Susan Jane White Eats shoots & leaves
Eggs are the cheapest and the snazziest of superfoods. They’re also one of the best sources of protein on Earth — provided you don’t buy from caged hens. Eggs received a poor reputation during the fat frenzy of the 1980s — one we now know was based on flimsy science and hysterical aerobic instructors. There’s no need to fear fat. By all means, throw a fatwa on nasty fats like margarine and cheap sunflower oil. But eggs are your ally.
Egg yolks are a scrumtabulous form of choline. This chap appears to form a major component of cell membranes, and is considered crucial for cardiovascular health and giddy brain activity. We like.
In fact, egg yolks are one of Mother Nature’s richest source of choline. This compound has also shown to help lower homocysteine levels in the body, a risk factor for heart disease. So without adequate amounts of choline, your cholesterol levels can suffer. Spotted the paradox yet?
Choline forms the building blocks of two other important allies to powerful cardiovascular health — liver and brain function. These are acetylcholine and phosphatidylcholine. I like to keep a good relationship with my liver and my brain. They come in so handy every day.
Cured egg yolks taste like buttery, salty, umami grenades. Using a lemon zester, grate the cured egg yolk over toasted sourdough and despondent suppers. These baubles of goodness are very cool served whole on a splodge of garlic yoghurt. It will give guests an eggs-tra special surprise (sorry). It looks like a regular fried egg, and therein lies the treat! Just cure the yolks for one day instead of three to achieve a gooier centre.