As the world’s second-largest egg-producing country, the U.S. produces eggs of the highest quality in the world. The American egg industry maintains strict quality control and sanitation measures that are more stringent than required by law. Immediately after they are laid, eggs are washed, sanitized, oiled, graded by the U.S. Department of Agriculture, and packed. After packing, U.S. eggs are safely refrigerated throughout the shipping and marketing process. (For more information on U.S. eggs and egg products, visit: www.incredibleegg.org)
Sunny-side-up or scrambled, poached or fried, eggs are loaded with nutritional benefits. The yolks are one of the biggest sources of choline which is important for the nervous system, memory and mood. They contain omega-3 fatty acids which help prevent blood clots and inflammation, and help reduce blood pressure. Loaded with various minerals, eggs also contain fat-soluble A, D, E, K and water-soluble B-complex vitamins. Packed with protein, eggs are a full of antioxidants including lutein and Zeaxanthin – great for eye health.
As a food choice, eggs are so versatile you can eat them for breakfast, lunch, brunch, dinner or as a snack. Check out some of our favorite picks!
Eggs Will Roll
With a cake-like appearance, the way egg rolls are cooked are pretty similar to omelettes. While omelettes are served flat or folded up once, the egg roll takes a little bit more time and work as each layer has to be spread out thinly. To get the restaurant-grade smooth texture, strain the beaten eggs through a sieve before adding green onions, carrots, canned tuna and other ingredients of choice. Top each layer off with a sprinkle of grated cheese. Wait for the batter to cook slightly before gently folding the layer in to get the classic roll shape. Once rolled, leave to cool and cut into bite-size pieces. Soft and fluffy in texture, this simple recipe makes for a pretty satisfying meal.
Hard to Poach
Thanks to its poaching technique, eggs benedict is not that easy to master. Still, this egg dish always makes it on the brunch menu. The best poached eggs have an oozy golden yolk which adds a little texture and richness to the crispy turkey ham or bacon, or as a complement to the toasted English muffin. The trick with poached eggs is to never add salt into the boiling water as it is likely to break up the egg whites. Another pro tip is to break the eggs into a bowl before slowly slipping it into the whirlpool of softly boiling water. Let the egg cook for about 3 to 4 minutes. Using a slotted spoon, carefully pick up the poached egg and place on a paper towel to dry. Whip up some hollandaise sauce for a touch of creaminess, and your poached egg is good to go.
Golden yolk oozing from a perfectly poached egg (Image: Cooking Classy)
Scrambled eggs may seem like an easy dish to make when you’re in a hurry. But here’s the thing: you shouldn’t be in a hurry when you make scrambled eggs. When you cook them quickly over high heat, they dry out. They should be cooked slowly over low heat until they turn into curds. No need to fret, it still doesn’t take long. If you think adding milk to scrambled eggs will give a creamy texture, the answer is no. It actually makes them rubbery and flavorless. If you cook plain scrambled eggs slowly and keep them moving in the pan, you’ll get perfect, creamy eggs.
Beaten egg poured into a pan of sautéed mushrooms (Image: Dining and Cooking)
Veggie Egg Pops
Not only simple and easy, but also healthy! All you need to make egg pops, are peeled hard-boiled eggs and some sticks. You can use the conventional lollipop sticks or veggie sticks made from carrots or celery. Insert the stick about an inch into the wide bottom portion of the hard-boiled egg. Wrap individually or place on tray and serve. A remarkable snack for any time of the day, these Veggie Egg Pops make even better starters for a dinner party.
Veggie Egg Pops (Image: American Egg Board)