An egg is definitely one of the most versatile food in the world since the prehistoric times, valued due to its edibility. It is packed with nutrients that are rarely found in other foods, such as protein, fats, carbohydrate, vitamins A, B2, B5, B6, B12, D, K, Folate, Phosphorous, Selenium, Calcium and Zinc.
While millions of people fancy egg as part of their daily breakfast or salad dressing, there are some basic methods of whipping it up including frying, boiling, poaching, scrambled, deviled etc. But before we delve into one of the new and famous ways of preparing it, let analyse how many calories that can found in the food shall we.
Calories in an Egg
Thankfully this product of the female animal is very healthy and contains lower in calories than most people believe. The size of a small to jumbo size egg is 38g – 100g respectively so here is the break down of calories found in each according to its size and method of cooking:
- 1 small (38g) – 54 calories
- 1 medium (44g) – 63 calories
- 1 large (50g) – 72 calories
- 1 extra-large size (56g) – 80 calories
- 1 jumbo size (63g) – 90 calories
Deviled Egg Recipe
The deviled egg recipe depends on individual preferences and taste. Some like it spicier than the other. There are several Ingredients to use including:
Cooled hard-boiled eggs
mayonnaise, yogurt and mustard
pickle,
salt,
ground black pepper or chillies,
turmeric,
vinegar,
ketchup,
green olives,
pimentos,
poppyseed,
thyme…
Preparation
Begin by hard boiling the eggs, cut them in half, and remove the yolk.
Mash the yolks and mix in mayonnaise, yogurt, mustard, and other ingredients as you wish.
With a spoon or to portion the filling into the egg white halves
Garnish with whatever spice or veggies you prefer or drizzle with a little chile oil. Bon Appetite!
Substitute
The term egg substitute was coined since it became clear that some people, not just the vegans, try to avoid eating eggs for reasons such as dietary restrictions, personal health, religious/cultural purposes. Thus, you can bake your cake with the following commonly used substitutes:
Banana (mashed)
Yogurt
Buttermilk
Applesauce
Condensed Milk (sweetened)
Silken Tofu
Ground Flax Seed (mixed with water)
Note that your substitute needs to equalize the quantity of egg you are leaving out of the cake or pancake batter. For instance, if you’re replacing a 60g egg, then you’ll need the same quantity of banana as a replacement in your recipe.
