Washington - My love for eggs has never wavered. Not only because they taste so good and can be prepared in myriad ways, but also because of their protein.
Protein makes up about 20 percent of a healthy body, including everything that has structure such as our hair and skin, the enzymes that enable essential chemical reactions in the body, and the neurotransmitters that transfer information in our brain. Protein also provides about 10 percent of the body’s energy.
One egg has 6 grams of protein, including all the amino acids in the proper ratios so that our bodies can make full use of these nutrients. (The recommended daily allowance is 46g for women, 56 for men.) Eggs also offer vitamins, minerals, healthy fats and antioxidants. They are free of sugar and carbohydrates.
These are the reasons I am an egg enthusiast. Some people are never without their chocolate or their coffee; I am never without a few dozen eggs in the fridge, usually a dozen hard-boiled.
DID YOU KNOW?
* The yolk and the white both have protein.
* Eggs provide long-lasting energy because of the mix of protein and healthy fat.
* Fresh eggs will last in the fridge for six to eight weeks.
Eggs are more of a dinner mainstay for us than a regular at the breakfast table.
Here are our favourite ways to make an egg the star of a last-minute dinner:
FRIED:
* Top a plate of spaghetti with sauteed garlic, breadcrumbs, a squeeze of lemon, chopped parsley and a few runny fried eggs. This is a quick week-night meal.
* Adding an egg to a rice bowl adds extra protein and a richness of flavour.
* Top a plate of roasted vegetables with a chopped fried egg and mix together.
* Roasted potatoes pair wonderfully with a fried egg.
* Add a fried egg to polenta and sautéed greens.
* Fried eggs, sliced tomato and toast is an easy way to feed the kids on weekdays.
* Top a pizza with a fried egg.
HARD-BOILED:
* Mix chopped hard-boiled eggs into a salad.
* Add chopped hard-boiled eggs to a bowl of beans and avocado.
* Garnish a baked potato with chopped hard-boiled egg.
* Mix some avocado into egg salad.
SCRAMBLED:
* Wrap up beans and eggs in a burrito.
* Make a scramble with leftover veggies.
* Green eggs and ham (I have a toddler).
BAKED:
* Try a savoury frittata. Bake a frittata in muffin cups. These make an ideal portable snack. – The Washington Post