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-   -   Egg cream ????????? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/770851-egg-cream.html)

rosethorns 05-08-2012 07:44 AM

Egg cream ?????????
Hi everybody

I've a question. I've read some about egg creams.
Do you use 2 raw eggs in a egg cream?
I'm allergic to Dairy ,soy ,wheat. hormonal meats and others. I can work the rest out, just want to know about the eggs.

I've tried many proteins and I;m not doing very well finding some that I can eat.

My smoothies consist of
Dairy free yogurt
dairy free nut milks
frozen berries


PghPALady1974 05-08-2012 07:50 AM

yep raw eggs. However, I use 4 of them. 2 is not enough for me.

jdcri 05-08-2012 10:56 AM

Traditional (NY style) egg cream has no eggs!! Just milk, sseltzer, and chocolate or vanilla syrup.

virgobaby 05-09-2012 03:24 PM

I use one or two raw eggs in mine. Favorite right now is: 1 cup almond milk, 2 eggs, a few frozen strawberries, sweetener, ice, blended in my bullet. Thick and Yummy :)

Deb 05-09-2012 03:29 PM

why cant i get my head around the whole...*raw* egg thang:dunno:


Barbo 05-09-2012 03:57 PM

Real Egg Cream from New York
New York Egg Cream

1/2 cup seltzer water
1/2 cup milk (your choice Esther)
Chocolate syrup, or to taste (LC of course)
Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.
Have everything ice cold.

rosethorns 05-09-2012 05:44 PM

Thanks everybody this should help me.

Barbo that sounds delish Thanks!:hugs:
No protein powder?

I'm really trying to get myself around this "raw egg" thingy.

Soooooo NY style has no eggs? ok. All I need is seltzer and I need the protein from the eggs.

I tried to find Jay Robb and for some reason it's not available right now.( egg white protein)

LCINFLA 05-10-2012 04:26 AM

Caulfields choc. soda is O calories and wonderful for an egg cream..I usually add FF 1/2 and 1/2 (3 carbs) and seltzerwater...

Has everyone ever tried this??

62 years young
20 miles walked in May
size 14 wanting to be a size 12

Ragdoll24 05-10-2012 05:06 AM

I use two cans of Zevia Cream Soda
1 Raw free range Egg
1 T Cocoa Powder
1 T Half & Half

Soobee 05-10-2012 07:31 AM

I buy powdered egg whites from Rose Acre Farms in bulk. It's not sweetened, just egg whites. I use it in shakes and ice cream recipes.

Speck333 05-10-2012 07:57 PM

I drink 2-raw-egg-shakes (what LCFers call "egg creams" -- has nothing to do with the soda fountain drink) several times a week. I highly recommend you pasteurize the eggs in their shells or buy eggs that have been pasteurized in their shells.
A local radio food show host has instructions on her webpage, but can't post the link due to TOS.

Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time – designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water – say, 142 degrees to be safe – for 3 1/2 minutes, the bacteria will be killed. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be “scrambled eggs” at 180 – but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes. -- Melinda Lee
I usually pasteurize a week's worth of eggs and keep them in the fridge. I usually blend two eggs with a cup of almond or coconut milk. You can flavor with vanilla, or davinici's or torani's in any way your heart desires.

rosethorns 02-20-2013 11:00 AM

I need this again.

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