One of Britain’s rising culinary stars, Daniel Adams, has busted those egg myths.
“For me an egg is probably one of the most versatile ingredients on the planet – it’s so small yet so mighty. So, this mighty egg, why on earth did we ever decide to eat you in the first place?
Well, that’s a question I don’t know the answer to, but I do know as human beings we have been consuming them for around 6 million years. It’s said in around 7000BC that people in China and India were keeping chickens for their eggs so they didn’t have to go hunting for them any longer, and originally, they would have only been consumed raw.
Without a doubt, the main reason why the egg has soared in popularity is that it adapts to so many recipes. They’re consumed on every continent, in every country, including the research bases in Antarctica, where a layer of cooking oil around the egg helps keep them fresh for up to a year.
And around the world, they’re used by chefs and home cooks alike from sauces to souffles, pancakes to cocktails or just the simple omelette. All professional chefs, especially those classically trained will agree that it’s not a good day if you run out of eggs in your kitchen!
First and foremost, for me a good egg is from a free range and well-fed bird. Also, it depends on what I’m cooking that defines what type of egg I’ll need. This is why I’ve always been a huge fan of Clarence Court eggs, as they stock the widest range of eggs sold in Britain, including Emu and Ostrich. Not forgetting the much favoured golden yolked Burford browns.
The bird’s special diet and ample grass they have to roam on are what makes the egg yolks so golden and full of flavour. They also have a slightly harder shell than normal which actually keeps the egg you’re using fresher, making them perfect for your poached eggs in the morning. So, remember the first thing you need for a ‘spot on’ poached egg is a super fresh egg!
Finally, some myth busting! Over the past couple of decades, we have occasionally been told that we shouldn’t eat ‘too many’ eggs because of the high cholesterol or that it’s better to eat egg white omelettes than whole egg omelettes. Both of these are false. There have been numerous fair and randomised experiments that have proven that people who eat half a dozen eggs a week scientifically have a lower risk of heart disease than those who ate less than one. It also has almost no effect on your cholesterol levels. As for not eating the yolk this is also not true! It’s actually the most nutritious part of the egg bursting with minerals such as zinc and calcium, vitamins A, D, E, K and B complex. Not to mention the anti-inflammatory omega-3 fats, just to name a few!
Over Lockdown 3.0, I’m going to be showing you some new recipes and ways to use eggs you may never have used before to hopefully inspire you to get busy in the kitchen and possibly create something new with these small but oh-so versatile ingredients.”
To cook along with Daniel, be sure to follow @chefdanieladams.