Feed Your Kids Eggs! Govt. Says it’s OK!

Small happy three year old boy eats an egg for breakfast

What a relief! Eggs are OK! The federal government is about to adopt new dietary guidelines that lift the prior warning on eating foods high in cholesterol. They have finally agreed with the findings that the cholesterol responsible for coating our arteries is made by our own bodies and not from the eggs we eat. After almost 40 years, we can enjoy our eggs without worrying.

Hooray! Eggs are a mom’s best friend when it comes to feeding her children. My daughter shuns most other protein, but eggs in one form or another are almost always eaten. Their versatility is astounding. From breakfast to lunch to dinner and dessert, the egg is at home everywhere.

To celebrate this wonderful news, here are a few egg recipes for kids:

iStock_000041285088_SmallToad in the hole: Take a piece of bread and use a glass or a biscuit cutter, or even a large cookie cutter to cut (or have your toddler cut) a “hole” out of the center of the bread. Melt butter in a frying pan over medium heat and place the piece of bread in the yummy melted butter. Crack your egg right into the hole in the center of the bread. Let it set for a few minutes and flip. You can also fry the cut out piece of bread to eat along side, or to dip into the egg yolk in the center.

iStock_000003472926_SmallCrepes: When I was little we called them putt-cakes. We used to eat them straight out of the pan, my step-mother tossing putt-cakes to us like we were little hungry birdies. She never used an exact recipe, and neither do I, so feel free to experiment!  Put about 5 eggs in a blender. Add a cup or more of milk, a dollop of honey (if your baby is less than one year substitute maple syrup), and ¾ cup flour. Give it a big whizz and then let it sit for a few minutes, or not if you are desperately hungry. Melt some butter in a medium size frying pan. When it is good and hot, hold the pan with one hand and pour just a little bit of batter in with the other. Swirl it around so that it isn’t too thick and so reaches all areas of the pan. This part can be a bit of a learning curve, so don’t worry if your first few come out looking funny. If you are feeling daring, or want to get more greens into your children, try green crepes. Even yummier!

iStock_000034319758_SmallQuiche: We call quiche cheesy tart in our family because my husband thinks the word quiche sounds too precious. But quiche is precious! And incredibly easy. First, find yourself some pie-crust. Homemade is definitely best, but if you must use store bought, that is a-ok too. Pre-bake your crust! (I’ve sadly forgotten to do this in the past.) In a bowl put in 1 ½ cups of some combination of milk and cream. Add three beaten eggs, some salt and pepper to taste, and pinch of nutmeg. Mix well. Decide what you would like in your quiche. If it’s broccoli blanch it first. If you’d like cheese, grate about ½ – ¾ cup. Pile your choices inside the prebaked pie crust and then pour on your milk and egg mixture. Use your fingers to evenly distribute all the yummy tidbits about in the custard. Place in a preheated 375 deg. oven for 25 – 35 minutes. It should be done when still jiggly, but not watery. Be careful not to overcook, as quiche is at its most delicious when soft.

Share your favorite egg recipe and I promise to give it a try!