The Truth About Eggs...

Once upon a time, roughly thirty years ago, the FDA published a list of foods they considered “healthy”.

You probably didn’t notice it, but a new list was actually released this past December (2024), where the FDA classified eggs as a healthy, nutrient-dense food.

For much of my life, eggs were viewed through a slightly negative nutritional lens, especially from a cholesterol perspective. It appears that this health perspective is slowly changing.

While the FDA’s classification is noteworthy, there aren’t many studies available on large sample sizes where participants consumed multiple eggs each day, and this isn’t a suggestion that you change your diet!

Looking for a fun, egg-focused breakfast idea at home? Trying making a Spanish “tortilla”, or essentially a giant Spanish omelet.

The example shown below is made with potatoes and onions, which are thinly sliced and slowly poached in olive oil before being strained and mixed with the eggs.

The trick in cooking a classic Spanish tortilla lies in the flipping technique, where a plate is used to cover the pan, which is then flipped over while the plate remains firmly pressed against the pan.

The pan is then removed and placed back onto the stovetop. You proceed to slide the omelet from the plate back into the pan, allowing the uncooked side to finish cooking.

It takes a bit of practice to master the flipping technique, but it’s an awesome dish.

Email me at [email protected] if you want to talk more about Spanish tortillas, or if you’d care to chat about recipes. I’m always looking for new recipe ideas.

And in general, feel free to email me just to say hello and introduce yourself—We had a reader reach out on behalf of a recent college graduate who was interested in the world of culinary science and food writing, which was such a joy to receive!

I also promised a secret to Deviled Eggs. I suppose I have several “secrets” here:

(1) Avoid overcooking the yolks, leaving them slightly creamy in the center. For this, cook the eggs in salted, boiling water for roughly 9 minutes, and then submerge in cold water for five minutes. Crack the eggs, and then peel carefully under cold running water.

The cold water helps get under the thin membrane layer that lies between the egg and the shell, making the shell easier to remove. Also, boil a few more eggs than you think you need, in case you have troubles when peeling.

(2) Homemade mayonnaise is better than store-bought, and super easy to make at home in two minutes!

I generally mix roughly 220 mL neutral oil (a little less than one cup) with one egg yolk, a pinch of salt, a Tablespoon of Dijon mustard, ¼ clove of raw garlic, along with a pinch of black pepper and the juice of about ½ lemon.

Blend with an immersion blender in a tall and narrow immersion blender container (the shape of the container is important here, to achieve a “vortex” while blending to create an emulsion of the egg yolk and the oil), and add a teaspoon or two of water until you arrive at your desired consistency.

This homemade mayonnaise base can be adapted with the addition of fresh herbs, chipotles in adobo, infused oils, peppers, alliums, and spices.

(3) After you are done blending the egg yolks with your desired ratio of mayonnaise and mustard, fold in some finely-chopped jalapeno, in addition to some whole grain mustard, and ground wasabi paste. I like to add a Tablespoon or two of homemade, ultra-thick sour cream. And perhaps a dash of Tabasco or your favorite hot sauce.

(4) Top with both fresh chives and smoked paprika.

In case you wanted to start making your own sourdough bread at home, we have devised some amazing gluten-free recipes!

Making the perfect loaf is a challenge (especially a gluten-free one!). But it is easier than you think!

If you want an easy, simple, perfect bake every time…Check out this gluten-free baking guide from Bloom Healthy!

It’s an opportunity to get the incredible benefits of gluten-free sourdough for life.

Keep an eye out for our upcoming online sourdough bread baking course!

-Andy (Editor, Bloomcooking.com)

If you wanted to comment on the content in this newsletter, or had topics or recipes you wanted to have covered in the future, feel free to email me directly at: [email protected].

I do my best to read and respond to every email that I am sent!