Food FYI - Eggs

"The Incredible, Edible Egg." - Easter variety

Happy Monday morning!  I say that mostly to myself, to convince myself that it is going to be a good Monday.  Sigh.  We have a love-hate relationship.  Mostly Monday loves to torture me, and I hate that the weekend is over.  There's my vent for the day.

On to better things.  Eggs.  Do you remember as kids how eggs got such a bad rap?  (It's okay if you don't.  Just pretend that you do, and that we're the same age.)  "THEY HAVE TOO MUCH CHOLESTEROL!"  "BEWARE!"  And then lovely science looked into the urban legend and actually found out that these little orbs are full of wonderful protein, amino acids, and vitamins A, all the B vitamins, D, and E, as well as several minerals.  WOW!  The catch?  You must consume the whole egg in order to receive all these good nutrients.  Not just the egg white.  Most of the nutrients are found in the yolk.

(K2, ready for a hard boiled version with her breakfast.)

Now, I understand that some people might be watching their caloric intake, so they avoid eating the yolks.  Most of the calories in an egg are found in the yolk.  The whites are actually 87% water and 13% protein.  But understand that there is a trade-off.  Food allergies are also a risk here with eggs.  People who present with food allergies are likely to be allergic to eggs.  Especially in infants. 

Now you have the good and bad sides of eggs.  How do you consume them?  Eggs can be fried, boiled, scrambled, poached, added to baked goods, and used as a thickening agent in custards.  They are used in so many ways.  For us, we love them scrambled with Brinner, fried, boiled for a quick snack or for Egg Salad Sandwiches.  We LOVE Eggs Benedict.  And I use them all the time in baked goods.  Here's a quick list of recipes that I use eggs in.

So get your protein on (by the way, eggs are the best form of complete protein), and have an egg!

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