It is a fact that many people love Eggs especially for breakfast, and then some detest them. My husband loves eggs served to him at any time of the day. My mom on the other hand loves a fair hit of green chillies in her omelette to help her mentally get over that eggy edge.
As one of the most affordable sources of protein most of us except if fully vegetarian by choice, have eaten eggs in some form or the other. It is the key to a well-risen cake or soufflé. Mixed in with cream and cheese to make that scrumptious quiche. Those golden yolks are gently beaten with sugar for luscious custards and lemon curd. Egg whites are whipped until fluffy to make meringues and mousses.
A combination of the white and yolk or the full egg is beaten and brushed gently as a final layer on top of all types of artisan bread, pies, puffs, and pastries creating that beautiful golden crust. Its uses are endless.
Eggs are also used as emulsifiers, for example in the making mayonnaise and salad dressings. Used as a thickener for soups, and a binder for all sorts of delicious cutlets and crumbs.
Boiled, fried, poached, scrambled, baked, or pickled I love eggs but like with everything in life I eat them in moderation and organic or local when possible.
Eggs come in many sizes, types, and colours. They have been part of religious symbolism and traditions for many cultures all over the world. A sign of fertility, immortality, sacrifice, birth, and rebirth. But before we get into a little more detail on this let me fill you in on some interesting facts I have read about eggs.