avocado four days later?

Jrpwgr
Jrpwgr Posts: 44 Member
edited November 25 in Food and Nutrition
http://blog.myfitnesspal.com/scrambled-egg-breakfast-jar-recipe/

I can't imagine how brown and nasty the avocado would be by the time morning came..let alone the 4 days later that the article suggests. I like the idea of this though. What could be a way to improve this 'recipe', to substitute for the avocado?

Replies

  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Vomit.

    I'd make frittata/mini muffins instead.
  • Cbean08
    Cbean08 Posts: 1,092 Member
    You could cut a fresh avocado when you want to eat it. Or, have a pre-portioned Wholly Guacamole cup. Or, just do something besides avocado. You could do extra cheese, or another meat. Or, have a side of nuts.
  • rheddmobile
    rheddmobile Posts: 6,840 Member
    If you use a firm, not very ripe avocado, then toss the diced avocado with lime juice, and seal the jar without air in it, it won't oxidize and turn brown. Plenty of lime juice is also how to keep guacamole from turning brown if you set it out for a party or something similar.
  • Selendraco
    Selendraco Posts: 41 Member
    The cold makes them not ripen.
    Lemon juice or Lime will make them not brown.

    I would suggest two jars for two days keep the rest of the avocados in the fridge, and then pull them out on the 2nd day to make the last two jars.
  • lynn_glenmont
    lynn_glenmont Posts: 10,097 Member
    I'd be more worried about the eggs.
  • h1udd
    h1udd Posts: 623 Member
    Cooked eggs last well .. 4 days for scrambled, a week for boiled ... same as other fresh proteins
  • lynn_glenmont
    lynn_glenmont Posts: 10,097 Member
    h1udd wrote: »
    Cooked eggs last well .. 4 days for scrambled, a week for boiled ... same as other fresh proteins

    My bad -- I only looked at the ingredient list, and I assumed the cooking was done after storage, just before eating. Still, in my experience, scrambled eggs do not improve in either taste or texture in storage, and they definitely suffer from reheating, and I don't care for them cold. Scrambled eggs are one of the very few foods I would seriously consider just throwing away rather than saving as leftovers -- although I would probably try to pat off any excess liquid, and add them to fried rice or a miso soup, because I hate wasting food.
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