“Many Christians who choose not to follow the dietary restrictions cite 1 Timothy 4:1-5 which warns of doctrines that "forbid people to marry and order them to abstain from certain foods, which God created to be received with thanksgiving by those who believe and who know the truth."”
Cracking the Cholesterol Myth:
"There's no connection whatsoever between cholesterol in food and cholesterol in the blood. None. And we've known that all along." That has been confirmed in study after study after study.”
“What researchers have now discovered though, is that the compound found in eggs, lecithin, inhibits cholesterol and makes it unavailable for absorption. This would explain why many studies found no association between egg intake and cholesterol levels.”
“While cardiovascular disease continues to be the number one killer of Americans, many adults are confused about what foods to eat and what to avoid. A January survey of healthy adults conducted by the Egg nutrition Center shows that nearly one out of four (24 percent) Americans still avoid eggs for fear of dietary cholesterol, even though 30 years of research has never linked egg consumption to heart disease. As a result of this myth, many Americans are missing out on the beneficial nutrients of the incredible egg.” More at :http://www.incredibleegg.org/
Soft Boiled Eggs:
“The procedure for cooking a soft boiled egg is essentially the same as for a hard boiled egg, but a standard 4-minute boiling time is sufficient for most people's tastes.”
Hard Boiled Eggs, same instructions just longer cook time:
“(Brown shells are thicker than white shells, and thus more crack-resistant, making them ideal for hard boiling. There's no other differences between white and brown eggs -- they just come from different breeds of hen.)”
“Cover the eggs with an inch of water, and then remove the eggs. Bring the water to a boil, and lower the eggs into the water with a spoon or tongs. The boil will die down, but when it resumes, lower the heat and simmer the eggs to your desired doneness. Experiment with timing to find what works best for you.
Why start the eggs in water that's already boiling? It helps keep the shells from sticking to the eggs -- which is what makes them difficult to peel.
A pinhole in the tip of the egg will keep the shell from cracking due to trapped air.
For "toast soldiers", cut a slice of buttered toast into strips, and then cut the egg's top off with a knife, or gently crack it, set it vertically unto an egg cup, and dip the toast into the yolk.”
Now, I was taught to cook hard boiled eggs thus: http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-cook-eggs where you just leave them, covered, in the boiled water for 15-20 minutes with the heat off.
“Alternate buying white and brown eggs, so you always know which ones are oldest.”
But as it is recommended not to over-handle eggs and to keep them in the original carton, it will have the date stamped on it.
“Cold eggs are easier to separate than those at room temperature.
Allow the white to reach room temperature before beating them in a completely dry, grease-free bowl, with a pinch of cream of tartar. If you're beating by hand, use a copper bowl, and you can skip the cream of tartar.”
“Place a lump of butter in the middle of a skillet, and let it melt on very low heat until it pools, but doesn't crackle. Crack an egg onto a saucer, and then slide it into the butter pool. Cover, and cook at low heat to desired doneness.”
In England, they cook their eggs in bacon grease, then they crisp fry their bread in it too, and the fried eggs go on top. The tomatoes are fried in the bacon grease, too.
I don’t know why they don’t have big cholesterol problems there!
“Want to reduce the fat? Use cooking spray to coat the skillet, add a teaspoon of water for each egg, and cover. The eggs will steam to deliciousness with only a fraction of the calories.”
“When scrambling, low & slow is the way to go. If possible, use a double boiler so the cooking surface and heat source have hot water between them. Keep the eggs moving while they're cooking -- a rubber or nylon spatula is ideal.
A tablespoon of water beaten in for each egg results in a light, fluffy scramble, and the same measure of cream makes them deliciously rich. Which is better? That's completely up to you.”
Though I was brought up to use spoon of water for omelets, and couple of spoons of milk in scrambled. This gives them a softer texture.
Another great addition to scrambled eggs is to mix in some canned tomatoes. (That works great for replacing some of the liquid in Mac & Cheese, too)
Of course, in England, fried and scrambled eggs are on toast. Just like they serve fried red tomatoes, baked beans, herrings or anything else, it gets dumped on toast.
“An omelet pan is hot enough when a drop of water will roll around on it, but not immediately steam.”
“The older the eggs, the thinner their whites. Use the freshest ones you can find, cold from the fridge, so yolks and whites hold their shape. A tablespoon of vinegar in the poaching liquid also helps congeal the surface more quickly.
Set a timer for three minutes for medium yolks, and less or more for runnier or more solid centers.”
“Baked eggs are also called shirred eggs.
Yolks take on a greyish tinge when they're cooked or beaten in aluminum. Stick to glass, ceramic, silicone and stainless steel cookware.
For classic French “Oeufs en Cocotte”, break one or two eggs in individual buttered ramekins or baking dishes, and cover with a tablespoon on milk or cream. Bake in a 325 oven for 10-14 minutes, or until the whites have firmed, and the yolk has thickened, but not hardened. Top with salt, pepper, cheese, or any other desired.”
- Ready in: 25 mins
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup frozen hash-brown potatoes or diced cooked potatoes
- 1 4-1/2-ounce can chopped mild green chiles
- 4 large eggs
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/2 cup grated pepper Jack or Cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh cilantro or parsley
1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
Nutritional Information per ServingCalories 342 Carbohydrates 11 Fat 24 Saturated fat 9
Mono unsaturated fat 7 Protein 21 Cholesterol 453 Fiber 2 Potassium 359”