by Sherry Christensen, Stake Relief Society Temporal Welfare and Self-Reliance Specialist

https://www.incredibleegg.org/  tells us:   Eggs are an all-natural, nutrient-dense source of high-quality protein. Each large egg contains six grams of protein and is a good or excellent source of eight essential nutrients all for just 70 calories and less than 1 gram of carbohydrates. Because of their nutrient content, eggs can play a role in weight management, muscle strength, brain function, eye health and more.

Nutrition research has revealed that eating eggs with salad increases absorption of vitamin E by seven times. Additionally, the same researchers at Purdue University published another study showing the absorption of carotenoids from a salad was improved by adding a cooked egg.

Bottom line — put an egg on it!

Sherry’s Simple Egg Noodles   (to be added to a pre-made homemade soup)

Whisk together:      1 beaten egg, ½ tsp salt, 2 Tbls milk                                                                                                Add:                            1 cup white flour                                                                                                        Knead until it forms a ball.

Roll out to a thin circle on a lightly floured surface. Dry for 20 minutes.                                            Roll up and, with a length of dark colored thread (so you don’t lose sight of it), cut into 1/8-inch widths. (Using a knife will smash the dough so noodles will be hard to separate.)  Unroll each noodle and lay out on counter to dry for 2 hours. Drop noodles into boiling soup; reduce heat to low, cover pan, and cook about 10 minutes, stirring often. (Store left-over noodles in tightly sealed glass jar, or vacuum-packed for up to a month if you lay them out and dry completely before refrigerating.)   

From Penn State extension:

Crustless Spinach Quiche       yield:8 servings

• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 tablespoon vegetable oil
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 2/3 cup finely chopped fully cooked ham
• 5 large eggs
• 3 cups shredded Muenster or Monterey Jack cheese
• 1/8 teaspoon pepper

In a large skillet, sauté onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper, blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.