Eggs Cheaper By The Dozen For Protein

Media Release
For Immediate Release
23 March 2009

Eggs Cheaper By The Dozen For Protein

Virtually all New Zealand households are feeling the pinch these days largely due to the weakening economy and the spiraling cost of living.

These changes have seen consumers struggle to make ends meets with families and pensioners, bearing the brunt of the rapidly slowing local economy.

Destitute Gourmet’s, Sophie Gray, says one tip to save money is to use eggs more frequently as a source of high quality protein in your main meals.

“A dozen eggs costs $3.00 to $6.00 and provides enough eggs to feed six people,” says Sophie. “So, one way to save money on the household food bill is to replace some of your meals that have traditionally been dominated by meat, with eggs as your main meal protein.”

“Not only are eggs economical, nutritious and versatile, they also have lasting power to help keep you feeling full,” she says.

The table below shows the cost per 100g of various protein rich foods. It also shows how this translates into the cost for every 10 grams of protein provided. Adults should have around 46-64grams of protein daily while children need between 14-65grams depending on their age and weight. Eggs are clearly the most economical source of high quality protein.

As a foodwriter, presenter and author of five ‘Destitute Gourmet’ cookbooks, Sophie travels the country presenting cooking demonstrations on how to make delicious food that doesn’t cost a fortune and provides tips on how to make the household food spend go further.

“Sadly, I think many people have forgotten, or have never been taught, simple basic egg recipes like omelettes, frittatas and bacon & egg pie. These make nutritious, filling and economical meals. Turning simple left-over ingredients into a delicious and filling meal by using a couple of eggs is so easy when you know how.”

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Sophie Gray’s Picnic Pie- easy as 1, 2, 3

Picnic pie is an easy savoury slice, good with salad and crusty bread when hot, or cut into squares and served with tasty chutney when cold. Add all sorts of extras like sun dried tomatoes, fresh herbs, cooked meats etc to make it different every time.
Serves 4-6

8 eggs
½ onion chopped
170 g of ham, bacon or cooked meat such as chicken or sausage, chopped
2 grated courgettes – squeezed to remove excess moisture
1 tbsp oil
1 ½ cups milk
1/3 cup self-raising flour
¾ cup sour cream
1 can of whole kernel corn drained
¾ cup grated cheese
1 ½ tsp wholegrain mustard
1 tbsp chopped parsley
Salt and Pepper

Pre heat oven to 180°

1. In a small saucepan heat the oil, sauté the onion, grated courgette and bacon if using. When soft set aside to cool.

2. Grease an ovenproof lasagne type dish. Then, in a large bowl, whisk together ¼ of the milk with the flour to make a smooth paste, add the remainder of the milk, then whisk in the eggs, sour cream and all the other ingredients.

3. Pour into the prepared dish and bake for around 45 minutes until brown on top and no longer wobbly. Serve hot or cold.

Cooks Tip: For a lower fat version of this recipe use reduced fat sour cream and a reduced fat cheese such as Edam.

ENDS

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