Eggs, So Affordable, So Handy, So Protein
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Hens’ eggs, North American favorites, are but one of EGGSseveral bird eggs enjoyed for eating. Ducks, quail, geese, turkeys and ostriches also lay very popular eggs enjoyed elsewhere. We bake with them boil them, scramble them, fry them, hard-boil them, pickle them and make omelets with them. They can have shell which are white, brown or speckled.  

Chickens consume both bugs and plants making them omnivores. Their eggs are widely used in sweet and savory dishes as well as in baked items. They, more than ever, are served at times other than breakfast. Asian cooking makes a good example of this when they top noodle bowls with eggs adding bright color and nutrition to the dish. Eggs are a wonderfully affordable source of valuable, long-lasting protein.    

Eggs are also complicated. They give cakes the lift and airiness they need, EGGStheir yolks can act as thickeners and their whites form foam for special tasks. Combined into dishes of their own, they make main meal dishes popular worldwide.    

Chickens were domesticated for eggs in Asia and India back to 7500 BCE. From there they moved to Egypt, then Greece and Rome.   

Eggs are a good source of vitamins B and D.  

Purchase eggs in various sizes from small to jumbo. Store in their original carton, in the refrigerator for up to three weeks. Any cracked or punctured eggs should be discarded.

SERVING SUGGESTIONS:  

Eggs are served hundreds of ways by every culture in the world. Any list of serving suggestions can never come as close as this list:  http://en.wikipedia.org/wiki/List_of_egg_dishes.  In this collection, find egg dishes which are Asian, Chinese, East Indian, Korean, Turkish, Thai, Ireland, Portuguese and more. It also includes egg dishes which are savory, plain as well as sweet. 

Foodsites with egg recipes:     

http://www.eatingwell.com/recipes_menus/recipe_slideshows/two_dozen_easy_egg_recipes  

http://www.aeb.org/foodservice-professionals/recipes/featured-recipes 

http://allrecipes.com/recipes/breakfast-and-brunch/egg-recipes/  

 Following is a chapter from Marty Martindale’s second book, MORE SHORT ORDERS, “How I Crack my Eggs.”

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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