Sunny-side up... poached... hard boiled... soft boiled...easy over... scrambled... steamed... baked.... How do you like your eggs?
Did you know that eggs are often referred to as "nature's multivitamin"? I absolutely love eggs, especially when they are sourced from farm-fresh and free-range chickens. I used to worry about consuming too many of these gems and raising my cholesterol levels.
Little did I know that one egg contains an amazing range of nutrients. We're talking vitamins, minerals, high quality protein, good fats, nutrients essential for the brain and eyes, and the list goes on.
So what about the dreaded cholesterol? Just because food contains this important component doesn't mean that your bad cholesterol will increase. Cholesterol is actually created by our own liver and when you eat cholesterol, your liver produces less of it; and when you don't eat it, your liver produces more. Crazy, hey? There have been a ton of studies that show eggs to improve your cholesterol profile - raising the so-called good "HDL" levels and lowering the supposed bad "LDL" levels. ** Who would have thunk?
And don't dismiss the importance of the yolk either, since the majority of these nutrients are found in the golden middle - the white only contains protein.
But are all eggs created equal? Just line in the picture above, not at all! If you're buying eggs sourced from hens that are raised in factories, caged and fed grain-based feed, this affects the nutrient composition your eggs. It's best to buy free-range or free-run, pasture raised, farm fresh eggs whenever possible. You can even look for eggs that are Omega-3 enriched to get your best value.
I tried a new recipe today and I couldn't be happier! In all my years in the kitchen, never once have I attempted to put together a quiche. I'm not sure why because it really was not that difficult.
It was even easier with Rémy doing all the hard work - he started off by weighing the ingredients needed for my crust, then mixed them up to create the dough. The only job I had was rolling out the dough and putting it into my pan, then into the fridge to rest while Rémy made the filling.
To make the filing, he first chopped the herbs and then combined them with the eggs, cream, salt and pepper. Time for me to take over.
I layered the crust with some wild smoked sockeye salmon and some very ripe and creamy brie cheese. The egg mixture got poured evenly on top and into the hot 400˙F oven for 15 minutes. The temperature was reduced to 350˙F and baked for another 30 minutes.
I definitely enjoyed a slice or two of warm quiche with a bowl of hot creamy tomato soup - a perfect combination for a cold autumn night.
This is me
Just a simple gal living on the West Coast of Canada, sharing her love and passion for food and fitness... and her puppy dogs.