Thursday, July 30, 2009

The Mighty Egg

Eggs are one of our favorite breakfast items. They are a great source of Iron, Vitamin A, Vitamin D, and riboflavin. They are considered to be complete protein and great way to start off the day. In my house we try to have a balanced breakfast with grains, fruit, and either eggs or yogurt. Be creative because kids like to have variety, but keep it healthy.

A lot of Americans research has come out that the yoke of the egg is high in cholesterol. The yoke of the egg does have cholesterol and they are taking eggs out of the diet even for children. This is a mistake because the body is able to metabolize this type of cholesterol. The body is able to transfer this into Vitamin D when out in the sun. As long as the children are not having any heart health problems than they should eggs in their diet. Maybe not everyday but at least 2 to 3 times a week.
The real issue of eggs should be the source of them. Although they are rich in nutrients, some are a produced in less than ideal living conditions. Today's chicken are being held in cages with no room for walking, in temperature controlled room with artificial lighting, and feed by machines. The way they live on a daily bases is sure to have an effect on their eggs. Chickens were meant to forage around for whole grains and incests that give their eggs the nutrients they need for development. What is just as alarming, if not more, is the chemicals added to the feed for assembly line chickens. These chemicals include hormones, antibiotics, pesticides, and even tranquilizers. These are designed to produce eggs, with little concern for the chickens that are producing them. Think of them as biological egg producing machines. All the chemicals the chicken ingests is passed to the egg and then passed to us when consumed. If you consume an organic egg it will be better for you. By organic, I mean the chickens that have been free ranged, free from hormones, and antibiotics that the mass produced eggs have.

Some may wonder what is the difference with a brown egg from a white egg, or one with spots. Nutritionally, nothing different just the breed of chicken that has laid the egg.

Basic Crepes with peaches
1/3 cups whole wheat flour Yogurt and chopped peaches
1/2 tsp sea salt
2 cups 2% milk, more if needed
3 large eggs room temperature
2 ounces of butter

In one bowl mix flour and salt together. In other bowl mix together milk and eggs. Pour liquid mixture in to dry bowl and whisk together. Mixture should be a buttermilk consistency. Let cool for about 30 minutes.
Warm the crepe pan , or 8 inch pan, brushing with butter and pour in 1/3 cup of batter on pan and move pan around until all batter reaches the outside of the pan coating bottom of pan evenly. Cook until top is set an bottom is golden brown (about 1 minute)
Use a spatula to loosen sides and flip quickly, allow the other side to brown to a golden color for about 45 seconds. Remove the crepe to another plate and cover. Repeat until all batter is gone. Remember to brush pan with butter between each crepe. Makes 15 large crepes.

I like to fill the inside of the crepe with yogurt and chopped peaches, or favorite fresh fruit.

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