LITTLE ROCK — The elegant yet humble egg really is all it’s cracked up to be, writes Kelly Brant in Wednesday’s Food pages.
The egg stars in sophisticated souffles and gets the job done in humble hashes. It is the key ingredient in light-as-air meringue, richly creamy custards, omelets and even salads. Few foods are as versatile as this kitchen workhorse that is equally adept in playing binder, leavener or entree.
But as versatile as the “incredible, edible” egg is, it is also plagued by contradictions. The egg is a nutrition powerhouse with loads of protein, vitamins A, D and E and a host of other nutrients. But these qualities are often overshadowed by its high fat and cholesterol content.
Read tomorrow's Arkansas Democrat-Gazette for full details.
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