Hang-over easy

SCOTS Heritage Magazine - - Top Ten -

Sci­en­tists be­lieve one food in par­tic­u­lar might be the key to curing hang­overs: the hum­ble egg. Egg yolk con­tains a sub­stance that breaks down the toxin that cre­ates the feel­ing of nau­sea, which is per­haps why a num­ber of hang­over cures in­volve eggs. The Ro­mans used to eat owl eggs, whilst the prairie oys­ter, for ex­am­ple, also in­cludes raw egg, Worces­ter­shire sauce and Tabasco. In 1894, af­ter a par­tic­u­larly heavy night, New York so­cialite Le­muel Bene­dict asked the kitchen at the Wal­dorf As­to­ria ho­tel to pro­duce ‘some but­tered toast, crisp ba­con, two poached eggs, and a hooker of hol­landaise sauce’, now known as eggs Bene­dict.

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