All this talk of eggs and ovaries and what not had me hungry for some dense nutrition.
Contrary to popular belief I am not vegan. Perhaps not even vegetarian. Who's to say and who wants to be labelled and tucked away in a box anyway. I eat what I feel my body needs and 95% of the time, it needs plant based foods. However, given that I was in a wee car accident a few weeks back and have been dealing with some bodily injury, this body of mine that likes its protein, needed an extra serving to help get me on the mend, and so eggs have been chillin' out in my diet lately.
My eggs obviously aren't the $1.99 variety you find in pink stryrofoam containers in the supermarket. Nor are they commercially organic. My eggs are are from free run, happy chickens and I pick them up from the farmer him/herself. That's how I roll when it comes to eggs. The best egg I ever did eat came off a farm in Ohio. I have never seen a yolk that amazing shade of vitamin A/ Beta Carotene orange in my life (see Josh's take on that glowing egg).
When I do eat them, it is not carelessly either. I want to get the most nutrition I can, so you won't find my eggs scrambled or omeletted- denaturing the proteins and the super fats at those high temperatures. Nope. I eat eggs only two ways. Poached or soft boiled. This allows me to get the best of the best goodness.
I have two main rules when it comes to eggs:
1. Do not buy eggs that come in cartons that resemble milk cartons. Eggs are not meant to be poured from a carton.That's just gross and I guarantee you aren't eating pretty eggs. Pretty eggs get to stay in their pretty shell package
2. Eat the yolk for goodness sake. The yolk contains so much of the good stuff, the stuff that keeps our nervous system on the up and up, our cell membranes healthy and our fat soluble vitamins absorbing.
And here are some of the amazing healthy things eggs can do for us.
- Eggs are great for the eyes and may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin.These nutrients are more readily available to our bodies from eggs than from other sources.
- One egg contains 6 grams of high-quality protein and all 9 essential amino acids. That means two eggs gives me nearly 1/4 of my daily protein intake.
- Before you get all cholesterol and heart disease on my egg-eating bottom, according to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease.
- Egg yolks are a great source of choline. What is choline? Choline helps regulate the brain, nervous system, and cardiovascular system.
- Happy great fats! One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat- which means the rest are the kind that make sperm swim faster, moods lift higher, brains function faster and lovers love longer (it's a blood thinning thing).
- Contrary to popular propaganda, moderate consumption of eggs does not have a negative impact on cholesterol. Studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. (Psst- it's dietary crappy-ass saturated fats from fatty fatty fat fat animals that will have a dietary affect, not dietary consumption of cholesterol).
- Forget the pills and sunbathing (I would never forget sunbathing) but eggs are one of the only foods that contain naturally occurring vitamin D.
- For The Pill poppers- eggs may prevent breast cancer.
- And of course lets get a little vain because eggs promote healthy (and faster growing) hair and nails due to their high sulphur content and wide array of vitamins and minerals.
- Three cheers for B12. Hip hip hooray! Hip hip hooray! Hip hip hooray!
This recipe for mayonnaise free egg-salad can of course be applied to your fave egg substitute like tofu or tempeh or even steamed cauliflower (though you won't be getting the protein or fats with this one). It is deeelish and simplish.
The Egg Has Dropped Egg Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: boil salad lunch entree dairy-free gluten-free low-sodium soy-free vegetarian eggs whole food
Ingredients (Serves 1-2)
- 2 eggs
- 1-2 dill pickles (depending on the size- and make them yourself!), chopped
- 1/4 cup celery of fennel, chopped
- 2-3 Tbs Flax Oil
- 1/4 cup cauliflower, steamed and chopped (optional)
- sea salt and cayenne to taste
- Note, you may also like to mix in steamed sweet potato and onion
Bring small pot of water to a boil, covered.
Carefully lower two eggs into the water and boil, uncovered for 7-8 minutes for a soft boil or 10-11 for a hard boil.
Run eggs under cold water, the cooler the egg, the easier to peel.
Peel and chop up eggs, or mash with a fork.
Mix in pickle, celery or fennel and steamed and chopped cauliflower.
Add sea salt and cayenne.
Serve on a bed of green, in a wrap or sandwich style.
Here's my pickle making video for a refresher.