Tag Archives: eggs

More Eggy Wisdom

 

Folks, I am once again borrowing from my friend Heidi Bright, author of  Thriver Soup: A Feast for Living Consciously During the Cancer Journey (click here to learn more about her book) – we share the same “happy/healthy” philosophy regarding our animal sources and Heidi is just chock FULL of information regarding food and your health!

How Nutritious are Your Eggs?

I used to buy my eggs from a discount store at a discount price. The poor hens, most likely trapped in battery cages, probably never saw sunlight or moved outside of their tiny cells. (In a 2014 report, 95% of U.S. eggs came from hens trapped in battery cages.) What a miserable existence. I found the shells overly easy to crack open. They reminded me of the egg breakage I’d read about among wild birds. These fowl are experiencing losses in breeding success due to contamination by post-1945 “residues of synthetic organic chemicals used as pesticides and in industry.”

As I learned, I moved to slightly costlier eggs.

One day my son cut his finger and bled profusely. I remembered reading that eggshell membranes can be used to temporarily stop excessive bleeding. I grabbed an egg and struggled to get a little bit of the membrane out of the bottom of the shell. I got only a small crumpled piece out, and put it on his little cut.

The cut immediately stopped bleeding. We were both stunned.  I then looked up more information on those membranes. They can be used to:

  • treat wounds to prevent scar tissue;
  • reduce the effects of osteoarthritis;
  • improve health of skin, hair, and nails.

That was the end of cheap eggs for me. I began buying my eggs from local farmers, and when they weren’t available, got organic eggs from the supermarket. I immediately noticed a difference when cracking the eggs – the shells were tougher to break open.

But how to separate the membrane from the shell? I tried a few methods, none of which worked very well. The membranes were slick, tore easily, and took forever to separate from the shells.

Okay, so maybe the problem, again, was with the eggs themselves. So I moved to the most expensive eggs – organic, free-range, certified humane (raised and handled), and no synthetic pesticides, hormones, or antibiotics.

Viola! The membrane, tough and gauzy, pulled right off in large pieces. So easy! And to me it meant the membrane must be full of nutrients, especially collagen. I wanted those nutrients. If you want to see what a healthy membrane looks like you can see it here on YouTube.

I clean the membranes and drop them into my Vitamix to blend with greens for my smoothies.

To me, it’s worth the extra expense to get high-quality eggs, not only because I am prone to osteoarthritis, but also because as a survivor of highly aggressive end-stage sarcoma, nutrition is extremely important to me. I want to maintain my cancer remission! Healthy eating can only help, in my opinion.

Plus I’d rather get the membrane from eggs I cracked, so I know the source, than something that has been put through a chemical or other process, and then who knows the quality of the membrane anyway. Probably not from the healthiest eggs.

And another benefit. I clean and dehydrate the shells, crush them with a mortar and pestle, then add lemon or lime juice and create my own calcium supplement.

Happy hens make nutritious eggs, which help me stay healthy.

Click here to see a video of healthy egg membranes.

 

 

Lula’s June Newsletter – SPREAD THE LOVE! Breakfast? OR….An Apology?

Breakfast Bacon and Eggs w.toast

 

Breakfast?  OR….An Apology?

May was a hard month in many respects.  My husband and I hit a rough patch – possibly the roughest ever.   The stress of my two businesses and his master’s classes, along with my occasional menopausal homicidal urges, got the best of us.  It’s ok, he’s still alive, and we’ll make it through.  Everyone argues occasionally, but this time I was determined not to be the one to say “I’m sorry we argued – let’s talk”. 

It’s funny – a week barely speaking, but food still is a common denominator.  Not a word amongst us for a couple of days but then, I could hardly make a salmon dinner salad and not offer to make him one.  He accepted.  I don’t know whether it tasted good to him or not, but the bowl was empty.  Then, a couple of days later there was leftover Quinoa & Forbidden Rice Salad with Spinach, Scallions and Bacon.  Throw it away or offer it to him for dinner while I was away on one of my long nights of cooking and service?  Taking for granted that he knew what to do with it, as he’d eaten if before…I left no instructions.  I came home to a half-eaten casserole dish with dried out, oven cooked SALAD sitting on the stove.  He said it was good.

I went to bed.  I woke up at 10:30 AM to a cup of coffee at my bedside and languished for another hour…I just couldn’t make it out of bed.  It’s been a really rough 4 weeks, and I’m sure the depression of not laughing and sharing with my best friend didn’t help with my exhaustion level.  I smelled bacon.  I mildly wondered – will there be any for me?  Really too tired to care…I dozed…and the door opened, and the words were spoken – “Here.  You don’t have to take it if you don’t want to.”  I took the plate. He replaced my empty coffee cup with 8 ounces of cold, hormone and anti-biotic free organic 1% milk.  8 ounces because any more and I get heartburn these days. I’ve always liked 16 but he knows I can only drink 8.   He walked out.

I took a bite of one of the 3 pieces of bacon (I always ask for 2 because that’s my idea of dieting – 2 instead of 3, but I got 3 this time).  It was perfectly crisp just the way I love it – he likes his soft – but this bacon was cooked for me.  I cut into the just right over easy egg on top of the homemade toasted bread – the white sturdy but tender, the yolk punctured and oozing its richness into the crevices of the buttered spelt bread perfectly toasted just the way I like it – not underdone, toasty brown…and I seasoned the meal with 3 salty tears: one was stupid pride, one was overwhelming gratitude, and one was deep regret.

2015 Angies List

Spring has SPRUNG!

Graduations, Wedding Showers, Baby Showers, and Giving Back.  Spring has been LOADED with goodness and fun.  We are proud to support IHNS, WCET, and WVXU this season, as well as Tender Mercies.  And mark your calendars for Ellevate’s 6th Annual Amateur Chocolate Bakeoff September 22,2016.  You won’t want to miss all of the delectables, fun, and of course, YOURS TRULY – all for a GREAT CAUSE supporting women in need!

 

EGGS…The Mystery Unfolds…

Macro Eggs 3

With Easter upon us it’s a fun time to find out answers to some of the questions we ask about eggs:   *It takes a hen 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again!   *Eggshells have around 17,000 pores that can absorb flavors and odors. It’s best to store them in cartons to prevent absorbing these “outside influences”.  This picture is of eggs from Gordon’s dad’s farm.

White shelled eggs are produced by hens with white feathers and white earlobes. Brown shelled eggs are produced by hens with red feathers and red earlobes. Hens can produce EVERY color in between depending on their genetic color coding – to include baby blue, pink, orange, yellow, etc.!!

Egg yolks are one of the few foods that naturally contain Vitamin D. *Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted. That’s why you can tell if a hen was fed a good diet or allowed to range freely, when the yolk is a deeper color. *Occasionally, a hen will produce double-yolked eggs throughout her egg laying career. It is unusual, but not too rare, for a young hen to produce an egg with no yolk at all!

During the spring equinox, it is said that an egg will stand on its small end. Although some people have reported success, it is not known whether such results were due to the equinox or to the peculiarities of that particular egg.

-Edited and reprinted from, of all places, Lula’s for Lunch…and More! Catering ‘s  fabulous MECHANIC – ERNIE’S GARAGE!!!!! You can find more fun stuff like this at http://lulasforlunch.com/blog and to reach us, click here http://www.lulasforlunch.com

An Ode to Daddy – HOT Breakfast!

Daddy, I woke up this morning to an incredibly blustery day, the house knocking about, wind whistling as tree branches beat up the windows.  Even snuggled in the bed I could feel the “closeness” and the humidity, and knew that it wasn’t cold outside even though it SOUNDED cold.  I knew when I opened the front door warm, moist air would accost me, and it did.

They say we have a lot of memory stored in our noses, and I’m a firm believer in that.  The sounds and smells of this morning brought me right back to late elementary school – 5th grade to be exact – and a rubber 2 sided raincoat with a hood…one side bright yellow, and the other a navy blue.  I remember being jealous of the other kids whose parents bought them “duck shoes”, but I loved my coat and was proud of it.

Then all of a sudden my memory switched to breakfast every school day made by either you or mom –depending on which shift you had worked the day before.  I started remembering the array of breakfasts you guys cooked to both satisfy your time constraints or keep from being bored…oatmeal (YUCK!) topped with put up homemade jams & jellys that we could stir in to make it sweet…scrambled eggs with diced onions & peppers (always with rye bread I seem to remember!), a fried egg with bacon and toast, Cheesetoast with half a grapefruit or orange (ALWAYS white bread and sharp cheddar), or the Frank Special: burnt, raw pancakes (yes, both can be accomplished at the same time).  I never wanted to hurt your feelings but I knew if I tried to eat them I would throw up, so I complained.  You were mad, but you took them back and threw them back in the frying pan.  To this day I love my pancakes crispy dark on the outside with just butter, no syrup, just like I did in elementary school.  Thank you both for giving us hot breakfasts every school day (and it has been proven since that this makes smarter kids), while everyone else I knew prepared their own cereal!  xoxoxoxoxoxo  What’s YOUR elementary school breakfast memory?  Post it here:  http://lulasforlunch.com/blog

Easter Traditions: Lamb, Eggs, and Ham (Green or Not!)

 

Lula’s Deconstructed Truffled Deviled Eggs

Ever wonder why Easter Eggs are “Easter” eggs?  For anyone marginally schooled in Christianity lamb is a given, borrowed from the Jewish Passover tradition (sacrifical lamb, Lamb of God, etc.), but spring lamb, ham, and eggs far predate Christianity.

Spring lamb is just coming to market at Easter and has been a celebratory menu item for eons across the world symbolizing new beginnings and rebirth.  The pig  was considered a symbol of luck in pre-Christian Europe and, hence, the bringing of ham to the table in springtime.

Pagan rites of spring brought the egg to the table.  The egg is a symbol of rebirth, rejuvenation, and immortality.  The early Christian calendar forbade the ingestion of eggs during lent, so everyone was really excited to eat them again when lent was over (Easter).  Egg decorating has been around for thousands of years.  Particularly intricate and beautiful designs come from central Europe.

Egg breads, particularly the hot cross bun, are very popular at Easter.  Archeological evidence however, proves that the hot cross bun has been around since 79 C.E. at the ancient site of Herculaneum.

Whatever you bring to your Easter table, enjoy with family and friends and celebrate rebirth of all kinds!

Healthy Eggs Primer – Foolproof Hard “Boiled” eggs

The Secret: Don’t boil them!  Place your eggs in cold water in a pan.  Bring the eggs to a SIMMER, and the MOMENT the water simmers, cover, remove from heat, and let sit 10 minutes.  You will never have green eggs or a green/black ring around them, and they will be tender but solid. They taste better, and they carry more nutritional content!  Happy Deviling.. – Lula  www.lulasforlunch.com

Healthy Eggs Primer – Oxidation

When you cook an egg, be careful – as soon as the yellow and/or white hardens, the cholesterol in the egg oxidizes, which can produce harmful chemicals.  In addition, cooking ANY food too much reduces the nutritional value.  Now, I LOVE deviled eggs (next time you order try my Deconstructed Truffled Deviled Eggs) and I will indulge every so often because they’re so darned yummy, but there IS a method of “hard boiled eggs” that is healthier than the traditional cooking method.  Stay tuned!  –  www.lulasforlunch.com