Which Came First?

Which Came First?

Which came first?  The chicken or the egg?  As a child I pondered this question, but my Sunday School teacher helped me to realize that God created the chicken FIRST.

Let’s talk today of what came last. EGGS. They can be baked, boiled, fried, or scrambled or added  to bind sweet or savory ingredients together.  They are a perfect balance of protein, carbs, & fat, only 70 calories, & are economical at about 15 cents each.

I do think eggs get a bad rep about cholesterol.  We would do well to avoid the junk food that proclaims none for the nutrition of eggs.  Use 2 egg whites with only one yolk & you increase the protein without adding extra fat & cholesterol.  You get the nice yellow color to your scramble, too, fooling the eye.

I notice at potlucks that Stuffed Eggs are usually the first plates to empty.  My friend, Anita, brings this dish to every dinner.  Here are some tips to make prep easy:

Eggs are generally stored on their end, but place them on their side a few hours ,, & the yolk will center itself.

Start eggs in cold water, boil for 2 minutes, then turn off the heat, & allow them to come to room temp. The longer the eggs cook, the more likely it is that the yolk will turn a little green due to a chemical reaction.

Older eggs are easier to peel than those less than a week old.  Do this under running cold water & the shells usually slip right off.

Use those boiled eggs within 7 days or before the expiration date on the carton if it is before that 7 day window.  You can even write the date on the shell with a sharpie marker to keep track.

Scoop the stuffed egg filling in a plastic freezer bag, snip off the end, & just squirt the filling into the waiting egg white half.  If you use a pastry bag with a large decorative tip, you add eye appeal.

Confectionately Yours,

Sue

Stuffed Eggs

7 eggs
salt and pepper
2 T. mayonnaise
paprika, optional
1/2 tsp. prepared mustard
olives and parsley for garnish, optional
1 T. sweet pickle relish
In a 2-1/2 qt. sauce pan over medium heat, cover eggs with water and bring to a rolling boil. Boil for 3 minutes. Turn off heat and allow eggs to sit for 10 minutes.

Run cold water over the eggs. Peeling under cold running water makes this easier. Cut the eggs lengthwise and remove the yolks. Mix the yolks, mayo, mustard and relish together. Add salt and pepper sparingly to taste.

Place the yolk mixture in a pastry bag with a large star tip.  Fill the egg whites with the mixture. Sprinkle with paprika, if desired.

 

 

Nutrient (unit) Whole Egg Egg White Egg Yolk
Calories (kcal) 70 16 54
Protein (g) 6.3 3.60 2.70
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5