Thursday, March 29, 2012

The Incredible, Edible Egg!

              The Egg season is upon us.  Soon we will color and decorate eggs for Easter.  What do we do with all those beautifully decorated eggs?  When I was little I colored eggs at Easter and my mom would put them on the dining room table in a plastic egg tree.  She would leave them there until they were all eaten – sometimes up to a week.  We would have them in egg salad or eat them just like that – room temperature, probably not at their freshest.  We all know this isn’t the best safe food handling practice, but I am still here to talk about it! 

                Can we just eat them?  In recent years the egg has taken on a negative connotation.  They are full of fat, they are full of cholesterol.  They have too many calories.  People say it’s the yolks that are bad; they eat egg white omelets instead.  Well, that’s not entirely true.  In recent years we have seen the marketing campaign for eggs:  “the incredible, edible egg.”  This is a true statement.  Eggs truly are incredible. 

In the April 2012 issue of Runner’s World magazine, I came across an article about eggs subtitled, “Why eggs are one of the best foods for runners.”  You say you are not a runner? – that’s okay.  According to the article eggs can help us “slim down, protect our hearts, fight inflammation, maintain bone strength, and keep our vision sharp.”  People who ate eggs for breakfast lost more weight.  Research has shown that a protein found in egg yolks blocks platelets from clumping together – lessening heart attack risk.  Yolks are a great source of choline, which helps keep your brain healthy and helps reduce inflammation.  Eggs are a top source of Vitamin D, helping to build bone and the yolks also have an absorbable form of lutein which helps prevent macular degeneration of our eyes. 

Not bad for one small item in your fridge!  This article debunks any thoughts you may have had about eggs.  Put all those thoughts to bed and get up to a full egg omelet for breakfast or egg salad for lunch.  Or how about an egg skillet dinner.  Here’s a recipe right from the magazine I served one night for dinner.  It’s truly a one pan meal.  I doubled it to serve four.  Here’s what Runner’s World magazine says:  Heat a mix of 4 eggs, 2 tablespoons fresh herbs (I used dried), ¾ cups greens (I used fresh, flat leaf spinach) until eggs are almost set.  Add tomato slices to top.  Cover; remove from heat; let stand 2 minutes.  Instant dinner!

So, in the next week, when you are hunting for, coloring, decorating, and displaying eggs, make eating them a part of it too!

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