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    what can i add to my eggs?

    2»

    Replies

    • Posts: 951 Member
      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.
    • Posts: 905 Member
      How about adding some oil, flour, vanilla, cocoa powder, and butter, and making a cake? ;o

    • Posts: 3,380 Member
      Cutaway_Collar wrote: »
      show previous quotes
      A quiche without crust is like pizza without dough :'(

      Or like a frittata, without starting it on the stove.
    • Posts: 894 Member
      Cutaway_Collar wrote: »
      show previous quotes
      A quiche without crust is like pizza without dough :'(

      @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.
    • Posts: 1,866 Member
      Or just a beautiful, gorgeous, soft boiled egg like the Europeans do!

      It's just so dang civil and tasty...

      27360300145_909b9cd162_o.jpg

    • Posts: 905 Member
      SingingSingleTracker wrote: »
      Or just a beautiful, gorgeous, soft boiled egg like the Europeans do!

      It's just so dang civil and tasty...

      27360300145_909b9cd162_o.jpg

      Oh no! No runny egg! Lol! Even scrambled gotta be cooked so hard they bounce! :wink:
    • Posts: 1,866 Member
      edited May 2016
      hollyrayburn wrote: »
      Oh no! No runny egg! Lol! Even scrambled gotta be cooked so hard they bounce! :wink:

      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. B)
    • Posts: 1 Member
      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!
    • Posts: 13 Member
      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.
    • Posts: 3,670 Member
      edited May 2016
      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.
    • Posts: 905 Member
      SingingSingleTracker wrote: »
      show previous quotes

      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. B)

      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!
    • Posts: 10,179 Member
      Pickle them and see if you like that.
    • Posts: 699 Member
      I just like adding herbs. Chervil is great with eggs. Dill and chives are good too....
    • Posts: 13,575 Member
      melissa6771 wrote: »
      I posted a recipe for Crustless spinach quiche in the recipe section. It's so good. Try it out.
      What is the difference between a crustless quiche and a frittata?
    • Posts: 9 Member
      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.
    • Posts: 3,380 Member
      Need2Exerc1se wrote: »
      show previous quotes
      What is the difference between a crustless quiche and a frittata?

      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.
    This discussion has been closed.

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