Chicken and Egg Issue 15 - page 12-13

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Chicken & Egg. Welfare and Food Together.
Despite the difficulties presented by the avian flu threat, there has
been a staggering 14% growth in the sale of free range eggs in the past
two years, growth others within the agricultural sector would long for.
The soaring sales have been largely due to the Food Standards
Agency's recommendation that pregnant women, babies and older
people can now safely enjoy eating runny eggs. Diet-related sales are
also adding to growth and sales in 2017 look promising.
Eggs Glorious Eggs!
Last year in the UK we ate a whopping 12.5
billion eggs – that’s 34 million per DAY. And
it’s not hard to see why. A medium egg
contains just 66 calories and packs in on
average 6.4g of protein, making it the
obvious choice for a healthy meal.
Not only that, eggs are also a natural source
of a range of vitamins and minerals including
vitamins A, D, B2, B12, iodine and selenium.
Think of all the good you’re doing to your
body just by having scrambled eggs for
breakfast.
In case you needed more persuasion about
the brilliance of eggs, scientists at Purdue
University in the United States recently
concluded that having an egg with your
salad can boost vitamin E intake significantly.
The research, led byWayne Campbell,
a professor of nutrition science at the
university, suggested vitamin E absorption
was four to seven times higher when three
whole eggs were added to a salad. Both
eggs and salad contain vital nutrients but
the study suggests eggs enable additional
benefits from nutrients in the salad to be
absorbed when eaten together.
Flipping fantastic –
versatility of eggs in cooking
The humble egg is not just a wondrous thing
when it comes to nutrition. Its versatility
also makes the egg a fantastic ingredient in
everything from quiches and cakes to pasta
and mayonnaise.
Eggs can be whipped, baked, fried, poached
or scrambled into shape in a matter of
minutes. Splitting them into whites and yolks
opens up another myriad of opportunities
with the latter making thick, creamy sauces
and the whites whipping up into foamy
clouds perfect for meringues and soufflés.
Cracking cakes
It’s impossible to talk about eggs without
talking about cakes. From monstrous muffins
to sumptuous sponge – no cake would be
the same without them. Just imagine trying
to make marshmallows or lemon meringue
pie without eggs. Unthinkable. Impossible.
Eggs give structure, colour, texture and
flavour; they are excellent binding agents in
cakes and cookies and firm up when heated
to support more delicate bakes.
The history of eggs at Easter
The Christian church first made the
association between eggs and Easter by
using the symbolism of eggs as a new
beginning to represent Christ coming out
of his tomb on Easter Day.
Eggs were not meant to be eaten during
Lent, so it became a tradition to give fresh
eggs as a gift on Easter morning. The first
chocolate Easter eggs were created in the
19th century and Cadbury introduced its first
Easter egg in 1875. By 1893 there were 19
variations.
The hollowed out egg shells decorated in
bright, vibrant colours we eat today still hark
back to when fresh eggs were given as gifts
at Easter.
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Chicken & Egg. Welfare and Food Together.
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