Eggs, So-Smart, So Affordable
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Eggs are wonderful! Pearly white or light saddle tan in color, hen’s eggs are one of the most valuableeggs
foods we can eat, cost-wise and nutritionally. Each is its own unit and very transportable. They’re also an excellent source of protein, vitamins D and B12. Eggs play many healthful roles in our bodies as an excellent source for dealing with brain function, muscle strength and weight management. It’s also a healthy food for pregnant moms.

Eggs even act like baking power or yeast when it comes to raising cakes. Purchase eggs in various sizes from small to jumbo. Store in their original carton, in the refrigerator for up to three weeks.

51h3relz9-l-_sx258_bo1204203200_PUT AN EGG ON IT:  70 DELICIOUS DISHES THAT DESERVE A SUNNY TOPPING is a new cookbook by Lara Ferroni. It will keep the hens and you busy not only with new twists on familiar egg dishes, but new recipes, as well. The book also features recipes from a variety of international cuisines incuding Mexican, Israeli, Greek, Spanish, Korean, Thai, Japanese and Italian. Below are three egg recipes, from three separate countries we never heard of, and they sound delicious:

One is SHAKSHUKA, (Israeli eggs in peppers and tomatoes) on page 28.

Lightly brown cumin seeds for about a minute. Add oil and onions simmering about 5 minutes. Add garlic, then peppers, paprika, tomatoes and harissa. Reduce slightly until peppers are tender. Make half the mixure smooth in the blender, then combine the two tomato sauces. Add four eggs until they are the way you like them. Garnish with tahini and serve.

MAYIRTSA is a (Greek Lamb, Egg and Lemon Soup). Sear a few pieces if lamb shoulder, then add onion, celery, carrots and peppercorns and cover with water.

In a skillet saute green onions and dill. Add chopped, cook lamb and heat.

In a separate bowl combine 4 eggs, lemon juice, salt and pepper. Whisk mixture then gradually add ladels of egg and lamb mixture. After you do it right, you will have a lamb soup which is smooth and creamy

ABURA SOBA is a Japanese egg dish made with browned and roasted pork belly. 

Julienne a sizeable carrot and marinates in vinegar and mirin. Cook noodles until al dente, season with sesame oil.

Stack plate with noodles, slices of pork belly, pickled carrot, daikon radish slices, kimchi and Samal oelek. Top with a cooked egg or two.

FOODSITES WEBSITE RECIPES SUGGESTIONS:

  • https://www.pinterest.com/explore/egg-recipes/
  • http://www.huffingtonpost.com/2014/12/01/egg-recipes-breakfast-brunch_n_987844.html
  • http://www.countryliving.com/food-drinks/g13/cookbook-eggs-0407
  • http://www.delish.com/cooking/g1920/egg-dinners/
  • https://en.wikipedia.org/wiki/List_of_egg_dishes
Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.


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