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Found my own secret to making muffin tin scrambled eggs more satisfying to me.
Changed the cooking time and temperature. Instead of 18 minutes at 350, I do 20 minutes at 375. It makes the edges a little crunchy and crispy, which fools me into thinking that I'm eating a carby mini-quiche.
For somebody who loves runny yolks, this is a change.
Having to love eggs as they are a cheap form of protein that you can jazz up with spices.
Diet Calendar Entries for 21 September 2019:
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1606 kcal
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Fat: 92.61g | Prot: 93.90g | Carb: 96.83g.
Breakfast: Egg. Lunch: Broccoli, Carrots, Mozzarella Cheese (Part Skim Milk), Strawberries, Radish. Dinner: Great Value Vegetable Oil, Winn-Dixie Zucchini, Publix Onions, Ground Beef (80% Lean / 20% Fat, Patty, Cooked, Pan-Broiled). Snacks/Other: Oroweat Whole Grains Healthy Multi-Grain Bread, Coffee-Mate French Vanilla Liquid Coffee Creamer. more...
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2117 kcal
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Activities & Exercise:
Resting - 16 hours, Sleeping - 8 hours. more...
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 Comments
I don't like eggs that I consider over-cooked. I like to cook them in a slow oven, then take them out when almost but not quite done, let them finish cooking as they cool. Then I bag them, and reheat in the microwave.
21 Sep 19 by member: gz9gjg
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That's not meant as a criticism of your method, binkytexas 😊
21 Sep 19 by member: gz9gjg
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No worries gz9gig! I actually prefer softer eggs. My favorite are poached with runny yolks over an English muffin. Cooking them the way I did today was actually an accident when my roommate made eggs for me one day. I love quiche and have missed the crust. Of course, these eggs are in NO WAY a perfect substitute for a quiche crust. They are a distant 2nd place.
I also make them the original way some days too. Thanks for the cooking tip! Always looking for tweaks. :)
21 Sep 19 by member: binkytexas
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Have you thought about using an almond or hazelnut flour crust, for a pie-sized quiche? I don't think it would work for muffins but it works really well for keto pecan pie . . .
22 Sep 19 by member: gz9gjg
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Per your comment, I have been looking up nut flours. I'm supposed to limit my phosphorus and potassium, but a proper serving size will keep me well under my danger range for the day. Will be looking at various recipes!
I'm not cutting carbs completely, but I love my daily portion of bread. Flour crust brings me to too many carbs!
22 Sep 19 by member: binkytexas
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