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07/28/2011 Its Just EGGSTRAORDINARY
Getting Tipsy
Cooking eggs is easy with a little practice. Remember that one medium egg is equal to about 3 tablespoons. Spin the egg and if it wobbles, it is uncooked. If it spins easily, it is cooked.
Mark left over eggs before adding newly purchased ones if they are not already dated.
What does free-range eggs mean?
Can you eat eggs with blood spots?
History of the Egg
When? Since the beginning of creation. Where? Where ever eggs could be obtained. Different kinds of eggs are eaten in different parts of the world. Ostrich and chicken are the most common. Why? Because eggs are relatively easy to obtain, excellent protein sources, adaptable to many different types of recipes (from simply boiled, fried, or stuffed to complicated quiche, custards or meringue), and fit the bill for meatless fasting days required by some religions. In this last role? Eggs have been the object of much socio-religious symbolism and tradition. Over time, some groups have encouraged the consumption/decoration of eggs in celebration of certain events.
Eggs are available year round to provide not only delicious meals on their own but as an essential ingredient for the many baked goods and sauces that would never be the same without them.
Composed of a yellow yolk and translucent white surrounded by a protective shell, the incredible nature of the egg is partially found in their unique food chemistry which allows them help in coagulation, foaming, emulsification and browning.
Eggs are a good source of low-cost high-quality protein, providing 5.5 grams of protein (11.1% of the daily value for protein) in one egg for a caloric cost of only 68 calories. The structure of humans and animals is built on protein. We rely on animal and vegetable protein for our supply of amino acids, and then our bodies rearrange the nitrogen to create the pattern of amino acids we require.
Appetizer Mini Quiche
Ingredients: 6 slices bacon, chopped 1 onion, chopped 3 eggs 3/4 cup buttermilk baking mix 1 1/2 tablespoons chopped fresh parsley 2 cups shredded American cheese
Directions: Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups. Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Salad Egg Salad
Ingredients: 8 eggs 1/2 cup mayonnaise 1 teaspoon prepared yellow mustard 1/4 cup chopped green onion ½ Tsp. salt Ό Tsp. pepper 1/4 teaspoon paprika
Directions: Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Put it on the Side Bacon Egg Biscuits
Ingredients: 2 cups buttermilk biscuit mix 7 tablespoons water 8 eggs 8 slices processed American cheese 8 bacon strips, halved and cooked
Directions: In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Main Course Crab Casserole
Ingredients: 2 eggs, beaten 2 cups milk 2 cups seasoned croutons 8 ounces shredded Cheddar cheese 1 tablespoon dried minced onion 1 tablespoon dried parsley 1 pound fresh crabmeat 1 Tsp. salt ½ Tsp. pepper 1/4 cup grated Parmesan cheese
Directions: Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.
Dessert Custard Pie
Ingredients: 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 1/2 cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional)
Directions: Preheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Lighten Up! Breakfast Burrito Dietitian's tip: By using egg substitutes instead of whole eggs and substituting vegetables for sausage and cheese, you cut out much of the fat and cholesterol in this breakfast burrito. By Mayo Clinic staff - Serves 1
Ingredients: 1/2 cup chopped tomato
Directions: In a small skillet, add the chopped tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture is evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.
To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately. Nutritional Analysis - (per serving)
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