How about some
eggs! Cholesterol in the food you eat has less to do with the
cholesterol in your blood than fat, especially saturated fat.
With that in mind, there is no harm in having a few eggs every
week. In fact, eggs (in moderation) are good food.
Cutting
the Fat
In trying to
cut the fat from their diets, most people tend to eliminate
whole eggs from recipes like cakes, quick breads and pumpkin
pie. When you look at how many eggs go into the entire recipe
and how many servings you get, the eggs are not contributing a
significant amount of fat.
We test low fat
recipes all the time. Very often, leaving the egg yolks in
recipes for baked goods allows us to remove more of the other
high fat ingredients like butter, shortening and vegetable oil.
If you’ve tried making cakes or quick breads with just egg
whites and no yolks, you may have noticed that they tend to be
more dense and "tough." Next time, try leaving the
whole eggs in the recipe and see if the results aren’t better.
Egg
Safety
The bad news
is, some eggs are contaminated with Salmonella enteritidis.
The good news is, thorough cooking (including pasteurization)
kills this bacteria. The egg substitutes have been pasteurized
and are safer in recipes where the eggs are not cooked . Here
are some other precautionary measures to prevent salmonella
poisoning:
- avoid foods
that may contain raw eggs such as Caesar salad dressing,
tiramisu, chocolate mousse, chiffon pies, and homemade ice
cream
- keep eggs in
their original cartons and use within a month
- throw out
cracked eggs
- thoroughly
cook all egg-containing dishes
- cook
sunnyside-up eggs until the yolks are firm
- don’t lick
raw cake batter or cookie dough from utensils
- use
store-bought eggnog (it’s been pasteurized) or make eggnog
using egg substitutes (see eggnog recipe on the Recipe Rehab
page)
Coming
next month...
Resolve
to check out next month's Recipe Rehab web page.
We'll have some good basic information for you...
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