I bought one dozen locally farmed eggs at the Saturday Market over the weekend. Typically I purchase eggs at the grocery store, because for some reason, I've always deemed them "safer." However, considering the recent egg recall on mass-produced eggs, I'm relieved that I paid a little extra for those laid on a farm located just 15 miles from my home.
We’ve had a rocky relationship over the years, but today I
want to tell you that from here on out, our status will no longer read “It’s
Complicated.” (as long as you don't contain salmonella!)
Consider this my ode to you.
ODE TO EGG
As a little girl, I loved you most in egg salad form.
And squealed with delight when I was given the green light to enjoy you sandwiched between an English
muffin at Mickey D's (road trips only!).
But loved you again when I found out you are carb-free.
I once boycotted your cholesterol.
But loved that I could avoid that cholesterol by separating
you into two parts—yolk and white—and that I could just eat the white.
Today, however, I’m embracing you in whole form. And I’m thanking you for your
versatility, your amino acids, and your ability to create incredible luscious
I’m enjoying you in your entirety because when consumed whole, you are one of the most nutrient-rich foods in the world!
You contain all essential protein, minerals and vitamins (except
Vitamin C), including:
D (one of few foods that contain this naturally)
(necessary for healthy cell development, including those involved with metabolism)
*Lutein (good for the eyes because
it helps prevent cataracts and muscular degeneration)
*Folate (crucial for red cell formation and proper fetal development)
I’m enjoying you in your entirety because you taste best that
And let’s not beat around the bush: without you there’d be no chocolate chip
cookies, no flourless peanut butter cookies (thanks, Julie!), no cakes, no soufflés, no
And no dinners like this:
PARMESAN EGGS IN TOMATOES
(Adapted from Everyday Food)
2 large beefsteak tomatoes
coarse salt and ground pepper
1/4 cup corn kernels (fresh or frozen)
2 large eggs
1 t. chopped fresh chives
1/4 cup Parmesan cheese
1. Preheat oven to 350 degrees. Line a small baking dish with aluminum foil or parchment paper.
2. Cut off the tops of the tomatoes, and gently spoon out the center. Place tomatoes in the baking dish and sprinkle well with salt and pepper.
3. Divide corn among tomatoes. In a small bowl, whisk together eggs, chives, and 2 T. Parmesan. Season well with salt and pepper. Divide the egg mixture evenly among the tomatoes and top with remaining Parmesan.
4. Bake for 45 minutes and serve.
These were so easy!
You can experiment with the filling and add whatever ingredients your heart desires. Some ideas:
- chopped spinach and feta
- smoked salmon
- caramelized onions
- turkey bacon
- broccoli and cheese (cheddar or Parmesan would be yummy!)
A few other egg recipes I love include:
And check out Fitness Magazine's healthy egg recipes here.
***Egg Safety Tips***
- The likelihood that an egg contains salmonella is 0.005%, making your risk of contracting illness VERY low.
- Make sure to cook your eggs thoroughly! Food-borne illnesses are associated with undercooked eggs (aka runny yolks). To ENSURE safe egg consumption, bring the egg to 160 degrees F. This temperature kills bacteria like salmonella.
- Store fresh eggs in the refrigerator no longer than 4-5 weeks.
- Store hard boiled eggs in the refrigerator no longer than one week.
- Before adding an egg to a batter or dish, always crack it in a separate bowl. This allows you to detect a foul smell (meaning the egg is bad), before you "ruin" the dish.
Don't eat in fear, JUST BE SAFE AND ENJOY!
What's your favorite way to eat an egg?
Do you have any egg dishes that you'd like to share? (links welcome!)