Go To Work On An Egg
Easter is over for another year. Everyone has had their annual binge on hot cross buns and chocolate eggs. Some may have enjoyed this more than others it seems. NHS Bosses in Middlesbrough had to ask people not to come into A&E if they had over indulged, as people were turning up to James Cook University Hospital complaining of stomach ache. People were told to "rest at home and drink plenty of water" with a silent undertone of "maybe try not eating so much next time". So we're all back on the diet. Switching up the chocolate eggs for the real star of the show the humble heuvo.
Hailed as the most versatile ingredient in the world, apparently there is an egg revolution in London right now. Read about it here
. Egg focused cafes and restaurants are popping up everywhere (Egg Break, Bad Egg, The Poached Egg Bar) and people are loving it. However, serving eggs to the general public can be a risky business. People are very particular about their oeufs. I have seen scrambled egg served from dry popcorn through to almost liquid. In previous work places people have asked for the yolks to be cut out of their fried eggs before the dish comes to the table but most common of all is the eating of the yolk whilst leaving the poor sad white on the plate.
Whatever your preference, the health benefits of eggs are now undisputed (I think). We are back to the thinking of the 1950s when we were told to 'go to work on an egg'. According to the Egg Nutrition Centre the health benefits of eggs are huge. The average egg contains just 70 calories but they contain 13 essential vitamins and minerals and 6 grams of high quality protein which is essential for building and maintaining lean body mass. Eggs can facilitate weight loss and management, muscle strength, healthy pregnancy, brain function and eye health.
Eggs are eaten all over the world. They're cheap, or even better, get yourself a chicken and you're good to go. If you fancy trying something a bit different with your eggs, how about a masala omelette? An Indian breakfast staple. The following recipe makes one big omelette or make smaller batches if you prefer.
- 3 eggs
- 1/2 small white onion chopped
- 1 large green chilli chopped (leave the seeds in if you like a spicy omelette)
- 4 cherry tomatoes chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Coriander to serve
Heat an omelette pan with a little vegetable oil or ghee and whisk the eggs with a pinch of salt.
Add the spices and onion to the pan and cook for a minute. Add the remainder of the vegetables and chilli and cook for a further minute. Then pour in the eggs and cook until just set. Flip or finish under the grill if required.
Scatter over coriander to serve and more chilli if you like it spicy.