Just packing my bags and looking forward to some fun in Hamilton.

I'll be at The Waikato Home Show Thursday - Sunday. Lots of free tastes and give-aways, do please say hello.

I've been reading (yes I can) lots of great articles about eggs. Seems we really do have the best food to work with. Part of the reason I love my job!

You may have seen our new recipe "How To' videos New ideas with old favourites. Something to try if you have a crowd to feed!

Cameron won September prize of Toaster 'n' Egg Cooker, lucky guy! For October the prize is a wonderful book called Eggs by Michel Roux - enter on our Facebook page.

Bye for now

I'm looking forward to hitting the road next week.

First stop Hamilton for the Waikato Home and Garden Show 7-9 October.
We'll be demonstrating with eggs and having lots of fun.
There will be free recipe give-aways and more.

14th October I'll be in Wellington for World Egg Day celebrations. Watch out for more news nearer the time.

19-21 October I'll be at The Hawke's Bay Show.

Into November and hello South Island. I'll be at The Canterbury A & P Show 9-11 Nov.

It's a real pleasure to see Egg Lovers around the country and swap recipes and tips with them.

This week I saw a recipe from renown Australian based chef Tetsuya Wakuda - Scrambled Eggs with creamed corn and ricotta.

Give it a go, it's luscious!

Just finished out latest 'How To' video. It's all about cooking for a crowd. In a little over 40 seconds we show you how to make Spaghetti a la Carbonara for a dozen people.
Very quick, simple and satisfying. Perfect for a big gathering or if you have a big family. Check the video out here 

Kiwis love eggs and can be reassured eating up to six eggs per week is recognised as a part of healthy, balanced diet for most people, according to the New Zealand Nutrition Foundation.

“Eggs are included in our list of foods to always keep in your cupboard or fridge, as they can form the basis of many quick, affordable and filling family meals,” New Zealand Nutrition Foundation Dietitian, Sarah Hanrahan said.

Questions around limiting egg intake have been widespread amid concerns about cholesterol and saturated fat and the increased risk of coronary heart disease (CHD).

“This confusion has arisen because people have believed cholesterol in food raises blood cholesterol levels. In fact it is saturated fat in a diet, not cholesterol that increases the risk of heart disease,” Hanrahan said.

Evidence indicates little association between egg intake and the increased risk of CHD and stroke in most people[1]. It is still advised, however that those with heart disease or at risk of heart disease should limit their egg intake to three per week.

To further help boost your egg intake keep in mind that eggs are not only one of the most versatile foods on the market, they’re also a nutritional powerhouse providing a natural source of at least 11 different vitamins and minerals, high quality protein, healthy fats (including omegas-3) and important antioxidants.

“There is no doubt Kiwis really enjoy eating eggs, and we encourage people to be more creative with them as they can form part of an economical, quick meal for the entire family,” Hanrahan said.

Get cracking! Here’s six great reasons to enjoy six eggs a week

1. Eggs have the highest nutritional quality protein of all food sources
2. Eggs contain over 11 different vitamins and minerals
3. Eggs are a source of Omega 3 and important antioxidants
4. Eggs are a convenient, versatile food for all ages and lifestyles
5. Eggs are great value, easy to cook and delicious
6. Research supports inclusion of up to six eggs a week as part of a healthy balanced diet, low in saturated fat

Click Here to download this press release

A little weather improvement has put a spring in my step this week.

I'm excited by the slightly longer days and I see that most people seem to be smiling more!

Eggs have been filling the need for Vitamin D over the winter. One of the few foods to contain this important vitamin which also comes from sun light.

We've featured the Caesar Salad this week. A well proven dish, quite easy to make and very versatile. I added a few smoked mushrooms to mine.

Our new video recipe is the first in a series where we'll show you (in less than one minute) how to cook egg dishes. First up is the frittata. A great dish whether you're using up a few left-overs for lunch or packing a picnic or feeding a crowd.

I was encouraged by Ben to try frying marmite with an egg. The result worked well. Who would have thought?

Have a great weekend and let me know what you've been cooking.

Come on guys! I've heard from a few people this week that they eat egg whites but not the yolk.

Most of the goodness is in the yolk. Here's what I found at wise-nutritions.com

"To successfully attain the vitamins and minerals of the egg you'll have to consume the entire egg. In fact,, the yolk is the place where the majority of the nutrients is obtained from. The yolk is packed full of fat-soluble vitamins and fatty acids. Believe it or not, the slew of vitamins and nutrients within the egg yolk is so all-encompassing that a couple per day would likely give better insurance than a multi-vitamin. Egg whites, however, hold far fewer nutrients."

So there you have it, egg yolks are full of goodness.

Eggs are in fact so good that other foods have started to impersonate them

Impersonation is a form of flattery so I've heard.

There's very little impersonating in the food worls so I reckon eggs must be very special.

Bar Salute in Greytown have created a dessert burger (see photo).

I've asked the chef there to let us know what it's made of and I'll let you know. In the meantime what do you think is in The Dessert Egg Burger.

I told them that I should wear a cape!

Eggs are a super food so I assumed that I was a Superman like Egg Guy.

They said no BUT I think that this article proves that I may have been right!

The article is from The Daily Mail in the UK so it will be accurate.

http://www.dailymail.co.uk/health/article-1256489/Eggs-superfood-boost-health-tackle-obesity.html

I keep getting excited (I don't do the egg-cited thing. So last year).
Reading daily about eggs, more and more articles crop up exposing (not egg-sposing) facts that eggs are very good food!

Yummy too of course and versatile, quick and easy. Eggs have it all going for them.

So nothing new there, you say? Here's an article that goes into just how many vital nutrients eggs contain.

So much more than just iron, folate and vitamin D.

I bet, like me, when you read this you'll want to reach for the fridge door and poach a couple of eggs.

Great article Ralph 

Eggs - The Next Best Thing to Mother's Milk!
by Ralph Teller

As well as all of the Iron and vitamins, eggs contain so many other health promoting elements.

Here's an article from The Indian Times about a recent Canadian study (We do live in a small world on the net)

An egg a day keeps our heart fit

ANI Jul 7, 2011, 01.46pm IST (Times of India article) 

Eggs may be even better for us than previously thought with twice as many antioxidant properties as an apple, a new research has found.

While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Jianping Wu, Andreas Schieber and graduate students Chamila Nimalaratne and Daise Lopes-Lutz of the U of A Department of Agricultural Food and Nutritional Science examined egg yolks produced by hens fed typical diets of either primarily wheat or corn.

They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.

After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.

However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.

"It's a big reduction but it still leaves eggs equal to apples in their antioxidant value," said Wu.

The discovery of these two amino acids, while important, may only signify the beginning of finding antioxidant properties in egg yolks, said Wu, an associate professor of agricultural, food and nutritional science.

The study was published in the peer-reviewed journal Food Chemistry.

I receive good advise from many people. It makes me feel cared for and I'm grateful for it.

The advise that has made me smile the most and that I hear the most is given when I'm carrying eggs.

May be I'm at a local A & P Show or at a school.

I can almost guarantee that whilst walking with arms full of egg cartons I'll hear "Don't drop them". 

That is good advise and I'd like to publicly thank all the hundreds (literally) of people who've cared enough to offer it.

So here's a little something from me to all of you. A sensational recipe, yummy, easy, wholesome and inexpensive from Sophie Gray.

http://www.eggs.org.nz/Recipes/ham-vegetable-strata.html

This dish is a winner for a mid=week dinner or lunch at the weekend

Lots of questions this week about how many eggs we can eat. So here's some good news

Click here to see how many eggs per week