Duodenal Switch Friendly Recipes
Poached egg - Kinda
I coat a pyrex (or any oven safe) bowl with butter and add a small piece of butter (1 tsp?).
Add three eggs (I leave them unscrambed) - (approx. 18g protein)
Add 1 oz shredded mozzarella - (approx 6g protein)
Fill a sauce pan about half full of water and float the oven safe bowl inside it.
Put in oven and set for 350 degrees.
Let egg cook solid, about 20 mins. I've been trying to time it so that the egg whites are done but the egg yolk is still soft but I haven't managed that yet.
Eat with tortilla chips or pork rinds for something salty and crunch.
= 24g protein (not including chips or rinds)
okay... I was thinking we weren't suppose to eat and drink at the same time. hehe 
Hi :)
This recipe has evolved a little bit and I have learned that they have an actual name, Shirred Eggs. There are a bunch of recipes for them out there.
This is how I fix them now:
I use a Pyrex bowl or a ramekin. As to size, I try to use a size that allows the egg whites to come up close to flush with the egg yoke. I don't stress over it, but they don't have the room to spread out as if you were frying an egg.
First, I take my bowl and add some heavy whipping cream, just enough to coat the bottom. Then I roll the bowl a bit so that the heavy cream coats not just the bottom of the bowl but the sides too. This really helps keep the eggs from sticking to the sides of the bowl.
Next, I add the eggs to the bowl. I'm up to using 4 eggs. The pyrex bowl I use probably has a capacity for 4 cups of fluid.
I then sprinkle shredded parmesan cheese over the eggs, just enough to coat but not so much that it begins to layer on top. I've found that the parmesan really adds saltiness and it can end up being a bit too salty if I add too much parm.
I then drizzle more heavy whipping cream over the eggs, aiming mostly for the egg yokes. The idea is to creating a coating over the eggs to hold moisture in. I think possibly it creates a steaming effect for the eggs a little bit. I go a bit light with the heavy whipping cream. If I use too much, it can become a little more like egg soup! I add enough to provide a drizzled coating but not enough to "float" the eggs (not that they actually float).
I usually add a pat of butter.. not so much because it needs it, more just because my head likes the idea of it.
And then into a 350 degree oven it goes. I usually turn the oven on when I start the preparation of the dish. The oven is rarely up to 350 degrees by the time I put the dish in. I don't worry about it. I just put the dish in at whatever temp and then it sit.
I'm not very good about timing it. I think cooking time takes about 15 minutes. The top of the dish will look a little bubbly and the edges of the bowl will have started to create a golden crust ring (the bowls I use are see through). The goal is to pull it out when it has just cooked through. The yokes will be this beautiful, vibrant yellow and the whites will have a fluffy quality. If you've cooked it to the point that the yokes have a green hue around their edges, you've overcooked. And, if the whites are a little rubbery, you've overcooked.
When the dish is done and I'm ready to eat, I sit the hot pyrex bowl into a pasta bowl to protect me for the hot pyrex bowl and I'm good to go!
Anyway - this has become a staple dish for me. It's super easy and prep time can be as little as three minutes. In addition, all the ingredients keep really well - meaning they can sit in the fridge for a long time and I don't have to worry about always having to keep some fresh, short shelf life item on hand.
I'm flattered that you asked about this dish. I hope you enjoy!!!
This recipe has evolved a little bit and I have learned that they have an actual name, Shirred Eggs. There are a bunch of recipes for them out there.
This is how I fix them now:
I use a Pyrex bowl or a ramekin. As to size, I try to use a size that allows the egg whites to come up close to flush with the egg yoke. I don't stress over it, but they don't have the room to spread out as if you were frying an egg.
First, I take my bowl and add some heavy whipping cream, just enough to coat the bottom. Then I roll the bowl a bit so that the heavy cream coats not just the bottom of the bowl but the sides too. This really helps keep the eggs from sticking to the sides of the bowl.
Next, I add the eggs to the bowl. I'm up to using 4 eggs. The pyrex bowl I use probably has a capacity for 4 cups of fluid.
I then sprinkle shredded parmesan cheese over the eggs, just enough to coat but not so much that it begins to layer on top. I've found that the parmesan really adds saltiness and it can end up being a bit too salty if I add too much parm.
I then drizzle more heavy whipping cream over the eggs, aiming mostly for the egg yokes. The idea is to creating a coating over the eggs to hold moisture in. I think possibly it creates a steaming effect for the eggs a little bit. I go a bit light with the heavy whipping cream. If I use too much, it can become a little more like egg soup! I add enough to provide a drizzled coating but not enough to "float" the eggs (not that they actually float).
I usually add a pat of butter.. not so much because it needs it, more just because my head likes the idea of it.
And then into a 350 degree oven it goes. I usually turn the oven on when I start the preparation of the dish. The oven is rarely up to 350 degrees by the time I put the dish in. I don't worry about it. I just put the dish in at whatever temp and then it sit.
I'm not very good about timing it. I think cooking time takes about 15 minutes. The top of the dish will look a little bubbly and the edges of the bowl will have started to create a golden crust ring (the bowls I use are see through). The goal is to pull it out when it has just cooked through. The yokes will be this beautiful, vibrant yellow and the whites will have a fluffy quality. If you've cooked it to the point that the yokes have a green hue around their edges, you've overcooked. And, if the whites are a little rubbery, you've overcooked.
When the dish is done and I'm ready to eat, I sit the hot pyrex bowl into a pasta bowl to protect me for the hot pyrex bowl and I'm good to go!
Anyway - this has become a staple dish for me. It's super easy and prep time can be as little as three minutes. In addition, all the ingredients keep really well - meaning they can sit in the fridge for a long time and I don't have to worry about always having to keep some fresh, short shelf life item on hand.
I'm flattered that you asked about this dish. I hope you enjoy!!!
