This is a compensated review by BlogHer and Eggland’s Best.
Eggs might seem like a simple food and they are. They are a perfect package of fat and protein that most of us know how to prepare in a way that is delicious and is often a comfort food as well.
Eggs are also a complex food. I can tell you as a reproductive cell biologist, when it comes to reproductive organs and cells, nature has been extremely creative and solved difficult problems with excellent designs.
The egg shell itself is beautifully shaped to take quite a lot of abuse. The shell and membranes beneath are permeable to allow certain gasses in and other gasses out.
The yolk and white are there for a reason, to make cute baby chicks. We take advantage of these two things in ways that leverage the unique chemical properties of albumin (whites) and fats (yolks).
I think its possible to write whole novels about eggs, but I wont, not today.
Today, as a member of the Blogher reviewing community, I have an opportunity to offer the following contest where you can win a $100 Visa gift card and 6 months of free Eggland’s Best eggs!
To enter, you have to submit a comment on this page with your favorite egg recipe that doesnt just use eggs but also showcases eggs!
You may also blog and then leave a link to your post in the comments below.
You can not enter more than once though.
The winner will be chosen by using a random number generator.
See the details at the bottom of this post.
To kick this off, I am going to post three of my own egg recipes for your entertainment purposes.
The first is a childhood favorite of my husband’s, who’s father is British.
Dippy eggs and soldiers.
Its VERY simple.
Make toast sticks.
You put your cold eggs into warm water for 10 minutes.
Bring some water up to a boil.
Put eggs into boiling water for EXACTLY 5 minutes and then remove immediately to cold water.
Serve while still warm.
The second one is one I ate as a kid, growing up with a mom from the mid-west.
Toad in a hole
I made mine with homemade bread that I had carved a hole in. I toasted it a bit and then put it into a medium pan with melted butter.
I then cracked an egg into the hole and let it cook until firm on one side and then I flipped it to cook the other side.
The last recipe is completely different!
We had an excess of eggs two summers ago so I pickled them!
Hard boil enough eggs to fit in a quart jar.
Make your brine:
- 1 1/2 C vinegar (partly fig infused)
- 1/2 C water
- 2 tablespoons salt
- crushed white pepper
- crushed allspice seeds
Boil and reduce enough to fit into quart jar with eggs. Cool it and pour over cool hard boiled eggs.
Put it in the refrigerator and allow to infuse a couple of weeks. DO NOT leave this out at room temperature.
The contest will begin at 1/18/2010 9:00 AM PST and will end 2/8/2010 5:00 PM PST.
Make sure that the e-mail address you leave is correct.
- No duplicate comments.
- You may receive an additional entry by linking on twitter and leaving a link in the comments.
- You may receive an additional entry by blogging about this contest and leaving a link in the comments.
- This giveaway is open to US-residents, aged 18 and older.
- Winners will be selected via random draw, and will notified by e-mail.
- You have 48 hours to get back to me, otherwise a new winner will be selected.