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Old 11-08-2008, 03:46 PM   #61
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my hubby agrees w/ the eggshell theory; treat the shell like raw poultry.

no your 3 spray bottles are not TMI; which ones do you use for what ??


Quote:
Originally Posted by metqa View Post
BF seems to agree with me that since salmonella infects the shell of the egg, then by sanitizing your eggs before cracking you should be safe from contamination. I imagine, the use of vinegar, rubbing alcohol spray, or a quick pasteurizing dip in 140 degree water (someone mentioned this method in a thread elsewhere) might take care of anything that might hurt 'cha. Just a suggestion. Of course Egg Beaters would work just fine also.

ETA: I keep a spray bottle each of 1)alcohol, 2) peroxide, 3) distilled vinegar around for just such disinfecting adventures. Use em on eggs, cutting boards, counters, stove, toilet, shower, everywhere ickiness might lurk.

TMI, I suppose. Back to EGGS!
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Old 11-08-2008, 03:51 PM   #62
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Quote:
Originally Posted by vfCookie View Post
Oh MY God.... I just found breakfast for life!!!! Seriously, I have all of these ingredients (or their equivalents) on hand at ALL times and I am a bona fide coffee junkie!

thank you thank you thank you!
you won't be disppointed -- it is DEELISH!
the frothy raw eggs taste just like CREAM!

I do a Frappuccino (cold version)

I brew a pot of strong coffee and keep it in the fridge.

then I take:

2 organic raw eggs & blend until frothy

add:

1/2 cup crushed ice
8 oz chilled coffee
1 scoop protein powder (+ psyllium or any other supplements you wanna add)
1 Tbsp SF DaVinci or Torani syrup

blend again

add 1 Tbsp EVCO (melted) -- do this last so it won't clump

blend & enjoy!

Last edited by hummingbird11; 11-08-2008 at 03:55 PM..
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Old 11-08-2008, 03:53 PM   #63
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I had the Pumpkin Milkshake this morning and it was FABULOUS !!!!!

Quote:
Originally Posted by twinkerbell View Post
Thank you!
Yeah, I am referring to the egg creams, mostly that delicious looking pumpkin shake!! I would love to try it!
Thanks again!
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Old 11-08-2008, 04:42 PM   #64
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Question about the coconut oil. I live in France and this is not an oil I have looked for... if I can not find it, is there a substitute or can you leave it out???

Thanks again.
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Old 11-08-2008, 05:38 PM   #65
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Quote:
Originally Posted by vfCookie View Post
Question about the coconut oil. I live in France and this is not an oil I have looked for... if I can not find it, is there a substitute or can you leave it out???

Thanks again.
I would leave it out. I don't know of a suitable substitute. But look in a health food store, or at least in the section of your store that has natural foods in it. You don't want to go looking with the olive and vegetable oils for this. It's solid and white in the jar on the shelf. . .melts at about 78 (I think) degrees F.
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Old 11-08-2008, 05:39 PM   #66
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Quote:
Originally Posted by vfCookie View Post
Oh MY God.... I just found breakfast for life!!!! Seriously, I have all of these ingredients (or their equivalents) on hand at ALL times and I am a bona fide coffee junkie!

thank you thank you thank you!
You're welcome, welcome, welcome!!!

Sooo yummy and filling. If I don't have any cream in the house (trust me, this doesn't happen often), I can still have my coffee!
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Old 11-08-2008, 05:57 PM   #67
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Quote:
Originally Posted by hummingbird11 View Post
my hubby agrees w/ the eggshell theory; treat the shell like raw poultry.

no your 3 spray bottles are not TMI; which ones do you use for what ??
the smell of vinegar to me means CLEAN!
I keep the vinegar in the kitchen and use it on everything in sight (including the occasional fly that buzzes in ) on the counter, cutting board, in the sink, freshly washed dishes (makes sure all the soap is gone and highlights any grease spots I may have missed, makes 'em squeaky clean). I keep the peroxide in the bathroom: I spray my toothbrush after each use, I spray the toilet seat before I put the lid down to flush, and in the summer I spray the shower after I squeegee (no mildew yet) the alcohol floats about for whatever I want to use big guns on, I rarely use it cause it smells so bad, but it's good for mirrors, and any other surface I want a sure quick kill(wall mold, nosy neighbors . . .) I haven't yet used anything on my eggshells as BF and I just discussed it last week. He's worried I'm gonna make myself sick with the raw eggs, so . . . . I think I might spray them with the peroxide, cause the vinegar would dissolve their widdle shells. and the alcohol will make me gag!

Quote:
Originally Posted by hummingbird11 View Post
you won't be disppointed -- it is DEELISH!
the frothy raw eggs taste just like CREAM!

I do a Frappuccino (cold version)
I feel like I'm missing out on something since I don't drink coffee and don't make ice cubes. I suppose I could triple brew some Earl Grey and freeze some cream cubes instead? they are never as strong as they seem, I guess from not using coffee.

The pumpkin shake comes out perfect every time (except last time when I use cream that had frozen and separated as the extra water, It left a waxy coating on my tongue all day. Took a week to recover from that!BUTTER TONGUE!)

My ground beef scotch eggs taste so much better a week later. I guess I got tired of the meatloafy tastes without the sauce. . . .Wait I should've eaten them with ketchup, whorchester and AI, Doh!
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"You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett
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Old 11-09-2008, 03:40 PM   #68
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Old 11-09-2008, 08:35 PM   #69
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Old 11-10-2008, 01:59 PM   #70
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Starbuck Cinnamon Dolce Latte fans!

I thought I’d share my new favorite breakfast with you. It tastes just like Starbucks Cinnamon Dolce Latte and it’s low carb! I drink this on the way into work and it keeps me full until 1-2 pm.

Pour 6 oz hot coffee into a large mug
Add 2 tblsp Starbuck’s Sugar Free Cinnamon Dolce syrup

Mix 2 raw eggs and 2 oz of cream ( I use lite cream) in a blender until frothy.

Add the egg/cream mixture to the coffee. You may need to pop it in the microwave to warm it a little more
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Old 11-10-2008, 02:20 PM   #71
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Ok I just had this as a mini snack lunch and it was so tasty I had to share...

2 eggs fried over easy in butter on a plate, a few shakes of your fav hot sauce on top of the eggs and a few pinches of cheddar cheese, topped off with a smier of sour cream (which I didn't know but happens to be very low carb! 1 carb per 2 tablespoons! I may have to try it in my eggcream!)
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Old 11-13-2008, 03:52 PM   #72
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Egg Cream Frappuccino
Hummingbird11's Recipe


2-3 organic free-range/cage-free eggs (fresh!)
1/2 cup crushed ice
6-8 oz coffee (brewed strong & chilled overnight)
1 Tbsp Torani or DaVinci SF syrup (any flavor! - I use chocolate)
(or instead of SF syrup: 1 Tbsp WonderCocoa + 1 pkg Truvia or NuNaturals NoCarbs Blend*)
1 Tbsp melted EVCO (organic extra virgin coconut oil)

blend/froth eggs first
(makes it fluffy!)

add the rest of the ingredients (except EVCO)
blend/froth again

add melted EVCO last (so it won't "clump")
blend/froth again

ENJOY your yummy, creamy & filling chocolate/coffee milkshake!


Optional Ingredients ~ I also (usually) add to my EC Frapp:

2 Tbsp HWC or 1/2 & 1/2 (really don't need cause the eggs taste like "cream"!)
1/2 to 1 scoop Jay Robb's 100% whey isolate PP (for a more filling egg cream)
1 Tbsp psyllium husk powder (for fiber)
1 capsule probiotic (good flora for the gut)
4 oz aloe vera gel & juice (anti-inflammatory)
1 tsp local bee pollen (allergy relief)
1 tsp inulin (intestinal support)

*Truvia and NuNaturals NoCarbs Blend are BOTH non-bitter stevia/erythritol combos!
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drink Water; eat Protein; reduce BF by 4%; watch "Carb Creep" & Sugar intake!

EXERCISE
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Sun = outdoor farm chores!!!!!
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Old 11-13-2008, 07:46 PM   #73
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[COLOR="Sienna"]Warm Chocolate Egg Cream [/COLOR](you may know it as Hot Chocolate)

6-8 oz chocolate almond milk
1-2 oz hwc
1 T dutch cocoa powder(stir it in really well)
1 T coconut oil
1 T chocolate DaVinci's (or any flavor that sounds nommy)
small sprinkle from my Splenda QuickPack
2 eggs (warm them in a bowl of hot water for a few minutes)

Nuke the first 6 ingredients until warm to your liking. Zap it in the blender. Add the warmed eggs and (quickly, before the eggs start to cook, bleah!!!)zap it again.
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Old 11-14-2008, 09:21 AM   #74
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WenB, How big is this can of tuna? the standard small size or the bigger one? Is the pate really supposed to be mostly butter? I can dig it if it is, but I wanna be sure before I make it. Thanks
Quote:
Originally Posted by WenB View Post
Deviled Tuna Eggs

Tuna Pate:
1 can oil packed tuna, drained
1 stick unsalted butter, room temp
1 T minced onion
2 T lemon juice
Salt & pepper to taste

Blend until a smooth spread.

Boil the number of eggs you want - the amounts listed here are for three eggs

Half the eggs
Remove yolks into bowl
Add 2 T mayo
Add 3 T tuna pate
Add fresh dill and additional salt and pepper
Mix the yolks and goodies into a paste

Stuff eggs.

Sprinkle with smoked paprika for color
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Old 11-15-2008, 02:02 PM   #75
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Odd but Interesting

Okay, so I don't remember if I mentioned this before but here it is.
Y'know those little teeny tiny shrimp? Well I made baked eggs with them

I used my mini Wilton cake pan this time

I spread a layer of mini shrimp on the bottom and I had this bottle of Waldon Farms Sugar free cocktail sauce. Well it's not really that good, could use more horseradish . . . Anyway, I poured some of that on top of the shrimp.

Then I cracked on egg on top of that. Cracked pepper, cracked sea salt, Nutritional yeast flakes, No salt seasoning, etc.

I added a few leaves of spinach (couldn't tell after it cooked so next time I'll add a thicker layer.

The some cheese scraps I had leftover, some swiss, a bit of cheddar, some shredded mozzerella. Then I poured cream over that till it just covered the egg underneath. I cooked it for about 15 -20 (less will have a softer yolk)
Very Yummy.

Maybe I could do this with salmon and cream cheese on the bottom, and some dill seasoning.

I think I like this better than scrambling the egg. I made some ham cups and it was . . .too eggy, is that crazy sounding? I like my eggs soft scrambled so the baked scrambles seem too firm. But the baked egg is really soft and creamy and so ummy yummy! Well I 've got 5 more ham/egg cups to go through. I wish I had made them all whole baked eggs.
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Old 11-15-2008, 07:53 PM   #76
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I just now found this thread!
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Old 11-16-2008, 05:08 AM   #77
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frittata

Been doing all sorts of frittata for other half

4 eggs, 2 tablespoons HWC, about the same of water

Butter into the pan, then add the mixture

Gently cook on the stovetop, until its just starting to stick -- add in your "filler"

Cheese
Feta/Spinach
Smoked Salmon
Chopped up bacon/sausage

Pop under the grill for 3-4 minutes, it will souffle up lovely

slide onto a plate and slice up to serve

We like the spinach/feta combo best, but its lovey with anything, really dense and filling! My other half can only manage 1/2 at a time..and he has a hugeee appetite!
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Old 11-16-2008, 02:47 PM   #78
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Quote:
Originally Posted by hummingbird11 View Post


[COLOR="Red"]I cheesecake![/COLOR]


Add 2 Tbsp of Erythritol to 1 Tbsp of Water
Microwave for a few seconds (you want it to heat NOT cook)
It will dissolve and melt then you can use it in your Recipe!

I used:

4 Tbsp Erythritol dissolved in 2 Tbsp Water
8 oz cream cheese
1 egg
split 3 ways & baked in 3 mini Wilton cake pans for 1 hour in water bath at 350

Fantastic!
Baking this right now. Didn't want to open my E! till I've found a suitable storage solution, so I used Xyl. I did the hot water thing and it almost boiled! But it finally melted.

Only thing I did differently is I added two Tablespoons of sour cream. I'd heard of cheese cakes made with SC so I thought I'd try that. I usually add lemon but I didn't. They are baking now and driving me mad with the smell.

I put them on my small cookie sheet and slid them into the oven then added the water to the sheet for the water bath. . . . only 12 more minutes. ...
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Old 11-21-2008, 04:10 PM   #79
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Old 11-21-2008, 04:42 PM   #80
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Hummingbird, I made the cheesecake but they burned on top. I've never had that happen before, but I've also never cooked cheesecakes on 350 degrees before either. However, the flavor was intersting. After peeling off the browned cap the creamy cheescake beneath had a hint of cake crust flavor to it. from the burnt top it filtered down to flavor the rest of the cake. I was impressed at the happy accident!
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Old 11-23-2008, 08:45 PM   #81
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Quote:
Originally Posted by metqa View Post
Okay, so I don't remember if I mentioned this before but here it is.
Y'know those little teeny tiny shrimp? Well I made baked eggs with them

I used my mini Wilton cake pan this time

I spread a layer of mini shrimp on the bottom and I had this bottle of Waldon Farms Sugar free cocktail sauce. Well it's not really that good, could use more horseradish . . . Anyway, I poured some of that on top of the shrimp.

Then I cracked on egg on top of that. Cracked pepper, cracked sea salt, Nutritional yeast flakes, No salt seasoning, etc.

I added a few leaves of spinach (couldn't tell after it cooked so next time I'll add a thicker layer.

The some cheese scraps I had leftover, some swiss, a bit of cheddar, some shredded mozzerella. Then I poured cream over that till it just covered the egg underneath. I cooked it for about 15 -20 (less will have a softer yolk)
Very Yummy.

Maybe I could do this with salmon and cream cheese on the bottom, and some dill seasoning.

I think I like this better than scrambling the egg. I made some ham cups and it was . . .too eggy, is that crazy sounding? I like my eggs soft scrambled so the baked scrambles seem too firm. But the baked egg is really soft and creamy and so ummy yummy! Well I 've got 5 more ham/egg cups to go through. I wish I had made them all whole baked eggs.


Ohhh, that sounds yummy
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Old 12-09-2008, 05:27 PM   #82
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Old 12-09-2008, 06:12 PM   #83
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Has anybody wrapped Nori around their stuffed eggs. YUUUMMMYYY!!!

Nori = seasoned toasted seaweed strips
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Old 12-09-2008, 10:51 PM   #84
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Old 12-11-2008, 09:32 AM   #85
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Old 12-16-2008, 08:23 PM   #86
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This is great thanks.
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Old 12-17-2008, 07:39 AM   #87
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I'm a new subscriber..sent to you by Lady Boss!
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Old 12-21-2008, 04:43 PM   #88
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bump,

gosh i need a printer for my new puter
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Old 12-27-2008, 10:24 AM   #89
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Old 12-27-2008, 03:31 PM   #90
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Hey y'all,

I added 2 TB of water to my 2 - egg Chocolate Egg and it made it a bit lighter.
Just as tasty! YUMM!
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