Eggsplosions of Good Taste
|Only a decade or so ago, eggs were receiving some rotten comments, because they were thought to contain heart-damaging cholesterol, until the final analysis showed the cholesterol made for nothing but good eggs. Indeed, eggs are a nutritional powerhouse under one thin shell, which we celebrate during May -- National Egg Month.|
We’ve got news and trends about oeufs, cooking tips, and recipes that are not simply about just enjoying an egg cooked, but also show how they really make dishes such as French toast and egg rolls. We also have inspirations, and even a joke or two. Don’t miss the eggcitement in this month’s Cooking Class.
--Scrambled Eggs--the Original Fast Food? To get those soft and creamy curds, fast is actually not the way to go, but slow is. Cook over medium-low heat when you scramble.
--Jammin’ with Eggs – The latest trend in cooking with eggs is to sweeten the omelets, the scrambled and even the soft boils with a touch of fruit preserves or jams.
--Eggs destined for baked goods, should be at room temperature. And that is a good rule of thumb for just about any egg dish you are preparing so that the egg does not react in some way to differing temperatures. If you forget, just immerse a cold egg in a bowl of warm (not hot) water for a few minutes before cracking.
Break Outta Ya Shell
|--Back by popular demand is Technique’s grill pan with DuPont™ Teflon® nonstick coating. The grill pan cooks up these herb-infused, sunny-side-up eggs while the bacon sizzles. A perfect match, and won’t your neighbors be green-eggs-and-bacon envious when they smell your barbecue cooking as they drink their morning coffee and wonder what they’re going to do for breakfast?|
--Clean Eating Magazine loves eggs as evidenced by the November/December 2012 issue, which said they: “…eat them scrambled, boiled, fried in a nonstick pan, baked or pickled. I eat eggs daily,” wrote article author Tosca Reno, who publishes the magazine. We hope she reaches for the best in nonstick pans – a pan with DuPont™ Teflon® nonstick coating.
|-- Sunny-side-Up Pose: Hold a raw egg in two clean hands – and feel the gel-like albumen soothing your skin. Gently shake it a bit, like a congealed salad. Enjoy the warm, sunny color a minute and then close your eyes and meditate for a few minutes about you and eggs, and then see where it may lead. Close the pose by dropping the egg into a waiting skillet with DuPont™ Teflon® nonstick coating, gently cooking the egg.|
-- An egg of another color may not contain nearly as much of the cartenoid-rich (antioxidant) diet if it is not a dark orange like a yoga sun salutation. The yoke color (not necessarily the shell color) indicates the healthy, natural organic foods the hens ate in pasture.
--Remember to go green and recycle your cardboard egg cartons and not just in the paper recycling bin or back to your local farm market supplier. Use them for so many household applications.
Never Too Many Eggs in One Basket
|--However, that once was a problem -- until Joseph Coyle from British Columbia put together a paper holder to keep eggs from breaking as a means of settling a dispute as to who broke them en route to market -- the farmer or someone at the delivery location. We take the containers for granted. But they are as cosseting as Mother Nature, protecting eggs in the wild. Lids keep odors from getting through to the porous eggs and help make stacking possible at the market.|
We Want to Crack You Up
|We would like to know… What do you think the fresh egg said when it crossed over the other nonstick pans without DuPont™ Teflon® nonstick? We will have the answer at the end of National Egg Month, the month of May – see it on our Facebook page...|