Good Food Blog
Good eggsPosted at 10:49AM, 20 February 2009 by Jenni Muir - Food writer
When I was a kid (ooh, centuries ago) suppers based on eggs were a fairly regular occurrence. Curried eggs and rice was a particular favourite in our house, though that dish does seem hilariously retro now - not like black forest gateau and veal schnitzel, which you could say are fashionably retro. Breakfast was often boiled egg and soldiers, or poached eggs on toast.
Then suddenly the cholesterol content of eggs was deemed a problem. Breakfast turned into muesli and other cereals, and eggs rarely made an appearance beyond a lunchtime salad or sandwich. We were told we shouldn't eat more than three eggs a week.
Did you take that advice on board at all during the last 30 years? According to an NOP poll last year, 45 per cent of Brits did. And wouldn't you say that many of the people who didn't consciously avoid eggs still ate less of them, and stopped thinking of eggs as suitable supper food?
The confirmation that there really is no need to limit egg consumption couldn't come at a better time, could it? Even the large posh eggs down at our farmers' market are only £2 a half dozen - compare that with how much you can spend on meats, fish and cheese.
Even the large posh eggs down at our farmers' market are only £2 a half dozen - compare that with how much you can spend on meats, fish and cheese.
In celebration I might dig up that old curried eggs recipe for fun (I think it was based on white sauce) - see how it compares to this rather more glamorous, and probably simpler, South Indian version. Indian scrambled eggs are heavenly too - as are Mexican egg dishes. In fact pretty much anything with eggs and chilli gets my vote.
My Chinese friend Valerie often makes a dish of steamed eggs for dinner, seasoning them with a little soy sauce and chives from the window box and cooking the mixture in a Pyrex pie dish set in a steamer. Served over rice, it's her favourite comfort food, a fast, pared-down version of Japanese. chawanmushi. I like the Thai version with prawns.
And who could forget tortilla? Though to be perfectly honest I don't think my husband would be happy getting that, or one of Spain's simple scrambled egg dishes, for dinner too often. If I make an egg dish with hot spices in it he'll think he's having a curry - serving omelette and scrambled eggs will have him complaining that breakfast has arrived 12 hours early.
What about you? Are you going to be cooking more egg dishes or did you never think to restrict them?