Food | The Eggs I Eat
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The Food I Eat: Eggs

Since the late 1970s, eggs have received a bad reputation. Too much cholesterol, they said, but today, as science has evolved, we know that transfats are the danger. Eggs are versatile, packed with flavor, and have the following nutrients: 

  • Vitamin A: 8% of the DV (daily value)

  • Folate: 6% of the DV

  • Pantothenic acid (vitamin B5): 14% of the DV

  • Vitamin B12: 23% of the DV

  • Riboflavin (vitamin B2): 20% of the DV

  • Phosphorus: 7% of the DV

  • Selenium: 28% of the DV

Eggs also contain decent amounts of vitamin D, E, B6, calcium, and zinc. With 78 calories and 6 grams of protein - what's not to love? Also, the best eggs come from farms, not refrigerated ones in stores. Leave unwashed eggs on the counter with their cuticle intact for up to a week. Look for bright orange yolks.

The Eggs I Make

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All of these egg-based dishes are tasty, good for you, and will make you look like a kitchen wizard. You will need to know a few things before making some of these. First, learn how to break an egg. Do not crack them on the side of a bowl; use a flat surface. Second, learn how to poach an egg. I will leave a link below to some great instructional videos. 

 

If you want my recipes for what you see here, please email me for detailed instructions. The dishes are from the top left to right, and the second row is in the same order. 1. Poached egg on rye toast with dill butter. I served with grape tomatoes. 2. Fried egg on onion balsamic tart. 3. Mini quiche in wanton wrappers.4. Poached egg in marinara with crushed pepper flakes and fresh grated Parmesan cheese. 5. Poached egg on balsamic pecan tart with fresh thyme. 6. Eggs in Purgatory with crusty garlic baguette.7. Classic egg salad.

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