The Perfect Egg!

Hey All .. this is Maryam and this is my very first blog for you, I hope that you will enjoy it ,and I would love to here any and all input on continuing my search for the perfect egg.

Well The past couple months I started noticing my patterns for wanting and eating eggs I started feeling that Yes I would eat them anywhere..

A few facts could play a big role in me growing fond to these embryos that can do so much. I took a little crash course a few years back on farm raising some , laying hens? Dang that was messy and sticky(But they were the tastiest eggs I have tried yet )after this short period of being spoiled with home raised eggs ,chicken farming season was over and I was left with eating conventional eggs again.

Apon my reintroduction to commercially purchased eggs I became pretty allergic/intolerant for about a year Not just conventional but all eggs!

After much hesitation I slowly started to incorporate farm raised free range organic eggs into my diet without reactions. This is the Point in which I would have my beloveded eggs back in my life again.

Now I eat All varieties of egg and Im not only looking taste, but when consuming an egg I allow foodie ideas to flow, and through my research and experience with them I allow for many posibilites they would bring to the table.

Egg Varitieys /buying guide

Nutritional and scientific facts about egg

*Egg whites are very low in calories, have no fat, no cholesterol, and are loaded with protein. The egg white is less likely than the yolk to harbor dangerous salmonella. This would also depend on the source of the egg and the storing of the egg as well.

*The yolk is extremely high in cholesterol, containing more than two-thirds of the recommended daily limit of 300 mg! However, the yolk has many health strengths necessary for immunity, healthy skin, nerves and vision. The yolk contains good amounts of B Vitamins, Vitamin A, iron and riboflavin.

*Egg yolk color is determined by the type of feed a hen eats. A wheat-based diet will produce a pale yellow yolk, while a corn- or alfalfa-based diet yields a darker yellow yolk. The color of the yolk does not indicate egg quality, freshness, or nutritional value.

*According to the Egg Nutrition Center, the nutritional value of an egg is affected ONLY by the feed. In other words, specialty eggs such as organic eggs, or cage-free eggs provide the same nutritional value as the regular varieties if their feeds are the same.

*Studies have shown that healthy adults can enjoy an egg every day without increasing their risk for heart disease. A study by the Harvard School of Public Health found no significant link between eating eggs and developing heart disease among healthy individuals. However, if you have high cholesterol or known risks for heart diseases, the National Cholesterol Education Program (NCEP) recommends not eating more than 2 egg yolks per week (you can have as many egg whites as you like).

*Eggs are nutrition powerhouse. Rich in folate, vitamin B12, omega-3 and omega-6 fatty acids, eggs also provides a good source of lutein, a type of antioxidants.

*According to the Egg Nutrition Center, the nutritional value of an egg is affected ONLY by the feed. In other words, specialty eggs such as organic eggs, or cage-free eggs provide the same nutritional value as the regular varieties if their feeds are the same.

Calories in Eggs

(most based on 1 Large egg)

Raw eggs for health

Some highly recommend consuming raw eggs as a way of making sure you get high quality protein and fats into your diet.

Why would anyone eat the eggs in a raw form? Heating the egg protein actually changes its chemical shape, and it is this change in the protein structure which can easily be a cause of allergies. The heating also destroys many of the nutrients and proteins found inside the egg.

What usually pops in people’s minds when you talk about raw eggs are the risks of being infected with salmonella.

There is no doubt that salmonella is a serious infection. Its symptoms include diarrhea, abdominal pain, nausea, vomiting, fever, and chills. The symptoms of salmonella food poisoning can strike anyone, but they’re more likely to hit 3 groups: the elderly; children; and people with HIV, cancer or other diseases which impair the immune system.

The risk of salmonella infection is mostly  present in traditionally raised commercial hens. If one purchases ones eggs from healthy chickens, the risk of infection is dramatically reduced. It’s important to note that  sick chickens lay salmonella-contaminated eggs. If you purchase high quality, cage-free, organically fed, chicken eggs, the risks are drarmatically reduced.

Many athletes drink raw egg concoctions, it is not for the ‘weak at stomach’individuals. (unfortunately I am one of those individuals)

 Egg recipes submissions!

Pepito Jimenez  

1. Eggs that are too fresh are difficult to peel, so always keep eggs in the refrigerator for a week or two before making boiled eggs.
2. For best results, take eggs out of the refrigerator and let them come to room temperature before cooking.
3. Put eggs in a pan large enough to hold all the eggs in a single layer, with water to cover eggs by at least an inch.I I add 1 tablespoon of salt not only for flavor but also prevents eggs from cracking prematurally.
4. Bring water to a boil. As soon as it boils, turn off heat and cover eggs. Set timer for 12 minutes.(this is for a standard large egg)
5. After 12 minutes, drain eggs, and add cold water with a couple of ice cubes. Let eggs cool at least 10 minutes in cold water, then drain and store in refrigerator.

* A perfect hard- boiled egg looks yellow to orange yolks, and no tinge of green or gray to the yolks. my idea of a perfect hard -boiled egg is boiled medium for about 8 mins and eaten hot.

Spinach& bacon quiche

Submitted by me

Recipe makes two

3 cups of heavy cream

½ lb greyure cheese(makes about 2 cups shredded)

2 deep dish pie crust (I use frozen)

Seasonings, garlic powder ,crush pepper nutmeg(only a pinch)

About 13 slices of bacon

1 cup of chopped spinach

1 /2 to one onion depending on size

Directions:

Preheat oven to 420

Fallow the direction on the crust defrosting and the prebaking.

Cook bacon till slightly crispy ,Small dice onions, shred cheese and lightly chop fresh spinach

In bowl mix eggs and heavy cream and desired seasonings beat well till slightly foamy looking,

Layer your ingridients in the prebaked pie shell, use a measuring cup and measure 1 ½ cups of batter and pour over the layered ingredients , slightly move shell around to allow mixture settle.

Bake on 420 for 15 mins then turn down to 300 degrees for about 30 mins.

Allow pie to cool at least  15 mins before cutting.

*soy bacon and turkey bacon are great substitutes as well

*soy bacon and turkey bacon work just as well in this recipe

  some of my friends favorite styles of eggs-Suzan waldes

  Matzo Brei

classic passover dish

http://kosherfood.about.com/od/pesach/r/matzobrei.htm

The Perfect fried egg

 http://whatscookingamerica.net/Eggs/FriedEgg.htm

“Egg head” was a nickname given to me . Not that my head is shaped like and egg rather more and apple, for obvious reasons I am just obsessed with the many things they provide.

*According to legend in culinary history the folds in a chef’s hat used to represent the number of ways to cook an egg…

  obviously someone who loves egg just as much as i do..

J Please post your perfect egg recipe and comments so that everyone who is an egg head like me can continue on to the next level of appreciating them…

SHELL	Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semi permeable membrane, which means that air and moisture can pass through its pores. The shell also has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust.
INNER AND OUTER MEMBRANES	Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defense against bacterial invasion. If you give these layers a tug, you’ll find they’re surprisingly strong. They’re made partly of keratin, a protein that’s also in human hair.
AIR CELL	An air space forms when the contents of the egg cool and contract after the egg is laid. The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg. The air cell grows larger as an egg ages.
ALBUMEN	The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.
CHALAZAE	Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg.
VITELLINE MEMBRANE	The clear casing that encloses the yolk.
YOLK	The yolk con tains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.

I am a born Foodie. For years I rummaged through all kinds of recipes, articles, tasting, creating, cooking, sharing, and collecting every secret I could find in order to make my experience with food a path of delicious discovery.

My journey began with the realization that I possess the ability to tantalize everyone I know with my passion for food. There are so many beneficial things to know about ingredients, lifestyles and cultures within each combination of flavors. Thinking about all of the savory manifestations and the sensation of that first bite, of a dish you made from your own imagination and dedication makes being a Foodie exciting!

The Purpose of this blog is to welcome you to a Portal in which food lovers may become more seasoned with knowledge, as well as giving  feedback, sharing  and uncovering  the endless ways food can create such a delightful and healing experience that you’ll want to share with everyone you know and love.