Chicken eggs are widely used in many types of dishes, both sweet and savory. Egg recipes are extremely versatile, are quick cooking and are a particular favourite for breakfast recipes.
Eggs are used both as an ingredient and a main dish, eggs are a food product produced by poultry. Though there are many types of eggs available for food preparation (duck, goose, quail, turkey, ostrich), hen, or chicken eggs, are the most commonly eaten.
Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and more. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, such as the elderly, the infirm, or pregnant women.
In addition, the protein in raw eggs is only 51% bio-available, whereas that of a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.
The egg white, contains protein but little or no fat. It can be used in cooking separately from the yolk, and can be aerated or whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues and mousse.
Ground egg shells are sometimes used as a food additive to deliver calcium.
Every part of an egg is edible, although the eggshell is generally discarded.
Although the age of the egg and the conditions of its storage have a greater influence, the bird's diet does affect the flavor of the egg. For example, when a brown-egg chicken breed eats rapeseed or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.
The unpredictable diet of free-range hens will produce unpredictable eggs that arguably taste better!
Legends about eggs have abounded throughout the eons. Early Phoenicians thought that a primeval egg split open to form heaven and earth; Egyptians believed that their god Ptah created the egg from the sun and the moon; and American Indians thought that the Great Spirit burst forth from a giant golden egg to create the world.
Serving Size 1 cup (4.86 large eggs) (243g)
Amount per Serving
Calories 347Calories from Fat 217
% Daily Value *
Total Fat 24.2g
Vitamin A 24%
•Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Quick, easy and delicious. Made this dish for lunch earlier today, it was very tasty, and we really enjoyed it.
I used whole wheat spaghetti, boiled the pasta first, then put the rapini into the pasta at the last three minutes. You definitely need to reserve about 1/2 cup to 1 cup of cooking water to moisten up the pasta when you toss everything together in the end.
I used homemade 12-grain bread for the bread crumbs that was cooked with the garlic in the olive oil, so yummy.
We squeezed some fresh lemon juice to add a touch of refreshing taste that really brightened up the whole dish.