Some Eggy thoughts

One of the most endearing memory of eggs go back to my childhood. During summer vacations, we the kids get to spend couple of weeks with our grandparents. It will be hot, humid and sticky through out the summer till the monsoon arrives. But we, the kids, were blissfully unaware about the weather as we get indulged in our daily outings in the paddocks and pond in my grandparents property.

As being the oldest among our cousins, I had the special privilege of collecting the eggs from my grandma’s chicken coop on a daily basis. Grandma (maternal) had around 40 chickens, more than half a dozen ducks, few cows as she was a resourceful housewife who ran a household of 7 girls and 2 boys. Little did I realise back in those days that we were so privileged to eat the best organic food from the land, which is a rarity these days or a very expensive way of living in modern days.

Needless to say, the humble egg has been vilified and much maligned. Contrary to what has been said about the poor eggs, it is one of the superfoods available to man, full of nutrients and can be a great substitute for those who don’t eat meat. And it is very versatile too, one can have it so many ways, eggs benedict is a favourite of mine.

Fast forward to 21st century, after 4 decades, we get caged eggs, cage free eggs, grain fed eggs off the shelf from the supermarkets. Or for those who are paranoid about cholesterol can also  buy packaged egg whites only. The choices are many. Here I buy my eggs from an egg farm where the chickens are free roaming, hormone and antibiotic free. I can see that they are far superior quality eggs than the ones you find on supermarket shelves. Also, I heard in some parts in Asia they sell fake eggs made out of, god only knows what, that are extremely harmful to ones health. I really am not sure about the authenticity of this information, though I have seen some YouTube videos as evidence. These days it is hard to know the facts from fiction!!

Another lasting memory of eggs is the omelette we used to have on a regular basis made with couple of eggs, grated fresh coconut, green chillies, shallots, tomato and salt. It was probably the best omelette I ever had, as far as my memory could jog back on to!  So for today I want to recreate a similar recipe albeit with changes to reflect our modern living and ease of cooking. This recipe can be cooked in two ways, one as an regular omelette or baked egg muffin.

Egg Muffin

An easy recipe for moist, fluffy alternative to omelettes.

Ingredients

unsalted butter for pan

  • 4 large eggs
  • 2 tbsp Cream (Use full cream milk if you are not into Keto)
  • 2 tbsp Olive Oil
  • 1 medium Onion
  • Half a tomato
  • Handful of salad leaves(I love a mixture of baby spinach and Roquette leaves)
  • 1 tsp garlic powder (or 2 finely chopped fresh garlic)
  • Freshly cracked black pepper and rock salt to taste
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 180 degrees C. Generously grease a glass 8X8-inch baking dish with butter.
  2. In a bowl, whisk together all the ingredients together.
  3. Then add the baking soda and combine well.
  4. Pour the mix into the prepared pan. Bake for 20 minutes at 180 degC for 20 minutes(fan forced).
  5. Serve warm with a side serving of a green salad.

About the Author

George Samuel is a food entrepreneur, currently working on a low-carb food startup business in Melbourne Australia. He has 30 years of experience as Project Manager in the IT and Telecomm sector. Food is his passion and he has appeared on Victorian Channel 31 delivering cookery shows for Black and White digital media in 2012. He is passionate about clean eating and whole foods and is also a big advocate of sugar free living. His mission is to help people to live a disease-free lifestyle.

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