They constitute a food with a good nutritious value, of very accessible price; besides, they can be prepared of so many different forms (as unique, main or complementary ingredient), that turns out to be almost unimaginable that can be a matter of the same matter base. In curiosity we can recall everything like in a phrase of Thomas Moore, the great Irish poet of the 18th century, who, being referred to France, affirmed that "cannot be avoided to arm a land that has taught us 608 different ways from preparing them eggs".
A limitation
In spite of all its gastronomic nutritious advantages, itself not a massive consumption of the eggs can be advised, since the yolk is very rich in cholesterol, although contains, and this constitutes a favorable point, little grease saturated. Of all ways, without falling in exaggerations by excess or by defect and, of course, provided by a specific medical counter-indication exist, can be affirmed that the quantity of 4-5 eggs for week permits a good valuable food in our diet.
Traditional cooking and modern kitchen
In kitchen cookbooks and traditional cooking an exaggerated use of the yolks in the creams is done, ice creams and other preparations. Gastronomically, would not have that to oppose, but by the motives exposed up, is advisable to reduce in the possible thing the quantities indicated; from time to time turns out to be possible to substitute a yolk by a pure of milk or well of another adequate liquid for the prescription that treat. In these pages, we will keep in mind the present tendency to diminish the number of yolks to employ in the preparation of the different prescriptions that the egg contains. We indicate, on the other hand, that they do not contain cholesterol and they do have proteins of the best quality.
Desserts Recipes Milk in Our Diet Eggs in Our Diet Sugar in Our Diet Fruits in our Diet Ice Creams in our Diet
