Eggs have been getting a lot of bad press especially from the so-called health advocates. They claim the yolk is high in cholesterol so the better way to eat eggs is to stick to egg whites. I say what’s an egg without the yolk? If you’re just looking for a binder, then fine. But if you want to experience the flavor and texture of eggs, you have to eat them whole.
What the anti-eggs campaigns rarely mention is that as early as 2001, there has already been a study that the egg phospholipid, or lecithin, naturally negates absorption of cholesterol. The finding was the result of a study in Kansas State University by researchers Sung I. Koo, Yonghzhi Jiang and Sang K. Noh published in “Egg phosphatidylcholine decreases the lymphatic absorption of cholesterol in rats” which appeared in the Journal of Nutrition.
Eggs are rich in protein. If you don’t have abnormally high cholesterol levels, a family history of cardiovascular disease, type 2 diabetes or allergy, the study says it is okay to eat one to two eggs per day. If we have to do the math, we’ll realize that eggs are actually an inexpensive source of protein since the protein content is higher than those found in meat, milk or fish.
At home, we eat eggs on a regular basis. They go into cakes, cookies, pancakes and waffles. We make omelets and custards. And one of our favorite snacks is fried eggs, sunny side up, with bread. And, I tell you, my love for the runny egg yolk has become legendary in our household that my family stops to watch me eat it. How? I eat the egg white first carefully trimming around the yolk. I scoop the yolk with a spoon, lift the spoon to my mouth, bite off a tiny portion along the edge and sip the runny yolk “? slowly, savoring the creamy texture and rich flavor. Then, I pop the rest into my mouth.
We enjoy omelet too. When time constraints prevent me from spending hours in the kitchen, a quick omelet is always a life saver. And I’m not talking about the signature torta from two or three generations ago with ground pork and potatoes. There are so many ways of making an omelet and some are nothing short of gourmet stuff. Try this omelet for 2 to 4 persons.
Shrimp and Chive OmeletPrint Pin
- 4 eggs
- 200 grams shelled shrimps
- bunch of Chinese chives
- 1 small carrot
- 1 small onion or two shallots
- 2 cloves garlic
- 1 teaspoon oyster sauce
- 2 tablespoons cooking oil
- Slit the back of each shrimp and scrape off the black vein (its digestive system) that runs along its length. Cut each shrimp into two or three pieces. Place in a bowl, add the oyster sauce, sprinkle with salt, pepper and little sugar. Mix well.
- Cut the Chinese chives into one-inch lengths (the flowers are edible so don’t cut them off). Peel the carrot and onion (or shallots) and roughly chop. Finely mince the garlic. Lightly beat the eggs with some salt and pepper.
- Heat the cooking oil in a frying pan. Saute the carrot, onion and garlic for about 30 seconds. Add the shrimps and chives. Cook, stirring, just until the shrimps turn pink. Transfer the mixture to a plate and keep hot.
- Into the pan, pour in the beaten eggs. Cook over medium heat until the bottom starts to set. Top one side of the omelet with the shrimp mixture. When the eggs are sufficiently cooked (the top should still be a little wet), fold the empty half over the half topped with the shrimp filling. Slide onto a plate and serve at once.
- Here’s a tip if you don’t have a non-stick cookware. To prevent the eggs from sticking to the bottom of the pan, heat it before pouring in the cooking oil. To test if the pan is hot enough, sprinkle some water in. If the drops dance wildly around then evaporate quickly, the pan is hot enough and you can pour in the oil.