The Egg – Versatile and Useful

Which came first, fried chicken or the deviled egg? It is one of the great questions of all time. Even if you do not like eggs you most likely like items made from eggs. What possessed the first person to eat an egg we might not know either but anyone who has a birthday cake or likes brownies should be glad they tried. They truly are useful and versatile.

Things have changed a lot since shopping for eggs meant going out to the coup and collecting breakfast. Even when you leave out the quail and ostrich eggs, you still have many choices. Of course you have organic eggs (no antibiotics or hormones added to the chicken feed) but there are also free-range eggs. Those are not as humane as they sound. It just means the chickens can go outside but says nothing about how long. The reality is federal prisoners get more time outside than free-range chickens. If you care about how the chickens are raised get United Egg Producers Certified Eggs. They are raised by standards approved by the American Humane Society.

You could decide to get the blue-green Aracauna eggs. They come from South American Aracauna chickens, but the only real difference is the color of the shell. A few other colored eggs are out there but not commercially produced so if you want some you have to get those straight from the farm. There are vegetarian eggs; the chickens never fed animal products. They also produce nutritionally enhanced eggs. The feed is altered by a chicken nutritionalist (not kidding, that is what they are called) to produce eggs higher or lower in certain factors. If you feed the chicken a lot of flax, fish oil, or marine algae, you end up with eggs that are high in omega-3 fatty acids. If they are fed a lot of marigold petals, then they will be high in lutein. Lutein helps prevent macular degeneration in older people (the number one cause of blindness in people over 65) and it has been found to be absorbed better with eggs than other sources. Un-enriched, here is a new twist on an old classic.

Crab Cakes Eggs Benedict

1/4 cup butter

1 cup minced onion

I large Jalapeño or 2 Serrano peppers, seeded, diced

5 cups diced tomatoes

1 cup DICED onion

2 Jalapeños, seeded, diced

1/4 cup chopped cilantro

1 Tbsp sugar

1 tsp salt

3 eggs, beaten

2 lbs lump crab meat

3/4 cup mayonnaise

4 Tbsp coarse grain mustard

3 Tbsp cilantro

1 tsp salt

3 cups bread crumbs

2 Tbsp parsley

12 large eggs

Peanut oil as needed

Vinegar

1. Over medium heat, melt butter and sauté minced onion and first Jalapeño till onions clarify then allow cooling.

2. For salsa, mix tomatoes, diced onion, next 2 Jalapeños, cilantro, sugar, and salt. Refrigerate until used.

3. Mix 3 eggs, crab (pick through for shell), mayonnaise, mustard, cilantro, sugar, and salt. Stir in butter mix. Divide into 12 cakes.

4. Coat cakes with a mix of bread crumbs and parsley, refrigerate if not used immediately.

5. Poach eggs in acidified water (water with a little vinegar). Keep warm.

6. In a medium heat skillet with oil, sauté cakes until golden brown on both sides.

7. Serve poached egg on each cake and top with 1/2 cup of salsa


Source by Thaddeus McCleskey

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