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Delicious Low Carb Egg Recipes
Eggs are probably one of the most perfect sources of protein and good healthy fat. And they are not expensive and easy to make. There are so many ways to make eggs and you can combine them with a multitude of other foods so you can never really get tired of them. So here are different recipes and ways to cook eggs from your basic hard and soft boiled to omelettes and soufflés. I hope you enjoy them. Soft-Boiled Eggs 2 Large Eggs Cold Water to Cover Purchase a device called an egg Pricker and put a small hole in the large end of the egg. This keeps the eggs from cracking during cooking. Place eggs and water and bring to a boil. Boil for 3 minutes for loose eggs, 4 minutes for runny yolks and firm whites and 5 minutes for firm yolks and whites. Run under cold water to stop cooking. Cracked open tops and serve in egg cups. Hard-Boiled Eggs 2 large eggs cold water to cover the eggs Prick broadside of the egg. Place eggs in water. Bring water to a boil. Cover egg pan and turn off the heat. Allow eggs to remain in water for 20 minutes. Refrigerate to cool. Scrambled Eggs 2 eggs 1 tablespoon of heavy cream 1 tablespoon of sweet butter salt and pepper to taste Break the eggs into a small bowl. Add cream and beat well with a wire whisk. Melt butter in a nonstick skillet and then add the eggs. Cook on low heat until eggs set. Season with salt and pepper and you can also add other seasonings if you would like. When eggs set scramble them with a fork. Slide out of the skillet and enjoy. You can also add some cheese over the set eggs before scrambling. I hope you enjoy this recipe. Sunny Side Up and Over Easy 2 eggs 1 tablespoon of sweet butter salt and pepper to taste Melt the butter in a nonstick skillet. Breaking eggs one at a time into a flat saucer and slide them into the pan. Cook on a low heat until whites becomes solidly white and the center is running. If you would like Sunny side up remove the pan to plate after about 2 ½ minutes. For over easy use a spatula and carefully flip the eggs over. Cook for 30 seconds more. Salt and pepper to taste Poached Eggs 2 eggs at room temperature salt and pepper to taste Fill a skillet or sauce pan halfway with water and heat to a simmer. Break the eggs one at a time into a flat saucer. Slide into the simmering water one at a time. Allow to simmer for 3 minutes until egg whites are no longer transparent. Remove from water with a slotted spoon. Place on a plate season with salt and pepper and enjoy. Cheese Baked Eggs 2 eggs at room temperature 2 tablespoons of grated Parmesan cheese 2 teaspoons of sweet butter 2 tablespoons of heavy cream salt and pepper to taste Preheat oven to 375°. Fill a baking dish halfway with boiling water. Place 1 teaspoon of butter each in the bottom of 2 custard cups carefully break an egg into each cup. Place 1 tablespoon of cream over each egg. Top with remaining cheese. Place custard cups and water bath in baking pan and set in the oven. Bake for 10 minutes. Salt and pepper to taste. And enjoy. Basic Omelette 2 tablespoons of butter 4 eggs 1 tablespoon of heavy cream ½ teaspoon of seasoned salt freshly cracked pepper to taste Melt butter in a nonstick skillet or omelette pan top. Tilt the pan to cover well with butter. Beat the eggs with cream, salt and pepper. Then pour into a pan and tilt the pan to spread the eggs to the edges of the pan. Cook over a low flame until the eggs begin to set. Loosen the eggs from the size of the pan with a spatula. Then tilt the pan again to allow the uncooked eggs to run to the sides. Carefully fold the outer edges of the omelette into the center to resemble a flat coloring. Slide the omelette out of the pan and serve. When you are filling the omelette, spoon the mixture onto the center of the omelette before folding edges into the corner. Bacon and Onion Omelette 9 strips of bacon ¼ cup of diced onion follow the basic omelette recipe for one Cut bacon into small pieces. Fry the small pieces of bacon in a small skillet until they are crisp. Add onion and sauté until they are translucent. Pour off the fat then follow the recipe for the basic omelette above. Place bacon and onion in the center of the omelette before folding over. Fold over and cook for approximately one more minute. Serve immediately. Cheese Cheese Cheese Omelette 8 eggs Half cup of cream’s cottage cheese half cup of cream cheese softened a pinch of salt 2 packets of Stevia or truvia 1 teaspoon of vanilla half teaspoon of cinnamon ¼ cup of heavy cream 3 tablespoons of organic butter 2 tablespoons of sour cream combine all of the ingredients except the butter and sour cream and a ball and beat with a wire whisk or mixture until smooth melt the butter in a large nonstick omelette pan. Then follow the recipe for the basic omelette. Slide the omelette out of the pan and serve plain or garnished with sour cream. Peaches And Cream Omelette One 8 ounce package of cream cheese softened 8 eggs a pinch of salt ¼ cup of heavy cream 1 packet of Stevia or truly a 2 tablespoons of butter ⅓ cup of stewed peaches chopped up Combine all of the ingredients except the butter and chopped peaches in a bowl and beat until smooth. Cook according to directions of the basic omelette noted above. When the center is nice and firm spoon the peaches onto the center and folder over the sides. Slide out of the pan and serve. Eggplant and Cheddar Omelette 1 cup of egg plan that is peeled and cubed 4 tablespoons of virgin olive oil 1 clove of garlic, chopped or ¼ teaspoon of garlic powder ½ cup of tomato sauce 8 eggs beaten ½ teaspoon of seasoned salt ½ cup of cheddar cheese grated Soak the eggplant and a bowl of cold water for one half hour. Dry the eggplant well. place 3 tablespoons of olive oil into the skillet. Add eggplant and the garlic or garlic powder. Saute thel eggplant begins to brown. Tomato sauce and heat through. Set aside. Heat remaining 1 tablespoon of oil in a large skillet. Add eggs, salt and cheese. Continue to cook over low heat until they set. Spoon eggplant mixture onto the center of omelette and fold over the sides. Herb Omelette 4 eggs 1 tablespoon of chopped chives 2 tablespoons of mascarpone cheese 2 tablespoons of butter Add salt to your taste combine all ingredients and beat until smoothly combined. Cook according to the directions of the basic omelette. Salmon Soufflé 2 Tablespoons of Butter 3 Tablespoons of Soy Flour 1 Teaspoon of Seasoned Salt 1 cup of heavy cream heated 1 cup of salmon, either poached or canned, boned and drained 3 eggs separated salt and cayenne pepper to taste 1 ⅓ tablespoons of lemon juice preheat oven to 400°F. Prepare soufflé dish by greasing the bottom and the sides with 1 tablespoon of butter. Place in the refrigerator until we are ready to use. Melt the remaining butter over low heat and stir in flour and salt. Whisk vigorously for one full minute to avoid a floury taste. Add the heated cream and continue cooking, whisking constantly until thickened. Remove from the heat and let it cool. Add the salmon, salt and cayenne pepper. Beat the egg yolks and blend them into the sauce mixture. Fold in stiffened beaten egg whites and lemon juice. Pour mixture into the soufflé dish. Set in a pan filled with 3 inches of hot water and bake about 35 minutes until firm and puffed. Serve immediately. Spicy Sausage Bake ½ pounds of spicy sausage cut in bite-size pieces 1 clove of garlic minced ¼ cup of olive oil 1 teaspoon of seasoned salt 1 teaspoon of caraway seeds 1 teaspoon of tomato paste 2 drops of Tabasco sauce, or to taste 6 eggs beaten 1 tablespoon of grated Parmesan cheese preheat oven to 325°F. Sauté the sausage and garlic in olive oil until the sausage is well browned. Drain off the fat. Then add the salt, currently seats, tomato paste and Tabasco sauce. Stir them well together and let them cool. Combine eggs and Parmesan cheese. Spoon the meat mixture into baking dish and cover with eggs. Bake for 45 minutes or until set. Luncheon Omelette 2 tablespoons of olive oil 6 shiitake mushrooms thinly sliced 4 scallions minced 12 snap peas trimmed 2 slices of sun-dried tomatoes diced 6 eggs 2 tablespoons of heavy cream 1 tablespoon fresh still minced or ½ tablespoon dried 2 tablespoons of sweet butter 2 ounces of herbed goat cheese salt and pepper to taste Heat olive oil in a skillet over medium heat. Sauté the mushrooms and scallions for about 2 minutes. Add the snap peas and sun-dried tomatoes and cook for approximately 3 minutes. Then whisk the eggs with the cream and dill pour carefully over the vegetables. Dot the center of the omelette with goat cheese and butter. Fold over the sides. Season with salt and pepper. Two Cheese Omelette 2 tablespoons of sweet butter 2 tablespoons onion minced 4 eggs 2 tablespoons of heavy cream ½ cup each of 2 cheeses grated 1 tablespoon of chopped parsley This on what is delicious when you choose one heart and one soft cheese such as cream cheese and cheddar cheese and Parmesan. Use the soft cheese to mix with the egg mixture and the hard cheese in the center of the omelette. Heat butter in a nonstick skillet over medium heat. Add onion and cook until transparent. Beat the eggs with the heavy cream and soft cheese. Pour into the pan. Spread the egg mixture by tilting the pan. Cook the eggs until they are sent. Sprinkle the grated hard cheese in the pan. Cook for 1 minute. Slice egg pancake into. Fold each semicircle in half. Flip over to melt cheese and brown both sides. Serve hot and crisp. Garnish with parsley. Mushroom and Crabmeat Omelette 2 tablespoons of butter 6 shiitake mushrooms thinly sliced 2 tablespoons of white onion chopped ½ cup of lump crab meat 1 tablespoon of Sherry 6 eggs 3 tablespoons of heavy cream Melt the butter in a nonstick skillet add mushrooms and onions and sauté until light brown. Stir in the crabmeat. Simmer for about 3 minutes. Add the Sherry and simmer for 1 minute more. Reserve one half crab mixture. Over top of the omelette after it has been folded. Artichoke and Ham Omelette 6 ounces of marinated artichoke hearts 2 tablespoons of grated Parmesan cheese 8 eggs 3 tablespoons of mascarpone cheese ¼ pounds of ham thinly sliced salt and pepper to taste Use a large nonstick omelette pan. Place the artichoke hearts on paper towels and pat them until all of the oil is removed. Roll the hearts and Parmesan cheese and set them aside. Beat the eggs, and mascarpone cheese and salt and pepper together in a bowl until they are smooth. Follow the basic instructions for cooking that as noted above in this article period when the egg mixture is set to cover the surface with ham slices. Place the artichoke hearts into the center and fold the sides over. Slice in 4 pieces before removing it from the pan and serve. Goat Cheese with Shrimp Omelette 8 raw shrimp, shelled cleaned and butterflied 4 tablespoons of garlic oil 2 tablespoons of sweet butter 4 eggs 2 ounces of herbed goat cheese crumbled 4 sun-dried tomato halves softens in olive oil, minced. Use a 9 inch nonstick skillet or omelette pan. Butterfly shrimp by cutting the three quarters of the way through – along the back pain. Open shrimp to resemble a butterfly. Sear the shrimp and hot garlic oil for about 2 minutes on each side. Remove to paper toweling. Wipe oil from the pan with a paper towel. Add butter to the pan. Beat eggs with goat cheese and follow the basic omelette instructions that you will find of higher in this article. When the eggs are nice and set place the shrimp and sun-dried tomatoes on the egg pancake and fold over. Recipes from Dr. Atkins's New Diet Cookbook |
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