Ingredients
- 8 whole eggs
- 1-2 tsp quality curry powder - i use Babas Malaysian Meat Curry Powder
- 1/4-1/2 tsp salt
- pinch of garlic powder
- paprika for serving if you use it
- 1 tray of ice
Instructions
- Put the 8 eggs in to the simmering basket and insert in to mixer bowl. Add 500 g or 17.6 oz warm water. Cook 14 min/steaming temp/speed 1/MC on.
- When eggs have finished cooking, remove to a large bowl with 1 tray of ice cubes and cover with water. Let them sit for 10 mins to cool down completely.
- Peel the eggs in the iced water and halve each one.
- Scoop out the yolks, retaining two whole yolks.
- Insert butterfly, add the two whole cooked yolks and two whole cooked egg whites, curry powder, salt and garlic powder to mixer bowl. Blend for 20 sec/speed 3/MC on.
- Scrape bowl down, add 1/2 tsp water and blend for a further 10 sec/speed 3/MC on.
- Scoop curried egg mixture into each egg white half and serve with a pinch of paprika.
Notes
This serves 2 on HCG protocol.
Give left over yolks to your family members or pets, they are very nutritional! Bellini Users Use the blunt blade for this recipe. At step 1 use ST temp and speed 3 if using an Intelli. Use 130Ā°C or 270Ā°Fs and speed 4 if using a Supercook.
Give left over yolks to your family members or pets, they are very nutritional! Bellini Users Use the blunt blade for this recipe. At step 1 use ST temp and speed 3 if using an Intelli. Use 130Ā°C or 270Ā°Fs and speed 4 if using a Supercook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 165g | Calories: 170kcal | Carbohydrates: 8.1g | Protein: 19.7g | Fat: 6.2g | Saturated Fat: 1.4g | Sodium: 605mg | Sugar: 1.3g
Credit to Ambs Milbourneā for the idea.