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Eggs are the most economical form of protein on the market. They work with almost any diet, particularly for pescatarians (who eat no meat but do eat fish) and vegetarians (who eat no animal flesh whatsoever)”, explains dietician Marylou Steiner. She adds that “demand continues to grow, thanks to the convenience of those products (packaging, preparation and applications), their traceability and their provenance (co-operatives in France).
EGGS: AN ALLY FOR VEGETARIAN MENUS
Eggs can be used on their own or as a culinary partner in various preparations.
They are at the heart of certain vegetarian and pescatarian dishes like tuna salad and Mediterranean salad but can also be served as a dish in and of themselves – fried eggs, soft-boiled eggs, devilled eggs, eggs in aspic, etc. – to replace animal proteins in many vegetarian recipes.
A healthy meat substitute at an attractive price for easy-to-make vegetarian menus. Rich in complete protein and a source of essential amino acids and vitamins D, B2 and B12, eggs are enjoying renewed interest, specifically in the fight against cardiovascular disease, having shaken past claims of containing bad cholesterol.
PRACTICAL, ECONOMICAL AND HEALTHY: IS THE EGG THE KING OF PROTEIN?
In any case, it is certainly the most tempting protein for vegetarian menus that exclude the flesh of animals.
Vegetarianism is contributing to the boom in egg use at restaurants, demonstrating the advantages of a product that is easy to use in a variety of dishes, can replace meat and fish in recipes, and jazzes up menus, to the widespread acclaim of diners.
Rediscover eggs through pairings that depart from traditional recipes: eggs can also be a terrific ally for people newly interested in a vegetarian diet.