Eggstraordinary Eggs

By Chef Craig Rodger

The Heart Foundation NZ recently announced that they have changed their position on the number of eggs they recommend a person eats in a week, from 3 to a maximum of 6. Grant, (the Fat Prof) says the evidence that eggs raise blood cholesterol levels doesn’t stack up and he and his family happily enjoy double the Heart Foundation’s upper limit regularly.

At this time of year there are certain eggs that you should definitely limit the consumption of (they come in over-sized boxes and they’re wrapped in foil) but I thought I would stick to the nutritious and affordable ones by giving you 5 ‘out of ordinary’ serving suggestions when you’re wondering what to do with the beloved egg.

  • Devilled Eggs: Hard boil some eggs and peel them. Cut them in half lengthways and remove the yolk into a bowl. Mix the yolk with some mayo, mustard and herbs. Put the mix back in the the eggs where the yolk was for a fantastic snack when you’re having people over.
  • Eggs in Bacon Cups: Crack eggs into non-stick muffin tins and place bacon round the inside of the muffin tin to form a bacon tube round the eggs. Bake in a pre-heated oven at 180C for 10 minutes.
  • LCHF Custard: Check out our easy custard recipe (within a recipe for LCHF fruit crumble) for a delicious LCHF option.
  • Scotch Eggs: Hard boil the eggs and peel them. Buy some sausage meat and wrap the meat over the eggs, use wet hands to allow the meat to be moulded to the eggs easier. Dip the eggs in some whisked egg then dust in almond meal, bake in an oven at 180C for 10 minutes, serve with a tomato relish.
  • Egg Rolls: Make a thin omelette in a pan by whisking eggs together and pouring over an oiled non-stick pan as you would with a crepe. Carefully remove the egg wrap and fill with dijon mustard, spring onions and ham. Roll the wrap up and cut into pieces. You can fill them with anything, i.e. if you have any leftover stir-fry it goes perfectly as a filling for these.

Happy egg hunt!

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