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Old 07-01-2012, 12:17 PM   #31
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Too late to edit, but I remembered that I like a few drops of sesame oil in my Egg Drop Soup. It makes a huge difference in flavor.
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Old 07-02-2012, 07:39 AM   #32
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Katy - glad your family liked the cinnamon omelettes. Think I'll have one for breakfast too.
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Old 07-02-2012, 11:56 AM   #33
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Okay, I need a little help with the custard in the microwave. I made a mess.
I had it at 50% power for about 4 minutes.

Is it supposed to boil? Mine simmered and simmered and then kind of boiled over. It looks a little like loose gray scrambled eggs. It's cooling right now.

Does it actually set up in the microwave, or is it more like a pudding?

How do you know when it is done?

How much cream do you add? I'm thinking maybe I had too much liquid.

I really want to make this work! Could you take a photo of yours please?
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Last edited by NorthernNisse; 07-02-2012 at 12:49 PM..
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Old 07-02-2012, 03:55 PM   #34
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I've never successfully made custard in a microwave. I would like to know how to get it to work also.
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Old 07-06-2012, 02:34 PM   #35
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bumping for microwave custard help
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Old 07-06-2012, 02:46 PM   #36
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I like them either scrambled or fried, often with diced ham/spam/bacon, and a big slab of mozzarella melted on top. Sometimes I flip it all over and slightly crisp up the cheese. Then I drop a good gob of either Tabasco or Frank's hot sauce over. I'd say I eat that most mornings.
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Old 07-06-2012, 04:28 PM   #37
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I had a breakfast burrito today at a local restaurant. It had scrambled eggs, mixed with chopped ham, sausage, onions and cheese and they gave me salsa on the side. It was so big I could only eat half of it. I'm heating the other half up tomorrow for breakfast. I don't think the tortilla was low carb but can easily use low carb ones with this recipe! I'm definitely going to make it at home...
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Old 07-08-2012, 08:11 PM   #38
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I sauteed some diced onion and zucchini in butter and added eggs that I scrambled with some salt, pepper, and freshly grated sharp cheddar. My son and I both had this for breakfast today--so filling and good! I also like crustless quiche made with Swiss cheese, freshly grated nutmeg, spinach, and onions.
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Old 07-09-2012, 05:33 PM   #39
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Quote:
Originally Posted by NorthernNisse View Post
I'll have to try making the custard in the microwave. I LOVE custard, but don't make it often because I takes so long to bake. If I could perfect 1 serving in the microwave....this could make me very happy.
I do a single serving in the microwave just about every morning (easy to take in a lunch box cooler to eat later in the morning when I have a break). I use those little glass custard dishes ... mix 1 egg and about 1/2 cup half & half and a couple teaspoons splenda, and a little vanilla or other flavoring. Sprinkle nutmeg or cinnamon on top before nuking on 50% power for about 2-3 min. (I mix it in a separate bowl because it's hard to do it in the little custard cup without making a mess all over the sideboard LOL!)
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Old 07-09-2012, 05:36 PM   #40
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Quote:
Originally Posted by NorthernNisse View Post
Okay, I need a little help with the custard in the microwave. I made a mess.
I had it at 50% power for about 4 minutes.

Is it supposed to boil? Mine simmered and simmered and then kind of boiled over. It looks a little like loose gray scrambled eggs. It's cooling right now.

Does it actually set up in the microwave, or is it more like a pudding?

How do you know when it is done?

How much cream do you add? I'm thinking maybe I had too much liquid.

I really want to make this work! Could you take a photo of yours please?
Usually only 2-3 min on 50% power. It's not supposed to boil ... mine does rise up and will spill over if you don't watch it closely. I keep stopping and starting the microwave until I get at least 2 min cooking. It will be jiggly, but sets up as it cools. I chill it in the refrig overnight. If 50% power seems to boil it before you get 2 minutes, try 40% power instead. Microwaves vary.
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Old 07-09-2012, 05:39 PM   #41
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Originally Posted by Soobee View Post
I've never successfully made custard in a microwave. I would like to know how to get it to work also.
Will try to post a pic next time I make it. There is a pic of it on my website in the recipe section ... Home Page
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Old 07-09-2012, 06:58 PM   #42
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Thanks Dexmis. I will keep trying. I did make only one serving in the pyrex custard cup, but proabably a little too much liquid. I will try it at a lower % and start and stop the micowave.

I did make a big one yesterday and baked it....It was sooooo delicious. Fresh nutmeg too.

I did Josie's Creamy Egg Custard....and I am Josie! My name used to be josilocks on this board. I'm so glad people are still making my recipe. Actually, it is my grandma's recipe but I low carbed it. I have to argue about the 3 star review the LindaSue gave it. I think it deserves at least a 4 and I would give it a 5. Just sayin'....
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Old 09-02-2012, 11:58 AM   #43
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Quote:
Originally Posted by NorthernNisse View Post
I've posted this twice before, but what can I say...this is how I like my eggs.

This recipe is so simple and you would NEVER imagine what a great pancake it makes. I passed on the recipe many times, thinking it wasn't complicated enought to be good. TRY IT! Fry it low and slow...it browns very quickly. You want it golden brown. Throw in a couple of sausages and it makes a filling meal.

Jenny's Better Than Boxed Low Carb Pancakes - slightly tweaked over time

2 tablespoons (one scoop) Trader Joe's Vanilla Whey Protein Powder
1/2 teaspoon baking powder
Pinch salt
1 egg
A splash of good vanilla
A dab of butter in the skillet

A drizzle of SF Log Cabin Syrup or
SF Smuckers Strawberry Ice Cream Topping and whipped cream or
Butter, cinnamon and Truvia...so good!

Whisk all of the ingredients in a small bowl until smooth. Melt a small amount of butter on medium heat. Pour in the batter and gently spread the batter evenly over the bottom of the skillet. When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. Cook until the second side is lightly browned. Don't let it get too dark or it will taste a little bitter. Serve with butter and low carb syrup if desired

Makes 1 large pancake
I made these this morning and was pleasantly surprised how yummy they were. I liked these better than any other pancake. I used Healthsmart CarbThin Zerocarb Whey Shake Mix, and it worked great!! No carbs and lots of protein. I used walden farms maple syrup which is my new favorite syrup. I doubled the recipe and got 3 good sized pancakes.
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Old 09-02-2012, 03:36 PM   #44
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Originally Posted by Ginaaaaaa View Post
I made these this morning and was pleasantly surprised how yummy they were. I liked these better than any other pancake. I used Healthsmart CarbThin Zerocarb Whey Shake Mix, and it worked great!! No carbs and lots of protein. I used walden farms maple syrup which is my new favorite syrup. I doubled the recipe and got 3 good sized pancakes.
I know! Who would think such a great pancake could come out of such simple ingredients! As I said, I've tried all the recipes...passed on this one many times and now it is almost a daily treat. This is the best and easiest for me!

My latest is adding pecans for maple pecan pancakes. SO GOOD and a nice crunch!

Also, I always lose weight eating these.

Last edited by NorthernNisse; 09-02-2012 at 03:37 PM..
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