Ande ka Funda: Regional Variations of Egg From Across India



Growing up, I remember how hard it was for my mother to get me to eat eggs. She would try recipes beyond her measure just so I wouldn’t make a fuss. I don’t think the egg and I began on a friendly note till I ate my first French toast. And mind you, it was the desi version, tweaked a bit by my father, which converted me into an egg lover overnight. He’d take two slices of large sandwich bread, grate cheese between the two (we didn’t have cheese slices back then), and then dip both the slices held together gently between the fingers into a bowl of beaten egg (that had already been flavoured with salt, pepper, chopped onions, tomatoes, and coriander), and then fry it. That’s how I fell in love with eggs.

Health Benefits Of Eggs

We all know that proteins are important for our body, and eggs are a good source to derive them. Apart from that, egg whites are sources of vitamin B2, selenium, Vitamin D, B6, B12. You also get minerals such as iron, zinc, and copper. Yes, the egg yolk is known to have more calories and fat but they are also a source of fat soluble vitamins A, D, E and K. Fortified eggs nowadays even come with Omega-3 fatty acids. And did you know that eggs are considered to be one of the few sources of food that contain all the eight important amino acids that are not found in the body but have to be absorbed through food?

For years, talks and research claimed that the egg yolk contains high cholesterol levels as well, which is why people with high cholesterol were asked to avoid egg yolks, but more current research says that eggs contain one third of the cholesterol that a body can absorb in a day. Of course, if you have dietary concerns, or a history of high cholesterol in the family, it’s best to consult your doctor before deciding to eat an egg every day.

The Very Versatile Ingredient

The original French Toast entered my life much later, and it was one of the most divine things I had ever tasted. In this dish, cinnamon powder, some vanilla essence, and milk were beaten together and placed in a bowl deep enough for bread to soak in the mixture. A slight thickly cut slice of bread was then soaked into the mixture and shallow fried in a skillet that was greased with butter. I remember eating it with honey, and some chopped bananas on top. Later, I went on to discover that it tastes so much better with freshly cut strawberries, and some real maple syrup.


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