I thought it was cool that Sally wrote about cooking simple eggs in Nourishing Traditions. I mean, what cookbook has this? Obviously I've cooked eggs before, but she explains how to cook them without damaging the yolks (too much). Very simple but very good! To make these ‘recipes' I bought eggs from a farmer who feeds their chickens organic feed and also lets them eat bugs and worms outside. The result is very orange yolks and many more vitamins for you and your family. My husband even commented on how good these eggs were (twice) when I made them, and he didn't know that they were pastured eggs.

I have heard that the best way to eat cooked eggs is poached or par-boiled, because the yolk is less damaged that way. But for us it's tough to go without fried and scrambled eggs. As for raw eggs, I have read differing opinions in the NT literature. Some says that egg yolk and white are meant to be eaten together, and some say that raw egg whites (over time) are not a good idea, but that just raw egg yolks are fine. What do you guys think?

Fried & Scrambled Eggs

Rating: 3 forks (key)

Missing fork from Allie, she never eats eggs by themselves

Difficulty:

Easy

Page in NT: 437

Ingredients:

for Fried egg: 1 egg and 1 T butter

Melt butter in skillet over medium heat, break egg into butter. Cook gently ‘sunny side up' and do not turn the egg over. This preserves more of the vitamins and minerals in the yolk. Cook until the white becomes firm and serve.

for Scrambled Egg:

1 egg
1 egg yolk (optional – but I did this and used the egg whites in the holiday pecan recipe)
1 T cream (omit for casein free)
pinch sea salt
2 tsp butter

Preparation:

Beat egg, optional yolk, cream and salt thoroughly. Melt butter in a heavy skillet over medium heat, add beaten egg mixture and stir with a wooden spoon until the egg is scrambled.

Photo courtesy of Paul Worthington on Flickr

{ 14 comments }