How To Eat An Egg In A Rebounding Rwanda

From Rwanda (Forbes)

In a rural preschool at Rugarama in northern Rwanda, some two hours north of the capital city of Kigali, 90 or so three- to six-year-olds sit patiently on a grassy patch outside a crumbling one-room schoolhouse with only gaps where windows and the door should be. Having sung, prayed, counted, and chanted the days of the week and months of the year in their native Kinyarwanda and English (fluency in which is a national education goal), the children wait for the highlight of the day: a hard-boiled egg.

Firm taps of the shells against a ridge of rock produce a crack. Then the peeling begins. Some children take a bite as soon as the top is uncovered and then continue removing the rest of the shell. Others wait until the egg fully emerges. No one gobbles or grabs. Older children help younger ones. One little girl nibbles the white first and then savors the round ball of cooked yoke.

The eggs are no mere mid-morning snack. They provide an infusion of protein at a critical juncture in child development, particularly for these needy rural children. Even when there are sufficient calories in their diet, protein is often deficient, which can impair body and brain development. Eggs are a perfectly portable protein source with ample shelf-life, even at room temperature, and contain the right balance of amino acids for human consumption.

More here-

http://www.forbes.com/sites/realspin/2013/07/22/how-to-eat-an-egg-in-a-rebounding-rwanda/