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“The Incredible Edible Egg.” Now, how many of you are humming that little tune made so popular by the American Egg Board on televisions across the United States several years ago?
There are so many misconceptions about eggs and my own pet peeve is referring to hard cooked eggs as hard boiled eggs. If you have ever sliced a hard cooked egg in two and the yolk in that egg has a slight green color, you did not do those steps in cooking the egg correctly. Also, if you eat very many of those halves, you might even burp a “not so pleasant” taste, which is sulfur dioxide that formed when the eggs were boiled too long. Below, I will have some fun recipes for eggs along with the correct way to hard cook an egg.
First, here are some interesting facts from the American Egg Board (www.theincredibleegg.org).
n Of the nearly 200 breeds, the most popular breed of laying hen in the U.S. is White Leghorns.
n Computers commonly control temperature, humidity, ventilation and lighting of today’s henhouses. Lighting triggers egg-laying, and most eggs are laid between 7 and 11 a.m.
n Safety in the preparation of eggs is most important. Eggs should be cooked until the whites and yolks are firm or in dishes using eggs, should reach the temperature of 160 degrees internally. Keep eggs in the main section of the refrigerator to insure the temperature will be held between 33 and 40 degrees. If eggs are left out on the counter for more than two hours, discard them.
n One egg has 13 essential vitamins and minerals protein, unsaturated fats and antioxidants, all for 70 calories.
n According to the USDA, eggs are lower in cholesterol than previously recorded. The USDA recently reviewed the nutrient composition of standard large eggs and the average amount of cholesterol in one large egg is 185 mg, which is a 14 percent decrease. The American Heart Association recommends consuming less than 300 mg of cholesterol per day. The analysis also revealed large eggs now contain 41 international units of Vitamin D, an increase of 64 percent.
Growing up I never liked cooked eggs, and I would share the yolk of the egg with family or friends and I ate the whites. Now my husband does a wonderful job frying three whites for me occasionally, full of protein, no fat. Yum! I do love deviled eggs, must be the mustard in the yolks, and I will eat scrambled eggs, but still don’t like fried eggs. It is just that yolk thing.
I do have a few egg recipes that maybe you haven’t had. My students made the Eggs a la Goldenrod in freshman home economics lab and many said they made it for their family for a Saturday morning breakfast. The Egg in a Nest is also a fun way to prepare eggs for children. It is actually a 4-H recipe. Eggs Benedict is a very fancy egg dish that is served in many formal breakfasts as a breakfast treat.
Hard Cooked Eggs
Place eggs in pan of cold water. Cover. Heat the water to boiling point. Remove from heat and leave covered. Set the timer for 15-18 minutes. Rinse in cold water and let set until egg feels cool.
Eggs a la Goldenrod
Hard cook the number of eggs according to the number of people you are feeding. Once the eggs are peeled, cut in half and put the yolks in a bowl. Chop the whites and with a fork, break up the yolks until they are fine pieces. Make a basic white sauce, using flour, milk and butter (much like gravy only without meat drippings). Once you have the white sauce made, add the whites. Place toast on the plate. Pour white sauce over the toast and sprinkle the yolk pieces on top — thus the Goldenrod in the name.
Egg in a Nest
Cut a circle out of the middle of a slice of bread. Toast in a skillet with a small amount of margarine. Break egg carefully, so as not to break the yolk, and pour into the circle. Salt and pepper the egg. Place cover on skillet and keep heat on low until the egg whites are set. Serve with bacon.
1 egg yolk
¼ c. mayonnaise
1 t. lemon juice
Cayenne pepper and salt to taste
2 T. margarine
Puree one egg yolk with mayonnaise, lemon juice, cayenne pepper and salt. Pulse the melted margarine into the puree. Place the sauce in a bowl set over a pan of simmering water and whisk until thick. Make poached eggs, using an egg poacher pan or using the water method.
Bring a skillet of water with a splash of vinegar to a simmer. Crack eggs into individual cups, slip into the simmering water, and poach until the whites set. Remove with a slotted spoon.
Place an English muffin half on the plate, top with fried Canadian bacon and then pour the Hollandaise over until it spills over on the plate.
Source: “50 Egg Dishes,” Food Network Magazine, April, 2010
Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.