Boiled, scrambled, fried or in an omelette. Some children are crazy about eggs, no matter how they’re served. But how much is too much?
According to nutritionist Nadia Roewe, children between one and three years old should eat one to two eggs a week. Children between four and six years old can have two eggs.
This amount includes eggs used in processed foods, like pasta and pastries.
Deviating from this recommendation is ok, as long as the weekly average is close.
“If children, for example, eat more eggs during Easter, this will not immediately affect their health,” the nutritionist says.
Parents do not need to worry about the amount of cholesterol in the eggs – a child’s body will regulate that on its own.
But egg yolk, the nutritionist says, “contains a relatively high amount of fat.” – dpa
Here are some menu ideas for eggs you can try at home:
80g aloe vera
250ml fresh milk
60ml fresh cream
3 tbsp caster sugar
4 egg whites (from Grade A eggs)
Peel the aloe vera and dice the flesh. Scald with hot water, rinse, and drain well. Set aside.
To prepare pudding mixture
In a saucepan, combine fresh milk, cream and sugar. Place on medium heat and stir the mixture until sugar dissolves. Remove from heat and leave to cool completely.
Whisk the egg whites lightly with a fork and pour into the cooled milk mixture. Stir to combine. Strain the mixture and pour into individual cups or bowls.
Preheat the oven at 180℃. Arrange the cups or bowls in a deep baking tray. Fill the tray with hot water to come half way up the tray. Place tray in the middle of the oven and bake baine marie-style for 35-40 minutes, or until pudding is set. Remove from the oven.
Spoon some aloe vera over the pudding. Chill the pudding well in the refrigerator – about 2 hours – before serving. – By Amy Beh
BAKED EGGS WITH ASPARAGUS AND BACON
butter for the pan
8 strips cooked bacon
6 green asparagus spears, cut into large pieces
salt and black pepper
chilli sauce for serving, optional
Preheat oven to 200°C. Butter 8 cups of a jumbo muffin pan.
Crack an egg in every cup and add 1 slice of cooked bacon. Distribute the asparagus in the cups. Season with salt and pepper, and bake in the middle of the oven for 15 to 17 minutes. Serve the eggs warm and, preferably, with a good chilli sauce. – From The Summer Table by Lisa Lemke