There are many different types of eggs: There are white-shelled eggs, brown-shelled ones, those with rich, golden yolks or pale-yellow yolks, etc. These differences have nothing to do with their nutritional value. The nutritional value of an egg is determined by the type of feed the hen eats. We recommend eating one or two organic or free-range eggs every day.
- Eggs are a healthy food source that offer excellent nutrition
- Nijiya’s Eggs
- Japanese Style Egg Recipes
Eggs are a healthy food source that offer excellent nutrition
Many people believe that brown eggs with deep golden-colored yolks are better in quality and thus higher priced. However, the eggshell and yolk color have nothing to do with their nutritional value. The color of the shell is determined by the breed of the hen. Hens with white feathers lay white eggs, and ones with brown feathers lay brown eggs. Color additives used in the feed affect the color of the yolk, so the deeper color of the yolk does not indicate a higher level of nutrition. Because the nutritional value of an egg is determined by the type of feed the hen eats, hens that are fed nutritious diets will lay nutritious eggs.
The egg is a healthy food source containing many nutrients that are essential to our bodies. There was a time when people were advised not to consume too many eggs because of their high cholesterol content. However, that does not appear to be true. There are 60 trillion cells in the human body, and cholesterol is the main component of the cell membrane. It’s also for the production of various hormones, such as adrenal cortical. One egg contains about 210 mg of cholesterol.
The recommended daily cholesterol intake for healthy individuals is up to 750 mg for males and 600 mg for females. Granted, you may also consume cholesterol from other food sources, but eating one or two eggs a day is still considered within the healthy range.
Eggs contain many other nutrients such as proteins, fats, and vitamins. The protein in them, in particular, provides a balanced set of essential amino acids. Considering the process of incubation up to hatching, eggs obviously provide high-quality protein to an unborn baby bird and thus to us as well. They are rich in vitamins A, B 1, and B2, as well as iron. They don’t have vitamin C or dietary fiber, so a more nutritional balance can be obtained by eating eggs with vegetables.
When you break a very fresh egg onto a flat plate, you can see that its overall appearance is firm and compact.
The yolk stands so high that it looks almost like half a sphere, and it doesn’t break easily. On the other hand, an egg that isn’t as fresh has a thinner appearance and may break easily and therefore needs to be cooked thoroughly.
Nijiya Organic Jidori (Japanese species of chicken, which meets free-range requirements), these eggs are produced at Nijiya’s contract poultry farm, situated in a serene environment full of clean air and no outside noise disturbances. The hens are raised unconfined which allows them to roam freely. Their diet is comprised of organic grains, which they can eat whenever they want. Thus, the farm is carefully managed to ensure that its hens are fed the highest-quality diet under conditions closest to their natural environment. The eggs are collected daily and shipped at their freshest. Try Nijiya’s safe, fresh Organic Jidori Eggs today!
How to Cook Japanese Style Egg Dishes
Niratama-gayu (rice porridge with Japanese leeks and eggs) Recipe
If you’ve just caught a cold, niratama-gayu, is good for you. It will gently provide the energy your body needs to fight off that cold.
Ingredients (Serves 2)
- 1/2 bunch nira (Japanese leeks)
- 2 eggs
- 2 bowls rice
- 1-1/5 cups dashi soup stock
- Pinch of salt
- Cut the nira into 1/3-inch lengths.
- In a pot, combine the dashi soup stock, salt and rice. Stir lightly.
- Cook the rice/dashi mixture over medium heat. When it reaches a boil, lower the heat and cover. Simmer for 3 to 4 minutes.
- Add the nira and simmer for an additional 5 minutes. Stir in the beaten eggs in a circular motion. Cover and let it simmer for 1 minute. Turn off the heat.
- Stir the porridge gently and ladle into serving bowls.
Spinach Cheese Quiche Recipe
This colorful quiche also contains a lot of vegetables. Enjoy while ifs still hot!
Ingredients (Serves 4)
- 2 bunches spinach
- 1 onion
- 1 oz. carrots
- 3 to 5 mushroom pieces
- 1 small can tuna
- 4 eggs
- 3 Tbsp. butter
- 4 Tbsp. milk
- Mixed cheese (to taste)
- Pinch of salt and pepper
- Wash the spinach and cut into 2-inch lengths. Cut the onion into thin slices. Julienne the carrot and slice the mushrooms.
- Break up the large tuna chunks.
- Melt the butter in a heated frying pan and stir fry the results of steps  and . Add salt and pepper to taste.
- Lightly butter a microwave-safe baking dish. Add the eggs and milk to the results of step , and stir. Add salt and pepper to taste. Pour the mixture into the baking dish.
- Sprinkle the mixed cheese over the results of step , and bake in a preheated oven at 350’F until the cheese melts.
Homemade Organic Mayonnaise Recipe
An easy way to enjoy organic mayonnaise is to make it yourself. Adjust the flavors to create your original style of mayonnaise!
Ingredients (about 4/5 cup)
- 1 yolk of an organic egg (the freshest possible)
- 1/2 tsp. organic salt
- 1 Tbsp. organic vinegar
- 3/5 cup organic oil (such as vegetable oil or canola oil)
- Remove the egg from the refrigerator and bring it to room temperature.
- In a bowl, whisk together the egg yolk, salt and vinegar until well blended.
- Add a small amount of oil and stir well. Repeat the process. It’s important to mix the ingredients thoroughly here, so an electric hand mixer can be used if you have one.
- Once the mixture turns whitish and has reached the proper consistency for mayonnaise, it’s ready.
Homemade Datemaki (Japanese sweet rolled omelet) Recipe
Do you want to make datemaki, a popular Japanese dish, on your own? Making homemade datemaki is easier than you think, and it requires only a few ingredients. You can also adjust the sweetness to suit your taste.
Ingredients (about 4/5 cup)
- 4 eggs
- 1-1/2 hanpen (whitefish cake)
- 4 Tbsp. kibi-sugar (cane sugar)
- 1 Tbsp. mirin
- 1 Tbsp. sake
- A dash of salt
- 1 tsp. vegetable oil
- Place the cubed hanpen, eggs, and seasonings in a food processor or a blender. Blend until smooth. If not using a food processor, put the hanpen in a strainer and press it through once. Combine with the rest of the ingredients and strain one more time to achieve a smooth consistency.
- Heat the vegetable oil in a frying pan over medium heat. Pour the mixture into the pan. Cover and cook over low heat for about 15 minutes until it’s heated through. When a toothpick that’s inserted comes out clean, tum the heat off and let stand for about 3 minutes to steam.
- Place the omelet on a cutting board. Trim the sides to form a square.
- Line a makisu (bamboo mat) with plastic wrap. Place the omelet on the plastic wrap. Lift the front edge of the mat and roll it away from you. Use rubber bands to hold the roll together and let stand. Slice it to your preferred thickness.