Why are eggs so satisfying?
Why is it that, when you're feeling all down with the flu and nothing else sounds remotely edible, eggs seem so completely satisfying and safe? Why is it that eggs for dinner feels so warming and comfortable, and yet, a quick scramble or sunny side up fry takes only a couple of minutes?
And why is it that so many people these days seem not to like eggs?
One more egg query--do you refrigerate yours?
You could ask the same question about why any food is so satisfying at any particular moment that we crave it!! Sometimes I could not wish for anything other than a mango lassi while at another time chicken soup is bliss. Or a simple salad.
But there is something primally satisfying about eggs. After all, there can be little else that we can point to that supports life so richly.
I find poached eggs very satisfying.There is a small window in which to get the yolk done just right so that it is still a bit runny but not raw, and getting the white to still be tender and not tough. When the poached eggs are done perfectly, the experience of consuming that texture and richness of taste, while simple, is a memorable experience. You don't even need to add much as far as seasoning to improve upon the taste of the egg, either - I have found a simple addition of salt, pepper, and paprika are good starting points to get things going! I find that in the summertime when it is hot, I prefer cold hardboiled eggs and egg salad, although I do enjoy eating egg salad in the cooler season if the egg salad is prepared while the eggs are still warm and the cool mayonnaise hasn't had much of a chance to cool off the temperature of the recently removed hard boiled eggs that have been "mashed.". Colder seasons call out for cooked eggs, be they in a scrambled or poached form. I don't care for fried eggs. I find the texture of toughness on the exterior not as desirable as the softer more giving texture of the poached and scrambled form. And there is so much that can be done with a souffle also.
I think that the egg component of desserts such as cakes, puddings, and custards, provide the experience of satiation, that we otherwise might not have without the egg addition.
Someone else can go into the nutritional component of eggs that perhaps give us the sense of being satiated.
"But there is something primally satisfying about eggs. After all, there can be little else that we can point to that supports life so richly."
Indeed. Eggs are designed to sustain a life form until it's developed enough to hatch. So I'm thinking that eggs are so satisfying to us because of the way they're designed to be optimal sources of nutrition & comfort for young animals (in a way that something like, say, celery is not).
I find eggs very unsatisfying. I could eat a twelve egg omelet and not be satisfied. Eggs are a great ingredient, but by themselves they're just too light for me considering their calorie density.
For me, beans are the ultimate satisfying, simple food.
I think it has alot to do with the protien that is in them when you cook them, in any way
they are satisfying. and when you wake up in the morning and you smell those eggs
frying, the fresh brewed coffee. that will get you going.
After reading this posting yesterday - had to work late last night and 2 scramblers seemed to fit the bill for dinner last night! Wonderfully fluffy, not runny but not rubber balls either. I love taking them off the heat a minute or two before all the liquid cooks - nice and soft. Can't be beat for a light dinner. I eat more eggs for dinner than for breakfast. Just can't seem to get them down in the AM but in the PM they are heavenly!
I agree. Eggs are the perfect food, and I often crave them.
Nothing beats eggs to cure a hangover as well.
They are considered "nutrient dense" and are a high quality protein. Albumen, I believe, is used as a standard measurement in comparing all other proteins.
I love eggs and eat them all the time. (And my cholesterol is great!) I think they owe their utterly satisfying quality to the fact that they contain everything needed for life, right there in a little shell. (Of course, that's a conceptual, not a nutritional answer). I've never understood people who don't like eggs - who make scrmabled egg whites because they don't like the flavor of the yolks, or complain that certain ice creams are too "eggy." I've never, ever thought anything was too eggy.
Favorite egg - over easy. Then boiled, then scrambled. Shirred are nice, and poached, though I make them less often. And I love eggy popovers, German pancakes, French toast, French vanilla ice cream, custards, eggnog.
I think it is in part their texture. The mealiness of the yolk contrasted with the silky smoothness of the white of a hard-cooked egg. Very sensual, completely satisfying mouth-feel. They remind me too of happy times - Easter baskets, egg hunts, making Xmas ornaments out of them . . . Maybe they are one of the foods we first learn to cook and master. Love that they do take so little time - the pay-off comes so fast with often minimal effort. It's nature's perfect little package!
Eggs scrambled in butter with chives and goat cheese are one of the most delicious meals on the planet.
Also, eggs over medium over toast with the yolks pierced and pouring out...heaven!
I actually love the act of cooking eggs as well. It's so easy, anyone can do it, and eggs stay well in the fridge. I ALWAYS have one in a empty fridge crunch and I am always happy after I eat eggs ;)
A subconscious reason may be because the egg contains all of the essential amino acids that the body needs but requires very little work on the digestive tract.
Nothing in my world is better than a Plain fluffy omelet filled with spicy chili topped with a dollap of sour cream and some shredded cheddar.