Food & Drink
The Good Egg
BY DANA YOUNG
Spring 2010 |
BY DANA YOUNG
We take the humble egg for granted. It seems so plain and ordinary sitting in its simple carton. But the egg is no ordinary food. It is an essential ingredient in many culinary traditions, and it plays a role in numerous religious celebrations.
This symbol of spring, fertility and rebirth was celebrated for thousands of years by pagans. Decorating eggs was part of many ancient cultures. The Egyptians, Persians, Phoenicians, and Hindus believed the world began with an enormous egg.
During the Jewish Passover, an egg is placed on the Seder plate, and is considered a symbol of sacrifice and loss.
Many people wonder why we eat chocolate eggs at Easter. Pope Gregory the Great encouraged missionaries to absorb pagan symbols into Christian teachings. The egg, a pre-Christian symbol of rebirth, came to represent Christ. The hare (bunny) that delivers eggs is part of Germanic folklore regarding the spring equinox.
During the Middle Ages, Easter was the first chance one could enjoy eggs after a 46-day period of fasting during Lent. Roman Catholics, as well as Orthodox Christians, didn't eat meat or eggs during the Lenten season.
The day before the beginning of Lent (Ash Wednesday) was the day to eat all the forbidden foods (Fat Tuesday or Mardi Gras.) Today, we celebrate this ritual on Pancake Tuesday.
Eggs collected during Lent were decorated rather than eaten. Hand-decorated eggs are part of Slavic cultures such as Polish and Ukrainian. The popularity of decorating Easter eggs reached untold heights at the court of the Czar of Russia. By the end of the 19th century, the court jeweller, Carl Fabergé, was making fabulous gold, crystal and porcelain eggs.
The first chocolate Easter eggs appeared in Germany and France around the early 1800s. The first chocolate eggs were solid. By the turn of the 19th Century, candy makers figured out how to make moulded chocolate eggs. Cadbury’s made its first mass-produced eggs in England in 1873.
The egg is also an almost perfect food. An egg contains almost every essential to nutrient. because it was designed it as a total life-support system for a developing chick. As well, eggs are inexpensive, versatile and tasty.
Although some people with high cholesterol usually stop eating eggs, they do contain HDL or “good” cholesterol. The Canadian Dietetic Association and the National Institute of Nutrition have found total fat intake, especially saturated fat intake, has a greater affect on production of cholesterol than does dietary cholesterol. One large egg (50 g) contains only 5 g of fat and 3.5 g of that is unsaturated fat.*
According to information supplied by The Egg Farmers of Ontario, eggs provide lasting energy, protect eyesight, stimulate brain development, and improve concentration.
Eggs are one of the few sources of protein that can be kept refrigerated for up to five weeks without spoiling. (To preserve quality and freshness, store eggs in their carton in the refrigerator.)
There is no difference between white and brown eggs, except for the breed of hen that lays them. Omega-3 enhanced eggs are nutritionally superior because they come from hens fed a diet high in omega-3 fatty acid. Certified organic eggs are expensive, but they come from hens that have natural living conditions, and a natural diet free of chemicals such as pesticides.
In Italy and France truffles and eggs combine to create a superb taste sensation. Here the woodsy, earthy flavour of Shiitake mushrooms creates a similar flavour. Drizzle with truffle oil just before serving to add the crowning touch.
Preparation Time: 5 minutes Cooking Time: 8 minutes
1 tbsp (15 mL) olive oil or a combination of butter and oil
4 oz (125 g) fresh shiitake mushrooms, stemmed and sliced
4 large eggs
1 tbsp (15 mL) milk
pinch salt and pepper
In a medium non-stick skillet heat oil over medium-high heat; sauté mushrooms about 3-4 minutes or until lightly browned. Meanwhile whisk eggs, milk, salt and pepper together until well combined. Lower heat to medium-low; pour egg mixture over mushrooms.
With wooden spoon or heatproof rubber spatula push the eggs gently around the pan as they set. Continue until they are just set, creamy and still moist, about 2-4 minutes. Remove from heat and serve immediately.
Makes 2 servings
Tip: The eggs will continue to cook form the heat of the pan so remove from heat before you think they are done.
Variation: Add 1 minced clove garlic with the mushrooms and stir in diced cream cheese, or Brie to taste just as the eggs are set.
More delicious recipe ideas are available online at www.mushrooms.ca.
Recipe courtesy of www.newscanada.com
