So, I’m throwing this out to the Lazyweb. Please speak up if you have something to share; I need feedback on this.
As you all know by now, I’m on a low-carb diet. And one of the greatest things about low-carb is that you can eat eggs. In fact, you are encouraged to eat eggs. All the eggs you want. Jimmy Moore eats 2-3 dozen per week by his own estimate. They’re filling, they’re even good for you by anti-low-carb standards (well, most of them, see the Jimmy Moore link again). They raise HDL and lower LDL. Nothing wrong with eggs.
Except one thing. I can’t stand them.
Really, I hate eggs. I have tried to eat them fried, scrambled, omelette-ed, deviled, boiled, poached… about the one thing I haven’t tried is raw (I want to live, after all). I can’t stand egg rolls. I don’t like food that tastes like eggs. I don’t mind eggs in things (bread, cakes, and cookies, none of which are on the menu any more; some meatloaf and burgers use them, and that’s generally OK), but if something tastes like eggs, it’s right out.
And I am not one of those people who can eat something if I don’t like it. If I really don’t like the taste, then any attempt to actually eat it in any volume greater than one or two bites will result in catastrophe. I mean epic fail. Just ask my mom about the green beans. (Well, don’t.)
So, here is my question for you out there who happen to see this. How do you prepare eggs so that they really taste different? Is there some way that I can eat eggs without having to taste eggs, or am I doomed to life without them? I think it would be a big help to getting the calories in, and getting the nutrients I need, if I could just manage to get some eggs into my diet.
Please comment here, or comment somewhere else and leave me a link here.
13 Comments
Maybe that’s a possible solution, if you put the egg “in” things? I was thinking you could like cut the egg up into very thin slices, and sandwich a slice of egg into something you do like such as in between a piece of chicken (I know, it’d probably be pretty gross at first). But the idea is to overpower the taste of egg with chicken (or whatever), and then to gradually increase the portions of egg slices over time. I guess like mixing bad but necessary medicine in with something tasty.
On a side note, huevos rancheros are da bomb!
One word. Ketchup… At least that’s how Amber like them. Don’t know if it will fit in your diet, though.
*cough* *splutter* *tries not to laugh*
Ketchup. Ugh. The only thing that could make eggs worse. But if it helps her, then I’m glad. There is low-carb ketchup, too.
I know that conventional wisdom around our family is that what happened with the green beans is my fault, but I can honestly, before God, say that I did not do that on purpose.
Hm, haven’t tried huevos rancheros.
Hmmm….I was going to say you could make french toast, but you can’t have bread, right?
I thought this was…..ummm…..interesting. Never tried it.
http://whatscookingamerica.net/Vegetables/PickledBeetEgg.htm
What about this? Although I don’t know if it is as nutritional as regular eggs.
http://waltonfeed.com/self/eggs.html
This recipe looks good. And you could probably make it with whatever ingredients you prefer (to cover the taste of eggs).
http://kalynskitchen.blogspot.com/2006/10/egg-muffins-revisited-again.html
Val
If you like vinegar, you might like pickled eggs. They don’t taste very eggy at all. Are both parts of the egg equally yuck to you?
If you really want an eggy diet, I’d say the best option would be to mix them into things you normally eat. E.g. some scrambled egg mixed into the salsa (salsa is so strong you probably wouldn’t taste the egg at all), thin slices of egg on your sandwich with some tasty condiments, that sort of thing.
It never would have occurred to me to try pickled eggs. At least they’re good against Slitheen. The idea certainly doesn’t seem appealing, but who knows. I don’t mind a vinegar taste, in fact sometimes I quite like it.
Congratulations on the success of your hard work thus far, and I’m thrilled it is going so well!
What about only egg whites? The yolk gives the egg most of its flavor, and a hard boiled yolk is easy to remove. Hard boiled egg whites can be more easily flavored or hidden in other things: tuna fish sandwich with egg white slices or crumbles; balsamic marinated mushrooms sauteed with egg whites, onions, and basil; couscous tossed with smoked sausage, egg whites, tomatoes, and scallions; grilled kabobs with balsamic marinated egg whites, various meats, and various vegetables; wrap a slice of bacon around half an egg white and fry or grill; perhaps sloppy joes with egg whites crumbled in with the meat (maybe even egg yolks, too, if the sloppy joe sauce is strong enough) - these are just a few thoughts, but I hope they’re helpful.
Also, thank you for your kind links recently.
Try them! You’ll like them! Or, pinch your nose and swallow!
There is a recipe I have for an Australian omelet. It still tastes like eggs though. Beat two eggs. Add a Tbsp. of flour, some cheddar, milk, a touch of salt. Cook in an oven safe skillet (about 8 in.) till mostly done, then put it under the broiler till it’s nicely brown on top. It gets real puffy. It’s good. Dad likes them a lot. We eat eggs several times a week. Sometimes even for supper.
Just ignore my other comment.
Australian omelettes are the best!
Yeah, *if you like eggs*!
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