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FOOD FOR TAUT (SKIN): Egg-ceptional. Egg-straordinary. Un-egg-spected.

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Egg-ceptional. Egg-straordinary. Un-egg-spected.


If you were to ask me, “Which came first: the chicken or the egg?” I honestly wouldn’t know. Thankfully, this is not an article that aims to answer such deep, philosophical questions, so I will leave that to other bloggers. But if you were to ask me, “Which is better: the caged egg or the free range egg?” I will say, with no hesitation, the free range egg. Without question, the free range egg has benefits far and beyond caged eggs.

Firstly, free range eggs are more “humane” (if you can call it that) for chickens. According to Jim Dillan from healthambition.com, in order to produce caged eggs, “female chicks are grown in extremely cramped and dark conditions and are fed a processed diet full of hormones, pesticides, and antibiotics.” When these female chicks are ready to lay eggs, they are placed in cages smaller than half the size of an A4 sheet of paper. To easily collect the eggs, the floor of these cages slopes down on an angle. This, in turn, prevents the hens from sitting properly, deforming their feet in the process.

As if these were not torture enough, the tips of their beaks are either cut or burnt off to prevent them from hurting the other hens caged beside them. Jim adds that “some of these toxic, windowless warehouses can contain as many as 100,000 caged chickens, never seeing sunlight and fed a diet of corn waste and chemicals.”

Secondly, free range eggs are much healthier than their caged counterparts. Findings from motherearth.com reveal that free range eggs contain:

  • a fourth less saturated fat
  • a third less cholesterol
  • two thirds more vitamin A
  • twice more omega 3 fatty acids
  • three times more vitamin E
  • three to six times more vitamin D
  • seven times more beta carotene

This means that eating free range eggs lowers your risk of heart disease, is good for baby development, promotes bone growth, boosts your reproductive and immune systems, aids in preventing asthma, ADHD, Alzheimer’s, and dementia, helps to fight depression and diabetes, improves your vision, and contributes to healthier, more beautiful skin.

Lastly, free range eggs taste better than factory farm eggs. My wife and I recently switched to buying pasture raised eggs, and we both noticed the difference almost instantaneously. For lack of a better description, we both think they tasted “eggier.”

Don’t believe me? Then taste it for yourself. Try out this amazing breakfast recipe by Justine Schofield from ecoeggs.com.au, and don’t forget to use its egg-sact ingredients! (Sorry, I just had to say it.) ;)

Grilled Asparagus with Scrambled Eggs & Prosciutto

Ingredients

  • 4 slices of prosciutto, very finely sliced
  • 1 tbs. olive oil
  • 1 tbs. butter
  • 1 bunch asparagus spears, woody ends removed and peeled
  • 6 free range eggs
  • 3 tbs. cream
  • Pinch of nutmeg
  • Salt and pepper
  • Parmesan, freshly shaved as a garnish

Method

1.Heat olive oil in a large non-stick frying pan. Season the asparagus spears and fry for 3-4 minutes until just tender, then remove from the pan and keep warm.

2.Meanwhile, with a fork, whisk the eggs with the cream, nutmeg and salt and pepper. Add the butter to a pan and on a medium to low heat cook the eggs. Use a plastic spatula to gently stir the eggs until they scramble.

3.Serve eggs with the asparagus, freshly shaved Parmesan and prosciutto.

SOURCES:

www.motherearthnews.com

www.ecoeggs.com.au

www.healthambition.com


 

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