Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Fri, Dec-20-13, 14:57
Caroxx's Avatar
Caroxx Caroxx is offline
Senior Member
Posts: 781
 
Plan: Atkins
Stats: 238.0/238.0/170 Female 5"3"
BF:
Progress: 0%
Location: Ontario, Canada
Default Breading for chicken and chops Plus a different way for eggs

I originally got this breading from earlier posts, but I thought I'd pass it along for those who might not know it. I used to use breadcrumbs on chops and chicken - now I use 1/3 almond meal to 2/3 parmesan cheese. I add some Ranchero/season salt and hot pepper flakes and mix them in well. Then I beat an egg with about the same amount of water (or use two eggs), dip the fingers/boneless thighs/breast strips or chops into the egg, then into the breading.

I then pour some oil into a bowl and use a basting brush to spread it across the tops of the meat. Oven at 350F, 40 minutes for breast strips if cut thinly enough, an hour for bone-in thighs (50 minutes if boneless and laid out rather than folded over), 45 min for chops depending on thickness.

I learned this way of making eggs from my nephew and, partly because he's gay and partly because it combines poaching and frying, I call them Pride Eggs:

Put a bit of oil and/or butter in a small non-stick pan and preheat on medium high (#6 on my stove). Swirl to coat and add two or three eggs, then a couple of drops of water and cover tightly. It takes about 2 minutes for the white to set and the yolk stays hot and liquid. Slide them into a small bowl with a knob of butter and some salt and pepper, cut them up and eat with a spoon.
Reply With Quote
Sponsored Links
  #2   ^
Old Fri, Dec-20-13, 15:08
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,831
 
Plan: OWL
Stats: 177/168/135 Female 5'1"
BF:50.5/38/25
Progress: 21%
Location: Los Angeles
Default

this is how I always fry my eggs, although without the added water. I let the eggs cook just long enough for the yolks to "film over" - easier than flipping them, no worries about the yolks bursting!
Reply With Quote
  #3   ^
Old Fri, Dec-20-13, 17:25
Caroxx's Avatar
Caroxx Caroxx is offline
Senior Member
Posts: 781
 
Plan: Atkins
Stats: 238.0/238.0/170 Female 5"3"
BF:
Progress: 0%
Location: Ontario, Canada
Default

thanks Miss Pi - I know lots of people know this method, but at the age of around 60, it hadn't ever occurred to me until my nephew was visiting. He went about making his bfast and seemed surprised when I asked him how making eggs that way 'worked'!

I was just remembering, when we were both staying at my sister's/his mom's, he was cooking egg whites and I asked him why he wasn't cooking the whole egg. At the time he said he didn't want to eat an egg embryo. To which I replied, so it's okay to eat the amniotic fluid?

We never talked about it again, but I thought of it when he was cooking "pride" eggs when visiting.
Reply With Quote
  #4   ^
Old Mon, Jan-06-14, 20:09
lindystar's Avatar
lindystar lindystar is offline
Senior Member
Posts: 1,616
 
Plan: Atkins
Stats: 182.4/175.8/130 Female 63 in
BF:
Progress: 13%
Location: Reynosa, Mexico
Default

The eggs! LOL I had no idea, that's cool! And Ms. Caroxx you're a funny gal!
Reply With Quote
  #5   ^
Old Fri, Jan-10-14, 10:01
Namaste!'s Avatar
Namaste! Namaste! is offline
Senior Member
Posts: 471
 
Plan: Atkins-ish :)
Stats: 365/243/165 Female 5'6"
BF:
Progress: 61%
Location: The Sticks of NC
Default

It never occurred to me to mix almond meal and parm together!! Just almond meal comes out a bit dry for my tastes and just parm is a bit too salty for me - I bet combining the two is just perfect! Thanks for the tip!!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 13:38.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.