This week we’re going to take a closer look at Eggs.
Even though they seem to have become a staple in most cultural diets all over the world, it is important to get the facts on what eggs can do to your body.
For many members of the baby boom era, eating an egg was thought to be the only nutritionally correct way for adults and children alike to start the day. Packed with protein, eggs are easy to cook and fit nearly every budget. Then, like Humpty Dumpty, they fell from favour, their reputation cracked by delivering nearly a day’s worth of artery-clogging cholesterol per yolk.
One egg has about 213mg of cholesterol, which is why they have been given a bad reputation over the last few years. For healthy individuals, it is recommended to keep daily cholesterol intake to less than 300 mg. If you are suffering from high blood pressure, diabetes or any heart disease, this amount can be dangerous for you. If this is the case, then you should limit your egg consumption to less than three per week.
Eating eggs that are not well cooked increases the risk of salmonella, which causes food poisoning. When eggs are not fully cooked, eating them can result in bloating, flatulence and other stomach problems. Eggs can be easily contaminated by bacteria.
When trying to avoid eggs, make sure you avoid the following products:
- Pastry
- Marzipan
- Egg Noodles and Pasta
- Meringue
- Some Margarines
- Batter Mixes
- Icing
- Cakes
- Custards
- Pancakes
- Quiche
- Mayonnaise
- Some Ice Creams
- Egg Fried Rice
If you suffer from an intolerance to eggs, this will be to all eggs as it is usually the protein in them that causes the problems.
This does mean that ALL eggs should be avoided including battery, free-range, organic, goose, duck or quail. The nutrients in eggs can be easily replaced by meat, fish, liver, nuts and yeast.
Take a look at our recipe for a great alternative to eggs when baking…
Vegan Chocolate Avocado Cupcakes
Prep time: 15 Mins Cook time: 23 Mins Yields: 12 Cupcakes
Pureed avocado replaces eggs and fat to make these super moist chocolate cupcakes and it’s vegan too!
Ingredients:
190g Plain Flour
100g Cocoa powder
1 teaspoon Baking powder
3/4 teaspoon Baking sodao 3/4 teaspoon Salt
1 Avocado, pitted, peeled and diced
350ml pure maple syrup
175ml Non-dairy milk (I used almond milk)
75ml Coconut Oil (Organic, Expeller Pressed and Refined)
2 teaspoons Vanilla extract
Instructions:
1. Preheat oven to 180C for 15 minutes. Line a 12 cup muffin pan with paper liners.
2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
3. In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.
4. Stir in the wet mixture into the flour mix. Do not over mix.
5. Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the centre of the cupcake comes out with crumbs attached.
6. Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can ice it.
Find out if you are intolerant to eggs with our comprehensive test of 600 items.
