Diabetic Living Australia – March-April 2019

KITCHEN TIP

Put eggs on

the menu

Eggs are a great source of

protein and a huge range

of vitamins and minerals,

such as folate, selenium,

vitamin B12 and iodine.

Plus, they are a cheap and

easy meal option. To get

the most out of your eggs,

follow these handy hints.

• Store eggs in their
  original carton in the
  fridge as soon as possible
  after purchase. Storing
  them in the carton
  reduces water loss and
  protects against flavours
  from other foods being
  absorbed into the eggs.


• Fresh eggs can be kept

From daybreak to dessert, there

are lots of ways to keep food

healthy and interesting, all from

our food editor Alison Roberts

Flavours

to savour

SUPERMARKET CRUSH

DRINK UP

Looking for a

low-kilojoule drink

that is packed

with flavour?

Try Saxbys Diet

Lemon Squash –

all the tang of

regular lemon squash,

but without all the kJs.

It’s delicious on its own,

or try serving over ice in

a tall glass with some

torn mint leaves, fresh

smashed raspberries

and a thin slice of

ginger. For more

information, visit

saxbys.com.au.

in the fridge for up to six

weeks, and there is a

use-by date on the carton

as well (if buying from the

supermarket).

• To check if your eggs are
  still fresh, place them in a
  bowl of water. Fresh eggs
  will stay at the bottom of
  the bowl while older eggs
  float because of the large
  air cell that forms in their
  base. Older eggs are ideal
  for baking, hard boiling,
  scrambling and making
  omelettes. Fresher eggs
  are better for poaching
  and frying because they
  hold their shape.

DL

loves

cook’s tips