Eggs

[mere150]

If the egg is so incredible, edible, and versatile can we all list the many ways to cook them? In other words, I'm getting bored please help.

Please add to the list:

boiled
scrambled
fried
omelets
poached
devilled

[cmcole]

quiche

frittata

"mock" eggroll wrappers

http://forum.lowcarber.org/showthread.php?t=47010

http://forum.lowcarber.org/showthread.php?t=205369

http://forum.lowcarber.org/showthread.php?t=216579

http://forum.lowcarber.org/showthread.php?t=156176

http://forum.lowcarber.org/showthread.php?t=94853

[mrslee44]

Having brown egg layers on the farm I have many uses. :nod

1) sautee zucinni or yellow squash or both in olive oil with garlic
beat about 6 eggs till fine, add some heavy cream and pour into skillet
sprinkle with cheese and baked until knife comes out clean

2) cut up mushrooms, dice cheese, dice ham and beat about 6 eggs till
fine with a little heavy cream
put alittle of everything except eggs in a muffin tin
pour eggs into muffin tins, sprinkle with cheese and bake until knife
comes out clean

3) sautee choice of meat, drain, sautee cauliflower, brocoli and
mushrooms,mix meat together and pour beaten eggs over mixture -
tossing the egg to cook in pieces - makes it like fried rice

4) A cup of steaming hot bullion - chicken, beef - whatever
Beat several eggs, stir into bullion broth and nuke for 30 seconds

Those are 4 eggs dishes that I make all time and is well received by myself and my family. Pau had some wonderful looking eggs recipes as well.

Robin

[not2late]

Re: Eggs

If the egg is so incredible, edible, and versatile can we all list the many ways to cook them? In other words, I'm getting bored please help.

Please add to the list:

boiled
scrambled
fried
omelets
poached
devilled

I'm a big fan of the Atkins Revolution Rolls http://www.low-carb-diet-recipes.com/atkins_ others_recipe/atkins_revolution_rolls.html I use them as sandwich bread, bagels, toast, etc. If you bake it in a sheet pan, like a jelly roll, you can fill it with sweetened cream or cream cheese for a "jelly roll" type dessert. Or fill it with shredded cheese, pepperoni and a bit of tomato sauce, roll it and re-bake it for a stromboli-type thing. The batter also does a decent job of being the "crust" for a chicken or turkey pot pie. And it also makes a decent soufle batter.

I'm also a big fan of quiche. I make them in muffin tins or in these mini tart pans I found for individual servings on the go.

I love poached eggs on top of a wilted green salad with a bacon-based dressing and I love a breadless Eggs Benedict.

Which leads me to egg sauces. hollandaise, bearnaise and mayonnaise are all egg-based sauces--very yummy!

[Pau]

Omelettes!

[Heidi3]

smoothies?

[full-wit]

I love egg salad. And this may sound gross, but I like to scoop it with pork rinds.