Monday, September 23, 2019

Breakfast - 4 Ways to Cook Eggs You Did not Know About

Boiled, scrambled, poached and omelette. There are several ways for you to prepare the egg at breakfast and not get sick of one of the most protein-rich foods

After the fame of bad, the egg gained almost daily space in pro-muscle menus. It has also become an easy figurine in weight loss diets, especially for breakfast - several studies show that by including a high quality protein (a nutrient found especially in egg white) in this meal, you can better control hunger and calories throughout the day.

4 Ways to Cook Eggs for Breakfast


You can repeat the dose at lunch or dinner - no health risk. "It has been proven that cholesterol, a fat exclusively present in the yolk, does not interfere in the cholesterol produced naturally by our body," says nutritionist Lia Buschinelli.

The most recent study on the subject, from San Diego State University, in the United States, also points out that its omelette is able to reduce insulin resistance and the risk of diabetes when combined with exercise. These positive effects were seen in people between the ages of 18 and 35 who ate two eggs for 12 weeks before working out.

READ ALSO: Can Eating Eggs Help Burn Fat Fast

Poached egg and avocado

Poached egg and avocado


Ingredients


  • 4 eggs
  • 1 avocado, medium, ripe, sliced
  • 4 units of wholemeal bread toast
  • 1 liter of water
  • 2 tablespoons of white vinegar 
  • salt to taste 
  • black pepper to taste


Preparation

In a medium saucepan, place four fingers of water and the vinegar. Bring to a low boil until small bubbles form at the bottom (do not let the water boil). Turn the water quickly with a spoon to form a small wheel. Place the egg in the center and continue stirring in a circle gently for about 4 minutes or until the white is firm.

Remove the egg from the water with a skimmer and place on a paper towel to dry completely. Repeat the process with the other eggs.

Assemble the toast: place the avocado and, on top, the poached egg. Season with salt and freshly ground pepper.

READ ALSO: Eating Eggs for Breakfast for a Healthy Diet

Fresh herbs omelette

Fresh herbs omelette


Ingredients


  • 4 units of chopped eggs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped green onion
  • 1 tablespoon spoon butter (ghee, preferably)
  • 1/2 tablespoon turmeric powder
  • salt to taste


Preparation

In a bowl, beat the eggs. Add the salt and herbs. Mix well. In a non-stick frying pan, melt the butter, without burning, and spread the whole mixture. Wait to firm a little and, with a skimmer, raise the edges so that the liquid part drains under the omelette and goes drying. Wait to brown.

Creamy scrambled eggs

Creamy scrambled eggs


Ingredients

  • 1 teaspoon butter (or a dash of virgin olive oil)
  • 4 eggs
  • salt to taste
  • black pepper to taste
Preparation

Take a non-stick frying pan to low heat, melt the butter (or spread the olive oil) and, without letting it get too hot, add the beaten eggs and season with salt. Stir continuously (do not let it stick to the bottom) for 1 minute or until it is very creamy. Sprinkle with the pepper.

Soft-boiled eggs

Soft-boiled eggs


Ingredients


  • 4 eggs
  • 4 units whole toast
  • salt to taste
  • black pepper to taste


Preparation

In a deep pan with cold water, place the eggs. Bring to a boil. From there, count 3 minutes for the preparation of an egg with the white and the soft yolk, 4 if you want the lightly firm white and the soft yolk. For a more cooked yolk, leave on fire for 6 minutes, or 13 if you prefer it to be fully cooked. Remove the egg from the hot water and immerse it in the iced water for 1 minute to stop the cooking process. Season with salt and pepper (also good with coconut sugar and cinnamon).

Breakfast - 4 Ways to Cook Eggs You Did not Know About



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