Who doesn’t love eggs? Okay, maybe not everyone loves them, but I do. The link I’m sharing will give you some facts about eggs that you might not know.
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Tag: Eggs
Freeze What?
EGGS!!!!!!!!!! Yes, you can!
Fresh eggs can last up to five weeks in the fridge, but if you’ve got a surplus, you may find yourself wondering: Can they be frozen? The good news is yes! And even better, it’s quick and easy. You can freeze eggs before or after cooking, which gives you greater flexibility in the kitchen. Read on for how to freeze eggs, how to thaw them, and which egg dishes do best in the freezer. (Check out all of our Healthy Egg Recipes here.)
Freezing Fresh Eggs
It’s best to freeze eggs when they are still quite fresh. You must remove them from the shell before freezing. Whole eggs, whites and yolks can all be frozen, together or separately, for up to a year. Always store eggs in a freezer-safe container and be sure to label it with the number of whole eggs, whites or yolks and the date they went into the freezer. (Want more freezer tips? Here are our 3 Tips for Freezing Homemade Meals.)
Depending on how you plan to use your frozen eggs, it can be helpful to freeze small amounts in an ice cube tray, then transfer the cubes to a larger freezer-safe container. Eggs vary in size, but each well in a standard ice cube tray typically holds about half a whole egg, one egg white or two egg yolks.
How to freeze whole eggs
Crack whole eggs into a bowl and lightly beat, incorporating as little air as possible, just until blended. Then pour into a freezer-safe container, seal and freeze. (Check out our Best Scrambled Egg Recipes here.)
How to freeze egg whites
When cracking and separating eggs, make sure no yolk gets into the whites, then pour the whites into a freezer-safe container, seal and freeze.
How to freeze egg yolks
Yolks tend to thicken when frozen, but this can be minimized by beating 1/8 teaspoon of salt or 1½ teaspoons of sugar into each ¼ cup of yolks (about 4 yolks). Next, pour into a freezer-safe container, seal, and freeze. When labeling, be sure to note whether you went the sweet or savory route, so you know how your yolks can be used.
Thawing Frozen Eggs
Frozen whole eggs, whites and yolks need to thaw overnight in the refrigerator and, once defrosted, should be used promptly. If you are whipping the whites, let them stand at room temperature for about 30 minutes first.
Using Thawed Frozen Eggs
Thawed frozen eggs will never taste quite as good as fresh, but as long as you stick to dishes that are thoroughly cooked, including scrambled eggs, omelets and baked goods, you can use frozen eggs in many of the same ways you use fresh. One exception is fried eggs. You can’t freeze eggs with the yolk intact, which makes sunny-side-up–style eggs impossible.
Once your eggs are thawed, here’s how much to use
- 3 tablespoons thawed whole egg is equal to about 1 large fresh egg
- 2 tablespoons thawed egg white is equal to about 1 large fresh egg white
- 1 tablespoon thawed egg yolk is equal to about 1 large fresh egg yolk
Freezing Cooked Eggs
Scrambled eggs freeze quite well, especially if you cook them so they are slightly runny. Muffin-tin omelets and mini quiches freeze and reheat beautifully in a warm oven or in the microwave, as do breakfast burritos, egg casseroles, and frittatas. Hard-boiled and deviled eggs are a bit tricky. They are safe to freeze and the yolks do quite well, but the whites turn tough and rubbery, so you either need to enjoy these fresh or only freeze the yolks.
http://www.eatingwell.com/article/7742960/can-you-freeze-eggs/
Healing Breakfast Soup
Healing Breakfast Soup
Prep Time
2 min
Cook Time
6 min
Yield
1 serving
Recipe by: Physical Kitchness
This bowl of soup is backed with vitamins, minerals, and anti-inflammatory spices!
Ingredients
- 1 cup chicken bone broth
- 2 teaspoons full-fat coconut milk
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- Dash of cayenne *optional
- 2 Eggland’s Best eggs (large)
Nutrition
Serving Size1 Calories178 Fat8.5 g Saturated Fat2.5 g Cholesterol351 mg Sodium512 mg Carbohydrates2 g Protein22 g Preparation
Heat broth, coconut milk, turmeric, ginger, cinnamon, and cayenne over medium-high heat until you reach a simmer.
Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs
Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks.
*note, adding a dash of baking soda to the water will help the eggs peel easier
Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up
Garnish with fresh chives if desired Filed Under: Breakfast and Brunch, Main Course, Low Fat, Gluten Free, Paleo, Whole 30
Eggs~ What Happens When You Eat Them?
20 Things That Happen to Your Body When You Eat Eggs
Beyond easily upping your daily protein count—each 85-calorie egg packs a solid 7 grams of the muscle-builder—egg protein also improve your health. They’re loaded with amino acids, antioxidants, and healthy fats. Don’t just reach for the whites, though; the yolks boast a fat-fighting nutrient called choline, so opting for whole eggs can actually help you trim down.
When you’re shopping for eggs, pay attention to the labels. You should opt for organic, when possible. These are certified by the USDA and are free from antibiotics, vaccines and hormones. As for color, that’s your call. The difference in color just varies based on the type of chicken—they both have the same nutritional value, says Molly Morgan, RD, a board certified sports specialist dietician based in upstate New York.
1. You’ll Boost Your Immune System
If you don’t want to play chicken with infections, viruses, and diseases, add an egg or two to your diet daily. Just one large egg contains almost a quarter (22%) of your RDA of selenium, a nutrient that helps support your immune system and regulate thyroid hormones. Kids should eat eggs, especially. If children and adolescents don’t get enough selenium, they could develop Keshan disease and Kashin-Beck disease, two conditions that can affect the heart, bones, and joints.
2. You’ll Improve Your Cholesterol Profile
There are three ideas about cholesterol that practically everyone knows: 1) High cholesterol is a bad thing; 2) There are good and bad kinds of cholesterol; 3) Eggs contain plenty of it. Doctors are generally most concerned with the ratio of “good” cholesterol (HDL) to bad cholesterol (LDL). One large egg contains 212 mg of cholesterol, but this doesn’t mean that eggs will raise the “bad” kind in the blood. The body constantly produces cholesterol on its own, and a large body of evidence indicates that eggs can actually improve your cholesterol profile. How? Eggs seem to raise HDL (good) cholesterol while increasing the size of LDL particles (which are thought to be less dangerous than small particles)
3. You’ll Reduce Your Risk of Heart Disease
Not only have eggs been found to not increase risk of coronary heart disease, but they might actually decrease your risk. LDL cholesterol became known as “bad” cholesterol because LDL particles transport their fat molecules into artery walls, and drive atherosclerosis: basically, the gumming up of the arteries. (HDL particles, by contrast, can remove fat molecules from artery walls.) But not all LDL particles are made equal, and there are various subtypes that differ in size. Bigger is definitely better — manystudies have shown that people who have predominantly small, dense LDL particles have a higher risk of heart disease than people who have mostly large LDL particles. Here’s the best part: Even if eggs tend to raise LDL cholesterol in some people, studies show that the LDL particles change from small and dense to large, slashing the risk of cardiovascular problems
4. You’ll Have More Get-up-and-go
Just one egg contains about 15% of your RDA of vitamin B2, also called riboflavin. It’s just one of eight B vitamins, which all help the body to convert food into fuel, which in turn is used to produce energy. Eggs are just one of the 25 Best Foods for a Toned Body!
5. Your Skin and Hair Will Improve
B-complex vitamins are also necessary for healthy skin, hair, eyes, and liver. (In addition to vitamin B2, eggs are also rich in B5 and B12.) They also help to ensure the proper function of the nervous system.
6. You’ll Protect Your Brain
Eggs are brain food. That’s largely because of an essential nutrient called choline. It’s a component of cell membranes and is required to synthesize acetylcholine: a neurotransmitter. Studies show that a lack of choline has been linked to neurological disorders and decreased cognitive function. Shockingly, more than 90% of Americans eat less than the daily recommended amount of choline, according to a U.S. dietary survey
7. You’ll Save Your Life
Among the lesser-known amazing things the body can do: It can make 11 essential amino acids, which are necessary to sustain life. Thing is, there are 20 essential amino acids that your body needs. Guess where the other 9 can be found? That’s right. A lack of those 9 amino acids can lead to muscle wasting, decreased immune response, weakness, fatigue, and changes to the texture of your skin and hair.
8. You’ll Have Less Stress and Anxiety
If you’re deficient in the 9 amino acids that can be found in an egg, it can have mental effects. A 2004 study published in Proceedings of the National Academy of Sciences described how supplementing a population’s diet with lysine significantly reduced anxiety and stress levels, possibly by modulating serotonin in the nervous system.
9. You’ll Protect Your Peepers
Two antioxidants found in eggs — lutein and zeaxanthin — have powerful protective effects on the eyes. You won’t find them in a carton of Egg Beaters — they only exist in the yolk. The antioxidants significantly reduce the risk of macular degeneration and cataracts, which are among the leading causes of vision impairment and blindness in the elderly. In a study published in the American Journal of Clinical Nutrition, participants who ate 1.3 egg yolks per day for four-and-a-half weeks saw increased blood levels of zeaxanthin by 114-142% and lutein by 28-50%!
10. You’ll Improve Your Bones and Teeth
Eggs are one of the few natural sources of Vitamin D, which is important for the health and strength of bones and teeth. It does this primarily by aiding the absorption of calcium. (Calcium, incidentally, is important for a healthy heart, colon and metabolism.)
11. You’ll Feel Fuller and Eat Less
Eggs are such a good source of quality protein that all other sources of protein are measured against them. (Eggs get a perfect score of 100.) Many studies have demonstrated the effect of high-protein foods on appetite. Simply put, they take the edge off. You might not be surprised to learn that eggs score high on a scale called the Satiety Index: a measure of how much foods contribute to the feeling of fullness.
12. You’ll Lose Fat
Largely because of their satiating power, eggs have been linked with fat loss. A study on this produced some remarkable results: Over an eight-week period, people ate a breakfast of either two eggs or a bagel, which contained the same amount of calories. The egg group lost 65% more body weight, 16% more body fat, experienced a 61% greater reduction in BMI and saw a 34% greater reduction in waist circumference!
13. You’ll Protect Your Liver
B-vitamins aren’t the only ovular micronutrients that contribute to eggs’ beneficial effects on liver health. Eggs are also rich in the nutrient choline. (One large egg contains between 117 and 147 milligrams of the nutrient, depending on your cooking method of choice). A review explained that choline deficiency is linked to the accumulation of hepatic lipid, which can cause non-alcoholic fatty liver disease. Luckily, a Journal of Nutrition study found that a higher dietary choline intake may be associated with a lower risk of non-alcoholic fatty liver in women.
14. You’ll Lower Risk of Type 2 Diabetes
Another side effect of choline deficiency and the subsequent accumulation of hepatic lipid is an increase in your risk of insulin resistance and type 2 diabetes.
15. You’ll Lower Inflammation
Eggs are a major source of dietary phospholipids: bioactive compounds which studies show have widespread effects on inflammation. A review published in the journal Nutrients connected dietary intake of egg phospholipids and choline with a reduction in countless biomarkers of inflammation. Lowering inflammation has widespread health benefits that range from lowering risk of cardiovascular disease to improving the body’s ability to break down fat.
16. You’ll Grow Stronger Nails
Are your nails brittle and break off easily? Consider incorporating more eggs into your diet. Why? They’re an excellent source of biotin, a type of B vitamin which research suggests can help strengthen nails. The yolks have the largest concentration of biotin, so don’t skimp on the yellow center!
17. You’ll Boost Your Brain Health
There are approximately 225 milligrams of omega-3 fatty acids in each egg. Omega-3 fatty acids are one of the most important healthy fats to have in your diet because they help prevent heart disease, arthritis, and osteoporosis. Research has also shown that omega-3s are beneficial for protecting against Alzheimer’s disease and improving cognitive function.19/21 SLIDES© Shutterstock
18. You’ll Raise Your HDL Cholesterol
Eating eggs is one of the best ways to increase your HDL “good” cholesterol levels. People with higher levels of HDL cholesterol have a lower risk for heart disease, stroke, and other health conditions. According to a 2008 study in the Journal of Nutrition, increasing your intake of dietary cholesterol from eggs can also help reduce the risk of metabolic syndrome, a precursor to type 2 diabetes.
19. You’ll Maintain Good Sight
Aside from omega-3s and vitamin D, eggs are an excellent source of vitamin A and carotenoids, which has been shown to help prevent macular degeneration, the main cause of blindness in older adults. Vitamin A is also essential for boosting your immune system, promoting healthy hair and skin, and supporting a healthy gut.
20. You’ll Build Lean Muscle
When you work out, your body needs protein to repair the tears in your muscle tissue from exercising. Eggs are a great post-workout snack or meal because just one has about six grams of the muscle-building macro. Whisk two into a scramble or an omelet with some veggies, and you have the perfect dish for getting lean and toned.20 Things That Happen to Your Body When You Eat Eggs Beyond easily upping your daily protein count—each 85-calorie egg packs a solid 7 grams of the muscle-builder—egg protein also improve your health. They’re loaded with amino acids, antioxidants, and healthy fats. Don’t just reach for the whites, though; the yolks boast a fat-fighting nutrient called choline, so opting for whole eggs can actually help you trim down.
When you’re shopping for eggs, pay attention to the labels. You should opt for organic, when possible. These are certified by the USDA and are free from antibiotics, vaccines and hormones.
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Calories 554 kcal
Ingredients
- 6 large eggs
- kosher salt
- 1 tablespoon butter at room temperature
- 1 can (4 ounce) diced green chiles
- 1-2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 1-2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- extra virgin olive oil, for cooking
Avocado Salsa
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1 avocado, diced
- kosher salt
Instructions
- 1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.
Recipe Notes
*To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.
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