A whole egg in this silky hot chocolate makes it creamy and luscious. Perfect for this time of year.
Disclaimer – Egg Farmers of Alberta have sponsored this post but all thoughts and opinions are my own.
It’s time for the holidays and eggs can be an important part of this Yuletide season. From all the holiday baking, family breakfasts and even squeezing in a quick meal between parties, eggs can play a big role to make it through.
Here are twelve interesting facts to celebrate the twelve days of Christmas.
- All eggs sold at grocery stores in Canada are free of added hormones, steroids and antibiotics and are produced to the same world-class Canadian standards for food safety and quality. All Canadian eggs are fresh, nutritious and delicious!
- The colour of the yolk does not affect the flavour, quality or how nutritious an egg is. The colour of the yolk is dependent on what the hens eat. Lighter yolks mean the feed was more wheat-based whereas corn-based feeds tend to produce darker yellow yolks.
- Dietary cholesterol in eggs has very little effect on your blood cholesterol levels. Healthy adults can enjoy an egg every day without increasing their risk of heart disease.
- Free-run eggs are laid by hens that roam freely within an enclosed barn, while free-range eggs are laid by hens in a free-run housing system that also provides hens with access to outdoor runs, when weather permits.
- Omega-3 eggs come from hens that were provided feed containing extra flax (up to 10-20%). As a result, the eggs laid by these hens contain more Omega-3 fatty acids.
- All eggs are washed, inspected (graded), sized and packaged at grading stations, which are certified with the Canadian Food Inspection Agency and licensed by Egg Farmers of Alberta. There are two grading stations in Alberta where most eggs go to before heading to the store – Burnbrae Farms and Sparks Eggs. A few farms do have their own certified grading station.
- Eggs contain all nine essential amino acids and are full of so many vitamins and minerals which include iron, vitamins A, B12, D, E, folate, selenium, lutein and choline. From building tissues, repairing muscles, maintaining healthy skin and eyes, eggs are like superheroes.
- Hens that are fed 10-20% more flaxseed produce eggs containing higher levels of omega-3 fatty acids creating omega-3 eggs. A single Omega-3 egg contains approximately 1/4 – 1/3 of the recommended daily intake of omega-3 fatty acid.
- Grade-A eggs have a clean and uncracked shell, a round and centered yolk, a firm white, and a small air cell. These eggs are sold at retail for all Canadians to enjoy. Look for the Canada Grade-A symbol on the packaging of eggs you buy, to ensure top quality!
- The province’s egg farmers raised over 2.7 million hens and produced over 78 million dozen eggs in 2022.
- Every egg farm in Alberta is owned by family farmers or Hutterite Colonies, many of whom have been in egg farming for several generations. In fact, over 80% of egg farms are run by Hutterite Colonies. For Alberta’s farming families, agriculture and egg farming is their life and livelihood, and they are proud to provide their fellow Albertans with fresh, locally produced eggs.
- The genetics of the hen will dictate the colour of the egg she will lay. In most cases, a hen with white feathers will lay white eggs and a hen with brown feathers will lay brown eggs.
Silky Hot Chocolate with Meringue Topping
With winter here and holiday season in full swing, a festive drink is in order. Eggs are so versatile and this recipe shows just how. This silky hot chocolate has a whole egg yolk in the drink and has a meringue topping, with the egg white. The yolk makes the drink rich and luscious while providing a boost of protein. A torch to the topping makes for a delicious toasty treat.
The ingredients are simple – milk, chocolate, sugar and an egg. While I prefer using milk chocolate, you really can use whatever you prefer. Milk, semi-sweet, dark, it will taste great any which way.
While this recipe is for a single serving, it can easily be multiplied for 2, 3 or a crowd.
- 250 mL milk
- 50 g chocolate
- 1 egg, separated
- 1 tsp sugar
- Add the chocolate and milk to a saucepan and warm on medium heat until the chocolate is melted.
- In a bowl, beat the yolk.
- Once the chocolate has melted, slowly add some of the warm milk into the egg yolk, mixing well and ensuring the egg doesn’t cook. Once the egg yolk has mixed well with some of the milk, add it all back to the saucepan.
- Bring the milk mixture to a boil and turn off the heat once the milk has thickened.
- While the milk is being warmed, add the egg white to a mixing bowl and beat until frothy.
- Add the sugar and continue beating until stiff peaks form.
- Once the milk is done, add it to a glass. Top with the meringue and use a torch to toast the top surface of the meringue.
Click here for some more delicious egg recipes.