Why You’re Sick Of Eggs – And How To Love Them Again

Eggs have become somewhat disinteresting to many paleo followers, likely a result of paleo beginners seeing every 2nd and 3rd breakfast recipe as egg based.

Everyone is different, and I don’t think anyone can eat the same food over and over and over… and over again without getting tired of it.

I must digress though when it comes to eggs, I think the main reason people get ‘sick’ of eggs is because those eggs you buy at the supermarket just don’t taste like an egg should! I’m lucky, I have eggs from chickens fed well and well looked after and raised in the backyard with love.

Want to go Paleo? Not sure where to start?
Start with this FREE Paleo For Beginners Guide Today!

The egg whites are fresh and gelatinous (I need to scoop the white off the inside of the shell with my finger to not waste any), the yolks are rich orange in colour and are so unbelievably creamy and full of flavor.

So get yourself some good eggs, and if you can, raise your own chickens – you’ll wonder why you didn’t do so earlier when you reap the rewards of eggs that don’t taste like the eggs you know today.

For me.. I could eat these eggs day in day out with my only breaks being those in-line with the chickens having a rest from laying.

When you’re an egg addict like me, make sure to try out these recipes.

Fried-Eggs in Butter – Serves 1

1 tablespoon butter
2 eggs

++
Before the rage on ‘butter isn’t paleo’ begins, I urge you to look at the health benefits of organic grass-fed butter, it may not be strict paleo but it doesn’t mean something outside the strictness of paleo can’t be good for you.

In addition, eggs and butter is a combination that simply can’t be substituted.
++

Melt the butter in a frying pan on low-medium heat. When the butter begins to bubble crack the eggs into the pan. Ensure the eggs are cooking slowly and turn down the heat if the eggs start cooking to quickly and are browning too quickly on the bottom.

When the egg whites have turned white, serve as sunny side up, or gently flip the egg over and continue to cook to your liking.

Scrambled Eggs with Red Onion – Serves 1

1 tablespoon butter
1 small red onion, finely chopped
2 eggs
pinch of ground black pepper

++
This is a simple and somewhat common recipe, but in my opinion it’s not made and enjoyed nearly enough, maybe because people don’t like to take the time to brown the onion – I’m not sure. As simple as this meal is, when you have eggs that have enough flavor in themselves you really don’t want to, or need to, be complex in adding multiple flavors. This is a wonderful meal on it’s own, or served with a side of salad or bacon!
++

Melt the butter in a frying pan on medium heat then add the chopped onion, fry until slightly golden then add the eggs. Use a spatula to gently fold the eggs over, scrambling them during the process.

Serve when the eggs have just cooked with a pinch of black pepper (don’t over cook or they will become dry).

Chocolate Mousse – Serves 4

7oz dark chocolate (paleo-friendly)
1 can (400g) coconut cream, refrigerated
1 tablespoon honey
3 eggs, separated

++
My favorite chocolate mousse recipe made and served with raw egg yolk has a completely different richness, texture and silkiness to it than any result I’ve achieved with an egg I’ve tried from the supermarket. If you are going to make this recipe, source the freshet eggs you possibly can, you will want to do this anyway as the eggs will be consumed raw.
++

Separate the solidified coconut cream from the can and place the side for use, discard the liquid (water consistency) from the can.

Melt the chocolate in a small pot over low heat. Add the honey and combine, then put to the side to cool.

Place the egg whites in a bowl and whisk with egg beaters until stiff peaks form.

When the chocolate has cooled slightly, add the egg yolks and coconut cream and use a wooden spoon to combine well.

Gently fold a third of the chocolate into the egg whites, then add the remaining chocolate and fold into the egg whites until combined well.

Pour the mousse into four individual cups or small dessert bowls, cover with cling film and place in the fridge for 3-4 hours or until set.

As a final sign-off on this post, I urge everyone to look into their state laws which around the world are quickly taking away the rights for people to have their own backyard chickens and have the freedom to sell their fresh, high quality eggs to others (such as at your local farmers markets). This is nothing more than pushing people into purchasing from large corporate companies that know they don’t make money from people who produce their own food. Instead, the quality we end up getting with these laws is battery farmed eggs from un-healthy chickens and free-range chickens where laws slowly increase the number of chickens allowed per hectare (not so free-range after a while). You may find these laws are a lot closer to home than you think! [author_bio name=”yes” avatar=”yes”]