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The Egg


Dippy Egg

Dippy Egg

S. Wongkaew

The egg. Is there anything more perfect?

Any chef will tell you that eggs are an essential part of cooking. Their applications in the culinary world are countless.

Imagine a world without meringues, a world without soufflés, a world without eggs Benedict? Impossible.

So perfect is the egg’s structure, that it can be whipped, beaten, baked, fried, steamed, stirred or stuffed.

Eggs don’t only perform miracles in the kitchen, they continue their work inside our bodies providing protein, vitamins, minerals and healthy fats such as Omega-3. They are nature’s own multi-vitamin pill.

Egg Health Benefits

  • Eggs contain at least 13 different minerals and vitamins and the highest quality protein of all food sources
  • Two large eggs provide men with 71%, and women 127%, of their daily Omega-3 fat needs, making them an excellent food for ovo-vegetarians
  • While high in cholesterol 1- 2 eggs a day can be consumed as part of a healthy, well-balanced diet low in saturated fats
  • Buying and Storing Eggs

    Eggs range in size from medium to extra-large. When purchasing eggs, inspect them for cracks or frail, brittle shells. The easiest way to store eggs is in their original carton in the refrigerator. Cartons help to reduce water loss and stop the eggs from absorbing flavors or odors.

    Eggs should be at room temperature when used for baking, however they last longer in the fridge -- up to 4 weeks.

    To test the freshness of eggs, simply place a raw egg in its shell in a bowl of water. Fresh eggs remain on the bottom while stale eggs will float to the top due to the air trapped inside.

    Egg Serving Ideas

    • Chop up hard boiled eggs, add a little salt and pepper and serve on whole wheat toast with fresh tomato.
    • Scramble eggs with a little butter and chives and serve on a store-bought croissant.
    • Boil an egg and serve with Vegemite toast soldiers.
    • Add a hard-boiled egg to school lunches for a nutrient-dense snack.

    Recipes Containing Eggs

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