Recipes: October 8 is World Egg Day!

It was World Egg Day on October 8, which is the 25th anniversary of this international celebration and ode to the humble egg’s incredible nutritional power.

Eggs are a satisfying and healthy food for everyone, with Eggs For All: Nature’s Perfect Package being the 2021 theme.

No matter your age or stage of life, from babies and pregnant women to gym aficionados and grandpas who have been enjoying their boiled eggs and soldiers every morning for decades and decades, versatile eggs have a place at every single meal of the day.

There is so much more to the egg than a basic boil, fry or scramble. Is there anything as nice as a birthday cake made with real eggs, or a pancake, scone or biscuit? How about egg pasta, meatloaf or twice-baked cheese souffle?

Life’s too short to substitute glorious eggs.

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And they pack such a mighty nutritional punch, there’s simply no need to.

According to dietitians, eggs can be safely included in babies’ first solid foods from six months, while for toddlers you can serve up a cheese and onion omelette sliced into strips for an easy and fun finger food.

For children, eggs can significantly improve growth thanks to their high levels of good-quality protein. And who doesn’t love veggie egg muffins or French toast fingers, at any age?

The high-quality protein in whole eggs is also an advantage for people who love their exercise; while two eggs provide half the recommended daily choline for pregnant women – that’s the nutrient that plays a key role in the development of a baby’s brain and nervous system.

And for older family members, research has found that compared to non-egg eaters, those who eat eggs daily have a lower risk of heart disease and stroke.

Other egg bonuses?

They are easy to find, economical to purchase and are one of the most adaptable and useful ingredients in the kitchen.

Potato omelette frittata served with chakalaka
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Ingredients
500ml sunflower oil
1 large onion, finely chopped
800g-900g potatoes, peeled and sliced 1cm thick
10 eggs, whisked
4 tablespoons flat leaf parsley, finely chopped and extra for serving
Salt and ground pepper
Chakalaka to serve

Method
1. Fill a large deep sauté pan with the sunflower oil and heat up.
2. Place potato slices and onion together in hot oil, and cook gently, partially covered until soft, without frying them. Approximately 25-30 minutes.
3. Drain the cooked potatoes and onions through a colander and set the oil aside. Allow the potatoes and onions to cool.
4. In a bowl add the eggs and parsley with the potato and onions and season.
5. Heat a drizzle of the reserved oil in a large non-stick frying pan (about 5cm deep).
6. Pour the egg and potato mixture into the frying pan and fry for about 10-12 minutes or until half cooked (the top will still be a bit wobbly).
7. Slide omelette onto a plate, cooked side down.
8. Place pan over plate and flip omelette back into pan, raw side down.
9. Cook for a further 6-10 minutes or until golden brown and firm
10. To serve, cut into wedges and serve with chakalaka, salad and crusty bread.

Herbed brown rice with jammy boiled eggs
Serves 4
Preparation time: 10 minutes
Cooking time: 20 Minutes
Total time: 30 minutes
Ingredients
4 large eggs
300g cooked brown rice, or a combination of brown rice, pearl barley, white rice or spelt
410g brown canned lentils, drained and rinsed
200g green beans, blanched

For the dressing
30g fresh flat leaf parsley (chopped), plus sprigs for garnish
30g fresh basil leaves (chopped), plus sprigs for garnish
150ml olive oil
2 tablespoons white wine vinegar
1 teaspoon smooth Dijon mustard
1 lemon, juice and zest
Freshly ground pepper and salt

Method
For the eggs

Prepare a bowl with cold water and ice. Bring a saucepan to the boil with enough water to cover the eggs and add a tablespoon of white vinegar. Reduce heat to a simmer and using a large, slotted spoon lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed it will fizz slightly). Cook for exactly 5½ minutes, then scoop out and plunge immediately into the ice bath for 10 minutes until cold. Remove and place on a plate and allow to come to room temperature (this will help them to peel easily).

For the dressing
Whisk all the ingredients together and set aside until serving.

To serve
Toss the rice, lentils and green beans in half of the dressing and arrange on a serving platter. When the eggs are at room temperature, peel and slice in half. Arrange the eggs over the salad and serve with the remaining dressing and extra herbs or micro greens to garnish.

(Information/recipes: EGGcellent Food/SA Poultry). Like EGGcellentFood on Facebook and follow us on Instagram eggcellentfoodsa, for further information visit www.sapoultry.co.za

Contact the newsroom by emailing: 
Marietta Lombard (Editor) germistoncitynews@caxton.co.za,  or (Journalists) Busi Vilakazi busiv@caxton.co.za