Indeed, we do need a day to appreciate the health benefits of eggs-one of the few natural food products that have the highest nutritive values accessible to the common man! First celebrated in 1996, World Egg Day is celebrated every year on the second Friday in October. None other food source can match an egg’s versatility and high-quality protein along with numerous other nutritive elements essential for a healthy life.
Apart from proteins, these oval-shaped prized possessions are rich in choline helping school-going children to improve memory and cognition. Proteins available enhance muscle and brain development, assist in disease prevention and aid in total body health. Above all, these eggs have a low-carbon footprint saving the world from further environmental pollution. But people are still confused over the controversies surround egg yolks and hesitate to eat them despite their nutritive excellence. Get yourself cleared of every doubt that lingers in your head with the help of an article dedicated to this at www.firsteatright.com.
India is the faster-growing egg producer in the world (according to International Egg Committee and World Egg Organization) showing an increase in production of almost three billion eggs every year. China holds the first place in egg production globally while India and USA are constantly fighting for the second position. With ever-increasing production rates, India is the proud distributor of three million boiled eggs to school-going children on this special day throughout the country.
Being a universal food adding variety and taste to any cuisine worldwide, there are innumerable recipes and dishes that can be prepared using eggs. Some of the most-popular ones include:
Omelets: Although French toast might make us think of France as the omelets home, the first omelet ever was made by ancient Romans using eggs and honey. Omelets can be made using one, two or even three eggs and stuffed with healthy fillings such as tomatoes, onions, bell peppers and even corn. Seasoning it using pepper and salt further enhances the omelet’s flavor and taste.
Pancakes: Not any Enid Blyton’s novel is complete without children enjoying homemade pancakes with a drizzle of honey and butter and the narration would surely make any of us yearn to eat one! Pancakes are available worldwide with a slight variation and a touch of uniqueness added by every country serving it. To the French, the pancake is a crepe, a blintz in Japan or a blini in Russia. Pancakes made in Korea and Indonesia are similar to omelets and used as wrappers for other foods.
Egg Bhurji: Native to our own country, it is often confused with scrambled egg. The preparation is different and so is the addition of sautéed vegetables and seasonings. In this recipe, the veggies are added to the pan and sautéed before adding the eggs and whisking them until they are completely cooked. Variations do exist in preparing the egg bhurji too depending on individual preferences. Some love to add veggies such as carrots, peas and potatoes along with the regular ones to improve the dish’s taste while others completely love to experiment and might add the tomatoes to the beaten egg before pouring them onto the pan to improve the tangy taste and flavor of the dish. However might be the method of preparation, egg bhurji tastes great with roti or naan!
People have started looking at eggs beyond just as a breakfast staple. We add them in curries, salads, wraps and parathas with eggs finding a place in cocktails too! Dedicated eat outs exist for egg lovers where an entire restaurant’s menu only caters to their different needs and wants. Choose what you want, eat what is right and stay healthy by utilizing the various health aspects provided by our very own Anda!
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Dietitian & Nutritionist Dr. Nafeesa Imteyaz.