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Incredible and Edible - A Salute to the Humble Egg

Posted by Guru

April 1, 2008

A symbol of fertility and new life, the egg has been associated with spring for thousands of years. While its symbolic importance continues today in celebrations such as Easter and Passover, this little package of nutrients is also a dietary staple in the United States, and around the world. According to the American Egg Board, the 280 million laying hens in this country produce about 75 billion eggs each year, which represents only 10% of the world’s supply.

As a fan of the egg you’re in good company. Historians have confirmed records of egg consumption (from a distant ancestor of today’s hen) as early as 1400, B.C. in China and Egypt. In addition to being delicious and relatively inexpensive, eggs are a good source of vitamins (A, D, and E), nutrients (riboflavin and choline), and protein.

However, for chefs, the egg’s nutritional content is perhaps less important than its amazing versatility in the kitchen. What other ingredient can be prepared in so many ways? In addition to the standard preparations (fried, scrambled, soft-boiled, hard-cooked), eggs are delicious in frittatas, omelets, stratas and quiches and are an important ingredient in baked goods (if you’ve ever inadvertently omitted them from a cookie recipe you’ll agree). Of course, the list of delicacies made with eggs would be incomplete without mentioning souffles, meringues, and custards.

While most of us probably use eggs almost every day, there’s still a lot we can learn about them, which is why this week is dedicated to the egg. Stay tuned for practical tips and interesting facts about this important ingredient.

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