Eggs taste good.
They can be boiled, fried, scrambled, made into an omlet
and are a necessary basic ingredient in a great many recipes.

On the issue of nutrition, eggs are an excellent source of protein.

According to food nutrition facts, eggs are grouped under meats,
considering the fact that they contain a high percentage of protein
and choline (a B complex vitamin). Thus, eggs are included in a
high protein diet for muscle building and losing weight.

Containing all essential amino acids,
the protein present in egg is termed as perfect protein.
It is used as a standard for comparing other protein sources.

As far as the actual amount of egg protein is concerned,
the percentage in egg white (albumin) is higher than that of the yolk part.
The egg white extracted from a large egg contains approximately 4 g of protein.
In comparison to this, the total protein content in a whole egg accounts to
6 g (or slightly more). In a hard boiled egg, protein amount remains the same,
about 6 g.  Eggs provide essential amino acids, vitamins and trace minerals.

A large whole egg has about 80 calories,
while one egg-white has about 15 calories.
Except for protein, the egg-white (albumin part) is devoid of nutrients,
Therefore...aside from the calorie issue....
consuming a whole egg is a better way to get all the healthy nutrients.

Eggs are one of the staples of my food plan. I eat them all the time,
and I've already posted some of my favorite egg recipes here at DietHobby
in my RECIPES section.

Some of those recipes are:

Scrambled Egg & Buttered Bagel
Poached Egg & Buttered Toast
Egg, Bacon & Veggie Scramble
Eggbeater Custard
Egg White Pancakes

Below is another video egg recipe:  Eggs Benedict For One.  

 
Makes 1 serving

Ingredients:

1/2 light toasted English Muffin
1 tsp butter
1 poached egg  (See poached egg recipe)
1 slice cooked Canadian bacon
2 TB cooked Hollandaise sauce  (See asparagus with Hollandaise sauce recipe)
 
Directions:

Place one-half of English Muffin in toaster, and when toasted, spread with butter.
Top with one slice of Canadian bacon,
one poached egg,
and 2 TB Hollandaise sauce.

Calories: 225
Carbs: 12.5 grams
Protein: 16.7 grams



 

 Makes 1 serving

Ingredients:

1 egg
1/ 2 piece Bagel Thin
1 tsp butter.

Directions:

Spray non-stick coating on small skillet.
Place on medium-high heat.

Beat egg with whisk or magic bullet.
Add salt and pepper to taste.
Scramble egg in skillet at medium high heat.

Place one-half of bagel thin in toaster.
Spread 1 tsp Butter on toasted Bagel

Calories: 168
Carbs: 12.4 grams
Protein: 10.1 grams


 

 
Makes 1 serving

Ingredients:

1 egg
1 small piece whole wheat bread (90 calories)
1/2 TB butter

Directions:

Spray non-stick coating on cups of egg poaching pan.
Fill bottom of pan half full of water and bring to a boil.
Break egg into pan
salt and pepper to taste,
and cover with lid.
Cook at medium-high heat for approximately 3 minutes...
until white is cooked solid and yellow is still runny.
Remove from pan.

Place toast in toaster, and when toasted, spread with butter.

Calories: 220
Carbs: 15.4 grams
Protein: 10 grams

 
Makes 2 servings

Ingredients:

1/2 cup egg whites (3 eggs)
1 Tablespoon ground Almond meal
1/2 Tablespoon gound Flaxseed meal
1/2 teaspoon ground cinnamon
2 packages Splenda

1/3 cup Low-Fat Ricotta cheese
1 Tablespoon light tub-style cream cheese
1 package Splenda
1 Tablespoon Walden Farms sugar-free Strawberry Syrup

1 cup of sliced strawberries
2 packages Splenda
2 Tablespoons Walden Farms sugar-free Strawberry Syrup
1 Tablespoon chopped walnuts
1/2 cup whipped, canned, pressurized, Fat-Free Reddi Whip

Directions:

Slice one cup of strawberries, and combine with 2 pkg Splenda.
Chop 1 tablespoon of walnuts

Spray small skillet with nonstick coating.
Place on medium high heat.
Combine eggwhites, almond meal, flaxseed meal, cinnamon and 2 pkgs Splenda,
Whip together well..just until frothy.
Divide mixture into two small bowls.
Place one bowl - containing 1/2 mixture - into small heated skillet to make a crepe.
Let it set on one side and then flip. Watch it carefully so it doesn't burn.
Once cooked, remove from heat and lay it flat in a plate.
Cook other crepe.

Mix cream cheese, ricotta cheese, 1 Tablespoon strawberry syrup and 2 pkg splenda together.
Spread each crepe with one-half of this mixture.

2 possible variations.....
Place one-half of strawberries inside crepe and roll it up,
placing the other one-half strawberries over the top of rolled-up crepe,
OR,
Roll crepe up and place all of the strawberries over the top of rolled-up crepe.

Drizzle 2 Tablespoons of Walden Farms Strawberry Syrup over the top of the two crepes.
Sprinkle one-half the walnuts over the top of each crepe

Just before eating, Spray 1/4 cup of Fat-Free Redi Whip on each crepe.
If you are eating one and storing the other for the following day, WAIT to spray the second crepe with redi-whip.

This recipe makes 2 servings.
1 serving is:

Calories: 158
Carbs: 13.6 grams
Protein 9.2 grams