June 23, 2013 § Leave a comment
Is it foe or is it friend? The great egg debate persists. They say eggs are bad for the heart and have been the subject of criticism and scrutiny for the last few decades.
A more recent probe though suggests that this versatile food, the ultimate fast food, has moved from health hazard to dietary recommendation. No food has had more high and lows for over a decade than the common egg. It is blamed as the culprit for heart disease and strokes, they now say that, yes it does increase cholesterol levels but studies also show that an egg a day for healthy men and women is unlikely to have any real change in heart disease and stroke risk.
I happen to enjoy, no make that—love eggs—who doesn’t? It ranks close if not equal to butter on my list. It is an essential staple that saved many a hard-pressed, lackadaisical night. But on the flip side, it also is muse to many ingenious dishes.
Baked Eggs with Rosemary, Garlic and Parmesan
(A recipe from the Food Channel)
You Will Need:
- ¼ teaspoon fresh garlic, minced
- ¼ teaspoon fresh thyme leaves, minced
- ¼ teaspoon fresh rosemary, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh parmesan cheese, grated
- 4 large eggs
- 1/8 cup heavy cream
- 1 tablespoon unsalted butter
- Coarsely ground pepper
- Toasted bread
What You Do:
- Preheat broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine garlic, herbs, & Parmesan cheese in a small bowl. Set aside.
- Carefully crack 2 eggs into small bowls, making sure that the yolk is intact.
- Place 2 individual ramekins on a baking sheet.
- Place 1 tablespoon of cream and ½ teaspoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly pour 2 eggs into each ramekin and sprinkle evenly with the herb mixture. Season with salt and pepper.
- Place back under the broiler for 5-6 minutes or until white of the eggs are almost cooked. The eggs will continue to cook after it is taken out of the oven.
- Cool for a minute and serve hot with toasted bread.
I had this for lunch, but it can be a great kick-start to the day. If fresh herbs are a problem, dried herbs work well too. Reduce them to at least half the amount and you will also get wonderful results.
My take on this persisting debate: Eggs are an important source of high quality protein, it is packed with essential nutrients, and a good source of omega 3. The highest source of protein is in the yolk, they say. I say the highest source of flavor is in the yolk. So missing out on the yolk means missing out on the best benefits this tiny piece of heaven has to offer. And besides, egg whites are really meant for macaroons, yes?
* Source: http://www.cholesterol-and-health.com/Egg_Yolk.html