The Incredible? Yes. Edible? Yes. Egg.

It is hard to know what to believe when it comes to eating eggs. Just like once bad-for-you red wine and chocolate, eggs are finally getting their day in court. Recent studies discount earlier research equating the cardiovascular consequences of eating egg yolks to be on par with smoking.

A study published in January 2013 by the British Journal of Medicine, compiled data from 17 studies over 30 years and concluded, “Higher consumption of eggs, (up to one egg per day) is not associated with increased risk of coronary heart disease or stroke.” They could also find no evidence that egg consumption raised the cholesterol levels, even in people with already elevated cholesterol.

Eggs include vitamins like folic acid, choline, biotin and lutein, with most of these nutrients being found in yolk. Egg yolks also contain some important nutrients that aren’t found in the whites, including vitamin D. A single egg contains 10% of the daily recommendation of vitamin D. According to a 2010 USDA nutritional study, todays’ eggs contain 12 percent less cholesterol and more vitamin D than they did over 10 years ago. They attribute the change to nutrient additions to commercial chicken feed. The availability of chicken feed higher in omega-3 fatty acids may further improve the nutritional value of eggs.

Experts are also beginning to question the actual role cholesterol actually plays in cardiovascular health with investigational studies planned for over the next five to ten years. Some believe that cholesterol may not be he nutritional “boogeyman” after all.

It seems safe to say that eggs, eaten in moderation, can be a healthy part of our diet. Now if they would just say the say same thing about Dr. Pepper I’d be super happy!

We are officially The Egg Farm, as recognized by the California Secretary of State, so this good egg news was music to my ears. I have eggs of all hues, from white to mauve to chocolate-brown. I decided to use a few to see how many ways I could cook an egg this morning.  Note: I did not eat all the eggs I cooked, but I sure tasted them all!



First up were plain boiled eggs with salt and pepper. All my eggs are fresh so they are notoriously difficult to peel. I just gave up, whacked them with a knife and dug the egg out with a spoon. Yum. Notice the beautiful orange yolks. You don’t get that in grocery store eggs.



Soft boiled eggs with toast points are delicious!



Sunnyside side up!



Poached eggs with toast.



Scrambled eggs with chives and hot sauce.



I ended the eggstravaganza with open-faced egg salad sandwiches.



Here’s how I make my luscious egg salad sandwich. These are a great change of pace from deviled eggs for serving at parties, especially Easter gatherings.



Egg Salad Sandwiches


  • 4 boiled eggs
  • 2 TBS mayonnaise
  • Pinch of salt
  • ¼ tsp white pepper
  • ½ to 1 TBS sweet pickle juice
  • White bread
  1. Allow the eggs to cool completely then peel and chop. Leave some chunky pieces. Make the dressing by adding the mayo, salt, pepper, and pickle juice in a small bowl. (white pepper keeps the egg salad pretty but you can use black pepper as well) Add the dressing to the chopped eggs until it is the consistency you like.
  2. Use a biscuit cutter to remove rounds from soft white bread. I prefer a country-style bread which is denser than plain white bread. Spoon the egg salad on top of the bread rounds, snip some chives over the top and finish with freshly ground black pepper.


I had a lot of fun playing with eggs this morning and hope you enjoy an egg for breakfast, lunch or dinner. Unless you’re afraid…

You also might enjoy...

  • featured yolk

    I created the most delicious breakfast this morning with ingredients from my fridge. Craving a poached egg on toast since yesterday, that was where I started. I used a biscuit cutter to remove rounds from a not-so fresh loaf of bread. I toasted them in a pan, layered the bread with slices of fresh tomato, topped it with a poached egg, garnished with fresh mozzarella, basil, and pesto. It was a feast for the eyes as well as the stomach. The contrast of the warm bread and the icy cold tomatoes was so good. The poached egg with the garlicky pesto was sublime. I was sort of like crossing a panzanella salad with a caprese salad and adding a poached egg. I don't very often quote Paula Deen but, "It was out of this world y'all!"   I took so many pictures of this masterpiece that I was able to animate them in a video. If oozing yolk isn't your cup of tea, best to skip the video. Caprese Poached Egg Ingredients 3 slices bread 1 TBS butter 3 slices fresh tomato Salt and Pepper to taste 3 Bocconcini (small fresh mozzarella balls) Pesto, homemade or jarred Fresh Basil sprigs…

  • Crispy Egg1a

    When I saw Smitten Kitchen's post for Crispy Fried Eggs I was both intrigued and grossed out. I hate brown eggs. I won't eat eggs in a restaurant of they come to me with brown on them. But Deb's post may me ponder, is it just brown on scrambled eggs or brown on eggs in general? There was only one way to find out. The idea behind this crispy fried egg is to get a frying pan, with a bit of olive oil in it, screaming hot. When the egg hits the hot oil it all but explodes and as it cooks, the bottom gets crispy brown while the yolk stays slightly runny. See the craters and bubbles on top of the egg? That is from all the intense splattering. You'll want to stand back a bit when the egg hits the pan. Mine is not quite as dark on the bottom as Deb's because I was taking baby steps.  Next time I make these, which will probably be tomorrow morning, I'll get a little more char on them. The bottom of the yolk was cooked nicely with enough runny yolk to dip the seeded wheat toast in. What I…

  • food-3-2

    Ingredients: 6 large white potatoes (The ones with the thin skins. They stay firmer than russets.) Big pot of water with a good helping of salt thrown in. 4 boiled eggs, diced Mayonnaise (start with about a cup) 1/4 to 1/2 cup diced sweet pickle 2 tablespoons pickle juice 1 large onion finely diced 2 teaspoons yellow mustard Salt and pepper to taste. (I especially like white pepper in potato salad. It is ground finer and mixes into every bite. It looks prettier too) Directions: Boil potatoes in salted water until fork tender but not mushy. The fork should meet some resistance in the center of the potato. Drain potatoes and allow to cool before peeling. Cut the cooled potatoes into 1 inch pieces. Place potatoes, and egg in large bowl. In a smaller bowl add mayonnaise, pickles, onion, salt, pepper, and mustard. Add in the pickle juice, one tablespoon at a time to thin the dressing. Pour dressing over the potatoes and stir to combine, being careful not to mash the potato chunks. You may need to add more mayonnaise depending on the size of your potatoes. Chill until ready to serve. You may need to add even more…


  1. says

    Oh eggs, eggs, eggs! I love them all ways. There are few pleasures in life that compare to eating a perfectly cooked egg. For my self I’d have to lean toward the soft-boiled as my all-time fave, for my husband it would definitely be sunny-side up. Your photos are lovely, I never get tired of looking at pictures of egg dishes (is that weird? cause it kind of sounds weird, haha!)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: