We dye them in the spring for Easter, we scramble them in the morning for breakfast, and we use them in our holiday baking! Eggs are one of the most versatile ingredients and there is more to them than what meets the eye. Get ready to be amazed by what seems like such a simple shelled ingredient.
Have you ever wondered what eggs look like when they are still in the shell?
First you have several layers of the shell (1,2,3).
Then you have the albumin (AKA egg white) which is clear and liquid when raw and then turns white as it cooks. The egg white has a vitamin called riboflavin as well as some protein. (5,6)
The third main component is the egg yolk! (7-12) Egg yolks are where most of the nutrients come from. This part is a yellowish color and is held in the center of the egg with a twisty cord called the chalazae (4, 13).
Lastly, you have the air pocket (14). This air pocket is at the base of the egg and is between the shell and egg white. As eggs get older, this pocket gets bigger.
So if you want to test the freshness of your eggs, try putting them in a bowl full of water!
- If they sink, it means the air pocket is small and it is really fresh (great for sunny side up eggs)
- If they float, the air pocket has grown and the egg is older (better used for scrambled eggs)
Did you know? You can buy peewee, medium, large, extra large, or Jumbo eggs depending on what size you want. When a recipe calls for an egg, however, it is standardized to use a ‘large’ egg.
Note: There is no nutritional difference between white and brown eggs. They are simply from different breeds of chicken.
- Good source of protein: Each egg has 6 grams of protein which is about 10% of what you need each day.
- Rich in Vitamins: Eggs have Vitamin A, D, and several B vitamins! These vitamins help your body metabolize food, strengthen your bones, help your vision (especially your night vision), and keeps your skin healthy.
- Source of choline, which is a nutrient that keeps all of your cells strong and breaks down fats in the food you eat.
As I mentioned before, eggs are EXTREMELY versatile. They can be baked, boiled, poached, fried, scrambled, or put into baked goods! So how are you going to cook with eggs this week? Here are some ideas:
- Scrambled eggs
- Hard boiled eggs
- Place your eggs in a pot of water. Bring the water to a boil and then turn the temperature down to simmer for 10-15 minutes. Then take off and put under cold water to cool off. Great for a snack after school!
- Breakfast Casseroles
- Combine your favorite chopped veggies, ground sausage, and eggs and pour into a baking dish to cook for a breakfast delight!
- Homemade custard
- Deviled Eggs
- check out my Halloween post under the snacks section for a delicious recipe
- Muffins & other baked goods
- Use to fluff up your waffles
- Before adding the eggs to your waffles, separate the egg and whip up the egg white into a foam. Fold the egg white into your batter right before cooking so you have light and fluffy waffles!
- Cook and add to salads
- Mix with veggies, and mayo or yogurt for an egg salad
- Sunny side up on toast with avocado, tomato, cheese, and black pepper
- Breakfast burritos
- Homemade omelets
- French Toast
- Whip up a few eggs with vanilla, cinnamon, nutmeg to dip your French bread into. After cooking I like to add yogurt, berries, and coconut on top
Varieties to Try
Eggs and egg substitutes come in many forms. Here are a few to try if you are feeling adventurous:
- Different sizes: peewee, small, medium, large, extra-large, or Jumbo
- Liquid eggs
- Canned eggs
- Dried eggs
- Egg substitutes:
- soy or milk complete egg substitute
- Egg beaters
- Egg ‘Replacers’