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Q: Is there any particular function of the egg that you hadn’t considered before?
A: Yes, the incredible power of the meringue. It deserves its own flow chart. You could do a whole book on it. When you whip these proteins and they have this capacity to trap little bubbles of air and inflate, you can add sugar and bake this into a crunchy meringue cookie. You can fold in flour and bake it and have an angel food cake. You can poach that meringue in water and have a floating island. You can put it into stock and it will clarify the stock. It’s just a wonder what you can do with it. You can add gelatin and you can have marshmallows. There’s just no end to what you can do with the egg white alone.
Q: Does it matter which eggs we buy from a nutritional standpoint?
A: No, I don’t think it does. I’m not a nutritionist and I haven’t personally tested eggs for those with the greatest nutrients. But for the most part, they’re all going to be pretty much the same. But it only makes sense that if you get an egg from a chicken that’s been loose on an organic pasture, free to forage for bugs beneath the grass and living according to nature, you’re going to have a tastier, more nutritious egg.
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