Getting started with the very basics of cooking, lets take a little time to learn all about eggs.
Eggs are a wonderful food. They are rich in Vitamin D (one of the few foods that have it), high in protein, and relatively inexpensive. Not to mention that eggs can be used in countless ways.
A whole egg contains everything required to turn a single cell into a baby chicken. I am amazed every time I see a chick hatch from their egg. It is miraculous.
One large egg has about 78 calories, 6 grams of protein and 5 grams of fat. It also has:
- Folate: 6% of the DV
- Phosphorus: 7% of the DV
- Vitamin A: 8% of the DV (daily value)
- Pantothenic acid (vitamin B5): 14% of the DV
- Riboflavin (vitamin B2): 20% of the DV
- Vitamin B12: 23% of the DV
- Selenium: 28% of the DV
- Eggs also contain vitamin E, vitamin B6, calcium, zinc, and are one of the few foods that contain vitamin D.
Eggs also contain various other trace nutrients that are important for your health.
If you can get your hands on some pastured eggs, they are even better.
Pastured eggs have:
- 7 times more beta carotene
- 2/3 more Vitamin A
- 3 times more Vitamin E
- 2 times more Omega 3s
- 1/3 less cholesterol
- and 1/4 less saturated fat
(Read this Article to learn more about Pastured Eggs: “What are Pastured Eggs?”)
In fact, many consider eggs a super food!
Eggs come in many colors and sizes.
When using eggs in a recipe, most often the recipe would simply say the number of eggs needed. Unless specifically stated, the recipe should use large eggs.
When measuring eggs:
- 5 large eggs will generally equal 1 cup
- 4 extra large or jumbo eggs will equal 1 cup.
Raw eggs can (rarely) be contaminated with salmonella. There are many reasons this can happen. (See Article: How to Store Farm Eggs for more information.) Salmonella exposure can cause food poisoning, never a good scenario. So because of that, many people do not want to consume eggs that are raw or undercooked.
But safe food handling practices should prevent those sorts of food contamination. See my precious lesson on Safety in the Kitchen.
Eggs are incredibly versatile. They can be scrambled, poached, fried, hard cooked, soft cooked, baked into countless items like quiches, frittatas, casseroles and more.
Not to mention eggs are often a vital ingredient in cakes and other baked goods.
Eggs can often act as a leavening agent. We’ll talk about that more in a soon-coming lesson.
In the lesson below, we will discuss eggs, and then we’ll make one of the simplest, classic egg recipes around.
NOTE: A clip of video did not save, and I didn’t catch it when editing.
This lesson doesn’t show that there is a cup of water in the Instant pot.
Please visit here to see the recipe in its entirety.
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