Joy for the nutritionist. We survived:) I thought everyone cooks the perfect eggs for their taste. But scrambled eggs are not just oil and a red-crusted egg. The main thing is to leave the yolk soft. There is such a thing in food - “nutrient density”, so unprocessed yolk has it in the top 10. An ideal source of vitamin D, fatty acids and a decent portion of B vitamins.
Cholesterol, which, by the way, is a very good guy! And its function is protective, to patch holes where thin or damaged. The hormones testosterone, progesterone and estradiol are synthesized from cholesterol. In general, with food comes 20-25% of cholesterol, 80% your liver produces on its own. So, unlike sausages, sausages and inexpensive processed cheeses, in eggs cholesterol is in a neoxalic form, does not harm. Can 1-2 eggs a day every day please. Restriction on eggs only for protein allergies and some types of autoimmune diseases.
The classic US autoimmune protocol excludes eggs from the diet for 4-6 weeks, and then 1-3 times a month. These are complex Hashimoto type thyroid conditions and uncompensated hypothyroidism. But okay, a little moved away. Scrambled eggs!
Ideal eggs are eggs with soft yolk: scrambled eggs, poached, unboiled. We threw away refined oil a long time ago, so let's take an example:
- 2 eggs
- 3 cauliflower inflorescences
- 1/2 bunch of green onions
- 1/3 green pepper or a couple of asparagus shoots
- 1/3 chili
- 3-5 large kale cabbage leaves
- butter
- first cold pressed olive oil
- a couple of sprigs of dill, cilantro, tarragon or mint
- 1 tbsp. capers (completely replace 1 small pickled cucumber:)
- Next to it, fresh pink radish and bread with a layer of Saint-agur cheese.
In a pan with a thick bottom, melt the butter in olive oil. Cut cauliflower into small inflorescences raw, pepper, chili, kale and green onions coarsely chop. Add to pan and allow 3-4 minutes to soften on the outside but still raw inside. Vegetables should crunch (and store enzymes). After moving the vegetables a little and reducing the heat, add the eggs. No brown crusts, a couple of punctures with a knife in the middle of the protein allows it to spread and cook faster without waiting for frying. Sprinkle the finished eggs with chopped dill and capers. Serve with fresh vegetables to crunch or with kimchi cabbage.
If you have anchovies at home, feel free to add. If you eat meat - a slice of jamon (only drying, no smoking and sausage) is suitable. Gorgonzola, roquefort, just mash avocado, cod caviar and butter or cod liver in its own fat are suitable for bread instead of saint agur (cow fat cheese with very tasty mold).
In a pan with a thick bottom, melt the butter in olive oil. Cut cauliflower into small inflorescences raw, pepper, chili, kale and green onions coarsely chop. Add to pan and allow 3-4 minutes to soften on the outside but still raw inside. Vegetables should crunch (and store enzymes). After moving the vegetables a little and reducing the heat, add the eggs. No brown crusts, a couple of punctures with a knife in the middle of the protein allows it to spread and cook faster without waiting for frying. Sprinkle the finished eggs with chopped dill and capers. Serve with fresh vegetables to crunch or with kimchi cabbage.
If you have anchovies at home, feel free to add. If you eat meat - a slice of jamon (only drying, no smoking and sausage) is suitable. Gorgonzola, roquefort, just mash avocado, cod caviar and butter or cod liver in its own fat are suitable for bread instead of saint agur (cow fat cheese with very tasty mold).
