Tag Archives: eggs

Eggs do Not Cause a Heart Attack! – But Sugar Does

 

unknown

More than 70 percent of Americans consume 10 percent of their daily calories from sugar. And about 10 percent of Americans consume one in every four of their calories from sugar.
We’ve been told to swap eggs for cereal. But that recommendation is dead wrong. In fact, it’s very likely that this bad advice has killed millions of Americans.

Eggs are among the few foods that I would classify as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet.
A study showed that your risk of heart attacks doubles if sugar makes up 20 percent of your calories.
So eat up your eggs!
In one study showed, 2 eggs per day for 6 weeks increased HDL levels (Good cholesterol) by 10%

Here are 10 reasons you should be eating eggs every day.

1. Eggs Are Incredibly Nutritious
2. Eggs Are High in Cholesterol, But They Don’t Adversely Affect Blood Cholesterol
3. Eggs Raise HDL (The “Good”) Cholesterol
4. Eggs Contain Choline – an Important Nutrient That Most People Don’t Get Enough of
5. Eggs Turn LDL Cholesterol From Small, Dense to Large, Linked to a Reduced Risk of Heart Disease
6. Eggs Contain Lutein and Zeaxanthin, Antioxidants That Have Major Benefits For Eye Health
7. In the Case of Omega-3 or Pastured Eggs, They Lower Triglycerides as Well
8. Eggs Are High in Quality Protein, With All The Essential Amino Acids in The Right Ratios
9. Eggs do NOT Raise Your Risk of Heart Disease and May Reduce The Risk of Stroke
10. Eggs Are Highly Fulfilling and Tend to Make You Eat Fewer Calories, Helping You to Lose Weight

Bottom Line: Egg consumption consistently leads to elevated levels of HDL (the “good”) cholesterol, which is linked to a reduced risk of many diseases.

young-man-holding-a-chicken-and-eggs
Source: Huffington Post
Source: Authority Nutrition

2 Comments

Filed under Articles

How To Make The Best Omelette

images

Be fussy with the eggs you buy.

Eggs lose flavor the longer they sit in the fridge, so get the freshest eggs around.Cage free eggs or free range or even better straight from a farmer who has his poultry grass fed and even better than that your own chooks.
Whisk three eggs vigorously with a little salt and pepper in a small bowl until the mixture is smooth—evenly incorporating the whites and the yolks at this stage helps ensure a smooth, custardy omelet.

chickens_april2013

Heat the skillet.

Heat a pat of butter over medium in a small nonstick skillet until it bubbles gently. Non stick pan is the best to use. Pour the whisked eggs into the skillet and immediately start scrambling them with a rubber spatula.

Don’t Over Scramble

Don’t scramble too long. As soon as the eggs form small loose curds and the mixture is thickened, stop scrambling and shake the skillet a bit so the eggs form an even, solid layer, making sure they extend to the edge of the pan. As the eggs start to set up, sprinkle whatever fillings you desire down the middle—a classic French omelet with fines herbes involves finely chopped parsley, chives, chervil, and tarragon, but any soft herbs, in any combination, will be delicious. A little crumbled soft goat cheese makes a lovely addition, too.

Perfect the tilt and roll.

Tilt the pan away from you over the burner, and starting with the edge closest to you, start to gently roll the omelet onto itself and away from you, at roughly 1-inch intervals, with your rubber spatula. Don’t worry if the eggs are still a little runny at this stage—they’ll continue to set as you roll, and undercooked now just means they won’t be overcooked later.

Keep rolling.

Keep nudging the omelet away from you until it’s formed a roll at the base of the tilted pan. Immediately remove from the heat.

Flip and finish

Complete your roll by tipping the omelet out of the pan and onto a plate. Tipping this way means the omelet sits seam-side down on the plate; in other words, it looks perfect. Sprinkle with more finely chopped fresh herbs and finish with a little bit of sea salt and, if you like, freshly ground black pepper.

images-1

Leave a comment

Filed under Articles

Did You Know – 08/22/2016

 

chickens_april2013

1. Poultry that have outdoor access and a natural diet of insects and grasses make for more nutritious eggs.

 

Ups_and_Downs

2. As many as 95% of women and men who escape obesity eventually return there – and the regained pounds are not simply a matter of failed willpower. It is biology.

Source Cindy Kuzma of Prevention.com

 

3. Screen Shot 2016-08-21 at 2.59.57 PM

 

The-Sum-of-All-Fears-President-s-nuclear-code-key-card-1

4. Bill Clinton lost the card containing launch codes for a nuclear strike for “months” during his presidency, according to a top military leader’s memoir.

Gen. Hugh Shelton, who served as Chairman of the Joint Chiefs of Staff under Clinton, makes the claim in his new book “Without Hesitation“.
President Jimmy Carter once left it in a suit that went to the dry cleaners.
Oops!!

PullUp

5. A Study by Indiana University shows that the dropout rate for couples who went to the gym together was only 6.3 per cent compared to 43 percent for those who went separately.

Leave a comment

Filed under Articles

BROCCOLI QUICHE … low carb Recipe

 

Screen Shot 2015-10-21 at 11.56.43 AM

BROCCOLI QUICHE … low carb Recipe
10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper

Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6 servings
Can be frozen

Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Leave a comment

Filed under Articles

Yum Yum Breakfast – Shakshuka – Eggs in Tomato Sauce Recipe

Leave a comment

Filed under Articles

3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

Screen Shot 2015-09-11 at 2.49.37 PM
Ingredients
3 eggs
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)

Screen Shot 2015-09-11 at 2.53.09 PM

Method
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning

Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.

Screen Shot 2015-09-11 at 2.55.13 PM

Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.

NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.

source

Leave a comment

Filed under Articles

My Breakfast this morning – Eggs Benedict Florentine with Creamy Butter Sauce

Just about to make this but with the speedy way to make hollandaise sauce.

Eggs Benedict Florentine with Creamy Butter Sauce

Eggs Benedict Florentine with Creamy Butter Sauce

Ingredients

1 tablespoon corn starch

1/2 cup water

1/3 cup low-fat buttermilk

2 large eggs

2 tablespoons clarified butter

Salt and pepper, to taste

1 teaspoon olive oil

1 bunch kale, cleaned and leaves torn into pieces

1/2 teaspoon minced garlic

4 large eggs, poached

4 whole wheat English muffins, toasted

Special equipment: heat-proof thermometer

Instructions

1. For the sauce: Place the corn starch in a heat-proof bowl set over a pot of simmering water (or use a double boiler) over medium heat.

2. In a small bowl, whisk together the water, buttermilk, and eggs, mixing well.

3. Add the buttermilk mixture to the corn starch, and whisk until combined.

4. Cook, whisking constantly, until sauce is thickened and bubbly and reaches 160 degrees, about 7 minutes or so.

5. Add in the clarified butter, whisking until combined. Season to taste with salt and pepper. Remove from the heat, cover, and set aside.

6. For the kale: Meanwhile, in a large frying pan over medium heat, heat the olive oil until shimmering. (At this point, I also got the water ready to poach the eggs.)

7. Add the kale leaves (I added mine in small batches), stirring until the kale is dark green and wilted, about 4-5 minutes.

8. Add the minced garlic and stir until fragrant, about 30 seconds or so.

9. To assemble the dish: Top each toasted English muffin with a few tablespoons of the cooked kale/garlic mixture, a poached egg, and a few tablespoons of the butter sauce. Serve immediately.

Source

I found a really great website called “Simply Recipes” and is full of simple recipes and ideas so:-

If you don’t want to go to too much trouble with the sauce try this hollandaise sauce done by blender. Looks simple and easy to me.

blender-hollandaise-vertical-800

Easy Blender Hollandaise Sauce
Ingredients
3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Method
1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
Print

Read more:

Leave a comment

Filed under Articles