What are good eggs?

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“Nest-laid,” “free-run,” “free-range” and “organic”: Egg cartons hold a lot of big promises about what’s inside and how they got there. We test the marketing on supermarket eggs, and ask companies if we can see for ourselves what the labels really mean for chickens and for you.

Hardly scientific, but it does show that people have many different tastes and considerations when choosing eggs.

What makes for good eggs? For that matter, what about good meats, good fruits and vegetables, and good processed foods?

Banana Waffles

1 cup brown rice flour
3/4 cup tapioca flour or potato starch
2 tbsp sugar
2 tsp baking powder
1/2 tsp xanthan gum
1 1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/2 tsp salt
2 ripe bananas, medium, mashed
1/4 cup oil (canola or other neutral flavour oil)
1 tsp vanilla
1 1/4 cup ‘milk’ or water

  1. Combine dry ingredients in a bowl.
  2. Combine wet ingredients in another bowl (I use a blender for this, but a whisk works too).
  3. Slowly add wet ingredients to dry, mixing as you go so there are no dry lumps. Let the batter sit to thicken while the waffle iron heats up.
  4. Heat up waffle iron, ladle in the batter, and cook as per manufacturer instructions.

Makes about 5 pairs of regular waffles; double the recipe to make 5 Belgian waffles.

Notes:

  • Place cooked waffles on a rack in a 200°F preheated oven to keep warm.
  • In place of bananas, 1 1/2 tbsp chia seeds soaked for a few minutes in 3/4 cup water works well and produces a crisper outside texture.
  • I usually double the recipe, and store the extra waffles in the freezer. To reheat, microwave for 1 minute, flip, and again for another 1 minute.
  • For low-sugar diets, the sugar in the recipe can be omitted or halved if using bananas. I wouldn’t recommend omitting sugar if you’re using chia in place of bananas.
Belgian Waffle
Belgian Waffle