Publisher's Note

  • Publisher’s Note

    It was 22 years ago when I arrived in Canada and chose Calgary, Alberta to be my home.  Leaving my family and friends behind, it was a new adventure for me to be in a new country without knowing anyone.  That was the time I looked for a Filipino community paper and never found any, [...]

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Page added on December 22, 2013

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10 Health Benefits of Eggs

Some of you may have eaten eggs over the Easter weekend so I thought I’d post ten health benefits of eggs (and it doesn’t count if they were chocolate eggs!)

1. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster aft

Egg Pie Recipe

Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country’s sweet indulgence.

When I think of egg pie, I remember a slice of pie that I buy in our local bakery that amounts to something like P3.50 (7 cents) a piece – but that was a long time ago; I’m not sure how much a slice cost nowadays. Does anyone have an idea?

I’m trying to get your opinion at first when I asked in our Custard Cake post if it interests you to learn how to make egg pie. What I got was an astonishing “Yes” and requests for this dessert are still piling up.

There is no need for waiting. You can now make your own egg pie at home for personal consumption or even make a small business out of it. If you are on the egg diet, then you know what to prepare.

Try this recipe and let me know what you think.

Egg Pie Recipe

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup cold water
  • 2 tablespoon granulated sugar

Filling

  • 1 3/4 cups evaporated milk
  • 3 pieces raw eggs
  • 1 piece egg, white separated from the yolk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar

Cooking Procedure

  1. Create the crust by combining the flour, sugar, and salt then mix well.
  2. Add the butter in the middle and mix using a pastry mixer.
  3. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
  4. Gather the dough and mold it into a ball-shaped figure.
  5. Refrigerate the dough for at least 30 minutes to harden the butter.
  6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.
  7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors.
  8. Refrigerate while doing the filling.
  9. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes.
  10. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk.
  11. Gradually add the granulated sugar while whisking.
  12. Put-in the vanilla extract then whisk until every ingredient is properly distributed.
  13. Pour-in the scalded milk then mix thoroughly.
  14. Beat the separated egg white using an electric mixer until it forms soft peaks.
  15. Fold the processed egg white in the milk-eggs-sugar mixture.
  16. Preheat oven to 350 degrees Fahrenheit.
  17. Pour the filling mixture on the refrigerated pie crust.
  18. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
  19. Remove the egg pie from the oven and let cool.
  20. Serve for dessert. Share and enjoy!er adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

Brazo de Mercedes

Brazo de Mercedes is a type of rolled cake (sometimes referred to as jelly roll) made from a sheet of soft meringue with custard filling. This heavenly cake can be considered as one of the all-time favorites in the Philippines.What I like most about this cake is the sponge like texture of the meringue that literally melts in my mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. This is truly amazing!

Most of you might be thinking that this rolled cake is hard to create; you might be surprised how easy it is to make your own Brazo de Mercedes after reading this post and watching the cooking video. I won’t extend the introduction because I know that most of you are eager to start working on this project (I am getting at least 17 requests per day for this recipe).

Try this Brazo de Mercedes recipe and let me know what you think.

Brazo de Mercedes Recipe

Ingredients

  • 10 large raw eggs, yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 3 tablespoons confectioners sugar
  • 14 ounces condensed milk

Cooking Procedure

  1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
  2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
  5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
  6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
  7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
  8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
  9. Remove the meringue from the oven and cool down for a few minutes.
  10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
  11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
  12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
  13. Transfer to a serving plate then serve.
  14. Share and enjoy!

Leche Flan Recipe

Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.I remember the Leche Flan that my Lola Belen makes when I was still living in Las Pinas. It really tasted so rich and heavenly; everyone in our family always requests her to make leche flan during special occasions.

As for me, I’m still lucky because my wife knows how to make a good one too (this is actually her recipe). If I did it my way (not the song…please), you might be having Leche Flan that tastes like Egg Pie instead.

We were trying to search for a llanera or the oblong shape tin container that is normally used to make Leche Flan in the Philippines, but we cannot locate one from our local stores. We ended up getting a round baking pan from Amazon. It was worth it though and we were able to make many delicious cake varieties from it too.

Try this Leche Flan Recipe and let me know what you think.

Leche Flan Recipe

Ingredients

  • 10 pieces raw eggs
  • 1 small can condensed milk
  • 1 cup fresh milk (or evaporated milk)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

Cooking Procedure

  1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
  2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
  3. Add the condensed milk and mix thoroughly
  4. Pour-in the fresh milk and mix well
  5. Put the mold (llanera) on top of the stove and heat using low fire
  6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
  7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
  8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
  9. Cover the top of the mold using an Aluminum foil
  10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
  11. After steaming, let the temperature cool down then refrigerate
  12. Serve for dessert. Share and Enjoy!








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