Eggs!!! Who doesn’t like to cook with eggs! In this class Carmela teaches you how to make frittatas, omelettes, even fritelli (which means little fried things) cooking with the seasons, you will use seasonal produce and make scrumptious healthy mouth-watering meals for your family.
- You will learn how to use eggs
- What type of eggs to use
- Tricks/tips on what to do with eggs
- Make frittatas on a budget
Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat-soluble vitamins and essential fatty acids. Eggs are an important and versatile ingredient for cooking, in the budget and make quick fast meals full of nutrition, and help make cottolettas, meatballs, baking cakes, and many more, there is a particular chemical make up is literally the glue of many important baking reactions.
Since the domestication of the chicken, people have been enjoying and nourishing themselves with eggs. As a long time symbol of fertility and rebirth, the egg has taken its place in religious as well as culinary history. There are lots of different types of egg available, the most commonly raised are chicken eggs while more gourmet choices include duck, goose and quail eggs.
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat-soluble vitamins A, D, E and K and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
Some brands of egg now contain omega-3 fatty acids, depending on what the chickens have been fed (always check the box) there are organic cage free and many more types of eggs. Eggs are regarded a ‘complete’ source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet.