The latest scientific thinking on what foods are good/bad for you is really egg-citing. A government committee researching new dietary guidelines says that cholesterol from food is “not considered a nutrient of concern for overconsumption.” In other words, eat as many eggs as you want, including the yolks.
This isn’t the first time nutritionists have amended earlier consumption guidelines and it probably won’t be the last. But in the meantime, go ahead and enjoy eggs in all their glory, a mealtime staple that fits in nicely with the paleo menus that Jennifer has been testing out.
Here’s my favorite recipe for scrambled eggs. It feeds 2 people, and you can easily adjust up or down. The trick to this recipe is to cook the eggs slowly, on low heat.
4 Extra Large eggs
Thin slice of butter
Salt and pepper to taste
1/8 teaspoon ground cumin
Splash of milk
½ cup grated cheddar or other cheese (you can use less or more based on your preference)
In a glass bowl, use a whisk or fork to mix the eggs with the salt, pepper, cumin and milk. Add half of the cheese.
Melt the butter in a small frying pan.
Add the egg mixture to the frying pan, and keep the temperature on low. Wait until the eggs have started to firm up – this will take a couple of minutes on low heat – then using a spatula, begin to break the eggs up and flip them over.
When the eggs look close to being ready (some people like their eggs soft, others like them firm), add the remaining cheese. Wait until fully cooked, then serve immediately. Toast is a perfect companion to scrambled eggs, but if you want a substitute for carbs, you can serve with fresh or roasted vegetables or a green salad.
What’s your favorite scrambled eggs recipe?
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