It’s British Egg Week, a celebration of all things eggy and a chance for me to sing the praises of one of nature’s almost perfect foods. An important source of high quality protein, vitamins, minerals and amino acids, a medium egg only contains about 66 calories. Nutritional research in the mid twentieth century concluded eggs were high in cholesterol which led to poor old eggs getting a very bad rap, but more recently research has conclusively found that these accusations were false. Eggs are an important part of a balanced diet and unless specifically advised to by a health professional there is no need to limit their consumption.
Eggs are a very economical source of seriously high quality nutrition and one of the best ‘fast foods’ I know. Britain has long been encouraged to ‘go to work on an egg’ and that may be easier than you think. It takes less than five minutes to soft boil, poach or scramble some eggs for breakfast. By the time the toast is ready so are the eggs! Having said that, eggs aren’t just for breakfast. These nutritional powerhouses are kitchen staples and frankly I’d be lost without them.
Here in England, the British Lion Mark means eggs are from a trusted, traceable source and produced to high standards of food safety. I also can’t stress enough how important it is to buy organic, free range or pastured eggs. While battery cages are banned in the European Union, there are still eggs being laid by hens kept in “enriched cages” who never see the light of day. Avoid ‘barn’ eggs or eggs that don’t specifically say ‘free range’ or ‘organic’ on the package. Even better, source your eggs directly from a local farm with high welfare standards.
Lion eggs are date stamped with a use by date, but if you are ever unsure, there’s an easy way to tell if eggs are fresh. Simply put an egg into a glass or bowl of water. Fresh eggs will sink and lie flat. Older but still fresh eggs will stand with one side pointing upwards. If the egg is no longer fresh it will float to the top.
There’s virtually no end to the wonderful ways you can use eggs in wholesome breakfasts, lunches, dinners and desserts.
For more information and recipes, visit the British Egg Week website.
This is not a sponsored post.