#130 Eggs for moms
Why they should be an absolute staple
The egg is truly one of nature’s perfect foods. There aren’t many foods in the world that nourish our bodies as well as eggs do. The best part? There’s so many ways to have them. Enjoy a beautiful soft boiled with fresh sourdough. A perfect French omelet. Hard scrambled. Heart chawanmushi. The choice is yours! You can never get bored with eggs.
One thing not really talked about is how good eggs are for expectant mothers. Society has made eggs the enemy for far too long, when in fact, they should be a staple in most kitchens around the world.
When you think about it, it does make sense. An egg quite literally has every little thing to create new life. It’s no surprise why they’re so beneficial for mothers and even their fast-growing babies and toddlers.
In 2017, the Lulun Project found significant effects on various nutrient biomarkers, all just from consuming eggs for 6 months. Daily egg consumption fortifies infants’ micronutrient status and supports international goals to cut childhood stunting in half.
Lutein and zeaxanthin reduces the risk of age-related macular degeneration, the leading cause of blindness in older adults. Choline is crucial for "cell division, growth and membrane signalling", with choline deficiency linked with neural tube defects, and poorer brain structure and function in offspring.
These graphics above (bar the one from WILEY) are from our latest issue of the WARKITCHEN, a fertility sequel.
One egg provides 29% of daily energy for a breast-fed infant. For pregnant women, two eggs provide 18% RDA for protein, 20-35% RDA for Vit A, B2, B5, B12 & Phosphorus and >50% RDA for Choline and Selenium.
Eating more eggs during lactation also increases the amount of these nutrients present in breast milk, especially the water soluble ones like choline. This is one reason why eggs are such a superfood. It increases the amount of choline, B2, B12 in breast milk.
The lack of eggs in the diets of mothers has even been correlated with smaller babies. In India, egg consumption among vegetarians was just 3%. And about 21% of their newborns have been classified as smaller than average.
If you’d like to learn more, this study is a great read:
Also, here’s how you fry the perfect egg without needing a non-stick pan:
Tennis or pickleball?
Croissant architecture
The perfect croissant is a work of art
Summer soon
It’s been a few months since we welcomed Fred The Second Sourdough Starter into this house. And let me tell you, we’ve been so happy to have him.
As a cook, I really enjoy something different. I enjoy cooking foods with a more complicated process, with a different step than I’m used to, or interesting ingredients. None of those things mean any of my recipes are harder to make, just that they are a bit more complex.
The complexity, for me, the variety of steps and different preparation methods help to keep the kitchen interesting. These recipes capture my attention and keep me excited about cooking.
That probably explains the intense sourdough tear I’ve been on lately.
This sourdough pita bread recipe is dedicated to keeping it interesting.
❋ TRISTAN AUER: DOING FRENCH LUXURY RIGHT
He describes his creative process: “The first step is to listen and understand my clients’ personality, wishes and background. I am designing for them. I need to understand what they need before anything else, to penetrate their intimacy, to know everything about them, and to spend time with them. This is a very important stage. Then I create a bespoke environment based on this analysis. I sketch quickly the project with all the details. It is always very clear in my head. I just need to translate it into sketches. I always incorporate their comments for the development. Generally, there are very few. The furniture is sourced from galleries and at auctions or are custom made.”
❋ BICERIN (ITALIAN COFFEE AND CHOCOLATE DRINK)
Bicerin is a hot drink from Turin, Italy. A layer of espresso is topped with a layer of melted chocolate followed by a layer of whipped cream. Heaven.
Don’t be tempted to stir the layers of bicerin together – the joy in drinking it is getting the mixture of hot and cold layers of different textures. This recipe is from Chris Leach, chef at lauded Italian restaurant Manteca in London.
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Great piece Rocky. I have some friends that are big readers of yours, they’ve just ordered half dozen chicks (to produce their own own eggs, offer to friends a family, offset the $5.99 grocery store cost) maybe you could explore how to best grow/feed/care for the chicks so that their eggs come out A+? Also love the song. Hadn’t heard it in a while and used to be on my ‘study/sax’ playlist. Keep doing God’s work brother
I'll rush this down to the coop and read it to the chickens. They could use a morale booster.