Choose Eggs from Happy Chickens…
April 5th, 2013
Easter was a whole lot busier, yet way more fun this year. Now that we have a 14-month old running around, all the little things seem so much sweeter. At our house, the Easter bunny was alive and well, and left a trail of eggs to seek and find. I have so many fond memories of my mom arranging Easter egg hunts as a child; I simply could not resist a little backyard fun with my daughter. All this talk and play with eggs got me thinking more and more about these little amazing orbs.
Here’s some food for thought… Do you enjoy eggs as part of your diet? Where do you buy them? Do you have a go-to brand, or type? What claim, if any, makes you buy one variety over another? I ask these questions because, mainly I’m curious, and also because there is a lot of misinformation out there about eggs and egg farming practices. According to Egg Farmers of Canada, in Canada, a total of 25 million hens (including unregistered hens) produce about 500 million dozen eggs per year or 6 billion eggs! Reading that really surprised me and while I knew it would be a high number, I wasn’t anticipating such a huge value. Bottom line, it got me to thinking – How could the egg industry possibly produce so many eggs, in a planet-friendly manner?
I came across a great article, by Lindsay Coulter – who is also known as the Queen of Green. She proposes we “put the chicken before the eggs” and offers a quick guide to help us navigate egg carton labels – organic, free-range, free run? Get the scoop here.
This coming Friday, April 5th, on CTV Edmonton Morning Live, I will be discussing eggs, and everything you need to know if you too, what to eat and create and higher consumer demand for “happy chicken eggs.” To see the full segment, click here.
Zucchini and Goat Cheese Omelet
- 3 large eggs, lightly beaten
- 1 small zucchini, coarsely grated
- 1/3 cup soft goat cheese, crumbled
- Sea salt and fresh-cracked black pepper
- Non-stick spray
- Parsley or thyme for garnish, optional
- Combine eggs and zucchini in a bowl and lightly season with salt and pepper.
- Heat skillet on medium-high and lightly coat with non-stick cooking spray. Pour in egg mixture and allow egg to coat pan.
- When omelet edges have begun to cook, scatter goat cheese evenly over surface. Continue cooking until the egg mixture in the center is almost set, but still soft.
- Remove from heat and leave for one to two minutes to set up.
- Remove from pan. Garnish as desired. Portion and serve immediately.
Emily’s tip: Vary the type of cheese to suit your preference. Feta, smoked, or even light cream cheese would be delicious. Also, try baking this mixture in silicon lined muffin cups for a quick grab-and-go or breakfast.
Adapted from “Cook Express”
Mini Pavlovas with Berries
- 3 egg whites
- ½ cup granulated sugar
- ½ cup confectioner’s sugar (icing sugar)
- Salt, pinch
- 1 lb. Fresh berries
- Low-fat vanilla Greek yogurt, optional
- Preheat oven to 250o F. Line baking sheet with parchment paper.
- Place egg whites in bowl, add a pinch of salt and whisk with an electric mixer until firm peaks form. Slowly add sugar, 1 Tbsp. at a time until mixture is stiff and shiny.
- Sift in confectioner’s sugar and fold together with a large wooden spoon or spatula. Spoon or pipe mixture into mini pavlova “nests” onto parchment paper. Make a small indent in the center of the nest with the back of a spoon.
- Bake for 2 hours or until crisp and lightly golden.
- Allow nests to cool, top with fresh berries and yogurt. Garnish with a sprig of mint.