  This lemon pudding uses egg to help give it its fluff. Eggs are one of the few foods considered to be a complete protein as they contain all nine essential amino acids. (Sun Media) |
With Easter just around the corner, this is a most egg- cellent time to celebrate the egg!
Apart from the traditional hunts and decorating ideas -- and biting into delicious chocolate versions -- eggs are steeped in tradition.
During the span of history, the egg has represented mystery, magic, medicine, food and omen.
It's also the universal symbol of Easter celebrations throughout the world, notes author Jill O'Connor of Easter Treats (Raincoast) who says it was the early Christians who adopted the egg as a symbol for Easter.
For centuries afterwards, artisans from around the world have crafted and decorated beautiful eggs to reflect the different events, whether religious or just simple celebrations of the coming spring.
Spiritual reflection aside, the egg is the perfect kitchen staple, used in both sweet and savoury dishes. Most important -- they're good for you. "Eggs are low fat, contain 15 essential nutrients, have only 70 calories each, and are my idea of a quick and easy dinner that's economical," says home economist and award-winning cookbook author Marilyn Smith of Ultimate Foods For Ultimate Health (Whitecap). "They're a good source of lutein which can reduce the risk of macular degeneration -- adult blindness."
And there's more. A recent series of studies confirms that people with normal blood cholesterol levels can eat two eggs a day without affecting their levels. Canada's Food Guide to Healthy Eating includes 1-2 eggs as a serving from the meat and alternates food group.
Plus the Canadian Egg Marketing Agency states eggs are one of the few foods considered to be a complete protein as they contain all nine essential amino acids -- the "building blocks for the body."
Eggs are also part of the Heart and Stroke Foundation's health check program.
As for its religious history, according to geocities.com, before the egg became closely entwined with the Christian Easter, it was honoured during many rite-of-spring festivals. From ancient times, eggs were dyed, exchanged and shown reverence.
In Pagan times, the egg represented the rebirth of the earth. The long, hard winter was over; the earth burst forth and was reborn just as the egg miraculously burst forth with life. The egg, therefore, was believed to have special powers.
With the advent of Christianity, the symbolism of the egg changed to represent, not nature's rebirth, but the rebirth of man.
All delicious food for thought when planning your Easter celebrations this year.
RITA.DEMONTIS@SUNMEDIA.CA
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LEMON PUDDING PARADISE
Recipe courtesy of www.getcracking.ca
3 eggs, separated
1/2 cup (125 ml) sugar
1/3 cup (75 ml) all-purpose flour
Pinch salt
2 tsp. (10 ml) grated lemon zest
1/4 cup (60 ml) lemon juice
1 Tbsp. (15 ml) butter or margarine, melted
3/4 cup (175 ml) milk
Beat egg whites in a large bowl until stiff but not dry. In a separate bowl, stir together sugar, flour and salt. Whisk in lemon zest, lemon juice, butter or margarine, milk and egg yolks. Gently fold beaten egg whites into lemon mixture.
Pour into a greased 1 quart (1 L) baking dish. Place baking dish in a shallow pan of hot water so that the water rises 1 inch (2.5 cm) up the side of the baking dish.
Bake in a preheated 350F (180C) oven until top is lightly browned, about 35 to 40 minutes. Serve warm or cold.
Tip: Sprinkle pudding cake with icing sugar or top with a dollop of whipped cream.
Serves 4.
SPINACH AND POTATO FRITTATA
RECIPE COURTESY OF WWW.GETCRACKING.CA
1 pkg (250 g) frozen chopped spinach, thawed and well drained
4 cups (1 L) frozen hash brown potatoes, thawed
1 cup (250 ml) finely shredded carrot
1/3 cup (75 ml) diced red pepper
1/3 cup (75 ml) chopped green onion or fresh chives
2 Tbsp. (30 ml) chopped fresh basil or dill (or 2 tsp./10 ml dried)
8 eggs, whisked
1/2 cup (125 ml) fat-free mayonnaise
1/2 cup (125 ml) fat-free sour cream
Salt and pepper, to taste
Cooking spray
Combine spinach, hash brown potatoes, carrot, red pepper, green onion and basil in a large bowl. Stir in eggs, mayonnaise and sour cream. Season with salt and pepper.
Spray a 9-inch (23-cm) square baking pan with cooking spray. Spread egg mixture in pan.
Bake in a preheated 350F (180C) oven just until knife inserted in centre comes out clean, about 35 to 40 minutes.
Tips: Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.
Serves 9
