Kiwis Forget The Basics In Tough Times

Media Release

For Immediate Release

26 February 2009
 
Kiwis Forget The Basics In Tough Times

Kiwis may have plenty of ingenuity but when it comes to the simple task of boiling an egg, they seem to struggle.

Research from the country’s egg marketing board, Eggs Incorporated, has recently revealed that there are still plenty of New Zealanders who don’t know simple basics like how to boil or poach eggs.

Recipe book author and Destitute Gourmet’s, Sophie Gray, travels the country presenting cooking demonstrations on how to make delicious food that doesn’t cost a fortune, and she shares this observation.

“Sadly, many people have forgotten, or, have never been taught the basics of cooking,” says Sophie.

“Omelettes, frittatas and bacon & egg pie are nutritious, filling and economical meals but many people just don’t feel confident making them,” says Sophie.

“As a cost saver eggs are a terrific option, combined with simple left over ingredients it’s easy to create a filling meal.  Unfortunately, many cash strapped households haven’t got the basic skills that were commonplace in earlier generations.”

A dozen eggs costs $3.62 to $7.00 and provides enough eggs to feed six people so one of the easiest ways to save money on the household food bill is to replace a main meal that has traditionally been dominated by meat, with eggs as your main meal protein.

Not only are eggs economical, nutritious and versatile, they also have lasting power to help keep you feeling full.

The old belief that eggs are bad for your blood cholesterol levels has been largely dispelled due to a recent study released by the British Nutrition Foundation.   The medical research paper provided strong evidence that the effects of cholesterol-rich foods like eggs has a clinically insignificant effect on blood cholesterol and are neither high in saturated fatty acids nor in energy.(1)

“It’s more about what you eat with your eggs that needs consideration,” says Sophie.  “Eating them with high saturated fat foods like butter, bacon and sausages, can cause problems but on their own or with vegetables and salad, they make a cheap and healthy meal.”

(1) Gray J and Griffen B. 2009. Eggs and dietary cholesterol – dispelling the myth.  British Nutrition Foundation Nutrition Bulletin, 34:66-70.

Sophie Gray’s Spicy sausage frittata - easy as 1 2 3

Frittata is a chunky, filling, savoury pancake made with eggs and vegetables. It’s easy and quick to prepare, and a great way of using up leftovers.  Try my simple one for starters then create your own variations.

8 eggs

4 medium potatoes

2 tablespoons of oil

1 bunch of spring onions chopped or 1 brown onion chopped

1-2 spicy smoked sausages, cut lengthways then sliced (I use Verkerks Chorizo)

A pinch of dried chilli flakes

A handful of chopped fresh parsley

1.  Scrub the potatoes, cut into 2 cm cubes and boil in salted water until just cooked. Drain and return to the element for a few seconds to dry out.  Heat one tablespoon of the oil in a non-stick frying pan and fry the potato cubes, onions and spicy sausage for 2- 3 minutes, stirring frequently.

2.  Break the eggs into a bowl, add the dried chilli flakes, salt, pepper and parsley and whisk together.  Add the remaining oil to the pan and then pour in the egg mixture.

3.  Reduce the heat to low, and cook gently for about 5-10 minutes.  While the frittata is cooking heat the grill.  When it is well set around the edges, carefully place the pan under the grill and finish cooking the frittata. It should be completely set, and light golden in colour.  Serve warm with salad or serve cold in the lunch boxes.

Ends

© Scoop Media