Tired of eating the same old scrambled egg for breakfast — get out of your comfort zone and try new ways of cooking eggs such as: hard-boiled, scrambled, an omelet, frittata, sunny-side up, over-easy, poached, baked, basted, coddled, pickled, fried, and the list goes on!
We use eggs in cooking all the time! The science behind using an egg in cooking or baking is mind-blowing! When baking we use eggs to create an emulsifying agent — this helps create a cohesive product for sauces and custards. Eggs create structure and stability to batters and moisture to cakes. Eggs are so versatile–it’s fun to cook with and try new things! Trying to make an omelet and you just can’t get it to fold? No problem, just scramble it on up and try again next time!
Eggs contain a high-quality protein with about 6 grams protein for 1 large egg. Both egg yolks and egg whites contain about 3 grams of protein! Egg whites are a great source of selenium, vitamin D, B6, B12, zinc, iron, & copper! Egg yolks contain essential fat-soluble vitamins A, D, E, & K! Add some green leafy veggies, peppers, onions, meat, or cheese to your eggs for additional nutrients for a balanced breakfast!
Authored by Emily Baum, M.S., RDN, LD
