Eggy Soufflés

Eggy Soufflés Recipe

These are a good brekky, lunch or dinner and can be made ahead and eaten cold straight out of the fridge! This recipe contains dairy however the cream can be swapped for coconut cream or another egg yolk and cheese omitted if you are avoiding dairy.

Serves 1

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Homemade Mayo

Homemade Mayo Recipe

Mayonnaise is one of those things that just makes everything taste better; chicken, bacon, eggs, veggies, you name it, it tastes better with mayo!

Unfortunately, due to the large scale production and subsidization of seed oils, we are hard pressed to find mayonnaise which doesn’t contain inflammatory seed oils. Even the ‘Olive Oil’ and ‘Whole Egg’ varieties are predominantly made with seed oils!

However, you can have your mayo and eat it too by making it yourself! This recipe will take you 10 minutes tops (even less if you use an electric beater) and I guarantee, once you make mayo yourself, you will never look back!

Oh just a quick note before you begin; this mayo is slightly runnier than commercial varieties but don’t be alarmed by this as store-bought mayo’s use industrial thickeners to provide the thicker texture.

Mayo

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How to Cook Eggs

If we were to describe eggs in 5 words it would be: fast, easy, versatile and a-delicious-source-of-protein…ok so we might have cheated with that last word (because, let’s face it, describe eggs in 9 words isn’t as catchy). Eggs are a great source of protein and they are easy to whip up when you need a nutritious meal but don’t have much time. This post is pretty much Egg Cooking 101.

WhyILoveEggs_Paleo

Hard Boiled Eggs

Hard boiled is pretty much the easiest way to cook an egg.

  1. Place eggs in a large saucepan with a little pinch of salt (this makes them easier to peel) and cover them with cold water.
  2. Over high heat, heat the saucepan until it reaches boiling point.
  3. Once the water is boiling, remove the saucepan from the heat and let the eggs stand in the water, covered, for 9 minutes.
  4. Drain, cool, peel and serve.

Scrambled Eggs

Ok, this is probably the second easiest way to cook eggs. This recipe makes 1 serve.

  1. In a bowl, mix 2 eggs, a pinch of Celtic sea salt and pepper and ¼ of a cup of milk until combined.
  2. In a fry pan and over medium heat, melt 1 tbsp. of butter, ghee or coconut oil. Once melted, pour in the egg mixture.
  3. Don’t touch the mixture until it begins to set (as tempting as it is!). Once it has started to set, use a spatula to gently pull the eggs into the middle. Continue until the egg is thick and no running bits are left. Remove from heat and serve.

Fried Eggs

This one is for over-easy eggs.

  1. Melt 1 tbsp. of butter, ghee or coconut oil in a fry pan. Once the pan is hot, crack in your egg.
  2. Reduce the heat to low and cook slowly until the whites are set and the yolks have thickened.
  3. Carefully flip the egg over and cook until your desired gooeyness. Sprinkle with a pinch of Celtic sea salt and pepper and serve.

Check out our Fried Egg Salad recipe here.

Poached Eggs

This recipe is for 2 poached eggs and goes excellently with some rashers of home-cured bacon.

  1. Heat water in a large saucepan until it is boiling. Once it reaches boiling point, reduce the heat to a simmer.
  2. Add a dash of vinegar to the water and stir with a wooden spoon. Carefully slide in the eggs, one at a time.
  3. Leave eggs to cook for 3 – 5 minutes (depending on how runny you want your yolks). Using a slotted spoon, lift the eggs from the water, drain and serve with a pinch of Celtic sea salt and pepper.