WFMW: Cracking the Egg Myth

 

 

 

 

 

 

This week I want to talk about EGGS and how they have ALWAYS Worked-for-Me, and my family, as part of our weekly (almost daily for DH ;) diets.  So earlier this month I was so excited to read about how Kitchen Play is partnering with the American Egg Board to crack open some egg myths.

 

Mainly that...the incredible, edible egg is now even more incredible than ever. For the full scoop, check out this report:

Cracking the Cholesterol Myth

More than 40 Years of Research Supports the Role of Eggs in a Healthy Diet

Many Americans have shied away from eggs – despite their taste, value, convenience and nutrition – for fear of dietary cholesterol. However, more than 40 years of research have shown that healthy adults can eat eggs without significantly impacting their risk of heart disease.

Then, hop on over to Kitchen Play and get your breakfast, lunch or dinner on! You’ll be glad you did. (The news just keeps getting better: you could win free eggs for a year for helping to cover this exciting food story. Details at the bottom of Kitchen Play's post.)

Here at the Love Shack, we didn't need to read any new reports to be convinced about how healthy eggs are for us.  We have always appreciated them as an affordable and excellent source of protein and nutrients.  For years they have been a part of my husbands (almost) daily diet and he has NEVER had high cholesterol in all of his 55 plus years.  Even though I do not eat them as much as DH does...I do incorporate them (again, almost daily ;) in many of our favorite recipes.  When I do eat them plain, my favorite ways are hard-boiled and cut up in green or pasta salads or as spicy deviled eggs. 

However, for those of you who know me, you are all too familiar with my obsession with poached eggs ;)

Poached NOT dropped...there is a big difference!

An egg poacher is required so that you have a properly poached/steamed egg in lieu of a watery dropped egg.  However, ANY apparatus works...such as glass custard cups placed in a water bath in the bottom of a flat pan ;)

Simply bring your flat pan with about an inch of water to a full boil and grease your egg cups with butter or olive oil.

Remove the cups from the steaming pot and crack open your eggs and drop one egg into each cup. 

 

Once all of your cups are filled, place the poaching rack (or glass egg cups) back onto the boiling water.

Reduce the heat for your burner and place the cover on your pan...this is required so that you STEAM your eggs!

Then set your timer for 3-4 minutes, depending on the size of your eggs and how you like your yolks cooks...you know...runny or soft boiled ;)

For those of you who think they can wing it and not use a timer {not me...I start cleaning the sink and forget all about the eggs ;}  then you want to check you eggs by making sure that the centers, around the yolks, are no longer jiggly {good cooking term ;}

When the whites are completely cooked {no jiggling} then all you have to do is loosen the eggs by running a spatula around the outsides of the egg cups and then flipping your eggs out onto a plate...or as I prefer right on top of my buttered english muffin!

When you slice open your poached eggs the golden yellow yolks are so creamy and delicious.  Here they are the consistency of soft boiled and I like them this way or even more liquid so that I have lots of yolk to dip my toast into.  

Incredible, edible eggs, the ultimate fast food...Work-for-Me everyday, every meal and in every way! 

Enjoy some eggs today and I hope that you all have a wonderful week.

Fondly, Roberta  

Comments

[Egg Poacher]

I prefer the method of poaching eggs with a stainless steel poaching pan with non-stick egg cups. I've tried many times with the old method of dropping the eggs with a spoon or a cup in a delicate way into the boiling water with vinegar, so on and so on...to no avail, this is, certainly, not an expertise I could develope. We love brunches with Eggs Sardou and Eggs Benedict...and our 6 cup poacher accommodates our mid-morning guests quite well. Thanks for the cooking time tips for steaming the eggs in buttered cups.

[Cortney Lyon]

I really wish I liked eggs but I've tried numerous times and I just can't do it. I'd probably eat them if they were smothered in something like cheese or bacon, but that defeats the whole point of eating eggs in the first place. LOL!

[Amy]

Oh yes, I love the creamy center and delicious aroma from the soft boiled yolks of poached eggs. Thanks for sharing.

Amy
http://utry.it

[Denyse]

I keep hard-boiled eggs in the fridge and been eating 2 a day...It's about the only breakfast I get..:)

[Donnie]

We eat eggs usually just once a week but may try to include them more. Thanks for the tutorial. I was a dropper when I poached my eggs.

[Liberty]

We eat them All. the. time.
Check out my latest protein packed (read: full of eggs) choc breakfast cupcakes - another great way to use them!
Blessings!
LIB

[Casey]

Hi Roberta,

Just like you (or more accurately, your DH), I enjoy eggs every day. They are the only way I can start my day. I used to eat poached eggs almost every morning growing up, as it was easy way to prepare a healthy breakfast. I'll have to try them again using your suggestion to use custard cups in boiling water, as I no longer own a poacher!

Thanks for playing along and good luck!

Best,
Casey
Founder, Kitchen PLAY