Download Eggs – The Source of Animal Life

The Whole Plate:
A Return to Real Food
Eggs – The Source of Animal Life
By Jane Siemon
All animal life begins with an egg. The egg, no matter how small, contains the nutrients
needed to create the new life. Fish eggs are one of the most nutrition rich foods. Native peoples
sought fish eggs and other eggs for their pregnant mothers and children because they knew of
their importance for growth and health.
Chicken eggs are part of the American diet. They have been through a harsh criticism in
the last 40 years - accused of raising blood cholesterol levels and causing heart disease. Yet
studies, even 40 years ago, did not substantiate this. Eggs were added to the diet of many people
and their cholesterol levels did not rise. What was found was that the use of alcohol, white sugar
and excessive smoking raised blood cholesterol levels. We also know that white flour, refined
foods, and hydrogenated fats can cause heart disease. A low thyroid level can also cause high
cholesterol levels.
Eggs are considered the most complete protein source in a single food. The amino acid
complex is so well proportioned that eggs are used as the reference point to judge the quality of
protein in other foods. The yolk has the fat soluble vitamins A and E and is one of the few food
sources of Vitamin D. For minerals, eggs have “heme” iron, an easily absorbable form, plus
calcium, phosphorous and trace elements including sulfur. The cholesterol in eggs is an essential
building block for hormones and many other things in the human body. Eggs should be eaten
whole, both yolk and white, as they complement each other in digestion.
What the chicken eats and its habitat have a lot of influence on the health qualities of its
egg. Chickens need green plants, bugs, sunshine and exercise to produce a healthy egg. Organic
feed for the chicken keeps the egg from containing chemical residues from pesticides or
herbicides. The use of kelp in the chicken feed assures that the trace minerals are present in the
egg. Free-range chickens have higher levels of omega 3 fatty acids then those fed only grain
unless the grains are high in omega 3 such as flaxmeal.
Always cook eggs gently. High heat makes the protein hard to digest. When you fry
an egg use medium low heat, take your time, when the white solidifies, turn it over and then take
it off the heat and let the heat from the pan finish it. Your egg will be tender and delicious.
Here is a recipe that uses not only the wonderful egg but also salmon which is a great
source of omega 3 fatty acids.
Salmon or Tuna Quiche
9 inch pie
1 pie crust
1 medium onion, diced
1 cup dark greens like spinach or chard or peas
1 Tbl. butter
1 - 8 oz. can tuna or salmon
½ cup parmesan cheese
3 large eggs
½ cup cream
¼ tsp. salt
1/8 tsp. pepper
1 tsp. rosemary
1. Roll out the piecrust and place in a 9 inch pie pan. Refrigerate.
2. Preheat the oven to 350 degrees.
3. In a skillet, melt about 1 Tbl. butter and sauté onion until transparent.
Add the greens and rosemary and sauté until greens are just wilted.
4. In a bowl, mix the eggs, cream, salt and pepper.
5. Remove the pie shell from the refrigerator and add the egg mixture. Then add the onion
mixture and gently distribute evenly in the pan.
6. Open the can of salmon or tuna. Break the chunks up into fine pieces and remove any
bones. Sprinkle the fish into the quiche. Gently distribute.
7. Sprinkle the parmesan cheese on top.
8. Bake at 350 degrees for 30 to 40 minutes or until middle of quiche is set.