I've never really thought about my relationship with eggs until recently. I've always just loved them - they are a go-to protein source and just plain delicious. But I didn't realize that my own Hispanic upbringing might have influenced WHY I love eggs so much (especially a really good crispy fried egg in olive oil). Since partnering with the American Egg Board, I've explored the relationship between my Hispanic background and eggs (who would have thought there was a big story there - but there really is!). Eggs are a dietary staple in Hispanic households - mine was no different growing up. Whenever I would visit my family in Panama, my abuela would always make me the crispiest fried eggs in the morning with a piece of toast and glass of fresh maracuya (passion fruit juice). In fact, according to Mintel, Hispanic families are among the highest consumers of eggs and Hispanics represent 58% of the year-over- year growth in egg purchases.
Even in my adult life, I've always used eggs as a quick and easy protein source and meat-free replacement in some surprising (and super low-key) ways.
- Add an egg white to your oatmeal (seriously!) while cooking, for a source of protein. Fun fact: One large egg contains 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.
- Add an egg to a salad. A recent study, conducted by Purdue University, found that adding whole eggs to a colorful salad boosts the amount of vitamin E and other antioxidants the body absorbs from the vegetables
- Top avocado toast with an egg, not bacon. Yolks contain most of the egg’s nutrients like vitamin D, vitamin B12, selenium and more than 40 percent of the protein in an egg. The yolk also provides fat-soluble nutrients like vitamin D, E, A, choline and the carotenoids, lutein and zeaxanthin.
Do you have any fun and easy ways to use eggs in your meals and recipes?