Eggs are one of my favorite breakfast items as well as added ingredient in many foods I prepare either savory or baked. They can be served during any meal. There are many and amazing ways an egg can be prepared for breakfast. For example; in the shell, scrambled, sunny-side (soft, medium, hard), over-easy, omelets, poached and boiled. There are many different types of eggs sold on the market such as brown, organic, pasteurized or egg whites. The variations, I prefer most are scrambled with spinach, Feta and American cheese or scrambled with green and red peppers and onions. Another one of my favorites is eggs whites. They are really good with salsa. The egg in the bakeshop is endless. A bakeshop has to be very careful to understand the egg and its use. For instance, they’re more expensive than a lot of other high volume ingredients; such as sugar and flour. They can be purchased; powdered, frozen and pasteurized. The texture and the complex reaction which take effect when eggs are mixed with certain acids; fats, and dry ingredients can vary from recipe to recipe. Poaching is another interesting technique; I was always curious about this technique when I noticed eggs Benedict being served at a breakfast buffet. Runny yolks have never been my favorite, but eggs with the sauce; Mornay is interesting as well as a tasty combination. Eggs also have good nutritional value. One egg contains over six grams of protein and several important nutrients, which is good. Unfortunately, on the flip side, one egg contains about 212 mg of cholesterol. Since the recommendation for cholesterol consumption is about 300 mg per day, the large amount of cholesterol in eggs may prevent some people from eating them.
A good rule of thumb is to only eat one egg a day or in moderation to keep from consuming too much fat. Good news for me since eggs is one of my favorite foods!