Edie Shaw-Ewald is a Registered Dietitian and Personal Trainer, and a regular contributor to the Bedford Beacon.
She coaches clients to use real and natural foods to achieve their healthiest body and mind.
She runs her own business called Nova Scotia’s Nutrition Coach:
The epitome of spring, a symbol of Easter, birth and new beginnings. And lucky for us – a beautiful and nutritious food!
I always opt for what I like to call ‘happy eggs’ meaning that the eggs come from a farm where the hens have space to scratch about, forage for insects and worms, take dust baths, perch and lay eggs in nests. Basically, living a happy hen life; happy hen = happy egg.
Most eggs you see in a supermarket are from large operations where the hens are kept in extremely small cages – a space equivalent to one chicken standing on a standard size piece of paper (imagine being ‘cooped up’ in an elevator with no room to move or stretch for your entire life – YIKES!).
Labels and names on egg cartons may make you think that the hens are well treated – but the best way to make sure is to ask the egg producer or farmer about their hen’s living conditions. Pasture raised is the best choice. Ask questions: “Are your hens pasture raised?” “Are they outside when weather permits?” “Do they have nests?”
“But pasture raised eggs are more expensive, Edie”. Yes, that is true – but how can we enjoy an egg knowing that it came from a miserable, stressed out hen! ? Annnnnd pasture raised eggs are markedly more nutritious than conventional eggs.
Many studies have shown that vitamins A, D and E are higher in pasture raised eggs. They have lower fat and cholesterol and are much higher in Omega 3′s. A hen eating its natural diet produces a more nutritious egg – Mother Nature wins again!
Hunt for your eggs at a farmer’s market, directly from a farmer or a market that stocks happy eggs.
This is a very sad short film on battery hens :
HOW TO COOK A SOFT BOILED HAPPY EGG
I used to drop eggs into boiling water and watch the egg whites seep out of cracked shells. Over and over I did it this way and then I became…eggwhitened!
Here is a foolproof method:
Place your eggs in a saucepan so that they can all sit on the bottom.
Add cold water so that the eggs are well covered.
Bring water quickly to a boil over high heat. Immediately cover the saucepan and remove from the heat to stop boiling. Let eggs stand in the water, covered, for about 4 minutes for large eggs.
Remove eggs from the water. Run cold water over the eggs.
Place in an egg cup. Slice off the top end and eat with a spoon.
Hope you had a hoppy, happy Easter!!