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Egg-in-a-hole

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Child Nutrition and Cooking

Universidad de Stanford

4.7 (5,502 calificaciones) | 340K estudiantes inscritos

Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake. This course examines contemporary child nutrition and the impact of the individual decisions made by each family. The health risks associated with obesity in childhood are also discussed. Participants will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare participants to be the leading health providers, teachers and parents of the present and future.The text and other material in this course may include the opinion of the specific instructor and are not statements of advice, endorsement, opinion, or information of Stanford University.

Destrezas que aprenderás

Nutrition, Organic Food, Food Safety, Food Science

Revisiones

4.7 (5,502 calificaciones)

5 stars
4,373 ratings
4 stars
907 ratings
3 stars
165 ratings
2 stars
30 ratings
1 star
27 ratings

DF

Dec 02, 2019

Very informative. The presentation style was easy to follow. Loved the art work. Quiz at the end of each segment was relevant to topics presented. Recipes are easy to follow and very child friendly.

LC

Mar 05, 2016

Child Nutrition and Cooking is good educational for those parents need to learn and more widen knowledge in the health of their kids.\n\nThis content is the best that can recommend in all parents.

De la lección

Why Home Cooking Matters

A childhood obesity epidemic is facing the USA and many developed nations. Why are so many foods processed, and what can we do to protect our families? We also explore the six basic ingredients every cook should have on hand!

Egg-in-a-hole5:03

Vegetable Stir-Fry8:17

Impartido por:

Maya Adam, MD
Lecturer

Transcripción

[MUSIC] So, when I was little, my mom used to make something called a toad in the hole for breakfast. I think it's an English thing, but I'm not sure. The nice thing is that it gets both the carbohydrate and the protein from the egg into one piece. You slice a piece of bread and you can use any kind whole grain bread and then you kind of want to make a well in the middle. So you want to cut out. A piece of this bread and you can save that because they'll actually eat that, as well. And what we're going to do is, we're going to fry it with some egg in the middle. Let that get nice and hot, not too hot because we don't want to burn the butter, that's they key. And I'm just turning this down to medium. But you know what, you really can't go wrong with this. It's always a bit of a work in progress and it never turns out perfect. So, that's fine. So, you're going to take your nice piece of bread that you cut the hole in. And you're going to just put it in there. And sort of toasting the bread in the butter at the same time. And then we're going to get our nice ideally farmer's market eggs. But if you don't, if you can't get farmer's market eggs, just try and buy you know, natural, organic, or cage-free eggs. And then when this gets nice and hot we're going to crack the egg into that hole. But it won't all fit. Some of it is going to spill over the top, and that's ok. What's this? >> An egg. >> An egg. >> Give me, let me. >> You want to crack it in that hole and make a toad in the hole? Here look. I'm going to break the yolk just so that its easier to get it cooked a little bit through. Because you don't want to give a young child really runny yolk just in case there's some bacteria in the egg. >> Salt in the egg. >> Mm-hm and what about some, what's this? >> And in it. >> A bit of pepper and then we're going to wait. You can tell he's been doing this with me alot. He's my sous chef. [LAUGH] It goes nicely with some fresh fruit or smoothie or something like that. You got all three things in the meal. The fruit and veg, the carb and the, the protein. And this is a nice warm breakfast for them on a cold day when they're getting ready for school. So, I'm going to flip it. And I'm just waiting to see that it kind of starts to get a little bit white underneath. You can kind of almost smell, when you smell like the smell of bread toasting. And this is never neat, guys, this is always a bit of a mess, see how it kind of came out of the one side. So, you can just help it to form the shape of the bread again if your yolk leaks out that's totally fine and now you can even throw in the little square bit that you cut out. And let that toast a bit too. You know a little bit of real butter, is much better for children than a lot of artificial fat like margarine. So rather use a tiny bit of real butter and make a nice tasting egg and then they'll feel satisfied, you'll feel satisfied if you have this for breakfast too, and then you're good to go until lunch time. [MUSIC] Now, I'm going to just slide everything off. Tada. >> To eat. >> You ready to eat? I'm going to cut it up for you. >> Milk, Mommy. >> Let's go over here. >> Drink my milk. >> You drink your milk? >> Big one. >> Oh yeah. >> It's hot. >> Delicious? [BLANK_AUDIO]

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