Egg Fast Recommendations

Recommended Recipes
…with thanks to Amy Adams, who put me onto this.

The goal is to have 8-10 eggs a day along with 1 Tbsp of fat per egg (butter is best, cheese is okay).

Day 1:  Be sure and take electrolytes and drink a gallon of water every day.  This flushes everything out.  I found that with all that water and eggs, I never got hungry.

Breakfast is easy-peasy:  fry three eggs in a skillet with 3 Tablespoons of butter.

Lunch:  I break it up a little bit.  Since I’ve already had 3 eggs, I need to eat 7 more, so I make a modified egg custard to have for lunch and dinner:

In a large mixing bowl that will prevent eggs and other ingredients from splashing out when you use an immersion blender, add

Seven eggs
Five tablespoons of unsalted butter
2 oz of cream cheese or cottage cheese [I usually add more cream cheese, but that’s me.]
1 oz of other cheese, grated

Add salt and pepper to taste.  Liquify the mixture — I like using my Ninja NutriBullet for this part.

If you have a silicone egg-bite accessory for Instant pot, pour egg mixture into two of the cups. Cover the remaining mixture and put in fridge. If you don’t have one of those silicone egg bites cup, you could put in any 6-8oz container and set in instant pot.

Set on pressure cook for 6 minutes, let it do a 5 minute natural release, then remove lid. Take out and enjoy.

Alternate cooking method:

Butter four ramekins and place in a deep square baking dish.  Ladle equal portions into each ramekin and top with grated cheese.  Pour boiling water to halfway up the sides of the ramekins.  Pop in a countertop oven – again, I have a Ninja oven – and set to bake at 325°F for 18 minutes.  Pull out of the oven and (using tongs) move the ramekins to a cooling rack.  Eat warm or cold.

For dinner, you could use the remaining mixture in a clean silicone container, cook the same amount of time and enjoy.  They will puff up to about 3″.

Days 2 and 3:

Rinse and repeat, adding some different spices to make it more interesting.

Days 4 and 5:

Breakfast is the same:  three fried eggs or an omelette with cheese.

Lunch -pretty much the same BUT, grease the bottom of an 8″ square baking pan.  Pre-heat the oven to 325⁰.  Keep out the grated cheese.  Pour the mixture in the pan and top with a little onion and garlic powder or add ground chili.  Then sprinkle top with grated cheese. Put in the oven and bake for about 20-25 min.  If you want, you could place under the broiler for a few seconds to crisp up the top.

If you get hungry, have a hard boiled egg. For a sweet type snack, mix up the same mixture, leaving out the grated cheese.  Add some Stevia and sprinkle with cinnamon.  Bake as before. When cool cut up in 1″squares, put in airtight container in the fridge.

Egg salad:

Cook as many eggs as you want.  Do not use store bought mayonnaise as it will contain different oils.  I make my own like this:  equal parts cream cheese and full-fat sour cream.  Philadelphia cream cheese does not have any carbs and Daisy is clean sour cream.  You can add a pinch of garlic powder.  Using the NutriBullet or a blender, process to the consistency of mayonnaise.  Combine with chopped eggs and top with smoked paprika and salt – or you can mash up the egg yolks with mayonnaise, load them back into the egg whites to make deviled eggs.

Lemon Bars:

If you want a lemon bar recipe, start off with the egg mixture above, without grated cheese. Add 1/4 cup stevia powder, 6 packages of True Lemon*.  Add two drops of essential lemon oil.  Mix together, pour in 8” x 8″ square pan and bake as before, at 350°F until just solid but still a little wobbly on top.  Let it cool, and cut into squares;  store in the fridge.

*  True Lemon is a powder you mix in water – zero sugar, zero carbs, available on Amazon.