An old friend of mine used to make this dish for me in the 1970s. I had 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, the Perfect Survival Food: Preserving Them for Emergency Usage
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. Hack these eggs with a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130* Fahrenheit, bake this tray of eggs for eight hours or until completely waterless. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store them in an air-tight, food-grade container.
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.
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 that provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.
Hobby Lobby is having a sale: 50% off on seasonal candles. The best deal are the pillar candles–ten inch tall ones for 2.00 each. They’re offered in deep red and ivory, and there are 6″ ones in forest green, all are made in the U.S.A.
Keen on Quinoa: a Nutritious Survival Food
Read about Quinoa, a high-protein seed that is cooked and served like a grain.It sounds like one of those vegetarian counter-culture foodstuffs. I remember, before I had cable television about twenty years ago, watching T.V. cook and dietician Marion Fisher prepare it, and she was no hippie. I’ve just discovered a source of it, Vitamin Cottage/Natural Grocers, and am going to experiment with quinoa (keen-wah, accent on the first syllable). Any source of protein that is dry and has a long shelf-life without refrigeration ought to be of interest to us at Elegant Survival. Quinoa from Colorado
Posted on Saturday, Sep 27, 2008, 09:52 AM (UTC -4)
Prepare to Defend Yourself
Things in America are about to go into Hell’s basement. Before people start panicking and running amok, it’s wise to set yourself and your family up with the right tools. See our Survival Tools section for The Right Stuff.
Posted on Friday, Sep 26, 2008, 06:38 PM (UTC -4)
Huevos Rancheros Recipes
I’ve been really busy this past week, but I have a very comprehensive pictorial recipe for one of my favourite breakfast dishes, huevos rancheros, or eggs ranch-style. It is a very nutritious dish:
This recipe is less traditional and more complicated. I suggest substituting the green chile stew with two small cans of chopped green chiles. Make a roux, adding water, seasoning salt and green chiles. Mix together with a metal potato masher or whisk. Substitute this green chile gravy for the cup of stew.
Casa de las Chimeneas
Taos, New Mexico
with Homemade Green Chile Stew
4 blue or yellow corn tortillas
4 eggs, poached
1 cup green chile stew, warmed (below)
3/4 cup grated Monterey Jack or mild cheddar
4 strips well-done bacon, crumbled
1-1/3 cups cooked pinto beans, warmed
Sour cream for garnish
Homemade Green Chile Stew
3 garlic cloves, crushed
1 pound ground pork
Four 13-ounce containers frozen mild chopped green chile or 2 pounds freshly roasted, peeled, and chopped mild green chile, or an equivalent quantity of canned chopped green chile
6 Tablespoons flour
2 teaspoons cumin
Lightly cook tortilla in skillet with melted butter to soften. Assemble in equal quantities on 4 warmed plates: tortillas on the bottom, beans spread on tortilla, poached egg, grated cheese, green chile, and crumbled bacon. Top with a dollop of sour cream.
Homemade Green Chile Stew: Brown ground pork. Drain fat into large pot. Saute garlic in fat. Add flour and stir until brown. Add green chile, pork, cumin, and salt to taste. Add water to cover. Cook for at least 30 minutes until hot and bubbling. Makes 6 to 7 cups. Can be frozen and used later.
Posted on Friday, Sep 26, 2008, 05:13 PM (UTC -4)
Foods with the Right Stuff for Weight-Loss
Eggs don’t cause heart disease, as the medical industry previously believed. 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.
Quinoa is a better food-choice than rice, couscous or wheat. It contains both fiber (2.6 grams per 1/2 cup) and protein. My Recipe for Quinoa Casserole
The protein in steak helps you retain muscle mass during weight loss. Beef is rich in B-vitamins and amino acids.
Goji Berries These high-protein fruits contain 18 amino acids, and only thirty-five calories per tablespoon.
Goji berries resemble pomegranate seeds in size and color. They contain some health-enhancing compounds:
Those elements provide anti-bacterial, anti-fungal, anti-inflammatory and anti-aging effects.
The best feature of the Goji berry seems to be the polysaccharides that are produced by it. They pump up one’s immune system.
Buckwheat pasta and cereal is high in fiber, and, unlike most carbohydrate products, they are high in protein.
Pomegranates and Their Juice
High in folate and antioxidants, the pomegranate is low in calories and high in fiber. Its seeds make a good snack, and pomegranate juice is the latest health-promoting tonic.
Using it on sandwiches lowers bread’s glycemic index (an indicator of a food’s effect on blood sugar). A research team at the University of Toronto found that people who ate almonds with white bread didn’t experience the same blood sugar surges as those who ate bread alone. High blood sugar leads to abdominal fat.
Kale and Spinach
These leafy vegetables are high in fiber and vitamins and, surprisingly, contain protein. Kale can be successfully stir-fried; wilting washed and dried spinach with a hot bacon vinaigrette makes a delicious salad.