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INGREDIENT OF THE MONTH: EGGS

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The incredible Egg tops the list of my favorite foods! A powerhouse of nutrition, it is loaded with protein and a range of vitamins and minerals. They are pretty much a perfect food. They contain a little bit of every nutrient we need
Hens eggs are the most commonly consumed. They are extremely versatile, from breakfast to desserts their use is endless. I find it the ultimate convenience food, If you have eggs at home one can always whip up a quick fix to satisfy any hungry soul.

A protein-packed breakfast helps sustain mental and physical energy throughout the day. Eggs contain 6g of high-quality protein and it’s definitely the cheapest source.
Eggs have the ability to induce a feeling of fullness and tend to make you consume fewer calories thus aid in weight loss. Wake up to an egg every day!

 

How to select and store

Choose eggs from free-range or organically raised chickens. Eggs should always be visually inspected before buying. It is best to check for cracks or liquid in the box to ensure there are no broken ones. Eggs ar.e best stored in the refrigerator where they may remain for up to one month. Both whites and yolks can be frozen for up to 3 months.Keep eggs away from strong-smelling foods as they can become tainted.A fresh egg will sink in water, a stale one will float

 

How to prepare and cook it

Just crack them open, tap the middle of the egg against the rim of a bowl to crack the shell; insert the tips of your thumbs into the crack; draw the two halves apart, allowing the egg to drop into the bowl; use one-half of the shell to fish out any fragments of shell that may have fallen into the bowl.
It’s a good idea to crack each egg into an empty bowl before adding it to your mixing bowl, just in case it is bad. Once open, a very fresh egg will have a plump yolk and the white itself will have two layers. Eggs are great on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. Eggs bind mixtures together as well as enriching the flavour. Beaten egg whites provide volume by trapping air.When baking, use eggs at room temperature.

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