What You Need To Know About Eggs

What You Need To Know About Eggs

by | May 8, 2019

What You Need To Know About Eggs

The glorious, unadulterated, sheer perfection of the egg, but here’s what you need to know about eggs. The French celebrity of egg in cuisine and culture is both intensely emotional and intellectual. The egg arrogantly embodies flavors of cream and cheese while being neither. The original town and country companion as it comforts with great sophistication. It’s an irritatingly perfect balance of fat and protein. As a result, it demands organic.

As a chef, I bow to the egg in all cuisine. But one would be hard pressed to approach or dominate French cuisine without the use of an egg. French culinary triumphs rule the day with the soufflé, mayonnaise, merengue, creme brûlée, cake, omelette, salad nicoise, croquet madame — all impossible without the egg. Certainly, this is a short list.

Small children and beginner cooks throughout the world first learn to do one simple thing — crack and scramble an egg. French cuisine celebrates eggs from a variety of birds but for a moment, we celebrate the chicken egg.

Oh precious hen — we love you!

What You Need to Know About Eggs: From Farm to Market

What You Need To Know About Eggs, Chef Missy, The French Magnolia
STEP 1. Hens ovulate to reproduce. In chickens, an unfertilized egg is eliminated. There are many misconception about chickens. For example, they are not always naturally “giving” eggs. Hens at large commercial hatcheries experience fear, trauma and anxiety and their breeding is forced. Modern hens are forced to lay around 300 eggs per year. Natural hens from small organic farms lay around 150 to 200 the first year with a decline the following years. Wild hens lay only 10 to 15 eggs per year in the spring —enough eggs to assure survival of their genes. 
STEP 2. Eggs are collected. Ideally, eggs should be collected the day after they are laid. The USDA requires processing within 30 days of lay. High-quality eggs are collected and processed within seven days of lay.

STEP 3. Eggs should be completely cooled at room temperature.

What You Need To Know About Eggs, Chef Missy, The French Magnolia

STEP 4. What you need to know about eggs is that they are then cleaned and disinfected to prepare for selling in a commercial market. Most importantly, the cleaning process separates the good eggs from the bad. Consequently, during this process chemicals and contaminants are introduced to conventional that compromise your eggs.

Local farmer eggs are usually unpasterized and may have a coating on the outside of the shell. Most importantly, can be quickly rinsed with tepid water and stored not he counter. 

STEP 5. Candling and Grading. Candling is a measure for assessing the interior quality of the eggs whereby eggs are held up in front of a high-intensity light and visually examined in order to receive a grade, like ‘Grade A’. After that, cracks are identified and eggs is discarded.
What You Need To Know About Eggs, Chef Missy, The French Magnolia
STEP 6. The eggs are packed, labelled and then travel to the market. 

The Big AHA: What You Need to Know About Eggs

ORGANIC 

The guidelines for organic producers and organic pasture raised eggs is strict. They must perform a wet-cleaning using non-synthetic detergents (there’s a list). Most of them use a mixture of vinegar, water and hydrogen peroxide. This is a very quick process. Subsequently, a dry brushing technique is highly recommended for small producers.

CONVENTIONAL 

Conventional eggs and omega-3 ‘enriched eggs’ are cleaned and disinfected with synthetic chemicals such as chlorine and lye. Cheap factory farms are reckless negligent when washing with chlorine and lye. For instance, when chemicals raise higher than 40 degrees, the egg risks thermal cracking. The egg literally sucks the washing solution into it without an actual physical crack. 

Quick Labeling Guide

Conventional or Factory Farms Eggs: These are your standard supermarket eggs. The chickens are usually raised in an overfilled hen house or a cage and never see the light of day. They are usually fed grain-based corn crap, supplemented with synthetic vitamins and minerals. In addition, they are cleaned in lye and chlorine and usually treated with antibiotics and hormones.
Omega-3 Enriched Eggs: These are Still factory farms. They are like conventional chickens except that their feed is supplemented with an Omega-3 source like flax seeds. May have Omega-6 added which is not beneficial and can be harmful for human consumption. Usually treated with antibiotics and hormones.
Organic Eggs: Were not treated with antibiotics or hormones and received organic corn-free feed. Live both an indoor and outdoor life.
Pasture-Raised Organic Eggs: Chickens are allowed to roam free, eating plants and insects (their natural food) along with some corn-free commercial feed.

Nutrition at a glance – one egg has:

About 70 calories. It has 5 grams of excellent fat – 2 grams of saturated fat (required for organ function) and 0 trans fats (what you get from fried food).
About 200 mg of cholesterol (the GOOD kind), a little natural sodium, 0 carbs, 0 fiber, 0 sugars and 6 grams of protein.
Vitamin A, D, E, a little Calcium. Iron which transports oxygen to cells. Excellent source of phosphorus and B12.
Selenium which is an antioxidant and regulates the thyroid hormone. Zinc which helps with healing wounds and blood formation.

Why French Eggs Are Cleaner

French farming laws are very strict. As a result, there are literally hundreds of pesticides and dangerous chemicals commonly used throughout America that are illegal in France. French air and soil is simply cleaner. The chickens are smaller, but breathe a cleaner geo-bacterium. Geo-bacterium is natural bacteria that rises up off the soil and settles on animals…or cheese (or humans).
French law protects and celebrates the farmer, so in general, there are more local farmers and farmers markets. French people have access to fresh produce, eggs and meats that were grown and raised closer their homes.
What You Need To Know About Eggs, Chef Missy, The French Magnolia

Dispelling The French Omelette Myth 

1. Omelette ‘alumete’ is a French word, and was first officially used in a French cooking publication, Cuisine Bourgeois in the late 17th century. The word ‘alumete’ was used as early as the 14th century but could have come to the French language and culture from the Romans. The Romans claim to have been making omelettes before the French. That is to say, they claim to have introduced it to what is now modern-day France. Hmmm…sounds like an old, personal grudge. Best leave that one alone. 
2. Perhaps the omelette’s most famous historic moment was that Napoleon Bonaparte and his army were traveling through a small town, where a local innkeeper served him an omelette. Napoleon was so impressed that he ordered that all the eggs in the town to be gathered to create one huge omelette for his army the next day. Whether or not this actually happened, it did mark the beginning of an annual festival in the town of Bessieres, France where every year a giant omelette is made for all the townspeople to enjoy. 
3. A true French omelette celebrates just the egg. A French omelette is plain, cooked in a little French butter with fresh herbs, good sea salt and pepper.  Cheese and meats are served on the side along with some seasonal mixed greens and baguette.

Resources

LOCAL HARVEST. ORG  local farm fruits, veggies, eggs and dairy.

CSA pick-ups and front door delivery.

French Provencal Vegetable Casserole

French Provencal Vegetable Casserole

by | Apr 20, 2019

French Provencal Vegetable Casserole

This French Provencal Vegetable Casserole is sure to inspire spring and summer senses. Re-create memories of dining al fresco in the south of France, or simply on the back porch. Having a friend over for lunch? Dinner at the in-laws?  Add a little french inspired southern savor with this French Provencal Vegetable Casserole.
Spring Companions
After winter, there’s nothing more welcome than the sight of spring vegetables. My favorite are the earthy morels, very French! In the deep south we also find crisp lettuces, slender spears of asparagus, leafy spring onions, fresh peas and green beans. And piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season.
french provencal vegetable casserole, The French Magnolia Cooks
About this Recipe
YIELDS: 6-8 Servings

TIME: 20 minutes prep; 25 minutes cook

NOTES: Skip the olive oil on this; otherwise, it will be oily. And 4 tablespoons of real butter is all you need. Don’t over-do the butter. You don’t want to end up with a puddle of butter in the bottom of your serving dish.

french provencal vegetable casserole, The French Magnolia Cooks
What grows together goes together. For instance, onions and squash. Whether in the deep south or the south of France, squash and onions are the first to pop up in garden.  Nothing says spring like yellow squash casserole. 

Ingredients
  • 4 yellow squash
  • 4 green squash (zucchini)
  • 4 organic vine tomatoes
  • 3 yellow sweet onions 
  • 7 large cloves of garlic
  • 1.5 cups of parmesan
  • 1-2 lemons
  • 1 bunch of fresh thyme
  • sea salt & pepper grinder
  • 4 tablespoons unsalted butter
french provencal vegetable casserole, The French Magnolia Cooks

Step by Step Instructions

french provencal vegetable casserole, The French Magnolia Cooks
Step 1

Pre-heat oven to 400ºF. Mash garlic with the side of your chef’s knife and chop. Just a rough rustic chop is fine. Cook garlic in a skillet with 2 tablespoons of real unsalted butter. Add a pinch of salt and pepper. Sautee until slightly clear. 

french provencal vegetable casserole, The French Magnolia Cooks
Step 2

Cut onions into ringlets. Add them to skillet. You can add a little more butter if you need. Add another pinch of salt and pepper and 1-2 tablespoons of the fresh thyme.

french provencal vegetable casserole, The French Magnolia Cooks
Step 3

Sauté garlic and onions until slightly clear in a skillet. 

french provencal vegetable casserole, The French Magnolia Cooks
Step 4

Prep (mise en plas) the yellow squash and zucchini. Pull the rest of the thyme off the stems, lightly chop. Have to the side. 

french provencal vegetable casserole, The French Magnolia Cooks
Step 5

When garlic and onions are clear and done sautéing, scatter them in the bottom of your baking/serving dish.

french provencal vegetable casserole, The French Magnolia Cooks
Step 6

Alternate yellow and green squash on top of the onions throughout casserole dish. 

french provencal vegetable casserole, The French Magnolia Cooks
Step 7

Slice tomatoes with your serrated knife.

french provencal vegetable casserole, The French Magnolia Cooks
Step 8

Alternate tomatoes throughout the casserole. Scatter a few pats of real butter throughout casserole. Squeeze the juice of 1-2 lemons over casserole and sprinkle with fresh thyme. Sprinkle with sea salt and crack pepper liberally.

french provencal vegetable casserole, The French Magnolia Cooks
Step 9

Cover dish with tin foil and cook in a 400 degree oven for 20 minutes..

french provencal vegetable casserole, The French Magnolia Cooks
Step 10

Remove tin foil. Sprinkle the parmesan cheese over entire casserole. Want extra cheesy, add more cheese. Sprinkle the rest of the thyme on top. Place back into oven uncovered for about 5 minutes. 

french provencal vegetable casserole, The French Magnolia Cooks