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 > Soups Sauces & Appetizers
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Wed, Jan-16-02, 20:32
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default Egg Sauces

I read in the forum all the time about lacking variety and excitement with this WOL. So, while I was eating some egg salad today, I though of a few ways to spice things up using basic ingredients. Hard cooked eggs are pretty versatile and one of the ways they can be used is in sauces and dressings. I’ve just jotted down a few ideas…

These sauces are good on almost anything, but go really well with fish and vegetables.

In a heavy pot, bring 1 cup of heavy cream to a boil. Cook until it has reduced by a third and has thickened. Add salt, lemon juice and a grating of the rind to taste, a chopped, hard cooked egg and a bit of fresh chopped dill or parsley. Dried dill is fine to use too.

Heat ¼ cup of butter over medium heat until it turns brown and nutty Remove from the heat, cool a bit and add a splash of vinegar – balsamic is great – a tablespoon or so of toasted almond slices and a finely chopped hard cooked egg. Add salt to taste.

Brown butter and make as above, but use grated Parmesan cheese instead of almonds.

Mix ½ cup sour cream, horseradish to taste and a finely chopped hard cooked egg. This is quite tasty with beef.

Finely chop – or pulse in a food processor – a handful each of fresh mint and parsley with an anchovy or two if you like and a hard cooked egg. Add enough olive oil to make a paste, and salt and vinegar to taste. This is great with salmon.

Push a hard cooked egg through a sieve and sprinkle over tomatoes and cucumbers. Add a sprinkling of dried or fresh basil and your favourite dressing.

Karen
Reply With Quote
Sponsored Links
  #2   ^
Old Fri, Jan-18-02, 02:01
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Smile great thoughts

and thank you, Karen.

These are all egg-cooked-before 'cold' sauces... and fabulous garnishes too, adding to the fun of eating something that tastes AND looks good!

Some of my personal favourites are the hot sauces, the ever-popular blender Hollandaise (on anything from meat to fish to green veg) and Avgolemono or Greek Egg-Lemon sauce, also good on any dang thing (and posted in the Side Dishes section). Do you have a favourite "hot" sauce?
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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Egg Plant Parma alan Salads Veggies & Side Dishes 3 Mon, Aug-06-07 22:18
Egg business gets cracking MyJourney LC Research/Media 8 Sat, Apr-24-04 18:20
egg beaters Britgrl Atkins Diet 14 Thu, Mar-25-04 11:30
Nando`s Sauces Or Low Carb Sauces roch U.K. 1 Wed, Apr-23-03 01:49
1 egg + 2 whites Laczkoskie Protein Power 7 Sat, Mar-01-03 00:58


All times are GMT -6. The time now is 14:37.


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