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Category: Eggs (Page 2 of 15)

Low Carb Waffles Recipe

Ingredients:
4 large eggs
2 tablespoons heavy cream
2 tablespoons water
2 teaspoon vanilla extract
4 packets Stevia
2 or 3 ounces of crushed pork rinds
1/2 teaspoons ground cinnamon
3 Tablespoons melted butter
Beat the eggs then add the cream, water, and vanilla extract and beat some more.

Instructions:

Mix the Stevia with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Stevia before adding helps to keep the cinnamon from clumping up).

When well blended mix in the ground pork rinds.

Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you’re ready to put into waffle iron, stir in about 2/3 of the melted butter.

Brush the waffle baker with about half of the remaining melted butter, then spoon in about 1/4 to 1/3 of a cup of batter on each side of the bottom half waffle maker and used a spoon to spread the batter out a little.

Close the top of the waffle maker. Takes bout 5 or 6 minutes to bake the waffle.

These waffles firm up and brown just like “real” waffles. Serve with butter.

Servings: 5


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Almond Pancakes Recipe

Ingredients:
1 cup almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tbs. oil
1/4 teaspoon salt
1 tbs sweetener

Instructions:

Mix ingredients together and cook as you would other pancakes. Flip them when the underside is brown.

Serve with butter.

Servings: Six 4-inch pancakes
Carbs: 3 carb/pancake


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Low Carb Pancakes Recipe

Ingredients:
2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.

Instructions:

In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.


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Egg Drop Soup Recipe

Ingredients:
2 eggs
1 teaspoon salt
2 cup basic stock
2 teaspoons finely chopped green onions

Instructions:

In a small bowl, beat eggs with a pinch of salt; set aside.

In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute.

Place remaining salt and onions in a serving bowl. Add soup; serve hot.

Carb Count: 0.5 carbs per serving. Makes 4 servings.


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Egg Flower Soup Recipe

Ingredients:
Chicken broth
2 egg whites
2 sliced almonds
2 tablespoon chopped celery
Salt and pepper, to taste
Stevia, to taste

Instructions:

Heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste, as well as Stevia.

Carb Count: 0.8 carbs per cup. Makes 2 cups.


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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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Deviled Eggs with Smoked Salmon Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoon Dijon-style mustard
¼ teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixture, creating a smooth mound. Refrigerate until ready to use.

Carb Count: .8 grams per seving. Servings: 6.


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Quick and Easy Baked Halibut Recipe

Ingredients:
2 pounds of halibut pieces
1 cup of chicken broth
2 tablespoons of parsley, chopped
1 teaspoon of tarragon
1 teaspoon of dill
1/2 cup of shredded, sharp cheddar cheese
1 egg white, beaten until foamy

Instructions:

First preheat your oven to 400º F.

Arrange halibut pieces in an oven-save dish, then pour in chicken broth. Next cover fish with parsely, tarragon and dill.

Place into the oven for 10 minutes. Upon removal, discard excess liquid.

Preheat broiler.

In a mixing bowl, gently fold the cheese into the beaten egg white. Spread this mixture over the halibut and broil until it is a lovely golden color.


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Crab Quiche Recipe

Ingredients:
8 eggs
Butter
1 cup sour cream
1/4 teaspoon black pepper
1 6 ounce can lump crab meat, drained, flaked and cartilage removed
1/2 cup roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley

Instructions:

Preheat oven to 325 F.

Coat six 6-ounce cups with butter. Set aside.

In a large bowl whisk together the eggs, sour cream, and black pepper. Sire in crabmeat. roasted peppers and parsley.

Dived egg mixture amount prepared custard cups. Place cups on a baking sheet. Bake for 30-35 minutes or until a knife inserted in centers comes out clean. Remove from oven.

Carbs: 1 carb per serving. Makes 6 (1 custard cup each).


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Deviled Eggs with Crabmeat Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon low-carb ketchup
1 teaspoon lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixutre, creating a smooth mound.

Refrigerate until ready to use.

Carb count: 0.9 gram per serving. Serves Six.


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