Hey, Ova There! An Egg-splanation
People have pondered the paradox of who preceded whom — the chicken or the egg — for thousands of years.
While scientists and creationists might squabble over the sequence, the egg definitely comes first when it comes to breakfast food. Eggs also play a huge role as an almost irreplaceable ingredient in many of our favorite baked goods and make quintessential emulsified sauces like mayonnaise possible.
Eggs have long had a place at the breakfast table, but they got a bad wrap as the focus on heart health increased in the 1960s and ‘70s. The high dietary cholesterol content in egg yolks and the connection between cholesterol and heart disease soured physicians and nutritionists on frequent egg consumption. The low-fat, no-fat diet fad of the 1990s pushed egg yolks even further out of fashion.
But more recent research has started turning medical opinion back in the egg’s favor. The nutritional research is showing that the amount of cholesterol we’re consuming in our diets has little effect on the amount of cholesterol we have in our bloodstream, and that saturated and trans fats have a more direct effect on cholesterol levels. Eggs are low in saturated fats and contain no trans fats.
The nutritional benefits of eggs are pretty comprehensive, which makes sense when you think about what an egg is. Eggs contain the building blocks necessary to create a chicken. Eggs have all nine essential amino acids, the compounds which combine to synthesize proteins in the human body. They’re also a great source of protein to help repair and build muscle tissues.
While egg white omelets became a popular fad amongst dieters, nearly half of the protein in an egg is contained in the yolk itself, along with important vitamins and minerals. Eggs are a great source of vitamin D, phosphorus, riboflavin, and selenium. And research shows that the protein-fat combination in eggs tend to give a greater feeling of satiety than high-carbohydrate foods with the same amount of calories.
Looking for an afternoon snack that will help fend off the cravings to overeat before dinner? A hard-boiled egg is a great option. Check out our recipe below for making perfect hard-boiled eggs. •
Hard-Boiled Perfection:
Making the perfect hard-cooked egg
For starters, you’ll need a large pot with lid, water, eggs, and a long-handled serving spoon (preferably with holes or slots). If you won’t be eating them immediately, you’ll also need a bowl filled with ice water.
- Bring a large pot of water to a boil. You’ll want enough water to cover the tops of the eggs by several inches.
- Carefully lower the eggs into the boiling water, making sure not to crack the shells. Let the eggs sit in the boiling water for 30 more seconds, then cover the pot with the lid and turn the burner down to low. Cook the eggs for 11 more minutes.
- Remove the eggs with the serving spoon or dump the contents of the pot into a colander to drain the eggs. Put the eggs into the ice water to cool.
- Gently crack and peel the eggs when you are ready to eat them. They will keep in the refrigerator with their shells intact for up to five days.
