“An apple a day, keeps the doctor away” that is what people used to say in the old days, when apples were preserved during the winter time and were, for many, the only available source of Vitamin C during those harsh months. That saying still holds true today, since apples are a fantastic food package with all kinds of nutrients. However, the egg lover that I am, it is hard for me not to compare. I still think that I will be better off with an egg instead of an apple for breakfast.
Archive for 'September 2014'
Once again, Mother nature did not design the yolk to be orange in color to satisfy the need for a fantastic sponge cake or a beautiful plate of Alsacian pasta, huevos rancheros or a good old sunny side up fried egg in Texas. The yolk is orange in color because is full of carotenoids who are the main antioxidants in the yolk (altogether with the mighty Vitamin E) in the absence of Vitamin C. The egg yolk’s color is caused by the hen’s diet. If the feed consists mainly of wheat, barley or sorghum, the yolk will be mostly pale. A corn-based diet will produce a yellow yolk and supplementation with carotenoids from paprika or alfalfa meal will produce a golden yolk. Therefore, the yolk’s colour will reflect the amount of carotenoids present in the diet and has no direct relationship with the protein, vitamin, mineral or fatty acid content of the yolk. Clearly, the nutritive value of a pale yolk is the same as the one from a golden yolk.
The main function of eggs is not only to make your cake stand out and beat your cousin Henrietta’s, even though eggs are crucial for the success of your baking. Certainly, eggs were not made to cover blisters and heal wounds, even though my mother-in-law swears by that. Eggs were designed to provide a successful way to reproduce the species. Many species at that, even one famous mammal from Australia, the platypus.