Ode to Egg: Introduction

Here begins my ode to the most versatile, most nutritious, and cheapest food that you can buy pretty much anywhere, even at your corner bodega in Bushwick.  Some tips:

-What kind do I buy?
There are definitely a lot of different choices. Don’t be fooled, a lot of it is just fancy packaging. I say the most important thing is to splurge on local eggs or the grass-fed eggs as a first choice and as a second choice, organic eggs. Sometimes they are one in the same. But stick with the eggs from chickens that are allowed to be real chickens (like eating grass, which is what chickens are supposed to eat!). Have you seen those videos on factory chicken farms? YouTube it and you’ll understand.

-Wait, aren’t eggs bad for you?
That my friend, is a big fat myth. Obviously don’t put back five eggs a day. But a few eggs a week actually provides a lot of protein, a lot of brain power vitamins (choline) and a lot of vitamin K. If you’re afraid of cholesterol, cut back on some yolk, for instance, for a three egg omelet, use three white but one or two yolks. But remember, saturated fats negatively impact your cholesterol, not actual cholesterol (I know, that makes no sense…but it’s true). And keep in mind, a whole egg is only 75 calories!  

-How long do eggs last?
Eggs should be thrown away after five weeks, at the most. But, try to eat them within two or three weeks of your purchase date.

-But aren’t eggs only for breakfast?
There are many ways to enjoy eggs at lunch and dinner. For example, eggs can be used for: a frittata, quiche, fried in a panini, hard-boiled in a spinach salad, poached on greens with croutons, egg salad sandwich, etc.

Syying Chan lives in Williamsburg and when she’s not cooking recession specials for one, she can probably be found waiting in line for a taco from the Endless Summer taco truck.