eggs Winter 2013

travaganceelegance • creativity • healthy living

DID YOU KNOW?

Eggs are one of the few natural sources of Vitamin D, sometimes known as the sunshine vitamin. Some Albertans don’t get enough Vitamin D, particularly during winter months.

FEEDBACK:

Do you have an unusual method for cooking eggs? Send your ideas to eggstravagance@eggs.ab.ca and be entered to win a Get Cracking prize pack.

EGG FACT:

Onsen Tamago is a popular Japanese dish made by slow poaching eggs inside their shell in natural hot springs. The results are creamy and delicious!

Egg-cellent IdeasCHRISTMAS MIRACLE SLOWCOOKED CASSEROLE

12 eggs4 cups frozen shredded hashbrowns 1 L1 cup flaked parmesan cheese 250 mL1 cup shredded mozzarella cheese 250 mL1 lb cooked mild italian sausage 250 mL6 green onions½ cup milk 125 mL½ tsp salt 2 mL½ tsp pepper 2 mL1 tsp basil 5 mL2 tbsp sundried tomatoes, chopped 30 mL non-stick spray1. Spray a large slow cooker with non-stick

spray. 2. Layer half of the hashbrowns, sausage,

cheese into the slowcooker. Add all of the green onions and then repeat the layers with the remaining ingredients.

3. In a large bowl, whisk together the eggs, milk, salt, pepper, basil and sundried tomatoes.

4. Slowly pour the egg mixture evenly over the layered ingredients.

5. According to the slow cooker instructions, cook on low for 8 hours or on high for 6 hours until the eggs are completely set.

No crockpot? In a rush? Bake this dish at 180°C (350°F) oven for about an hour, until the eggs are entirely set.

EGGStravagance is all about eggs, featuring recipe ideas and cooking tips to help make eggs a part of your healthy lifestyle. To subscribe, please send an email to eggstravagance@eggs.ab.ca. EGGStravagance is published by the Egg Farmers of Alberta.

DIVINITY FUDGE2 egg whites2 cups sugar 500 mL ½ cup corn syrup 125 mL ½ cup water 125 mL 1 tsp vanilla 5 mL¼ cup glacé cherries 50 mL½ cup salted pecans 125 mL

1. Line a 20x20 cm (8x8 inch) pan with parchment paper, overlapping the paper so that both the bottom and the sides are fully lined.

2. Using an electric mixer, beat the egg whites until stiff peaks have formed.

3. In medium saucepan, heat the sugar, corn syrup and water over medium heat.

4. Stir until the sugar is dissolved, then stop stirring and heat the mixture until the temperature reaches 135° C (260° F) on a candy thermometer, or the hard ball stage (see note).

5. Remove the mixture from the heat and slowly and steadily pour into the egg white mixture while beating.

6. Add the vanilla and beat the mixture on high until it begins to lose its shine (approximately 8 minutes).

7. When it is ready, the mixture will fall in a ribbon that mounds on itself. If the mixture is too thin, beat it for a few more minutes. If it is too thick, add hot water, 1 mL (¼ tsp) at a time.

8. Stir the pecans and glacé cherries into the mixture and pour into the prepared pan.

9. Allow the fudge to cool and cut it into small squares.

Candy Making Tips:• Making candy is easiest with a candy

thermometer, but if you don’t have one, you can use a glass of cold water to estimate the temperature of your candy.

• At the hard ball stage, a bit of the mixture dropped into cold water will form a hard ball. When you take the ball out of the water, it won’t flatten but you will be able to squash it with your fingers.

EGGS 101 Egg Safety Food borne illness is something no one wants for the holidays!

• Like all perishable foods, eggs require proper handling to ensure freshness and food safety.

• If using raw eggs in festive dishes like eggnog, consume the dish immediately. Don’t save leftovers from dishes containing raw eggs.

• Raw eggs are not suitable for persons with compromised immune systems, including the ill, the very old or the very young.

• Keep eggs refrigerated at 4° C (40° F) or lower. An egg left unrefrigerated ages as much in a day as a refrigerated egg does in a week.

• Eggs stay freshest when stored in their original egg carton in the fridge.