eggs... The taste of Spring in every bite!
STORY, RECIPES AND PHOTOGRAPHY BY ROBIN FANNON
R
emember the cholesterol scare back in the late 70s that had everyone banning eggs from their diets? As it turns out, eggs in fact are among the healthiest foods you can eat. They are high in protein, healthy fats and loaded with health-supporting vitamins and minerals. In particular, they are high in the essential nutrient Choline, which supports cell production, helps the body metabolize fat, improves memory and cognition, promotes heart health and boosts metabolism. Most of us don’t think about these health benefits when we consume eggs. We eat them because they are delicious! They’re inexpensive, portable and their recipe versatility is endless. This month we feature three egg recipes that are simple to prepare and evoke the flavors of the spring season. Here’s an interesting tidbit: Did you know that an egg will balance in an upright position on the spring equinox due to the earth’s position and the pull of gravity? Having missed the opportunity this year, I’ll have to mark my 2022 calendar!
Lobster Deviled Eggs INGREDIENTS » » » » » » » » » »
12 hard-cooked extra-large eggs, peeled 3/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 1/2 teaspoons Dijon mustard 1/2 teaspoon freshly ground black pepper 1/3 teaspoon salt 1/3 teaspoon ground red pepper 1 cup coarsely chopped cooked lobster Smoked paprika Chopped fresh dill
INSTRUCTIONS
• Cut eggs in halves lengthwise. Place yolks in a medium bowl; place whites on a serving platter. Mash yolks with a fork until crumbly. Add mayonnaise and next five ingredients; beat at medium speed with a mixer until smooth. Gently stir in lobster. • Spoon filling into whites. Sprinkle tops with smoked paprika and fresh dill. Cover and chill until ready to serve.
"Jammy" Eggs
These buttery tasting eggs make for a super-delicious breakfast or wonderful snack. Serve with buttered toast, crackers, fresh herbs, sea salt and fresh cracked pepper.
INGREDIENTS
» 4 to 8 organic large eggs
INSTRUCTIONS
• Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. • Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. • Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
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| APR 2021 | OCALAMAGAZINE.COM
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