The “Incredible Edible Egg” can be eaten alone–fried, poached, scrambled, etc.–or used as an ingredient in a complex recipe. In egg cookery the funtional role of the egg is for color and flavoring, thickening power, as an emulsifying agent, and for structure and texture. The components of an egg include the yolk, the white or albumin, the chalazae, the air cell, the outer & inner membranes, and the shell. Each egg has approximately 6 grams of protein. Did you know that the only difference between a white or brown egg is the chicken that they came from?
During Easter the egg is used in many ways as a symbol of new life. One instance is in the Egg Hunt, a game during which decorated and dyed eggs are made and hidden for children to find. Another way is in food. One exceptional traditional Easter dish is Quiche Lorraine. At Taste Buds we have a special recipe that we like to make every year…
Quiche Lorraine
Ingredients:
1 9-inch prepared pie crust
6 oz. spinach
2 large eggs
2 large egg yolks
1 1/4 cup half & half
1/4 teaspoon salt
1/4 teaspoon ground pepper
pinch freshly ground nutmeg
1 cup grated Gruyere or Swiss cheese
Directions:
1. Preheat oven to 375°
2. In a large bowl beat the eggs, yolks, and half & half
3. Add the remaining ingredients and whisk to combine
4. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30-35 minutes
5. Remove from oven and let cool on a wire rack for 15 minutes before serving
Have a Happy Easter!
–Jessi Walter, Taste Buds
