Freestyle Eggs with Purple Onion and Serrano Peppers

I’m calling these two  eggs “freestyle” because they were lightly fried to so-called “over-easy” level, but very uncooperative when I attempted to flip them with my spatula. The eggs are accompanied on this plate by purple (“red”) onions sautéed  in butter with serrano chile peppers, and  a bit of labneh (strained yoghurt) which is sprinkled with cayenne pepper. Adding a freestyle shake of Himalayan salt, I consider it a low-carb, highly-nutritious breakfast. ©M-J de Mesterton

Eggs are Rich in Nutrients

Red or Purple Onions are Beneficial to General Health

Red or Purple Onions and Hot Chile Peppers are Good for the Heart

SERRANO PEPPERS

• Vitamins: Serrano peppers are a good source of vitamin A. You can get almost 20 percent of your daily recommended vitamin A intake from a 100 g serving. The vitamin A that you get from serrano peppers helps with the synthesis of red blood cells along with helping to support your immune system. Vitamin C is also important for the function of your immune system and 100 g of serranos provides about 74 percent of your daily vitamin C requirement. Vitamin B6 is another important vitamin that helps your body to produce neurotransmitters as well as to ensure that it metabolizes fat and protein properly.

• Minerals: A 100 g serving of serrano peppers provides 4 percent of your daily iron and 5 percent of your daily magnesium. Iron is important for making the red blood cells in your body that transport oxygen. Magnesium is important for neural function, muscle contraction and for the coagulation of blood among many other processes.

• Dietary fiber: Serrano peppers contain 3.7 g of dietary fiber per 100 g serving. Dietary fiber has health benefits that include controlling both blood sugar and cholesterol. Fiber binds with low-density lipoprotein thus preventing its absorption by your body; similarly, it slows your body’s absorption of sugar and this helps with the control of blood sugar levels.

Capsaicin

Capsaicin is the compound responsible for the heat in hot peppers. It has numerous health benefits despite having no nutrients. While serranos are far from being the hottest peppers, they still offer an abundance of heat. The Scoville rating for these peppers is in the range between 10,000 and 23,000, which makes them up to 10 times hotter than a jalapeño (comparing the mildest jalapeño to the hottest serrano). The higher the Scoville rating, the hotter the pepper and the greater the concentration of capsaicin.

You can use serrano peppers to treat and prevent health conditions like:

• Heart disease: Capsaicin’s cholesterol-lowering benefits allow serrano peppers to be beneficial for heart health. Chile peppers also prevent the contraction of arteries, which restricts the flow of blood to the heart.

• Intestinal issues: Research has shown that capsaicin can help with the treatment of inflammatory bowel disease. There is also evidence that it can help to kill the H. pylori bacteria that is a factor in stomach ulcers.

• Cancer: It’s believed capsaicin has the ability to treat cancer. Studies have shown that it is effective for fighting prostate and breast cancers in that it stops the spread of cancer and induces apoptosis in cancer cells, which means that it causes them to self-destruct.

• CAYENNE PEPPER IS HIGH IN CAPSAICIN

• 

  Cayenne and other Dried Chile Peppers Help Prevent Colds and Flu, Build Tissue, and Prevent Heart Attacks

  

  Capsaicin-Rich Cayenne Peppers are a Heart-Tonic and Anti-Inflammatory Fruit

  

  M-J’s Cayenne Pepper Plant with Red, Ripe Fruit

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Nutritious Low-Carb Luncheon Salad

Eggs Help Prevent Stroke and Heart Disease

One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.

Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.

A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”

U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.

©M-J de Mesterton 2017

M-J’s Article about Eggs, Published in 2010

Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.

Huevos (Eggs), by Spanish Court Painter Diego Velasquez

Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.

One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is  essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the  recommended  daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.

Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.

Eggs can be prepared easily, in a variety of ways. They keep well  in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.

Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.

Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.

One other  benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.

Stocking up on dehydrated eggs would be a wise move right now.  There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:

Emergency Powdered Eggs

Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.

©M-J de Mesterton 2010

Reversal of Long-Held Beliefs on Dietary Fats

Additional Information on Foods Containing Cholesterol

A heart specialist from the University of Ireland, Professor Sherif Sultan, notes:

• Current dietary guidelines are outmoded and desperately need to be revised.
• Despite decades-old recommendations, high carbohydrate diets should be avoided.
• Diets consisting largely of foods high in good-quality fats are the healthiest.
• This essential changeover will stem the epidemic of Type 2 diabetes and weight-related heart problems.

Elegant Breakfast: Eggs Vienna

Elegant Eggs Vienna, by the Elegant Cook, M-J de Mesterton

Elegant High-Protein Omelette

Red capsicums, cheese, and small sausages dot an open-faced low-carb omelette.©Jeanne “M-J” de MestertonClick Here to Read M-J’s Main Website, Elegant Survival

Elegant Breakfast Dish

Home-Grown Tomatoes, Beaten Eggs, Parmesan and Cheddar Cheeses
Cooked in Butter and then Broiled for a Minute

Courtesy of M-J de Mesterton

Elegant Breakfast: Huevos Rancheros

The Elegant Cook

 

Click Here to Read M-J’s Latest Elegant Survivalist Posts

Make Your Own Elegant Hamburger Buns

Hamburger Buns Made at Home are Superior to the Store-Bought Variety

M-J’s Home-Made Hamburger Buns

M-J’s Elegant Hamburger Bun Recipe
Ingredients:
• 2 tablespoons of active dry yeast
• 1 cup plus 2 tablespoons of warm water (110° to 115°)—hotter water will kill the yeast
• 1/3 cup of vegetable oil (do not use canola oil, which tastes fishy in baked goods; peanut, corn or pure vegetable oils are preferred)
• 1/4 cup of sugar, any variety
• 1 egg
• 1 teaspoon of salt
• 3 to 3-1/2 cups of all-purpose flour

Directions:

In a large bowl, dissolve yeast in the warm water. Add oil and sugar; let stand for 5 minutes. Then, add the egg, salt, and flour.
Turn onto a floured surface; knead for about four minutes, until smooth and elastic, adding flour as needed. Form the dough into a ball, cover, and let it rise for ten minutes. Divide the dough into 12 flat, round pieces. Place 3 inches apart on buttered baking sheets.
Cover and let rise for 30 minutes. Bake on top oven rack at 400° for 15 minutes, or until golden brown. Monitor closely to prevent burning. Remove from pans to wire racks to cool. This recipe makes twelve hamburger buns. For dinner rolls, do not flatten but shape your twelve dough pieces into balls.

~~Copyright M-J de Mesterton, Elegant Survival 2008

>Eggs Vienna

>

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Courtesy of M-J de Mesterton

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Eggs Vienna

Eggs Vienna by M-J de Mesterton © 2006

M-J de Mesterton’s Eggs Vienna Recipe

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of  toast in each of  two soup-bowls. Place two slices of  bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.