An egg is such a simple and basic ingredient! Relative to its size, it’s also quite an impressive food, as there are a whole lot of nutrients packed away inside the shell. Eggs are really versatile as you can prepare them in so many different ways and they play an important role in many other recipes. Compared to other sources of protein, eggs are very affordable.
You can fry, poach, and scramble eggs, make omelettes with them and use them for so much more than just breakfasts. They are ideal for a quick, light meal and eggs are essential in many baked goods. Eggs are packed with wholesomeness, from being a complete protein to a good source of many healthy nutrients like vitamins A, B, E, and D, crucial minerals and healthy fats.
10 INTERESTING FACTS ABOUT EGGS:
1• Eggs will KEEP in the fridge for 3 weeks and only 5-7 days at room temperature, if it isn’t too hot outside.
2• STORE eggs with the smaller point down – just as they are stored in the egg boxes they are packed in. Egg shells are porous, so there is an air bubble in the wider base of the egg that protects the egg from odours and bacteria.
3• The porous shells can absorb strong smells from the fridge, so preferably STORE EGGS AWAY from smells like guavas or fish.
4• Eggs at ROOM TEMPERATURE don’t crack as easily when boiled, so take them out of the fridge about 30 minutes before you need them. Eggs at room temperature will also beat to a higher volume, especially when baking or making meringues.
5• When WHIPPING EGG WHITES, remember to always work in a clean, dry glass bowl. The whisk also needs to be dry and clean, as any fat or water will prevent the egg whites from beating to a good volume.
6• EGG WHITES FREEZE very well and the whites that were previously frozen beat to an even higher volume as well.
7• Place BOILED EGGS immediately in cold water and lightly crack the shells – this will make peeling them easier and prevent them from turning blue inside. Or if you can, drain and leave them until the next day to cool down, then peeling is even easier.
8• DID you KNOW that a boiled egg can spin, but a fresh egg just wobbles around? This is a very handy tip to remember when boiled eggs get mixed up with the raw ones in the fridge. If it spins easily, it’s cooked.
9• Did you know that EGGS SET at 60 °C? This means that they are best prepared over a MEDIUM HEAT to prevent them from splitting or overcooking and becoming rubbery.
10• EGG SHELLS are perfect for worm farms and compost heaps, so don’t throw them away. Or rinse them, allow them to dry, and crumble them to sprinkle around salad leaves, herbs or other plants in your garden or even in a pot. This keeps the worms and snails away.
Visit Heleen’s website (www.heleenmeyer.co.za) for some delicious recipes with eggs.
Image: Neville Lockhart