Cooking with Eggs

We are very excited to introduce our first guest writer on the Good Life Blog. Over the next few days, we will share some egg secrets out of the kitchen of chef Suzanne Crozier knows that in living the Good Life, eggs are vital!

In this post she lets us in on the uses and handling of eggs. Watch out for some yummy recipes!

What came first, the chicken or the egg? The egg of course!!!

Eggs can be seen as an integral part of any kitchen..... They are high in protein, low cost and readily available.  Eggs can be used to provide texture, flavour, structure, moisture and nutrition, in everything from sauces, soups, pastries, breakfasts and bread.   People tend to think that eggs can only be used for breakfast.  Eggs are therefore much more versatile and are not simply limited to scrambled, fried, boiled and poached egg dishes.

The functionality of egg yolks and egg whites is much more diverse than one might think. Egg whites are important for the foamy structure needed to make meringues and for sponge cakes. Egg yolks are used for the thickening of custards and puddings. Eggs can also be used as a natural colourant for lemon meringue pie for example. For the emulsification of mayonnaise and hollandaise sauces, eggs are also used. Eggs can also be used as a binding ingredient for meatloafs and quiches. The leavening of soufflés can also be obtained by using egg whites as well as the glazing of pastries and loaves. Liquids can also be clarified for soups using eggs.

 I love using eggs, because of its versatility.  From the basic usage of eggs in breakfast to the complex structure it provides in pastries and baked goods.  Eggs are the ingredient one can not do without in a kitchen.  Eggs are excellent sources of many nutrients –proteins, fat, vitamins, minerals and fiber.   

 
Storing eggs:

Improper handling can quickly diminish the quality of eggs.  Eggs should be stored at temperatures below 4°C and at a relative humidity of 70% - 80%.  Eggs will age more during one day at room temperature than they will during one week under proper refrigeration.  As eggs age the white will become thinner and the yolk flatter.  Although age can influence the appearance of the egg, it has little effect on the nutritional value or cooked product.  Ensure that eggs are store away from strong flavoured foods.  Do not use dirty, cracked or broken eggs, as they may contain bacteria or other contaminants.  Bacteria like Salmonella are of particular concern with eggs.  Pasteurization can be achieved when the whole egg stays at a temperature of 60°C for 3,5min.  Never leave cooked egg dishes outside for more than one hour.    
 
 To ensure you are using the freshest eggs possible, from personal experience, rather buy eggs and use them for a specific function.  Don’t buy large quantities and let them sit in your refrigerator.  As eggs age the size of the air cell increases.  If the egg floats after placing it in a jug of water, it is a clear indication that the air cell is big and therefore it is old.  Older eggs will feel extremely light and can give off a pungent smell.  Another way to make sure your eggs is fresh, check with the best before date on the packaging.   Fresh eggs are preferred to be used for frying or poaching, and older eggs can be used in baked goods, scrambled or omelettes, where the shape and texture is not as noticeable.

We thank suzanne for the insight into the cooking and handling of eggs! We hope you have re-discovered eggs and are looking forward to a recipe everyday for the next few days!

Dietitians living the Good Life