Scrambled, hard boiled, soft boiled, poached, deviled, made into an omelette, fried over easy (both sides) or sunny side up (one side), there is little that the mighty little egg can’t do. Anda ghutala, Anday aloo, Anda paratha, Nargisi koftay … the list of its conquests knows no borders. Some call it the ultimate convenience food; others consider it to be a powerhouse of nutrition. However, the thing that everyone can agree on is that there could be no egg fried rice without it.

Possible choices for egg consumption include duck, quail and ostrich, but the one that is most often consumed by humans is the chicken egg. According to Solomon Katz’s Encyclopedia of Food and Culture, chickens were domesticated in ancient India by 3200BCE. And a study published in World’s Poultry Science (Journal 63;2007) suggests that “chickens from the Harappa culture of the Indus Valley (2500-2100BCE), in what today is Pakistan, may have been the main source of diffusion throughout the world.” Sit on that for a while if you will.

Chickens reached Eastern Europe and Turkey around 3000BCE, while records from China and Egypt show that birds were domesticated and laying eggs for human consumption by around 1400BCE. The conquering Romans found egg-laying hens in England, Gaul and among the Germans. The feathery fowl reached North America with the second voyage of Columbus in 1493.

Now fast forward to the 20th century and recall Sylvester Stallone gulping down a glass full of raw eggs before going out for a run in Rocky. It seems there was a belief among boxers and body builders that cooking will diminish the egg’s excellent supply of protein, selenium, iodine, phosphorus, molybdenum, choline, lutein, and vitamins A, B2, B5, B12, E, D and K. But this has turned out to be untrue as nutritionists now believe that some of those nutrients, especially the protein, are more digestible and easily absorbed by the human body when heated. Consuming raw eggs also carries with it a considerable risk of salmonella food poisoning.

Even cooked eggs contain a level of threat, some medical researchers would argue. They believe that the consumption of eggs — particularly egg yolks — is tied closely to the existence of high level of cholesterol in the body. And for decades they have advocated for all-egg white omelettes (loaded with protein) and forbidden the partaking of the deep yellow yolk to those who suffer from heart disease. Other medical experts question this and claim that the effect of eggs on the heart is greatly exaggerated. Moderation is important (one egg per day is acceptable) although diabetic men and women should observe caution as they do run a risk of courting heart disease due to increase in cholesterol.

It has been blamed for increasing cholesterol but it is in fact a nutrition-packed healthy food item if consumed in moderation

Cholesterol, however, does nothing to diminish the egg’s cosmetic value. Egg whites, which are high in collagen and vitamin A, have been used for centuries to heal acne scars and eliminate fine lines and large pores. For radiant-looking skin simply mix an egg white well until it turns into a foamy substance. Add a few drops of lemon if it’s for oily skin, or oatmeal to assist in exfoliation, or some yogurt to deal with combination skin.

While the egg white works its magic on the face, the much-maligned yellow yolk makes the perfect hair conditioner. Rich in vitamin A, B, D and E, all of them pivotal for strengthening hair and making it shiny, yolks help to moisturise and nourish the tresses. Simply add three tablespoons each of olive oil and honey to a yolk, mix well and massage into the hair.

Besides being a valuable food source, effective face mask and brilliant hair conditioner, eggs have also proved to be popular among the literary crowd. Jonathan Swift used them to illustrate the pettiness of human controversy in Gulliver’s Travels: “It is computed that 11,000 persons have at several times suffered death rather than submit to break their eggs at the smaller end.” While a Russian proverb advised that “Love and eggs are best when they are fresh”. American statesman, scientist and polymath Benjamin Franklin’s learned opinion was that “Lawyers, Preachers and Tomtits Eggs, there are more of them hatch’d than come to perfection.” And the poet and playwright Oscar Wilde observed that “An egg is always an adventure; the next one may be different”.

So which came first, the chicken or the egg? While there may never be a firm response to that timeless question, here are some versatile egg recipes that may be enjoyed for breakfast, lunch or dinner.

Spinach and cheese frittata

Ingredients
6 eggs
1/4 cup milk
1 cup grated cheddar cheese
1 small onion, thinly sliced
½ cup sliced button mushrooms
3 tablespoons butter
2 cups shredded spinach
Salt and pepper

Method

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter an eight-inch baking dish. Set aside. In a large bowl, combine eggs and milk with a whisk. Add cheese, season with salt and pepper and keep aside. In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper, add spinach and continue cooking for about one minute, stirring constantly. Pour mushroom mixture into the egg mixture. Stir well and pour into the baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold. Serve with leafy salad and / or skillet roasted potatoes.

Baked egg custard

Ingredients
3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk

Ground nutmeg

Method

Preheat oven to 180 °C (350 °F). In a medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six six-ounce custard cups. Sprinkle with nutmeg. Place the cups in 13x9-inch pan on oven rack. Pour very hot water into the pan to within 1/2 inch of the tops of cups. Bake for about 45 minutes or until knife inserted halfway between centre and edge comes out clean. Remove the cups from water. Cool for about 30 minutes. Unmould and serve warm, or refrigerate and unmould before serving. Store covered in refrigerator.

Published in Dawn, Sunday Magazine, March 29th, 2015

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