The INCREDIBLE, edible EGG There is a great deal of controversy surrounding these incredible edibles. Let’s take a minute to weigh the pros and cons.
PROS Excellent source of protein Good source of selenium & chlorine Good source of Vitamin A, D & E Good source of Omega-3’s Naturally low in carbohydrates (pro only if adhering to a low carb diet)
CONS High in fat (Some manufactures will make claims about eggs being a low-fat food; eggs are naturally low in fat only if you look at grams- each has only about 5, however the fat grams account for 60% of an egg’s calorie. By that criterion, eggs are not a low-fat food). High in cholesterol
The egg yolk is the source of cholesterol (the white has none to speak of). Healthy individuals are recommended to consume no more than 300mg of cholesterol daily; one large egg has about 186mg of cholesterol, therefore, if you do plan on consuming eggs make an effort to limit your cholesterol intake for the rest of the day (cholesterol is only found in animal products, therefore you would simply be limiting your intake of such products).
The egg white craze was initiated in a effort to eliminate the cholesterol from this incredible edible. As mentioned, egg whites contain zero cholesterol. Egg whites contain approximately 3.5g of protein per egg & nothing more. Keep in mind, by eliminating the egg yolk you are not only eliminating cholesterol, but the nutritional content in its entirety.
Egg Yolks ARE the nutritional hub. The yolk is responsible for lutein, an antioxidant carotenoid that may generate protection against degenerative eye diseases such as macular degeneration and cataracts. Egg yolks also contain: iron, Vitamin A, E & D, as well as selenium and chlorine.
I am a BIG advocate of whole foods. Lets take a look at the EGG in its entirety.
1 egg yields roughly: 70 calories 6 grams protein 5 grams fat 1 gram carbohydrate 186mg cholesterol 6% Vitamin A 4% Iron
As with all food sorts, I believe conscious consumption is key in selecting quality edibles. Your best bet is to make friends with your local organic farmer and buy direct. If this is not an option & the supermarket yields your supply, I would advise paying the additional cost for the USDA certified organic seal.
As for size and color it’s entirely up to you. The color of an eggshell is genetically determined. White or brown, their nutritional contents are the same. Eggs deteriorate over time, especially if they are not kept well refrigerated. It is best to buy what you need and consume them fairly quickly.
[Quail eggs baked in prosciutto baskets Recreate this simple delectable & impress your friends at your next cocktail party. Form a mini basket out of quality prosciutto and place in a baking tin. Carefully crack the quail egg over the top of the basket & bake at 350 degrees until the whites are slightly solidified (about 5-10 min).]