by Robert Booz
From ice cream to pancakes, pasta to meatloaf, eggs are what bind, literally. The egg holds a well-deserved, hallowed place in kitchens the world over. You will be hard-pressed to find a part of the world that doesn’t eat eggs. Auguste Escoffier, arguably the grandfather of modern European and American cuisine, developed more than 300 egg recipes. It’s long been, and still is, a favorite job interview task of many of the world’s best chefs to have a prospective employee cook them an egg.
“The egg is one of the kitchen’s marvels and one of nature’s,” writes food scientist Harold McGee in his canonical book, On Food And Cooking. McGee spends more than 48 pages talking about eggs, and with good reason. In my mind and the minds of many cooks and chefs, the egg may just be the most important culinary ingredient ever.
On its own the egg is a beautiful thing. The egg is an ingenious package specifically designed by nature to support life, making it amazingly nutritious. Eggs have a nearly complete amino acid profile, and they are super high in the healthy and essential linoleic acid. They have most of the vitamins and minerals that we need to survive, and they even contain plant pigments high in antioxidants.
It is true that eggs are high in cholesterol, but here’s the catch: for years the health and nutrition science establishment believed that high cholesterol in foods led to high cholesterol in our bodies. This isn’t strictly true. High cholesterol in our bodies comes more from consuming saturated fats than from eating high cholesterol foods; luckily for us, the fat in eggs is mostly unsaturated.
The long and short of it is this: find ways to work eggs into your diet. Compared to meat, fish, and most nuts, they are a cheap form of protein that easily flexes to just about any meal you want to stick them in, from breakfast to lunch to dinner and all the way to desert.
We grow eggs right here on the Island, by the dozens. Fry them, scramble them, boil them, whip them into meringues, whisk them into mayonnaise, drop them into soups…do all that you can with eggs because as the days get longer, the chickens are just going to be laying more and more of these little ovoid packages of delicious goodness.