It's World Egg Day People. World Egg Day!!!!

World Egg Day

14th October 2011!

Look out for the second Friday every October, because that's World Egg Day when the world comes together to celebrate and tell everyone, from consumers to health professionals, about the big benefits that come from such a unique package - the egg.

From its beginnings in 1996, World Egg Day has grown in stature and spread around the globe. It is now celebrated with special events in an ever increasing number of countries from the Americas to Mongolia, Australia to China and all over Europe.

Each year everyone celebrates the day in great style, but always with great fun and interest unique to the individual country. For example, recent events included:

• Egg festivals
• Celebrity chef & cooking competitions
• Special recipe promotions
• Children’s events
• TV, radio and newspaper advertising

So, what is there to shout about? Well, for centuries, eggs have played a major role in feeding families around the world.

For kids - well, they just love the taste. And as eggs are incredibly adaptable, from a lovely simple boiled egg and toast, through to their contribution to the most delicious recipes including omelettes, quiches, pasta dishes, noodles and salads - and not forgetting some mouth watering goodies like pancakes, pastries, meringues and mousses.

For Mums and Dads they are an unbeatable package when it comes to versatility and top-quality protein at a very affordable price. World Egg Day is helping to let them know that eggs are one of nature’s highest quality sources of protein, and indeed contain many of the key ingredients for life. The proteins contained within eggs are highly important in the development of the brain and muscles, have a key role to play in disease prevention and contribute to well being in latter life, particularly in relation to eyesight (avoiding macular degeneration).

All in all, the egg is a quite unique food - compact, affordable, with long lasting freshness and packaged superbly by nature. It’s enjoyed by people from every corner of the world and is a major contributor to a healthy nutritious diet. It’s worth shouting about, so remember to watch out for World Egg Day next October.

Crustless Asparagus & Shrimp Quiche

Found on Sunshineandsmile.com

Ingredients :

• 1 medium onion, finely chopped
• 5 to 6 white shrimps, cut in bite size
• 3 cloves garlic, finely chopped
• 4 eggs
• 1 cup heavy cream
• 8 asparagus
• salt
• pepper
• 1 tbs chilly flakes
• 1/2 cup grated parmesan cheese
• oil
• bread crumbs to dust the baking pan

Directions :

Blanch the asparagus by placing it in boiling water for about 3 minutes and then, shock them in ice water. Keep them aside.

Heat 2 tbs oil in a pan and add the garlic.

Add onion, salt and pepper and saute them till onions are translucent.

Next, add the shrimps and cook for another 3 minutes.

In a big bowl, whip the eggs with heavy cream, salt, pepper, chilly flakes and parmesan cheese.

Add the cooked onion and shrimp to the bowl and mix them properly.

Grease a baking pan with some oil, dust it with bread crumbs and pour the mixture from the bowl to the baking pan.

Arrange the asparagus on top in a line.

Drizzle some olive oil on top.

Bake it at 400 F for 28 to 30 mins.

Serve it hot !

Egg Yolk Sponge Cake - Spongebob's favorite.

Original recipe yield 1-10 inch tube cake

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup egg yolks
• 1 egg
• 1 1/2 cups white sugar
• 1 tablespoon orange zest
• 1 tablespoon orange juice, strained
• 1/2 teaspoon lemon extract
• 3/4 cup boiling water

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
4. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
5. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

How to make a naked egg. Bow chicka bow wow.

Peeling isn't just for hard-boiled eggs; you can separate the shell from an

unboiled egg simply by soaking it in vinegar! Not only will you be left with

a "naked egg," but you'll also have a chemistry lesson to go along!

1. Place the egg in a tall glass, jar, or a plastic cup and fill the glass with vinegar, submerging the egg.

2. Leave the egg in the vinegar for a full 24 hours. Look closely. Do you see any bubbles forming on the shell? if nothing has happened after 5 minutes then add a handfull of bicarbonate of soda. To see the best reaction place your face above the egg.

3. Change the vinegar on the second day. Carefully pour the old vinegar down the drain and cover the egg with fresh vinegar. But remember, use a strainer to catch the egg so it does not fall down the drain. Place the glass with the vinegar and egg in a safe place for 1 day- Don't disturb the egg, but pay close attention the bubbles forming on the surface of the shell (or what's left of it).

4. Pour off the vinegar and carefully rinse the egg with water. The egg now looks translucent because the outside shell is gone! The only thing that remains is the delicate membrane of the egg!

Thomas Keller's Late Night Cheesy BLT + Egg

One of the best chefs in the world Thomas Keller, does his

version of the greatest BLT in the world. Cheese, egg, bacon,

tomato, buttered bread, mayo. Best consumed when hungover.

Ingredients:

• 4 thick slices of bacon
• 2 slices of Monterey Jack cheese
• 2 thick slices of sourdough bread
• 1 tablespoon mayonnaise
• 4 tomato slices
• 2 leaves of butter lettuce
• 1 teaspoon unsalted butter
• 1 large egg

Method:

1. In a skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain.
2. Set the Monterey Jack slices on 1 piece bread, and toast both slices of bread under the broiler until lightly browned and bubbly. Spread the slice of bread without cheese with mayonnaise, and then top with bacon, then lettuce, then tomato.
3. Melt butter in a small nonstick pan. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat immediately.

Huevos Rancheros by Emeril Lagasse

Found on Foodnetwork.com

Total Time: 45 minutes

Prep 30 min

Cook 15 min

Ingredients:

Ranchero Sauce:

• 1 tablespoon vegetable oil
• 1 cup chopped white onions
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 tablespoon minced jalapeno
• 1 teaspoon minced garlic
• 1 cup chopped tomatoes and their juice
• 1 cup chicken stock
• 3 tablespoons chopped cilantro
• 2 teaspoons vegetable oil
• 4 large corn tortillas
• 1/2 cup warm refried beans
• 2 tablespoons unsalted butter
• 8 large eggs
• 1 1/2 cups pepper Jack

Directions

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions andbell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

What Are the Health Benefits of Free-Range Hens' Eggs?

article by Dawn Walls-Thumma, Demand Media found on

NationalGeographic.com

The old adage "you are what you eat" certainly holds true when considering the nutritional value of eggs. Since the 1970s, studies have indicated that eggs from hens with access to pasture are better for you than eggs from birds kept in cages (see References 2, page 4). Free-range hens that eat a healthy, natural diet pass on that benefit to you in the form of more nutritious eggs.

The Basics

Free-range chickens must have access to the outdoors, according to U.S. Department of Agriculture regulations, whereas growers raise conventional poultry confined indoors in cages (see References 1). Pasture-raised hens eat a diet of grass and bugs in addition to their grain diet. Conventionally raised birds, on the other hand, are fed a strictly grain diet. Consumers should note, however, that regulations do not require that free-range hens have access to pasture, and studies comparing the hens' diet to the nutritional value of their eggs compare pasture-fed free-range hens to conventional birds. For the health benefits of free-range eggs, make sure you purchase them from pasture-fed flocks.

Less Fat and Cholesterol

The American Heart Association recommends reducing intake of both saturated fat and cholesterol in order to reduce your risk of heart disease and stroke (see References 4). Testing by "Mother Earth News" found that eggs from pasture-fed free-range hens, on average, contained one-third of the cholesterol and one-fourth of the saturated fat as conventional eggs (see References 2, page 1). A Sustainable Agriculture Research and Education study yielded similar results, with pastured hens producing eggs with 10 percent less fat and 34 percent less cholesterol (see References 3).

More Vitamin A

Vitamin A promotes the healthy development of teeth, bones, soft tissue and tissues in the eyes needed for good vision; it also acts as an antioxidant and protects cells from damage (see References 5). The "Mother Earth News" and SARE studies found that free-range eggs contained 67 percent and 40 percent more vitamin A, respectively, than conventional eggs (see References 2, pages 1 and 3).

More Vitamin E

Vitamin E also protects cells by acting as an antioxidant, in addition to promoting healthy blood and circulatory system function (see References 6). Free-range eggs contain more vitamin E than their conventional counterparts. The "Mother Earth News" survey found triple the vitamin E in the eggs they tested, and Pennsylvania State University research found double the vitamin E in the eggs of grass-fed hens (see References 2, pages 1 and 7).

Omega-3 Fatty Acids

Omega-3 fatty acids are a form of polyunsaturated fat known as "essential" fatty acids because the body cannot manufacture them on its own; you must consume them from food. Omega-3s are connected to heart health, lowering cholesterol and blood pressure, and other potential health benefits such as decreased risk of diabetes, stroke, digestive disorders, rheumatoid arthritis, some cancers and dementia (see References 8). All three studies found higher amounts of omega-3s in free-range eggs versus conventional eggs. "Mother Earth News" reported the most modest differences, with the free-range eggs they tested containing only twice the omega-3s as conventional eggs, while the Penn State study found 2 1/2 times more (see References 2, pages 1 and 7). Free-range hens in the SARE study, however, produced eggs with four times the omega-3s as their caged sisters (see References 3).

Breakfast Strata with Sausage, Mushroom, Monterey Jack - by Cooks Illustrated

Courtesy of Cooksillustrated.com

MAKES ONE 8 BY 8-INCH STRATA, SERVING 6

To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.

INGREDIENTS

• 8 - 10slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
• 3tablespoons unsalted butter , softened
• 8ounces bulk breakfast sausage , crumbled
• 3medium shallots , minced (about 1/3 cup)
• 8ounces white button mushrooms , cleaned and quartered
• Salt and ground black pepper
• 1/2cup medium-dry white wine , such as Sauvignon Blanc
• 6ounces Monterey Jack cheese , grated (about 1 1/2 cups)
• 6large eggs
• 1 3/4cups half-and-half
• 2tablespoons minced fresh parsley leaves

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

2. 2. Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

3. 3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of sausage mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining sausage mixture and another 1/2 cup cheese evenly over bread. Whisk eggs and parsley in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.

4. 4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 80 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.