Ah eggs, a good subject of controversy:everyone has their own idea of their benefits and their health risks, some have their reasons for eating them in the morning, others only buy them organic. But above all, we all have our little habits of cooking them quickly, while sometimes their cooking is tricky...
With eggs, you have a source of concentrated, healthy and inexpensive protein, which is why students are often fans of omelettes with their friends! In France, it is on average 130 whole eggs that everyone consumes per year, to which must be added more than a hundred to take into consideration the eggs that are included in culinary preparations (part of flan from the pastry chef, quiche Lorraine from my caterer or various vacuum-packed meals).
Egg allergies are mainly found in children but usually disappear during the first 5 years.
On the other hand, it is important to choose your eggs carefully. Hens reared in touch-and-touch batteries, which suffocate and are fed industrial feed to which antibiotics are added to avoid too much mortality of these animals with weakened immune defences, obviously cannot produce good eggs, rich in antioxidants, proteins, choline and nutrients (selenium, vitamins A, B2, B12, D, E, phosphorus, zinc, pantothenic acid, folate). It is therefore important to choose "organic" because the hens will have been better treated and will therefore produce better eggs.
To recognize the eggs, codes exist which are printed on the egg with the mention FR:0, for organic eggs, 1 for eggs from hens raised in the open air, 2 for eggs from hens living on the ground and 3 for battery chicken eggs.
People who have cholesterol have long shunned eggs, however today this is questioned because the consumption of one egg a day would have no impact on this level.
Note that an egg weighs approximately 50 g:this can be useful for certain recipes in which the eggs are quantified by weight. Its caloric value is about 70 calories.
As eggs can be cooked in all sauces, eaten hot or cold, alone or mixed with other foods, Amandine Geers and Olivier Degorce have written a book (Editions Terre Vivante Collection Easy &bio - in bookstores on May 20, 2015) which brings together 45 inventive and gourmet recipes, with of course the corresponding techniques to make your dish a success:this ranges from improved classics to dessert recipes, including a number of pies and soups, more gourmet each other. Soft-boiled eggs and polenta with tarragon, Omelette with sun-dried tomatoes and sage pesto, Tortilla de patatas, Endive soup, parmesan and poached egg, Pasteis de nata, White chocolate and Espelette pepper mousse, eggnog...
Amandine Geers and Olivier Degorce are both creators and food photographers. They love cooking so much that they contribute to the organization of cooking workshops for amateurs and professionals, combining pleasure, health and an ecological approach. They have already signed a few books They are the authors of several books including Today, I cook vegetarian andI eat "paleo" (or almost!) .
