Eggs-istentialist Foghorn Leghorn, president of the LLU, (Local Layers Union) sputtered, “Well, I say, I say, this is great news for America’s 240 million exhausted layers producing 5.5 billion dozen eggs per year.”
I’d enjoy shaking the courageous hand of the first hungry human who, after observing a chicken squirting out beige objects, remarked, “Hey, let’s eat one of those!” Egyptian legend says the egg was created from the sun and the moon. In mid-19th century, chickens became popular in Europe and America. In China, the barn fowl is described as “the domestic animal who knows time”.
It’s a fowl proposition, but are eggs all they’re cracked up to be? As a survivor of heart disease, I’ve avoided eggs, the symbol of life, since eggs contain cholesterol. Whoa, let’s back up the old egg cart. Do eggs build up excess cholesterol, or is inflammation to blame. Inflammation from American’s hog-wild consumption of biscuits and gravy, white flour pancakes maple flavored high fructose corn syrup, unctuous bacon, salty ham, Trans-Fat-o-licious hash browns and ‘the powdered coffee creamers of death’ accompanying your eggs that stimulate cholesterol production? 911! Thud!
Our intelligent Holy Temple produces the cholesterol it needs, so we needn’t intake additional. That’s where things get scrambled. Despite its bad rap, Cholesterol is essential to many important functions of the temple. The American Heart Association amended its guidelines on eggs. There is “no longer a specific recommendation on the number of egg yolks a person may consume in a week.” In the other nesting box, if your cholesterol is high, you have other risk factors for heart disease, or already have heart disease, prudently drop the egg. Prepare Steele cut oats cooked in apple cider or local, protein-rich egg whites and Ezekiel bread for breakfast. I was a dumb cluck for ‘dising’ Creation’s nutritious gift. Sandi and I eat Local eggs. They’re infinitely more nutritious and clean.
The 70-calorie “cackleberry”, restaurant jargon for the sound of a frying egg, is rich in protein, riboflavin, niacin, iron, and vitamins D, A, B12, and K. Eggs also contain lutein and zeaxanthin, required for healthy eyesight. Eggs contain biotin, a member of the vitamin B complex (vitamin H). A deficiency of H can cause dermatitis, dementia, loss of hair and occasionally, brittle nails.
Don’t get pecked to death with outdated egg science. Add local eggs to your diet and you’ll cluck with delight. So, “Go suck an egg,” but cook it first. Salmonella lurks in a small but unpredictable percentage of raw eggs and can be fatal to infants and those older than 65. Plus, grocery eggs can stay in a warehouse up to six weeks and longer. Respect the Egg.