The Humble Egg

What came first? The chicken or the egg? If you have the answer I’d really like to know!!!! So why would I write a blog post about eggs? They seem like a mundane topic but in my opinion they’re little nutritious power houses encased in a shell, a marvel at one of the foods that nature has to offer us and very versatile with so many applications in the food world.

I like to eat eggs with tamari (kind of like soy sauce), I grew up eating boiled eggs or omelettes with soy sauce or fish sauce and rice. Odd combo you may think but it’s one of first ways I consumed eggs and I think it’s quite tasty! I have also tried many different eggs from a few animal species such as fish eggs, quail eggs, duck eggs (my new favorite and I’ll fill you in below) and of course chicken eggs.

Let’s take a look at the nutrient profile of eggs (chicken):

Amino Acids
Amino acids are the building blocks for protein synthesis, tissue repair and nutrient absorption. 1 egg provides all 9 essential amino acids, essential amino acids are not readily made in the body and must be obtained through your diet, therefore eggs are a complete protein.

Great source of B Vitamins
B vitamins assist the role of enzymes in the body, from releasing energy from carbohydrates and fat to breaking down amino acids and moving oxygen and energy-containing nutrients around the body.

Great source of fat-soluble vitamins, A; D; E and K
For example, Vitamin A aids in vision health, Vitamin D (the sunshine vitamin) keeps bones healthy, Vitamin E protects your cells against premature aging and damage by free radicals and Vitamin K plays a key role in blood clotting.

Minerals Selenium, Phosphorus and Iodine
Selenium, an antioxidant; protects our body and immune system, phosphorus helps build strong bones and teeth and iodine is needed for thyroid function.

So, what about duck eggs?

Duck eggs have been a new thing for me since my local meat provider (McDonald farms) started offering them along with his pasture raised chicken eggs. I am hooked, they’re “eggier”, they have a giant creamy yoke, they’re bigger, they have an excellent omega 3 profile and they last longer as they have a thicker shell than chicken eggs. And I’ve heard that recipes calling for eggs, duck eggs can be used and add a richness and fluffiness that makes for extra goodness!

Eggs are just so versatile, eat them as a boiled egg for a snack, they’re used for baking, Advocaat is an egg liquor that I’ve tried and it’s pretty tasty, those French macarons that are all the rage are made of meringue, which are whipped egg whites. Egg salad, omelettes, deviled eggs, there are just so many applications!! Lots of countries also have an “egg dish” that they’re known for so that’s another avenue to explore egg dishes!

Now, I’m not suggesting that you eat all the eggs. Everything in moderation of course! For the purest of eggs, be sure to get free range and organic!! Enjoy your eggsploration of egg related foods (teehee.)