The Incredible and Nutritious Egg
All Local Eggs
Getting ready to weather a long day at work? Everyone wants to start their day with a healthy nutritious breakfast that will sustain you until the lunch hour. Before you start your day with a bowl of cereal, a bagel or toast that will only leave you hungry again in a couple of hours, you should consider the humble egg. Eggs are incredibly nutritious! Nothing is fresher than local eggs, when available, no matter which kind you choose. The reality is they’re among the best “superfoods” on the planet. At Martindale’s, all of our eggs are local! They make a great flourless pancake, too.
Eggs have had their share of bad publicity for having a high cholesterol content which is said to increase the risk of heart disease. This idea, however, has been debunked. Although it is a fact that they’re each is high in cholesterol with 210 mg of cholesterol, we know that many of the healthiest foods are high in good cholesterol. According to the American Journal of Clinical Nutrition, egg yolks and cholesterol are not associated with an increased risk of coronary artery disease.
Today we have a better understanding of the benefits of cholesterol. For instance, we know cholesterol causes your cell membranes to interact with the protein inside your cells. The trillions of cells in your body need this interaction. Our brains contain 25% of the cholesterol in our bodies, so essentially, cholesterol-rich foods are food for your brain. Additionally, your hormones require a quantity of cholesterol in order to produce.
One A Day May Keep A Stroke Away
One a day may actually help reduce your chances of suffering a stroke. Recent studies suggest that people who consumed up to one per day were less likely to have a stroke than those who ate fewer than two eggs per week. Moreover, eggs did not increase chances of heart disease. The results of the study were published In the Journal of the American College of Nutrition. This study was an analysis of egg consumption, heart disease and stroke that was received with great enthusiasm for egg lovers everywhere.
The Egg Yolk Is Where It’s At
We know the egg white is a great source of protein. However, egg yolks not only provide good cholesterol, they also contain good saturated fats that your body needs to sustain energy throughout the day. The yolk contains almost all the vitamins and minerals you need from your egg. Egg yolks contain phospholipids, an important type of fat that affects cholesterol and inflammation levels in positive ways. Phospholipids play a role in helping to decrease blood pressure and improve vascular function. Phospholipids may also help promote good memory function and cognition. Egg yolks are loaded with the antioxidants lutein and zeaxanthin; these give the yolks it’s bright yellow color.
Egg whites and yolks together contribute 6 grams of high-quality protein which helps to sustain mental and physical energy. Eggs are among the few foods that contain choline. Choline is a nutrient that is essential for liver function, normal brain development, nerve function, muscle movement, and cell activity. It helps you maintain a healthy metabolism. Here’s a wake-up call: did you know eggs also contain 9 essential amino acids? Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine are built right in by mother nature. Free range eggs are also a great source of Omega-3 fatty acids which help to lower triglycerides in the blood, a known factor for heart disease. All of our eggs are from nearby farms and happy hens.
Ace your workday by starting it off right. Forget the empty carbs and grab an omelet for sustained mental and physical energy. Soft boiled or hard, they’re incredibly affordable and easy to prepare. You can prepare a high-quality breakfast in just five to 10 minutes. It’s really that easy! Here is a tasty recipe you can try at home:
Everybody loves pancakes! Try this simple recipe:
1 large ripe banana
2 local eggs, beaten
1/8 tsp baking powder
Pinch of ground cinnamon (optional)
2 tsp grass fed butter or coconut oil
Maple syrup, honey, or apple butter
- Mash banana in a mixing bowl, add eggs, baking powder, and cinnamon. Mix batter well by hand or in a high-speed blender for smoother pancakes.
- Heat butter or coconut oil over medium heat, spoon a scant quarter cup of batter into the hot, but not smoking oil.
- Cook for 2-3 minutes as bubbles form and the edges start to dry out. Flip and cook on the other side for another 2-3 minutes. Repeat with the remaining batter.
- Top each flourless pancake with maple syrup, honey, or apple butter. Serves 2 generously.
Shop for Local Eggs at Martindale’s
ALL OUR EGGS ARE LOCAL!