Egg-straordinarily healthy, easy to cook and low-priced

Cinzia Cuneo 28 novembre, 2009 ricette

Looked down upon for many years because of its high levels of cholesterol, the egg is now making a comeback into the world of healthy foods.

It’s being appreciated for its exceptional levels of high quality protein as well as several vitamins and minerals. It is, among other things, one of the rare food sources of vitamin D.

Recent scientific studies have shown, moreover, that the consumption of one egg a day, even among those with high blood cholesterol, is considered acceptable. Easy on the pocket, simple to prepare, nutritious and versatile, the egg should be showing up on our tables more often.

Nowadays, in addition to fresh eggs, dried, liquid and frozen egg products (only whites, only yokes, whole eggs, various white and yoke blends) are also easily available in grocery stores. Egg whites (albumen) are especially popular among sportspersons who want to build their muscles through the consumption of protein.

A few of our recipes that feature eggs:

• Asparagus Milanese
• Portobello Egg on Spinach
• Farfalle Pasta with Fried Egg
• Eggs with a Curry Sauce

Originally published in the Journal de Montréal on November 28, 2009.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.