One of the most famous marketing slogans of all times was coined in 1976 by the ad agency Campbell Mithun. It’s the perfect ear bug; likely to be stuck rummaging around your mind for at least half a day, only to be revived the next morning over breakfast. We have the American Egg Board to thank for “The Incredible, Edible Egg”. I sang it in my mind as I typed.
The cholesterol bandwagon of the 80’s rolled around and suddenly the egg was a breakfast villain. The American Egg Board scrambled to correct the misconception that eggs were bad for you. However, it’s only been in recent years that the “unhealthy” reputation of the egg has begun to fade.
Now the American Heart Association no longer recommends limiting the number of eggs you consume in a week, although they do suggest keeping your daily cholesterol consumption around 200-300 mg. Now we know that eggs are an inexpensive, excellent source of protein as well as many other vital nutrients. But what you may not know is that all eggs are not created equal.
In 2008 Mother Earth News Reported that compared to factory farmed eggs, farm fresh, pasture raised eggs contain:
- 1/3 less cholesterol
- ¼ less fat
- 2/3 more vitamin A
- 2 times more Omega-3 fatty acids
- 3 times more vitamin E
- 7 times more beta-carotene
- 4 to 6 times more vitamin D
Obviously, you know that farm fresh, pasture raised eggs are best in flavor and nutrients, but Lordy they are more expensive. I know. I know. Consider this.
- You are getting double, sometimes triple the nutrients from a farm fresh egg.
- Sometimes, the farmer is feeding a non-egg producing batch of chickens for 6 to 8 months without harvesting any eggs. This is a huge expense.
- Feeding factory bound hens by conveyor belt is a lot more efficient than caring for pasture raised hens.
- Sadly, pasture hens are more likely to be victims of predators, so most farmers employ guard animals and electric fencing or expensive chicken tractors to keep the hens safe.
So take some time, seek out a local farmer, friend or market to find the freshest, pasture raised eggs available. Then whip up one of these classic egg recipes and I guarantee, you’ll never go back to a cheap, factory farmed egg again.
Classic Hollandaise sauce is time consuming and the sauce is temperamental. For all the glamor and flavor of Hollandaise, without the commitment, try this easy Blender Hollandaise Sauce recipe. It’s got all the ingredients and flavor of classic hollandaise; however, it’s much more forgiving. Keep it warm by setting the blender container in a pan of hot tap water and it’s ready when you are. So whether you serve it drizzled over fresh, steamed asparagus or smothering eggs benny for Sunday brunch, you won’t be disappointed.
Blender Hollandaise
3 egg yolks
¼ teaspoon Dijon mustard
1 Tablespoon lemon juice
1 dash of cayenne pepper (to taste)
½ cup butter, softened
In a blender jar, combine the egg yolks, the mustard, lemon juice and cayenne pepper. Cover and blend for about 5 seconds.
Place the butter in a glass measuring cup; heat the butter in the microwave until melted and hot, about 1 minute. Do not brown.
Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. The sauce will thicken immediately.
Serve immediately or keep warm.
This vanilla soufflé is a dream of a dessert; it’s light as a feather and full of unadulterated vanilla flavor. It’s elegant enough for the fanciest of dinner parties, yet simple enough to be considered everyday dessert. Dust a bit of confectioner’s sugar over the top and serve with a few perfect berries for a simple dessert that’s amazingly elegant.
Vanilla Soufflé
Yield: 6 servings
2 Tablespoons of salted butter, melted
¼ cup granulated sugar
1 1/3 cups whole milk, divided
1/3 cup plus 2 Tablespoons of granulated sugar
1/3 cup all-purpose flour
Pinch of salt
1 ½ Tablespoons butter
2 teaspoons vanilla extract (I use Penzeys)
4 large eggs, separated
Confectioner’s Sugar, for dusting
Fresh berries
Preheat the oven to 350 F. Butter a large soufflé dish and sugar the dish by rolling ¼ cup of granulated sugar around the dish taking care to coat all the interior surfaces. Set aside.
Bring 1 cup of the milk to just steaming in a medium saucepan set over medium-low heat. Stir together 1/3 cup of granulated sugar, 1/3 cup of all-purpose flour, egg yolks and the remaining 1/3 cup milk until it forms a smooth batter. Temper the mixture by slowly whisking half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and slowly heat the mixture until it begins to thicken, about 1-2 minutes. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the vanilla extract.
In a separate bowl, beat the egg whites on medium-high speed until they become foamy, and then add the remaining two tablespoons of sugar. Continue beating the egg whites on high speed until they hold stiff, glossy peaks.
Gently stir 1/3 of the egg whites into the vanilla mixture, and then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
Spoon the soufflé mixture into the prepared pan and allow it to rest, covered for up to 30 minutes or bake it right away for 25 to 30 minutes until the soufflé has risen with a crusty exterior.
Dust with confectioner’s sugar and serve immediately with a few perfect berries.