IMAGES TO BE CREDITED TO THE SOUTH AFRICAN POULTRY ASSOCIATION
The versatility of eggs means that they go with virtually any global dish. From tamagoyaki in Japan and chakchouka in Tunisia to oeufs cocotte in France, you’ll find eggs in traditional recipes and those with a modern twist.
If not already the star of the show, then eggs are often incorporated into global fusion dishes to give them that experimental edge that has made fusion food so trendy.
What makes eggs so useful is the different ways in which they can be prepared – boiled, scrambled, poached, fried or baked – as well as their neutral flavour, which pairs well with other bold tastes. They also add a richness to dishes that’s difficult to replicate.
This allows eggs to be included in practically any dish of the day: breakfast, lunch, supper, as a mid-morning snack, as a lunchbox essential, as a snack on the run, and as padkos. There is no end to the uses for eggs!
Another reason for eggs’ worldwide popularity is their nutritional contribution. Eggs are a nutrient-dense food: filled with protein, heart-healthy monounsaturated fats, vitamins such as B12, riboflavin, and folate, and minerals like selenium, yet low in sodium. They have been shown to play a beneficial role in eye and heart health, in muscle building and maintaining your immune system.
Eggs may also help you to reduce your calorie intake and lose weight. Several studies have shown that having eggs for breakfast may lead to decreased feelings of hunger and fewer cravings throughout the day, aiding weight loss.
Of course, eggs are best known as a source of protein. There is around 7 grams of protein in one large egg, which helps to (affordably) add or increase protein in meals. Eggs are actually so cost-effective, that the International Egg Commission describes them ‘the most economical way’ for many people around the world to eat high-quality protein.
Looking at the global ranking factors for popular food ingredients, eggs tick all the boxes: versatile, accessible, nutritious, taste and preference, culinary applications, shelf life and storage, and cultural significance.
No wonder eggs are a pantry staple alongside salt, oil and sugar, and are so popular in every culture around the world!
They’re a firm favourite Eastern and Mexican-inspired fusion dishes, and this winter we’re loving Shish Kebab Flatbreads with Turkish Fried Eggs and Cheat’s Mince Tacos with Crushed Jammy Eggs.
Whether you’re cooking up these, or other meals influenced by foreign flavours, add eggs to give your dish the edge.
Like EGGcellentFood on Facebook and follow us on Instagram eggcellentfoodsa, for further information and recipes visit www.sapoultry.co.za
Shish Kebab Flatbreads with Turkish Fried Eggs
Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost per recipe: Serves 4 for under R100
Ingredients:
- 300 g beef sausage
- Olive oil, for drizzling
- 5 ml (1 tsp) paprika
- 4 eggs
- Salt and pepper
- 250 ml (1 cup) plain yoghurt
- 2 garlic cloves, crushed
- Handful mint, chopped
- 4 flatbreads (like naan breads or wraps)
- 80 ml (⅓ cup) sweet chilli sauce
- Chilli flakes, to sprinkle (optional)
- ½ red onion, thinly sliced
Method:
- Squeeze the sausage meat from the casings and shape into 4 long sausages around skewers. Cook under a hot grill or braai for about 15 minutes, turning halfway until cooked.
- Heat a splash of oil and paprika in a large frying pan on medium high. Break in the eggs and fry for about 5 minutes until the whites are set, but the yolks are still soft. Season with salt and pepper.
- Combine the yoghurt, garlic and mint. Season with salt and pepper. Spread onto the flatbreads. Swirl the sweet chilli sauce through. Top with the eggs with the paprika oil drizzled over, shish kebabs, chilli flakes and onion.
Load Shedding Tip: This recipe is ideal to make on gas or a skottel braai.
Cheat’s Mince Tacos with Crushed Jammy Eggs
Serves 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Cost per recipe: Serves 4 for under R100
Ingredients:
- 2 eggs
- Salt and pepper
- 8 slices white bread
- ½ red onion, chopped
- 1 tomato, chopped
- Handful coriander, chopped
- 400 g leftover bolognaise
Method
- Bring a medium saucepan of water to a boil. Reduce heat to low and gently lower the eggs into the water. Close with a lid and time 6 minutes.
- Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water. Roughly chop the eggs into large pieces. Season with salt and pepper.
- Meanwhile, preheat oven to 220°C. Roll the bread flat with a rolling pin. Use a 12 cm round cutter (or whatever the size of your bread is) to cut a large circle out of each slice. Fold each over 2 oven rack wires to create a taco shape. Bake for about 7 minutes or until toasted.
- Combine the onion, tomato and coriander. Season with salt and pepper. Fill the taco’s with bolognaise, salsa and eggs.
