Radically Retired

Tag: Eggs

  • Foreboding Shadows

    Foreboding Shadows

    Do you like poached eggs? If yes, how do you prepare yours?

    Yesterday morning, as the sun was coming up and peering through our balcony’s big sliding doors, I was looking for something for breakfast to both photograph and enjoy.

    I came across a recipe on Facebook for air fryer poached eggs.

    I love poached eggs and have made them using many different methods but never the air fryer.

    As I looked for a spot on my table to set up for a photo, it didn’t matter what spot I chose, the sun coming in the adjacent balcony doors caused long, dark shadows. I was hungry, so decided to just go with it.

    My air fryer poached eggs were a disappointing fail of epic proportions. After the time given in the recipe, they hadn’t set one bit and were just slimy, unpalatable blobs, mocking me from the ramekins they were supposed to be “cooked to perfection” in.

    I increased the temp a bit and added two minutes. The eggs were slightly more set, but still not edible. I like my poached eggs to have soft yolks but the whites have to be completely set.

    I added three more minutes. Now, the whites weren’t great but just slightly more set, and the yolks were overcooked. The surface was wrinkled and not one bit appetizing in appearance.

    I plated it up anyways, took the photo, and grudgingly ate my brekky.

    Strike that prep method from my list.

  • Easy Eggs

    Easy Eggs

    This simple, two-egg cheese omelette is filling and almost (1.5 grams carbs per tablespoon of chunky slasa) carb free.

    One nice thing about switching to low carb for a while, is that large portions aren’t necessary to keep hunger at bay.

  • Reveal and Review

    Reveal and Review

    Here they are!!

    About three weeks ago, I found a recipe for these cottage cheese/egg muffins and adapted it to my own preferences.

    When I made these in my regular metal muffin pan, they were delicious, but sadly, collapsed as they cooled. In addition, despite the metal pan being well oiled, the eggs stuck terribly.

    Enter the silicone muffin pan I mentioned in my Friday post about self gifting.

    I used the same recipe but because the muffin cups in the silicone pan were so much deeper than in my metal pan, I added 4 eggs to the 6 the recipe called for.

    In addition, because I set the silicone pan inside a metal cake pan (for stability), I had to add 12 minutes to the recipe bake time in order to be satisfied that the eggs had set.

    The end result told the tale! Despite the lower fill level, the contents rose beautifully and maintained their shape throughout cooling!

    They released easily from the silicone pan and clean up was a breeze!

    Now, I can’t wait to try regular muffins in my new self gift!

    **For those looking for a recipe, this is loosely what I’ve been doing:

    Cottage Cheese and Egg Muffins (makes 1 dozen)

    Preheat oven to 375°F

    Whisk together 6 – 10 eggs, 1/2 cup cottage cheese and whatever spices you prefer. I used salt, pepper, and garlic powder.

    Stir in whatever cheese, meat, and vegetables you prefer @ 1/2 cup each ingredient (I used spinach, green onion, red bell peppers, real bacon bits, and shredded old cheddar)

    Pour into muffin pan and bake for 18 – 30 minutes (until eggs are set)

    Let cool in muffin pan for about 15 minutes and then remove to a plate to continue cooling.

    Store in a sealed container in fridge or freezer.

    Reheat in microwave for 30 seconds to one minute if out of fridge … 2 minutes if out of freezer

    **High protein, keto-friendly, and gluten free**