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I’ve been wanting to write about eggs all my life. Why did I wait this long? At least now I have some stories regarding eggs that I can recall for this piece so that’s good. Such a simple food that has created a big impact in many households around the world. Where do I begin?
My first experience with eggs came as a baby. My mother split opened a boiled egg and she gave me one half and gobbled it up with my mini spoon. I tried it myself but it spilled, my mini hands just didn’t cut it. As a child you kind of like the white and yellow aspect of the egg, two contrasting vibrant colours, so inviting. The taste, well these two flavours work together to perfection.
As I grew into a Primary School Student I have fond memories at lunch. My egg and butter sandwitch that my mother was much sort after. I used to trade it for “two” other sandwitches from the other kids. Such was their worth. Yeah… I was a smooth egg dealer in primary… and yes I did get high on my own supply. Instead of Scar Face I was known as Egg Face.
Each egg has an egg yoke and an egg white. Mixing the yoke and the egg white you get an omelet mix. I must say that preparing an omelet for consumption is as much fun as eating it! You usually use a fork to blend the egg yoke and egg white, then fry it up. You can also place the full egg in a pot to boil. Or you can fry the natural egg in a pan as is.
Lets look at the properties of eggs. They are a good source of high quality protein. Eggs contain B2, selenium, vitamin D, B6, B12 and minerals such as Zinc, Iron and copper. I still remember that some Boxers like the old Rocky (from the movies) would down 4 raw eggs in the morning before their workouts! I’d rather make an omelet.
Eating eggs as part of your diet is good for weight loss. They make you feel more full and they are low in calories. Eggs may also boost your metabolism. So wait a second… they taste good AND lead to weight loss! Wow, a true superfood. The only thing is that their addictive, so of course if you eat too many eggs you will end up obese and not like Rocky hehe so be careful!
I also sat down in a cafe when I was young and a friend suggested “Eggs Benedict”. I asked “Who’s Benedict”. My friend didn’t know. It was two halves of an english muffin, topped with a poached egg, bacon or ham, and hollandaise sauce. When it arrives on your table it looks quite exquisite and beautifully presented. For a breakfast it feels too extravagant, almost like a dinner plate. But it’s delicious. I since found out that the dish was popularised in New York City. A version of the origin story suggests that there was a guy called Benedict! He came into a hotel after a hangover and asked for this dish to made.
The legend goes that Lemuel Benedict was a retired Wall Street stock broker. Benedict wandered into the “Waldorf Hotel” in 1894. He had a hang over and hoping to cure it in the morning, he ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise. Lets hope his hangover was cured! Eggs Benedict doesn’t exactly scream hangover cure, the holladaise may be too rich for such a cure! But hey, thank god Benedict was hungover or else we wouldn’t have got such a recipe.
My other favourite egg dish is called “Huevos Rancheros” (traslates to Ranch Eggs from spanish to english). This dish is usually eaten mid morning in rural Mexican Farms. They must have gotten tired of plain egg in those mexican farms. Bless those creative mexicans. This dish looks exotic and delicious from the get go. The ingredients are tortillas, eggs, tomato-chilli sauce, refried beans, rice, avocado or guacamole.
Isn’t funny that Chef Gordon Ramsay once said that he tests all of his potential chefs on cooking the perfect scrambled eggs. If they can’t do it, he kicks them out. You see, there it is again, egg prep has to be perfect! Eggs demand the best preparation. Poor chef’s, the pressure must be intense! But Gordon’s logic also makes sense. If potential chefs knew how to cook the perfect/fluffy scrambled eggs, it would probably mean that they were likely to cook other dishes with a high level of technique too. The way I cook an omelet is quite simple with a bit of butter but Gordon Ramsay would probably be swearing at me incessantly if I was in his kitchen for lazy technique. But It would be an honour to get sworn at by Chef Ramsay!
Aaaah the humble egg. Where would we be without it. How many breakfasts have I had with these litte white and yellow ovals of pure brilliance. Too many to count.
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