How to Make Egg Sandwiches

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En provenance du cours de Stanford University

Stanford Introduction to Food and Health

6683 notes

Stanford University

Stanford Introduction to Food and Health

6683 notes

Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives. View the trailer for the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU

À partir de la leçon

Cooking Workshop

A few years ago, a friend of mine started a healthy eating and fitness website called Grokker. She asked me to make some instructional cooking videos and generously agreed to share some of them with you. Thanks, Lorna! (If you like this section, you can find many more great videos on cooking and fitness at Grokker.com)

How to Make Egg Sandwiches4:56

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Maya Adam, MD
Lecturer
Stanford School of Medicine

[MUSIC]

Hi, I'm Maya.

Welcome to my kitchen.

Today we're going to be making egg salad sandwiches.

My children love this sandwich, and I let them have it probably once

a week because eggs are a really good source of Protein for children.

That's a complete set of amino acids, but

we don't want to give them too many eggs or give them eggs every single day.

So I let them have this once a week.

This is very easy and I started by hard boiling a few eggs last night.

I just put them in a pot with water at room temperature and

then allowed that pot to come to a boil.

Once it's boiling, you want to let them boil for about 12 minutes and

then put them in the fridge to cool.

And the next day you can just gently crack the shells and peel the shells off.

That's what they look like aren't they pretty?

Okay so now what we're going to do is we're going to mash these eggs up and

there's no right way to do this.

You just take a fork again another high tech device in my kitchen.

And you're just going to break the eggs apart and

sort of mash them into smallish chunks.

We wanted to show you how to do this because it's not so attractive to

look at the end product until it's mixed up in the egg salad sandwich.

So this is what a mashed egg looks like.

Yup.

Okay, so we're going to do that with, whoops slippery little suckers.

We're going to do that with all of our eggs.

Just going to mash each one of them up.

[MUSIC]

Okay so I've now mashed up all of my hard boiled eggs and now comes the easy part.

I'm just going to add some mayonnaise.

[MUSIC]

And then I've chopped up some fresh chives and some shallots.

Apparently there are different ways to say that word, but I'm originally Canadian,

so we say shallots.

So these are my chives.

Chives are these long green things.

They look beautiful and green like this.

And I've basically chopped them up and chopped up some shallots.

This is what they look like before you chop them.

And some small gherkins or pickles.

And we're going to just basically push all of this stuff,

I'm going to save a few chives for the garnish, but

I'm going to push everything else into my bowl with my egg salad.

[MUSIC]

There we go.

And then, so I'm going to add a little bit of pepper and some salt.

As much as you like, or as little as you like.

Probably better for us, and then we're going to just mix this all together.

[MUSIC]

Mm, thee smells of those fresh shallots and

the chopped gherkins are just, just makes my mouth water.

Okay, so we've got that all mixed up, how easy was that?

This is one of the quickest lunches you can make for your children.

It's great in a lunch box, because you can put it between two slices of bread,

and put it with a little cooling pack in the lunch, and

it makes them very happy at lunchtime.

Now, we're going to put some of this on some fresh

homemade bread that I made this morning.

You don't have to bake your own bread to do this.

But I do because we have a child who can't have any gluten so

I bake this bread fresh for him.

And what I do is I just cut my bread in half.

And this is kind of how I would serve, for example, if I was having people over for

lunch or brunch or tea and I would just put a little scoop on this slice of bread

and then take a few fresh green chives and just sprinkle them on top.

Isn't that pretty?

Okay, I'm going to make a bunch of these for lunch.

I I hope you try and make them yourself, I think you'll really like them.

I'm Maya, thanks for joining me.

[MUSIC]

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