OMG, I can't get enough of it!
I've been eating it with butter croissant for the past 2 weeks, Crazy yet good hahaha....
And oh yeah it does taste heavenly, Try it for yourself :)
*Pics Courtesy of Mysexykitchen
Times have changed. Cage-free? Organic? Brown? White? Omega-3s? Help! Here are some tips to help you figure out which eggs you should be eating:
1. Brown or white? In actuality, color is simply an indication of the breed of hen. Find the freshest egg with the most flavor and let color be a secondary concern.
2. Extra Omega-3s? Omega-3 eggs come from a hen whose diet has added flaxseed, which yields an egg containing an average of 225 mg of Omega-3 fatty acids and vitamin E.
The countless health benefits for humans make these eggs a tempting purchase. My opinion? Eat a piece of fresh fish salmon or sardines or Atlantic mackerel, for example. And get a pure dose of Omega-3's. Let eggs be eggs.
3. Does your egg need exercise? Cage-free and free-range eggs are from hens raised without the confines of a cage, though they may or may not have spent much time outdoors.
Organic eggs are from hens that are raised with the most holistic approach: their feed must meet organic standards, they must be raised humanely and sustainably, and they must be given access to the outdoors. Hey, happier hens do lay tastier eggs.
4. Does local make a difference? Nothing is better than local eggs.
They may have a feather or two stuck to them or a slightly imperfect shape and they may or may not be certified organic; however, they have one quality I prize: I know exactly where my food came from and how it came to be!
In some cases I can even ask the farmer when the eggs were laid and what they were fed. At $2.20 for a dozen large eggs and all the information I could want about my food, I call it a bargain! I refrigerate the eggs the minute I return from the market.
5. Is spending more really worth it? I think so.
Some parts of your diet are hard to manage on a budget. Beef, for example, can make a costly difference if you're looking to go organic at home. Eggs are less significant.
Try making one evening meal a week where your organic eggs take center stage. Make a huge open-faced vegetable omelet, for example, or try a quick chicken stir-fry and fold in a few eggs during the last two minutes of cooking.
*Picture Courtesy of Here
*Article Courtesy of Here
*Meet Alexandra Guarnaschelli , Click Here
This is a very versatile and fast recipe. Not only its moist and delicious because of the yogurt. The same batter can be used to make a Durian Cake.
Since i still have lots of Durian Flesh, I made a Durian cake :)
Guess what? I think i like the cake better than the Muffins :)
And the yogurt makes both of these Durian muffins & cake taste even better.
Ingredients:
- 100 gr Plain Flour
- 125 gr Cake Flour (I'm using Organic Pastry Wheat Flour)
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 200 gr Unsweetened Plain Yogurt
- 160 gr Durian Flesh (I'm using frozen durian, Then i puree the durian flesh)
- 85 gr Unsalted Butter
- 2 Eggs, Room Temperature, Well Beaten
- Almond Flakes for sprinkling (Optional)
Directions:
1. Grease/Line 12 muffins pan and small bundt pan, Preheat oven to 180 C (356 F)
2. Sift flours, Baking soda & baking powder. Combine yogurt and durian flesh/puree, Mix well.
3. Cream butter & sugar until light and creamy. Dribble in eggs slowly about 1 tbsp at a time. Beating constantly for about 2 minutes.
4. On a LOW speed beat in 1/3 of flour mixture until just combined. Beat in 1/2 of the yogurt mixture then beat in 1/2 of the remaining flour mixture. Follow by the remaining yogurt. Finally beat in the remaining mixture.
5. Divide mixture into muffins pan and bundt pan.
For Muffins: Sprinkle almond flakes on top. Bake 20-25 minutes.
For Durian cake: Sprinkle almond flakes on the bottom of the bundt pan. Bake 45-50 minutes.
*Tips for Cake Flour substitute, U can peek in Here!
*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen
