The French Celebrity of Egg by Chef Missy
The glorious egg…
represents both country French cuisine and gastronomy.
represents flavors of cream and cheese while being neither.
represents comfort, home and sophistication all in one.
represents good morning, good-afternoon and good-night.
represents the perfect balance of good fat and protein.
represents birth, growth and life.
Beginner cooks usually learn how to prepare an egg early on in their training. Thanks to Napoleon, there are conservatively hundreds of French dishes celebrating the egg.
Oh Precious Hen – we love you!
Hens ovulate for the same reason female humans do: to reproduce. In chickens, the ovary is a cluster of developing yolks and the egg is unfertilized.
Most of us understand the cycle of a human woman. A mature egg is released from the ovary once a month. If the egg becomes fertilized it attaches to the wall of the uterus and forms an embryo. If the egg is not fertilized, it is eliminated.
Modern hens lay 300 eggs per year — wild hens lay 15. Here’s what happens.
Chickens do not menstruate like female humans. It is a common misconception that chickens are always naturally “giving” eggs, but that is a myth. Modern hens have been intensively bred to lay between 250 to 300 eggs per year. This number is substantially less at small, organic farms.
The cycle of creating and passing much larger eggs relative to a chicken’s natural body size is physically taxing, especially in these modern hens who have been bred to produce such unnaturally high rates of eggs. Hens at large commercial hatcheries are treated very badly and the hens experience fear, trauma and anxiety. The process of making and passing an egg requires so much energy and labor that in nature, wild hens lay only 10 to 15 eggs per year primarily in the spring — and only enough eggs to assure the survival of their genes. You can see why it is very important to support small, organic farms for fresh chickens and eggs.
Eggs sold for human consumption are unfertilized and therefore not baby chicks. The sad truth is that the egg industry kills millions of newborn baby chicks every day; more than 260 million are killed every year in the U.S. alone. Unfortunately, in the larger hatcheries male chicks are sorted and killed shortly after birth. This not the case at small, organic farms.
The vegans around the world have very strong opinions about eating eggs in part because of how chickens are treated. But I believe that eggs are an important part of our nutrition and daily diet. I support small organic farms and encourage everyone to do the same. Sign up for farm fresh egg delivery today.
A quick look at the nutritional content of an egg.
One egg has about 200 mg of cholesterol (the GOOD kind), a little natural sodium, 0 carbs, 0 fiber, 0 sugars and 6 grams of protein. It also contains Vitamin A, D, E, a little Calcium and a little Iron. The yolk is an excellent source is GOOD FAT! It is also an excellent source of phosphorus, B12 and selenium, iron and zinc. Aside from the antioxidant features of selenium, it regulates the thyroid hormone. Iron performs its job by transporting oxygen to the body’s cells. Zinc helps with healing wounds and blood formation.
WOW… so you can see how the egg is one of the most valuable food gifts and should be celebrated every day.
Stay tuned to The Holistic Francophile for beginner chefs for fantastic, easy French dishes featuring the celebrity egg.
I love you and remember, if you can make a cup of coffee you can learn to cook!
P.S. Sign up for farm fresh egg delivery or pick up today. Local Harvest is a great resource.
About the Author
Chef Missy received her degree in holistic and integrative nutrition at the Institute for Integrative Nutrition in New York City. She is Board Certified by the American Association of Drugless Practitioners and has obtained additional training and credentials in Immunology and Endocrinology from the Institute for the Brain Potential under the American Medical Association. She also holds a Bachelor of Fine Arts in Interior Design from Converse College and a conservatorial degree in acting from The American Musical and Dramatic Academy in New York City. Chef Missy is the Founder-President of Conscious Nutrition and Living LLC and the creator of multiple brands including Radiant & Restored a Body-Beauty Course designed to restore a woman’s emotional, spiritual and physical body and The Holistic Francophile for beginner chefs, an interactive television show for people who love all things French. Chef Missy is married to Thomas Fraley, a hospitality veteran with 26 years experience in service management. Chef Missy cooks professionally in Charleston, SC where she and Thomas reside with their rescue dog, Abbey Road.