Incredible Edible Egg!

Eggs have been called Nature’s Perfect Food.

We use eggs extensively in our galley and love to have them at any meal of the day...  for breakfast, at lunchtime and at dinner.  They can be fried, poached, boiled, coddled, baked and have a wide variety of uses... they can be used to bind ingredients together to make patties and burgers, and are used to fluff cookies, cakes and muffins.

We are never caught without fresh eggs.  I have been searching for a good, dried egg product, to keep in the boat lockers to use while out cruising, but have yet to find a good one.

Nutritionally, eggs are a powerhouse of protein, vitamins and minerals.

Per large egg.
Weight Watchers P+ = 2.

Eggs can be kept fresh in the refrigerator for about 5 weeks. Yes, there are methods you can use to store them unrefrigerated but I have not tried any of them myself.

Egg whites are comprised of mostly protein. 

 Per serving of 3 egg whites.

Weight Watchers P + = 1.

There is no fat in the white of an egg, no carbohydrate, and no fibre. Where a recipe calls for a while egg, I may sub two egg whites if I am try to keep the Points Plus values and fat content down. This can work in baked goods, cookies, and also where the egg is being used as a binder, such as in the salmon patties or tuna burgers.

And eggs can take centre stage and be the star of your meal.

Hardboiled eggs are very versatile. I think they stay fresher in the fridge if you don’t remove the shell them until you are going to use them. Then gently tap the egg on the counter until the shell breaks, and peel it away. Rinse the egg under cold running water, and then dry it with a paper towel before using.

Hardboiled eggs can be eaten plain, with a dash of salt and pepper.

Or sliced and used to garnish salads and soups.　
　
You can mash them with a bit of mayonnaise and relish to make a sandwich filling.　
　
And who doesn’t love Devilled Eggs?

For a fun and different twist to breakfast, try serving your fried egg in the toast, instead of on it!



Egg in a Nest

Makes 1 serving 

• 1 whole fresh egg
• 1 slice whole grain bread
• 1 tsp butter

1. Use a 3-inch cookie cutter or a glass to cut a shape out of the piece of bread.
2. Coat a frying pan with non-stick spray and place over medium heat.
3. Melt the butter in the pan.
4. Place the bread in the pan and fry it lightly on one side (you can also fry the cutout shape).
5. Flip the bread over and then reduce the heat to low.
6. Carefully crack the the egg into the cut-out hole in the middle of the bread.
7. Cover the pan and cook for 2-3 minutes or until the egg has set in the bread "nest." 

Per serving.

Weight Watchers P+ = 5.

Calories 192; Protein 9g; Carbohydrate 16g; Fat 10g; Fibre 1g.

Melt a bit of butter and then lay the prepared bread in the pan.

After flipping the bread, gently crack the egg into the 'nest'.

With a bit of fruit, a nutritious and filling breakfast.  I like a few real bacon bits sprinkled on top.



Printable Recipe

　

Some recipes I have featured that use eggs as one of the main ingredients:


Baked Eggs with Mushrooms

Veggie-ful Omelet

Eggflower Soup

  

 
Potato Salad