So that’s exactly what I’m doing for National Egg Day today!
- What’s Up with That Bad Reputation?
- What About the Yolk?
- Did You Know…
- Duck Eggs
- Health Benefits
- Free-range eggs vs cage-raised eggs
- Fun Fact about Refrigeration of Eggs
- How to Successfully Peel Boiled Eggs
- One of My Favorite Egg Recipes: My Momma’s Poached Eggs
What’s Up with That Bad Reputation?
Eggs have a bad reputation for cholesterol but it’s a very unfortunate reputation as organic free-range eggs actually help regulate and control cholesterol, as free-range hens lay omega-3 eggs! And omega-3’s regulate cholesterol!
Part of the reason free-range hens’ eggs are higher in omega-3’s is because they feed on natural food sources provided by nature!
What About the Yolk?
The entire egg is good for you! Yes, even the yolk! The egg white without the egg yolk is not as beneficial as it is with the yolk! I would like to shout that from a mountain top! Eat the whole egg! You’re seriously missing out on health benefits when you only eat egg whites!
“If you toss out your egg yolks, you’re also tossing out some of the most nutritious parts of the egg. The good cholesterol and saturated fat in animal foods like egg yolks are quite beneficial for your health.” – Dr. Mercola
Did you know…
that the protein in eggs is especially beneficial for preventing muscle wasting and recovery? It’s used in geriatric supplements for this reason! Very good for athletes!
Following a severe illness, my son had an extremely hard time retaining muscle. We started loading him up with eggs and he was able to build and retain muscle!
If you’re allergic to chicken eggs, or you want an egg with even more protein and health benefits, consider duck eggs. As pictured above. Most people who can’t tolerate chicken eggs can tolerate duck eggs. And they are wonderful to bake with! Makes a run-of-the-mill cake amazing! They are wonderful for everything except scrambling. The texture of the yolk when boiled is just so nice! There’s an Amazon link below. That’s a pretty good deal on them and if 4 dozen is too many, split the order with a friend or two!
Ten Health Benefits of Free-Range Organic Eggs
- Reduces risk of heart disease
- Reduces chances of developing metabolic syndrome (fights disease)
- Improves eye health
- Promotes weight loss
- Liver health
- Brain health
- Skin health
- Protection against muscle wasting
- Muscle recovery
Free-range eggs vs cage-raised eggs
Free-range eggs contain:
- ⅓ less cholesterol
- ¼ less saturated fat
- ⅔ more vitamin A
- 2 times more omega-3
- 3 times more vitamin E
- 7 times more beta-carotene
“I would strongly encourage you to AVOID ALL NON-ORGANIC eggs which are labeled “omega-3 eggs,” as they are some of the least healthy for you. These eggs typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized.” Dr. Mercola
Organic, free-range, farm-fresh, is your best choice. Check your local farmers market or health food store.
In many parts of the world, eggs are not refrigerated! It was so surprising when we were in the U.K. to see eggs in the grocery stores and markets, on shelves, without refrigeration! The reason is that eggs have a protective cuticle that keep them fresh without refrigeration! Once the egg is washed, the cuticle is removed and the egg requires refrigeration, which is common practice in the U.S. But we buy farm-fresh, unwashed eggs, and so now, into the pantry they go – no longer taking up space in the refrigerator!
How to Successfully Peel Boiled Eggs
- Add baking soda to your water
- Bring to a boil before adding eggs
- Add eggs gently with a slotted spoon or a spaghetti/egg spoon
- Boil to your specified liking
- Place them in ice water, keep adding ice as needed – this halts the cooking time so if you prefer your yolks well-done, add to the cooking time
- Chill in ice water for at least 15 minutes before peeling
- Roll the egg to create many cracks
- Peel carefully
Note: The fresher the egg, the harder to peel.
I’m going to share with you one of my favorite egg recipes, a little different than the usual poached egg method, the way my momma made them, in milk!
Poached Eggs in Milk
A slice of bread of your choice, gluten-free, etc
1- 1 1/2 cups milk, as needed
Salt and pepper and your favorite egg spices
Toast the bread and set on a plate. Butter lightly, if desired.
Meanwhile, liberally season milk and bring to a simmer in a sauce pan over med-high heat. When it begins to simmer, drop in eggs, 1 at a time. I like to crack them into a small bowl and then add them to the milk.
Once the milk begins to simmer for the second time, poach for 2 minutes more. Do not let the milk boil over. Use a slotted spoon to remove eggs from the milk. They will be done once they look solid on the outside.
Drop the poached eggs on top of the toast, then pour about ½ cup or less of the hot milk over the eggs.
Click here for another great recipe using eggs!
And watch for more egg recipes to come!
Dr Joseph Mercola, Dr. Josh Axe