The Incredible Edible Egg

Officially, my food choices fall into the category of lacto-ovo vegetarian, meaning I eat dairy products and eggs in addition to fruits, veggies, grains, etc. I do try to use almond or soy milk instead of cow or goat milk, and I don’t like yogurt. You may wonder what makes that different from just being a vegetarian. That answer lies in what makes a true vegan. As I understand it, true vegans eat no animal products in any fashion – no dairy or eggs (as expected), but also no honey or silk! So technically if you don’t choose to eat dairy and eggs, but do still use honey and wear silk, then you’re still a vegetarian or what a fabulous professor of mine calls a “quasi-vegan.”

So, why eat eggs? They are a very good source of protein, and choosing a meat-free lifestyle already cuts down the cholesterol intake, so no worries on the cholesterol found in the yolk. For me, any controversy around eating eggs lies in the treatment of the hens that lay them. I make every effort of buy my eggs from farmer’s markets from people who treat their chickens like pets, that are actually cage-free and well taken care of. Actually cage-free? So many eggs in the market are labeled cae-free, but there are no regulations on what that actually means. For many it only means maybe an hour a day access to a larger cage outside or possible just the ability to see that outside from a small cage. If farmer’s markets are not easily accessible to you, then cafe-free is your best option, but try for the farmer’s market eggs, also known as pastoral eggs. But are you hurting a potential chicken life by eating an egg? Only if that egg was supposed to be fertilized. Hens lay eggs whether there is a rooster around or not, and the eggs they lay no matter what would just rot if not gathered and eaten. While you may agree or disagree, that’s how i see it 🙂

In honor of the egg and the hens that lay them, I bring you an unusual approach to poached eggs!

Tomato Soup Poached Egg
1 ish cup Roasted Red Pepper and Tomato Soup
2 eggs

1) Heat soup in a small pot or pan
2) Crack an egg into a ladle and add carefully to the soup, repeat for second egg, reduce heat to simmer for 3-5 minutes depending on how you like your eggs
3) Today I turned this into a little Huevos Rancheros by ladling each egg over a tortill, pour the rest of the soup over the tortillas, top with sour cream and fresh cracked pepper, YUM! But do whatever you want, serve over pasta, rice, quinoa, or grits!

So this is where a picture would go, but I got so excited to eat that I forgot…. I’ll update next time I make it. Use your imagination until then. Happy eating my friends!


One thought on “The Incredible Edible Egg

  1. Pingback: Israeli spicy tomato poached eggs: shakshuka « It's A Wonderful {Vegetarian} Life

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