Monday, April 5, 2010

Eggs for breakfast

The most basic breakfast on the low-carb high-fat (LCHF) diet.

Salt and pepper

Optional additions (on the side, or in omelette/scrambled eggs):
Smoked salmon
Mushrooms (omelette)
Chives (scrambled eggs or omelette)
Bell pepper, etc.

Fried eggs:
Heat some butter or olive oil in the frying pan, and add eggs when warm.

Poached eggs:
Boil water in a deep frying pan, and add the egg.

Scrambled eggs:
Mix eggs in a bowl with some milk (or just water, if you prefer), salt and pepper, and chives (optional).
Heat in a frying pan on medium heat and flip over frequently.

Mix eggs in a bowl (same as above) and heat in a frying pan on low heat until done, so it stays together.

Boiled eggs:
Put eggs in casserole filled with cold water, and heat up (if you put the eggs in the water after it has boiled, they crack). When the water boils, set the timer for 6-9 minutes, depending on how soft or hard you want the yolk (running yolk is usually 6-7 minutes).

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