what can i add to my eggs?
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The only non vegetable add in I can think of.. Leftover pizza and eggs are a great combo. But heavy on the calories. Great hangover food.0
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How about adding some oil, flour, vanilla, cocoa powder, and butter, and making a cake? ;o
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Cutaway_Collar wrote: »melissa6771 wrote: »I posted a recipe for Crustless spinach quiche in the recipe section. It's so good. Try it out.
Or like a frittata, without starting it on the stove.0 -
Cutaway_Collar wrote: »melissa6771 wrote: »I posted a recipe for Crustless spinach quiche in the recipe section. It's so good. Try it out.
@cutaway_collar
Did you read the recipe? Don't knock it until you try it. It sort of has a cheddar cheese "crust" and in no way can you compare it to pizza without dough, hope, not even close! This quiche is amazing! Everyone who has tried it has loved it.0 -
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SingingSingleTracker wrote: »
Oh no! No runny egg! Lol! Even scrambled gotta be cooked so hard they bounce!0 -
hollyrayburn wrote: »Oh no! No runny egg! Lol! Even scrambled gotta be cooked so hard they bounce!
If you ever live in Europe, or visit for an extended time, you would adapt.
They are not "runny", they are soft boiled and of course if you cook it yourself, the time it spends in the boiling water dictates how soft or how hard the egg turns out.
That being said, I like eggs of all types, but scrambled happens to be the worst form in terms of preserving the nutrients and antioxidants of the egg. Soft boiled and poached are the best nutrition bang for the buck with eggs. http://thepaleofix.com/7-ways-how-to-cook-eggs
Maybe the Europeans have it figured out with their civil and nutritional approach to eating a soft boiled egg at breakfast.0 -
I use just the egg whites (store brand) and add a 'no sodium added' seasoning. I use Victorian Epicure seasonings but there are many out there. I love italian style and wrap it in a warm tortilla!0
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I really like breakfast sandwiches, but to be healthier I've been using the "ultrathin" sliced cheese to cut that calories by a third, and I use the mini-bagels, to cut the bread by a third. Otherwise just over-easy egg, some pico, and whatever meat I have available usually ham or turkey.0
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I would go ahead and learn to like eggs, with the yolks, because of the nutrients in egg yolks. You can make protein powder pancakes, coconut flour pancakes (super high in fiber), or banana pancakes if you don't like them as eggs. I like my scrambled eggs with avocado or smoked salmon.
Chilaquiles are another option: scrambled eggs (or cooked any way you want) and tossed with beans, cheese, salsa, and corn tortillas. I add avocado.0 -
SingingSingleTracker wrote: »hollyrayburn wrote: »Oh no! No runny egg! Lol! Even scrambled gotta be cooked so hard they bounce!
If you ever live in Europe, or visit for an extended time, you would adapt.
They are not "runny", they are soft boiled and of course if you cook it yourself, the time it spends in the boiling water dictates how soft or how hard the egg turns out.
That being said, I like eggs of all types, but scrambled happens to be the worst form in terms of preserving the nutrients and antioxidants of the egg. Soft boiled and poached are the best nutrition bang for the buck with eggs. http://thepaleofix.com/7-ways-how-to-cook-eggs
Maybe the Europeans have it figured out with their civil and nutritional approach to eating a soft boiled egg at breakfast.
Lol, *I* wouldn't adapt. hard eggs all around for me, no matter cooking style. Hey, if we all liked the same thing, we'd be boring!0 -
Pickle them and see if you like that.1
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I just like adding herbs. Chervil is great with eggs. Dill and chives are good too....0
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melissa6771 wrote: »I posted a recipe for Crustless spinach quiche in the recipe section. It's so good. Try it out.0
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I add an ounce or two of ham. Wellshire Farms Black Forest is fabulous (35 calories per ounce). With coffee and unsweetened almond creamer, my breakfast was 180 calories of filling yumminess.0
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Need2Exerc1se wrote: »melissa6771 wrote: »I posted a recipe for Crustless spinach quiche in the recipe section. It's so good. Try it out.
A frittata starts cooking the eggs on the stove and then goes into the oven to finish. A crustless quiche is cooked completely in the oven.0
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