Eggs World of with Hi-Pro

Jamaica Gleaner - - FOOD -

This scal­lion scram­bles and ba­con taco was just de­light­ful. Who would be­lieve you could en­joy eggs in a taco?

ITHE GLEANER, THURS­DAY, OC­TO­BER 20, 2016 N CEL­E­BRA­TION of World Egg Day on Fri­day, Oc­to­ber 14, Hi-Pro, in col­lab­o­ra­tion with the Ja­maica Egg Farm­ers’ As­so­ci­a­tion, in­vited cus­tomers and sixth-graders of the White Marl Pri­mary and Ju­nior High School to en­joy tasty omelettes and other ‘egg-cit­ing’ dishes at Hi-Pro Ace Su­per Cen­tre in White Marl, St Cather­ine.

Hi-Pro’s aim was to high­light the im­por­tance of eggs, its nu­tri­tional val­ues, and the im­pact it has on Ja­maica’s econ­omy and house­holds.

Ac­cord­ing to Hi-Pro’s busi­ness de­vel­op­ment man­ager Dayne Patterson, Hi-Pro is sup­port­ing lo­cal farm­ers while pre­sent­ing fun and easy ways to pre­pare eggs. The com­pany also aims to in­crease egg con­sump­tion in the coun­try, A mouth-wa­ter­ing feta cheese omelette. start­ing with the com­mu­ni­ties clos­est to the school.

“We see where our pop­u­la­tion is not tak­ing ad­van­tage of the health ben­e­fits of egg. Our re­search shows that Ja­maicans con­sume one egg per week, while other Car­ib­bean coun­tries such as Do­minica are con­sum­ing six eggs per week. What we are hop­ing to do this World Egg Day is to get Ja­maicans to start hav­ing at least two eggs per week,” Patterson noted.

In an ef­fort to in­crease egg con­sump­tion, Hi-Pro added ex­ec­u­tive chef Si­mone Walk­erBar­rett to its team. She pre­pared some mouth-wa­ter­ing egg dishes, while giv­ing tips for creat­ing nifty meals at home.

“Egg con­sump­tion starts with the chil­dren. If par­ents can get their chil­dren to have one egg a day, the nu­tri­tional value will be there. For this rea­son, we in­vited chil­dren to en­joy some yummy, sim­ple egg dishes,” shared mar­ket­ing of­fi­cer Denise John­son.

Hop­ing to cap­ture each pa­tron, Walker-Bar­rett and her team pre­pared a num­ber of tasty dishes, in­clud­ing omelettes, cro­quettes, brioche break­fast sliders and ta­cos – all with the rich tastes of egg.

“I love eggs. It’s my ab­so­lute favourite and be­ing a chef, I [am happy] to cel­e­brate World Egg Day. When I was preg­nant, all I would have was boiled eggs, and in my 18 years of cook­ing, eggs are my favourite,” said the cer­ti­fied ed­u­ca­tor and ex­ec­u­tive chef. Egg and ched­dar cro­quettes were one of the day’s favourite. Made with boiled eggs, Scotch bon­net pep­per, scal­lion and fresh bread crumbs atop gua­camole.

1 red bell pep­per, minced 2 eggs beaten. 1 litre veg­etable oil

METHOD

1. Com­bine all the in­gre­di­ents in a

bowl. Mix to com­bine. 2. Heat veg­etable oil to 350ºF in a

skil­let. 3. Use a one-ounce por­tion scoop to drop the cro­quette bat­ter in the pre­heated oil. Fry un­til golden brown. 4. Drain on grease pa­per be­fore

serv­ing.

PHO­TOS BY PA­TRICK PLANTER/PHO­TOG­RA­PHER

Walker Bar­rett’s spe­cial omelette with her ‘Ja­maican fold’ gar­nished with feta cheese, scal­lion and toma­toes.

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