Eggs are one of my favourite foods based on versatility but also because of taste, ease of cooking, AND because they’re so darn cheap.
Eggs are made up of a few components: the yolk which is a natural emulsifier and contains a lot of fat and fat soluble vitamins (hello vitamin D and A!) and the white, which is basically protein + water. Of course there’s the shell too, but that’s only really good for the compost bin.
Yolk colour: The yellower the yolk, the more carotenoids (the yellow pigments), which can be converted into Vitamin A in the body. #themoreyouknow
Shell Colour: There is absolutely no nutritional difference between white eggs and brown eggs. The Kitchn says so too.
I love purchasing eggs straight from the farmers market/farmer for a few reasons:
1. I know I’m getting a great product and I can make friends with the people who produce it.
2. Buying local makes me feel all warm and fuzzy inside. *side note: many (if not all) eggs for sale in Manitoba are from Manitoba farmers. Not sure how this works in other locales.
3. They usually have brighter yellow yolks, which makes me happy just looking at them.
Leavening Agents: Eggs are often added to baked goods because of the way they expand when heated and thus cause leavening or rise in the products.
Hard boil. One of the easiest ways to enjoy eggs. Here’s how I do it —> Put 2 eggs in a pot, cover with water and a lid and set that sucker on high. Once it boils, hold for 2 minutes then turn off the heat. Keep the pot on the burner with the lid ON for 15 minutes. After 15 minutes immediately dunk in cold running water and keep in the fridge until you eat them (usually a couple of days).
Fried/Scrambled/Omelette/Frittata. Lots of great resources online for making all types of eggs in frying pan & as always, I’m really loving Alton Brown’s Methods. I could literally do a whole post (and I will) dedicated to different ways to cook eggs in a frying pan.
Baked Eggs/Stratas. Eggs are also egg-celent candidates for baking. Yes, I had to do it. Baking allows the eggs to rise a bit and creates an awesome bubbly texture. If you haven’t tried baked eggs before, here are a few recipes to get you started.
For more information on eggs check out the Manitoba Egg Farmers website!
Chat with me — What are your favourite/least favourite ways to enjoy eggs?
Disclaimer: I am not associated with the Manitoba Egg Farmers, however I think their website is a great resources for all things egg!