Gone are the days where you need to eat bland eggwhite omelettes. Eggs and their yolks are back. Whole eggs are truly one of the most nutritious and affordable foods on the planet. This is because it’s one of the best sources of protein available. Eggs have all nine essential amino acids so they pack a nutritional punch.
Linguine carbonara
(serves 4-6)This Italian carbonara sauce is free from oil and cream, yet it is silky and creamy. The secret to this recipe is rich, golden egg yolks. You will never make another carbonara after you’ve tasted this one. Give it a try.
Ingredients:
500g linguine (or spaghetti), cooked al
dente
1 Tbsp olive oil or coconut oil
250g pancetta (or bacon), cut into
rectangular bites
4 large egg yolks
120g freshly grated Pecorino or
Parmesan cheese
Freshly ground black pepper
Handful fresh parsley, finely chopped
Method:
Beat egg yolks with the grated cheese
and black pepper. Set aside.
Cook the linguine according t
o package
instructions until al dente (cooked but
firm).
In the meantime, heat the oil in a large
pot and fry the pancetta until the fat has
rendered. Once the pasta is al dente,
add it with some of the pasta pot’s water
to the pancetta and mix well. Let the
flavours infuse and most of the water
evaporate.
Then take the pot off the heat and
very quickly mix in the egg mixture with
the pasta, making sure that the egg
doesn’t solidify into scrambled eggs.
Serve immediately in hot pasta bowls
and sprinkle with finely chopped parsley
and more black pepper.
Eggy tips:
Eggs must be stored at a constant temperature – that means if you keep them
in the fridge, don’t leave them out unless you’re cooking them immediately.
And if you keep them at room temperature (ideally between 17˚C and 23˚C),
that’s where they should stay until you cook them.
If you’re not sure about an egg’s freshness, just before you cook it place the
egg in a bowl of water – if it floats, don’t eat it; it’s bad and should be thrown
away. A fresh egg will sink to the bottom.
Eggy benefits:
Ramen
(serves 2)Fall in love with the versatility and depth of taste of this easy Japanese dish. Develop your own signature ramen and whip it up fast for visiting friends and family.
Ingredients:
2 Tbsp coconut oil
2 large brown mushrooms, thinly sliced
1 spring onion, thinly sliced
1 Tbsp fresh ginger, grated
2 cloves garlic, peeled and finely
chopped
3 cups good-quality vegetable stock
1½ tsp heaped miso paste
1½ Tbsp light soy sauce
Zest of 1 lemon
2 Tbsp toasted sesame seeds
1 large radish, finely sliced
2 baby bok choy, stems thinly sliced,
rest left whole
80g dried egg noodles
2 soft-boiled eggs, halved, for serving
Method:
Heat the oil in a medium pot, add the mushrooms and cook, stirring frequently, until softened. Lower the heat, add the garlic and ginger and cook for a further minute or two. Pour the broth into the same pot and add the miso, soy sauce and zest and bring to the boil. Reduce the heat and let it simmer while boiling the eggs. To cook the eggs and noodles: just pour enough water over the dried noodles to rehydrate them. Let it stand for a while, drain and set aside. In a separate pot, bring water to the boil. Slowly lower the eggs into the pot, reduce the heat, put the lid on and let the eggs simmer for 4-5 minutes. Remove and let them cool under cold running water. Peel and halve. Divide the noodles between two bowls, pour the broth with the mushrooms over them. Add the spring onion, radish and bok choy. Finish each bowl with a soft-boiled egg and sprinkle with toasted sesame seeds. Yum.
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