Brain booty

Su­san Jane White Eats shoots & leaves

Sunday Independent (Ireland) - Life - - APPETITES -

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.

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