Remember back not too long ago when people were deciding to give up eggs because they weren’t “healthy”? I am happy to say that was one trend I refused to take part in. I always loved my orbs of eggy goodness!
Today I’m going to share with you a yumtastic recipe for the healthy, protein packed Greek Scramble Pita Pocket (which debunks another myth…that eggs are only for breakfast!). It fits into my daily meal plan because a) it’s inexpensive b) it’s healthy and c) it is vegetarian because I am trying to decrease my meat consumption other than at dinner. Sweet, right? Scroll to the bottom of the post for the recipe.
What other #EggMyths do you think are kicking around out there? I can think of a few right off the top of my head.
- Myth #1: Brown eggs are healthier! Sounds feasible, right? Brown bread is healthier than white bread so the same must be true of eggs, right? *Meeeeehhhhhhh* (that’s my buzzer sound in case you were wondering). The color of the egg shell has NOTHING to do with nutrition. Brown eggs come from a different species of chicken than white eggs. Otherwise the eggs are the same. At Burnbrae, brown eggs are laid by the brown Rhode Island Red hen and white eggs are laid by the White Leghorn.
- Myth #2: Hens lay more eggs because they are fed hormones or steroids. *Meeeeehhhhhhh* Egg farmers do not feed hormones or steroids to egg-laying hens. The use of steroids and hormones in egg-laying hens has been banned in Canada for over 50 years. Burnbrae has worked diligently to provide excellent hen care, which has improved egg production. Our farmers feed their hens a balanced diet and keep a close watch on them daily to ensure they are healthy. Learn more about hen care from Mike the Chicken Vet.
- Myth #3: You can tell the quality and freshness of an egg by the colour of the yolk. *Meeeeehhhhhhh* (tired of my buzzer yet?) Fact: Yolk colour does not indicate egg quality or freshness. The colour of an egg yolk is influenced by what hens eat. A wheat-based diet will produce a pale yellow yolk, while a corn-based diet produces a darker yellow yolk. Adding ground marigold petals to the hens’ diet increases lutein levels and these yolks are more orange. (who knew….marigold petals!)
- Myth #4: Eggs are only good until the expiry date on the carton. *Meeeeehhhhhhh* You can safely eat eggs up to three weeks past the code date – provided they have been stored in the refrigerator (at 0 to 8C). To test freshness, float an egg in water, an older egg will float. As the egg ages there is an accumulation of air between egg shell and egg shell membrane which will cause the egg to float. To be safe, always use proper handling and cook eggs to proper temperatures, with these tips from the Egg Safety Center.
Phew…glad we could lay those crazy myths to rest. Did you know that eggs are also a little nutrition powerhouse? Here are some nutrition facts that you might not know:
- Eggs are a great source of protein containing a balance of all the essential amino acids needed by the human body.
- Each large egg contains approximately 6g of protein and are only 70 calories.
- Burnbrae Farms offers a variety of egg types to meet consumer preferences. Whether conventional white, Free Run, organic or nutritionally-enriched eggs, our focus is on producing affordable, nutritious, wholesome eggs. (yay!)
Join us for a lively #EggMyths Twitter Party with Burnbrae Farms on February 9th at 9pm EST! Make sure and RSVP here to be eligible for these great prizes:
Grand Prizes 1 & 2:
1 of 2 – 16 GB iPad Mini’s + $125 Burnbrae Farms gift Basket (ARV: $450/prize pack – total for both $900)
Second Place Prize:
$250 spa gift card – pamper yourself with a day at the spa + $125 Burnbrae Farms gift basket (ARV: $375)
7 additional Burnbrae Farms gift baskets including $50 Visa gift card for groceries (ARV: $125/gift basket – total for all 7 prize packs $875)
Grand total value of all prizes = $2150
A great summer lunch idea!
- 2 large whole-wheat, pocket-style pitas
- 1/4 cup tzatziki sauce
- Leafy green lettuce, thinly sliced tomato, cucumber and red onion
- 4 Naturegg™ Nature's Best™ Shell Eggs, or Naturegg™ Simply Eggs™
- 1/4 cup 2% milk
- 1/4 tsp each salt and pepper
- 6 kalamata olives, finely chopped
- 1 Tbsp finely chopped fresh dill
- Crumbled light feta cheese, optional
- Cut the pitas in half and open the pockets. Spread the tzatziki sauce evenly inside each pita. Garnish with lettuce, tomato, cucumber and onion to taste; set aside.
- Whisk the eggs with the milk, salt and pepper in a microwave safe bowl. Microwave on HIGH for 2 minutes or until almost set; remove and stir to break up into curds. Stir in the olives and dill. Cook for an additional 30 to 60 seconds or until completely set. Divide the eggs evenly between the garnished pitas. Sprinkle with feta (if using).
Amount Per Serving: Calories: 175Saturated Fat: 2gCholesterol: 167mgSodium: 360mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 9g
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.