Re: Re: grab-and-go breakfast? Eggs: whole or yolk?

[Guest guest]

> =======> DMM, do you use the whole egg, whites and all? If so

why? Is there any need to separate off the whites like I and others

are doing?

Filippa I do use the whole egg. Sally makes a reasonable case for

NOT using the raw white. Originally it was a biotin issue which

clearly is no issue at all unless you plan on eating 20 whites a day

for any extended period of time. As for the enzyme inhibitors, this

is potentially a concern however I just don't see it being a

significant enough issue to remove the whites from the picture.

Sally sees it more cut and dry than I do. ~DMM

===> Thanks for the reply DMM. I did wonder as I thought foods have a kind of

synergy. So anyone know about traditional societies where they consume raw

eggs? I know in Japan, they don't remove the egg white. My Japanese husband

was horrified when he saw me throwing the egg whites in the compost and said it

was disrespectful to the chicken who worked to hard to make the egg ;-) I

failed miserably with NT's meringues. Did well with the coconut meringues but

cracking those darn coconuts is an effort (the oven trick seems to work with

some but not others). so my coconuts tend to sit in the fridge drying out and

going off as I procrastinate. The egg whites have been sitting there a long

time too. Maybe I should just use the whole egg. Hmmmm

Filippa

[Guest guest]

--- Filippa <filippa91@...> wrote: > > >

===> I failed miserably with

> NT's meringues.

Me too - I've tried them several times, but find them

practically inedible.

Did well with the coconut meringues

> but cracking those darn coconuts is an effort (the

> oven trick seems to work with some but not others)

I don't know about the oven trick, but here's what I

do... Drain the water from the coconut -I do this by

using a cork screw in the uppermost of the 3 little

black dots on the coconut. A cork screw with the

handles that rise up as you twist is best, then you

get a nice clean exit. Drink the water.

Then put the coconut in a carrier bag, take it outside

and with a hammer or sledge hammer, give it a few good

whacks. Find the pieces that are still large and

whack them some more.

On a very ripe coconut, the shell will have separated

from the flesh. If this hasn't happened, just use an

ordinary dinner knife to prise it apart. Rinse the

bits and dust off, pat dry, and store in the fridge.

> so my coconuts tend to sit in the fridge drying out

> and going off as I procrastinate.

I find coconuts that are left to ripen at room temp

well beyond their sell by date are by far the sweetest

and best. I don't refridgerate until it's been

opened.

Here's a delicious recipe...

Preheat oven to 200C.

Using a veg peeler, shred the coconut into thin

slivers. Spread evenly in a single layer on a baking

sheet.

Place in oven and heat for approx 15 mins, turning

half way through. They should be brown or turning

brown.

Sprinkle with salt and eat immediately.

I like it best with the salt, but this is also good

with cinnamon instead.

Jo

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[Guest guest]

Quoting Joanne Pollack <jopollack2001@...>:

> I don't know about the oven trick, but here's what I

> do... Drain the water from the coconut -I do this by

> using a cork screw in the uppermost of the 3 little

> black dots on the coconut. A cork screw with the

> handles that rise up as you twist is best, then you

> get a nice clean exit. Drink the water.

Even better, ferment it with kefir grains.

--

Berg

bberg@...

[Guest guest]

--- Berg <bberg@...> wrote: > A cork

screw with the

> > handles that rise up as you twist is best, then

> you

> > get a nice clean exit. Drink the water.

>

> Even better, ferment it with kefir grains.

>

But then you have to wait to drink it, and I'm such an

impatient person! I just guzzle it straight away!

Jo

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