October 7, 2020
You’ve heard the saying, ‘they’re not just for breakfast anymore?’ Yes, we all have, but even so, many Canadians can’t stop thinking of eggs as a breakfast-only food. But eggs are a tasty, healthy protein that make a great addition to the plate if you’re considering ‘Meatless Mondays’.
Brown or white? Do you have a preference? Did you know, an egg’s shell colour doesn’t affect taste or nutrition? If you do favour one over the other, it turns out you have a preference towards the colour of the hen’s feathers. Eating white eggs only means the hen had white feathers, and brown eggs come from brown-feathered birds. So, no need to get scrambled in the store, pick whichever colour egg you like! The shell colour has no effect on the egg’s taste or nutrition.
While we’re learning egg facts, have you ever wondered what some of the terms on the egg carton mean?
Cage free eggs: Unlike regular eggs, the hens of these eggs are not caged. The flock has access to an open area inside a barn or poultry house.
Free run eggs: These eggs come from hens that can roam the entire barn floor.
Free range eggs: The hens have access to the outdoors but time-allowed and conditions of the outside area are unknown.
Pastured (not to be confused with pasteurized, below): There’s no legal definition with this term but is usually seen with small farmers who raise their chickens with lots of outdoor space or in a natural pasture.
Organic eggs: Uncaged hens who can roam around indoors or outdoors. These hens also aren’t fed food treated with conventional pesticides and fertilizers.
Pasturized: Pasteurized eggs have been treated to kill salmonella, which normally happens when eggs are fully cooked. Liquid eggs in cartons are also considered pasteurized eggs.
If you are preparing certain uncooked items, like eggnog or homemade Caesar dressing, it’s recommended to use pasteurized eggs. Eating pasteurized eggs is also safer for young kids, pregnant women, the elderly, and all those with weakened immune systems.
All eggs are packed with protein, fat, vitamins, and minerals. They are even called a “natural multivitamin” by some nutrition experts.
So, don’t be a chicken, enjoy an egg or two with your next meal! Whether you need a family-friendly meal, like this Bacon & Egg Pizza, want something fast, such as our Bacon & Egg Pasta or you need to prep a feast using our Spinach and Mushroom Quiche, Calgary Co-op’s Make It Tonight has you covered!
Bacon & Egg Pizza
1lb. pizza dough, thawed if frozen
4 - 6 bacon slices, chopped
1 - 2 cups baby spinach, torn
1 cup tomato sauce or puree
2 grated mozzarella
1. Preheat the oven to 450˚F.
2. Divide the dough into four and roll, toss or press each into an 8-10 inch circle. Place on two floured or parchment-lined baking sheets.
3. Meanwhile, cook the bacon in a skillet until crisp, adding the baby spinach to the pan for the last minute of cooking, so that it just wilts.
4. Spread tomato sauce over each pizza crust and top with the bacon-spinach mixture and mozzarella cheese.
5. Bake for 8-10 minutes, until the pizzas are pale golden.
6. Remove from the oven and crack an egg onto the surface of each pizza; return to the oven for 6-7 minutes, until the eggs are just set, but the yolks are still runny.
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