Ahhh eggs… You either love them or you hate them. I happen to love them because they’re one of the many whole foods I used to help restore my vitality and strength, back when my bones were brittle and my muscles non existent.
During the time I began using food as medicine to heal my body, I focused on egg whites at first, but after learning about egg yolk’s superpowers, I began to love the yellow part as well. What’s in yolk that’s so great? LOADS! But my favourite part? The Choline: a water soluble nutrient that promotes normal cell activity, supports liver function and helps to transport other happy nutrients throughout your body. Must have. Combined with egg white, where most of the protein lives, eggs really are amazing little powerhouses of vitality.
Just recently, I’ve been playing with the humble egg at school – from using it in its plainest form to create delicious, simple omelettes and breakfast treats, to creating more-ish sweet treats with a healthy twist.
The recipe I share with you below is my (single portion) version of a Zabaglione – a fancy schmany word for ‘stirred custard’. It uses only egg yolks, so I encourage you to save the egg whites and to make my easy peasy meringues to serve with this dish!
- 4 large egg yolks
- 4tsp coconut sugar (or you can substitute maple or date crystals)
- 4tbs marsala wine
- Combine all ingredients and whisk over a double boiler until thickened like pudding. Take on and off the heat while whisking so as not to scramble the eggs. The mixture will double in bulk and thicken to the point where is will coat the back of a spoon – it’s ready at this point.
- Serve in small ramekin dishes, warm or cold with fresh strawberries which add a good contrast to the sweet custard flavour.