Novel ways with eggs for all types of meals

 

Do eggs really raise bad (LDL) cholesterol? No, they contain lecithin, a fat emulsifier!

We are told not to eat eggs, because they are high in cholesterol. Medical studies show that even eating 8 eggs a day does not add a single notch to your cholesterol count. The truth is that we make our own cholesterol out of triglycerides - even out of sugar and starch! Cholesterol performs a vital function. If a blood vessel becomes damaged, extra cholesterol is produced to repair the vascular epithelium or cell lining. We also need it to make hormones. In getting to the cause of the real  damage to blood vessels, we can blame homocystiene. This aggressive amino acid forms in excess when the breakdown of methionine from eating meat and protein leads to elevated levels. LDL Cholesterol builds up when we neglect our intake of vitamin B6. sugar destroys B vitamins. 

So rather take vitamin B6 and now enjoy some new egg  dishes! Try poaching eggs in a pan of stir fried vegetables or coked spinach. Just make a nest in the pan of veggies for each egg. Pour in a tablespoon of water, crack in the egg, cover the pan with a lid and wait a minute or two. Adding eggs to pots while cooking rice or boiling vegetables gives on a good supply of hard boiled eggs. These can be added to vegetable dises or salads. They are delicious with mayonnaise and other dressings, sauces and pickles.

Try making pickled eggs by pacing a few in a jar and topping up with vinegar, slices of lemon, onion, spices and so on. Fried eggs can be added to a frying pan alongside simmering onions, tomatoes and mushrooms. Flip a soft fried egg onto a pot of cooked rice and a blod of tomato relish to begin a Korean favourite calle Bibimbap. (See the Korean page) For an unusual Indonesian breakfast, try Gado Gado. Basically a mound of rice, stir fried cabbage and other green vegetables and topped with a fried egg. It is served with a peanut sauce but you can use peanut butter mixed with boiling water and a touch of mayonnaise. Add shrimp crackers, sliced cucumbers and tomatoes and enjoy something completely different. 

Scrambled egg variations include Mexican eggs. Simmer sliced onions with tomatoes in oil and a blob of butter. Beat up the eggs with milk, salt and white pepper and gently pour it over the onion mix. Turn the pan on low, cover with a lid. The top surface is runny, but you gently fold it over to make the not-so scrambled egg. The result is more creamy and delicious.  Omelettes are ever popular but try adding chopped onions, celery, mushrooms and other vegetables to the pan before pouring in the egg mixture. grate cheese on top, cover with a lid and simmer gently. Before serving, flip the one half over and divide into 2 triangles. Other fillings to use inside omelettes include cooked spinach and feta cheese or some leftover mince and vegetables. 

For pancakes and quiches or crumpets add a dessert spoon or two of rice flour and a teaspoon of baking powder to the beaten egg with a splash of water, depending on how thick or thin you require - thick for crumpets, paper thin and very runny for a Chinese omelette. Keep exploring and check up on these ideas from time to time when you get bored with your breakfast

How to make fake eggs out of fruit, vegetables and cheese

Now the next time you want a fried egg on salad you can have it in a jiffy! Save yourself the trouble and spoon out some yoghurt and use half a canned apricot for the yolk. Use the fake cheese eggs as you would the real thing, in salads. Also use them for a delicious addition to a hearty plate of curried soup. Make it out of cooked pumpkin or butternut leftovers and throw in some canned kidney beans. Add stock and curry powder and blend it into a smooth soup. Then dazzle the crowds with your cheesy eggs. Now use them as a garnish for risotto or serve them with snacks. They are lovely with olives and pickles.

Handmade hard-boiled eggs – in any shape and size! We can make fake hard-boiled eggs out of soft – but firm white cheese. If you can handle the cheese like putty, then go ahead. Mix some yellow colouring into one lump of the cheese for rolling out the egg yolks. Freeze them so they are hard enough to press into a larger ball of white cheese. Roll them into egg shapes and there! As soon as the yolk has defrosted you can cut them in half. To make a cleaner cut, first rub a little cooking oil onto the blade of the knife. For a very healthy and tasty egg yolk, mix in some turmeric. It gives a good rich dark yellow. Add a pinch of salt and enjoy the unusually delicious flavour. If the mixture gets too sticky, dip your fingers on cooking oil. You can use home-made feta or labneh cheese. Make sure it is very firm. Otherwise wrap it in a few layers of paper towel to draw out some more of the water.

Use eggshells to make this mineral supplement, also use them for pets and garden

Three eggshells will deliver enough calcium to meet your daily requirements for a week. On average it will provide about 7 x 250 mg doses of elemental calcium. It will also make other minerals that are present in our bones and teeth such as magnesium, boron, copper, manganese, molybdenum, sulphur, silicon and zinc available to us.Place one or two hard boiled eggs in a jar of white vinegar for a few days and the calcium carbonate will dissolve off the shell and into the vinegar, along with many of the trace elements. It is best to use a boiled egg because cooking will kill off any bacteria that may be present. You can also peel the eggs and then place the shells in the vinegar.A creamy white and rather sour solution develops after a day or two. Strain off the solution and keep it in the fridge. Drink some before your main meals. This provides a substantial source of calcium as well as other minerals and trace elements. When calcium is delivered in an acidic carrier it is easier to assimilate.

Alternative method: Keep your eggshells and when you have about a dozen, (for 1 month’s supply) bake them in the oven on a metal tray at a low temperature to sterilize them. Raw eggs are often infested with bacteria like salmonella, so they need to reach a temperature of at least 180 degrees C. 1. Take a large, deep bowl of at least 3 litres capacity and tip 100 ml of the eggshell powder into it. Add 100 ml of citric acid and 1 litre of water. 2. Give the mixture a stir from time to time. It will fizz up each time. After two days, you will see the water become white and creamy. Allow 2 - 4 days soaking time. It can then be strained through a fine cloth, placed in a sieve above a bowl. You need to drip and squeeze out the milk and it is very messy process, but worth the effort.

Keep it in a bottle in the fridge and take a dose (about 25 ml) before dinner every day or add it to yoghurt, "amasi" (kefir) or a smoothie. Alternatively, pour the creamy mixture into an ice tray. Use one cube at a time and they will last a long time without spoiling. 3. The residue inside the cloth is a gritty paste that becomes your facial treatment. Dab some of it on your face and hands and massage it in well. You can also roll it into little balls and dry them out to use every day. Dip one in water and use it as a skin scrubber or exfoliator. Some people may find they need more magnesium. If the supplement makes you feel constipated, you can add a pinch of Epsom salts or milk of magnesia to the mixture. The gritty paste can also be mixed into pet food. This is also ideal for larger dogs, horses, cattle, chickens and pot plants!