Egg-specially Youthful

Besides the many nutritious components of the egg that we're already familiar with - high protein, low fat - there's a fatty acid in egg yolk that appears to help the aging brain stay healthy. Arachidonic Acid (ARA) is a type of Omega-6 fatty acid present in egg yolk that helps maintain brain neuron function.

Here are some egg-y facts:

  • The average egg-laying hen lays 257 eggs per year
  • To prevent the yolk of a hard-boiled egg from getting a green ring, cook the eggs more gently. Boiling makes them hard and rubbery, also, so cook on low to medium
  • There is no nutritional difference between brown eggs and white eggs.
  • Contrary to popular belief, blood spots found on egg yolks do not mean the egg has been fertilized. They are caused by the rupture of a blood vessel on the yolk during the formation of the egg.
  • Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition (source: Iowa Egg Council)
  • A large egg has 75 calories, extra-large has 84 calories

 

Aging Backwards Recipe: Coconut Oil Omelet

Ingredients

  • 1/2 Red pepper, chopped
  • 2 scallions with green tops
  • 1 ounce of cheese or reduced fat cheese, your choice of flavor
  • 2 whole eggs or 1/2 cup of egg substitute, whisked with a teaspoon of water
  • 1 tablespoon or less organic coconut oil
  • Sea salt and pepper to taste
Directions
Heat coconut oil on medium in a small to medium-sized frying pan or omelet pan. Add eggs or egg substitute. Let set into a crepe form until almost dry. Add chopped red pepper, scallions and cheese, sprinkle with salt and pepper. Fold over, turn heat to low and cover for five minutes until cheese melts. Enjoy the subtle flavor of the coconut oil as it blends with the other tastes!


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