Now that the longer days of spring are here, we are enjoying a surplus of incredible, edible eggs. Eggs are considered one of the world’s healthiest foods, and eaten by every culture around the globe. Although eggs from chickens are the most commonly consumed, duck, turkey, goose, quail and even ostrich eggs are integral to many international cuisines. Here on Rabbit Hill, our friend Captain Joe keeps us well stocked in pale blue-green and porcelain white duck eggs.
An egg, no matter what fowl lays it, has two basic components; the white and the yolk. The white is approximately 87% water and 13% protein, and contains both vitamins and minerals. The yolk is about 50% water, 33% fat, and 17% protein; like the white, it also contains both vitamins and minerals.
The color of the yolk depends upon the feed. Bright, orange yolks come from chickens that have plenty of access to pasture and eat more pigmented plants, bugs, worms and grubs. Pale, yellow yolks indicate a feed high in white corn. Nutritionally, eggs are a good source of omega-three fatty acids and antioxidants.
The best part about eggs is their versatility in the kitchen. Ask any chef what item they are most likely to have on hand, and the answer will be eggs! Hard-boiled and deviled, poached on English muffins, scrambled with ham, eggs can be inspiration for a quick and easy meal.
One of my favorite ways to eat eggs is in an omelet. The preparation is simple, and allows for a wide variety of fillings like cooked, chopped vegetables, smoked meats, bacon or ham, cheese, and even fruits. Think spinach with Gruyere cheese and ham, bacon with chopped peppers and onions, even lobster with goat cheese and tomatoes.
Making your omelet is just one step beyond scrambling eggs, and is particularly easy in a non-stick pan. Cook the eggs, stirring, until they are almost done and still a bit runny. Add the fillings, cover the pan, and let cook until set. Fold in half, slide onto a platter and serve.
Cinco de Mayo Omelet
- 6 eggs
- 1 tablespoon milk
- 1/2 cup Emily's Taco Salsa
- 1/2 cup shredded Cheddar cheese
- sea salt and fresh pepper to taste
- Fat to grease the pan (butter, bacon fat, olive oil)
- In a medium bowl, whisk together the eggs and milk. Season to taste with sea salt and fresh pepper. Coat a medium non-stick skillet with the fat of your choice. Cook the eggs over medium heat, stirring as if preparing scrambled eggs, until they are almost set. Smooth the mixture evenly in the pan. Spread the Emily’s Taco Salsa over the eggs, then sprinkle the cheddar cheese over the top. Cover the pan, turn off the heat, and let sit until the cheese has melted and the omelet has completely set. Carefully fold the omelet in half, and transfer to a heated serving platter. If desired, serve with more Emily’s Taco Salsa, warm black beans and corn bread. Makes four servings.