Eggs are full of the things needed to grow and sustain life and should be eaten every day. One egg a day will provide a vegetarian with all the animal protein they need. Eggs should be from hens that are free range or pastured. Egg yolks should preferably be eaten raw. Egg whites need to be cooked. One way to accomplish that is to make a 2-minute boiled egg, which cooks the white and leaves the egg yolk runny.

Two-Minute Egg
To make a 2-minute egg, bring water sufficient to cover to a boil. Put the egg into the water and start timing. As soon as 2 minutes are up, remove the egg from the boiling water and set it on the counter. Put on a pair of gloves to pick up the hot egg, hold the egg at the pointed end and tap it with the flat of a knife on the round end. As soon as the shell is broken enough, use a small spoon to pull the shell away and then scoop out the inside of the egg.

The egg can be put in a cup with pieces of bread or some raw seed sprouts such as buckwheat sprouts. You may want to keep the cup in a pan of hot water while you are cooking the egg to help keep the egg warm after it is out of the shell.

Keeping free-range barn eggs fresh
Freshly laid eggs have a protective coating which will keep the first laid eggs fresh until the hen has finished laying a big enough batch at the rate of about 1 egg per day to make it worth her while to begin brooding them.
Washing eggs removes this coating. Do not wash fresh eggs if you want to keep them fresh without refrigeration.
Refrigerating causes the air space inside the egg to contract, allowing the migration of pathogenic microbes into the egg (how salmonella gets inside eggs).

So, if you want to keep barn eggs fresh at room temperatures, be sure they are neither washed or cooled. Once eggs have been refrigerated or cooled, they must be kept refrigerated.

Substitute for eggs used as a thickener
1 tablespoon of ground chia (linseed or flax) seeds
3 tablespoons of hot water
Let stand about five minutes.

Store eggs pointy end down to keep the yolk centered

How To Separate the White and Yolk of an Egg
Adding raw egg to hot liquid while cooking

Egg Substitute: Mix 1 tablespoon of flax meal (ground linseed) and 3 tablespoons of water. Let sit for 1-2 minutes. Add to the recipe as you would one egg.

 Egg Yolk Ice Cream 

Mix together in blender:

Six egg yolks
1 pint of raw cream or clabbered -or- cultured pasteurized heavy or double cream -or- unpasteurized sour cream (not ultra-pasteurized cream)
3 tablespoons of unrefined sugar

1 tablespoon of honey
1/2 teaspoon of vanilla extract.

Freeze until semi frozen. Remove from freezer and beat in mixer. Return to freezer. Repeat until it has the right consistency for ice cream.

 Egg Custard 

Crack eggs into a measuring jar.
When you have as many eggs as you are going to use, check measurement and add that much again of whole milk.
Add 1/4 teaspoon of vanilla for every cup of milk and egg.
Add sugar(s) to taste (i.e., sucanat, honey, unrefined sugar etc.)
Beat with a mixer until smooth.
Butter oven-safe pyrex or ceramic dishes, as many as needed to use up the mix with each dish 2/3 full.
Place dishes in an oven baking pan.
Pour mix into dishes.
Sprinkle with nutmeg.
Place baking pan in oven.
Pour water into baking pan so it comes up to about half-way on the dishes.
Turn oven to 150 degrees Fahrenheit (GM2)
Bake until top of custards turn golden brown, checking occasionally to make sure the water in the pan isn't boiling.

The Great Cholesterol Con by Anthony Colpo.
Salt: Your Way To Health by Dr. David Brownstein. A good book for those who have been told by their doctor to cut down on salt because of high blood pressure, and why natural sea salt is good for you.
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

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