Eggs – why you never tire of eating them

While you might get your fill of the chocolate egg variety this month — I’ll have mine with coconut, thanks — April is also the time to celebrate the versatility of fresh eggs.

Eggs are a nutrient-dense food and “a perfect way to start the day,” according to Lisa Steele, fifth-generation chicken farmer, self-described egg expert and author of The Fresh Eggs Daily Cookbook.

“They’re filling, they have some fat, they’re a complete protein, and they’re so versatile,” she said. One egg contains 6 grams of protein and a variety of important nutrients such as vitamin B12, riboflavin, choline, biotin and selenium.

At the thought of using up a baker’s dozen hard-boiled eggs after Easter, there’s no need to groan for the revelers either. In fact, you don’t need to hard boil eggs before coloring them. This may not be ideal for someone hiding eggs for an Easter egg hunt. But for general use, dyed eggs work just as well as plain eggs in the following recipes and dishes.

Breakfast all day (and night)

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No serious exploration of this ingredient’s versatility can begin without an appreciation of the egg breakfast sandwich. Whether it’s a bagel, crusty roll, English muffin, biscuit or tortilla, a simple scrambled or fried egg is a classic kick-starter for many a morning.

But there’s more to an egg than it does in a pan, and it’s okay to take it beyond breakfast, too. Treat yourself to a carte blanche to eat your favorite egg dishes any time of the day.

bake your eggs

For fans of runny yolks, baked eggs in ramekins or muffin tins are a lot more convenient than preparing several poached eggs for the family. The basic template is simple: fill the bowl or tin with a combination of meat, vegetables or cheese, then crack in an egg and season with spices and herbs. Bake until the whites are set and the yolks wobble a little.
Make the most of what's in your fridge with a dish like spinach ricotta quiche.

For those who prefer scrambled eggs, the savory tart and quiche family ticks all the right boxes – with the bonus of baking them in a flaky edible container. Technically, the difference between a tart and a quiche is a matter of depth: tarts are baked in shallow pans, while quiches are of the deep dish variety.

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But whatever you choose, a quiche or tart is an ideal way to get the most out of your fridge. Again, choose a combination of meat, veggies, and cheese, and use an egg custard mixed with cream or milk to tie it all together.

Try a chorizo ​​and green chili quiche or a potato, kale and manchego pie to get you started.

egg sandwiches

Do you love to bake? Now it’s time to make an egg-infused bread. French brioche, Jewish challah, Swiss braid, Italian pane di pasqua – many cultures have their own version of a sweet and often braided bread. Dairy products such as milk or butter are also often added to these doughs, making them more tender.
Challah, a Jewish braided bread made for the Sabbath and holidays, is one of many egg-enriched breads.
To double your egg treat, slice or dice the bread and let it sit for a day so it gets slightly stale. Then turn it into French toast or a decadent bread pudding casserole.

egg yolk

“I almost feel like the yolk and egg white are two different foods,” Steele said. With different flavors and textures, the yolks and whites can be used separately to add richness and texture to a variety of dishes.

(From a nutritional point of view, the egg white is mostly protein, while the yolk contains the essential nutrients, so eating both in some form is ideal.)

With one egg yolk per portion of pasta, spaghetti carbonara is a great-tasting meal for one or two people.

It’s easier to separate the yolks from the whites when the eggs are cold, and it’s easiest to do it with your hands. Crack the egg into a bowl, then scoop out the yolk and let the excess egg white run through your fingers.

For this author, the perfect and most convenient use of an egg yolk is in spaghetti carbonara. At a ratio of one egg yolk per serving of pasta, this is an ideal way to whip up a comforting meal for one or two in no time.
Egg yolks are the basis of the crème brûlée cream, which can be prepared in an oven or slow cooker.
Egg yolks are also the basis for the intensely rich crème brulée custard, which can be prepared in the oven or in a slow cooker. “It’s so fancy, but it’s so easy,” Steele said, and “you can do it ahead of time if you have people.”


After slurping on carbonara and spooning up crème brulée for dessert, you’re left with a few egg whites. Leave the virtuoso egg white omelettes for another day and do something more exciting.

The protein-water structure of an egg white makes it a light and fluffy foam, so use that science to your advantage and make homemade marshmallow spread using only egg whites, sugar, and cream of tartar. Or bake Angel Food Cupcakes — you can double the fun and top them with tinted marshmallow spread for icing if you have plenty of egg whites on hand.
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“You can freeze egg whites or put them in the fridge if you’re going to use them up in about a day,” Steele said. My strategy for leftover egg whites is to freeze them individually in ice cube trays until needed, so I always have the exact amount a recipe calls for.

Casey Barber is a food writer, illustrator and photographer; the author of Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats; and publisher of the Good website. Meal. stories.

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