. However, there are some who say that steaming very fresh eggs (about 20 minutes) solves this issue.
  • “I do not like them, Sam-I-Am, I do not like green eggs and ham”, so says Dr. Seuss. Sure they may taste no different, but an egg with a vibrant yellow yoke is a heck of a lot more appetizing than one with a sickly green discolored orb. This is a reaction of the sulfur in the whites and iron in the yolk, when the egg is cooked too long or under too high temperature. The method that has never failed me: place eggs in saucepan, put in enough cold water to cover the eggs, bring water just to a boil under medium-high heat, turn off flame, cover and let sit for 15 minutes. Immerse in, or rinse under cold water until eggs are cool enough to handle.

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