Eggs are among the superest of all superfoods. These little nuggets of healthy fats , dozen of proteins and many other nutrients were meant to create and sustain life, after all. Chicken eggs are also affordable, and they last a long time in refrigerator.
It is important ingredient in hundreds of dishes, from quiche and huevos rancheros to custard and meringue pie. Chefs favor egg from grass fed, or “pastured,” chickens because they have indisputably richer flavor, brighter yolk color and texture. Eggs from grass fed hens are far superior to those in conventional grocery store. “Cage free” and “organic” are also nice to have, but the key is getting egg from hens that roamed real pastures, eating their natural diet of grasses and bugs rather than antibiotic-laden grains.
Perfect Scrambled Eggs:
Most people can cook scrambled eggs, but perfectly scrambled? No way. The secret is to cook them low and slow to prevent their proteins from becoming rigid and rubbery. That also stop the strong flavors of the sulfur compounds from being formed. Then, get them out of the pan before they overcook the little bit of extra time and patience is worth it. Serves 2.
- 4 Pastured eggs
- 1 tablespoon butter,
- Coconut oil or olive oil
Thoroughly beat them until there is no longer any separation of white and yellow. Over low or medium-low heat, melt butter or add oil. Pour in the beaten liquid. fold gently with spatula as they cook, taking care to keep large pieces intact. Remove from pan when they look done, and serve immediately.
- Studies show pastured egg have more vitamins A, D and E; more beta-carotene; and more heart-healthy.
- Depression-fighting omega-3 fats than conventional eggs.
- Important dietary source of vitamin B12 and D.
- Excellent source of protein.
- Excellent source of fats.