Saturday, April 4, 2015

Kitchen Intuition: About that egg

When I wrote about dietary guidelines last week, I didn’t mention the fact that it looks like eggs have made their way back on to the menu. This is good news for anyone who is interested in cooking delicious, quick and cheap food, as eggs are so versatile that they can more than hold their ownat breakfast, lunch or dinner.

Except for the fact that it contains cholesterol, which has historically been a matter of much controversy when it comes to our diets, the egg is otherwise an almost-perfect food. As Jennifer Trainer Thompson points out in "The Fresh Egg Cookbook: From Chicken to Kitchen," an egg is "an excellent source of protein, second only to mother’s milk, with all nine essential amino acids and 13 essential vitamins, mostly in the yolk, which is also one of the few foods that naturally contain vitamin D. Plus, it’s low in fat, with only 5 grams per egg."

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