I grew up in SE Asia, and our cook used to make this wonderful dish called ginger eggs. It is unbelievably simple and you just can't imagine what this does to eggs.

What you do is grate some fresh ginger, a good knob to make about 4 T, and put it in two cups of coconut milk (1 tin of it will do) and allow this to just simmer for long enough for the ginger to infuse into the milk (about 5 minutes, very low heat). Then strain out almost all the ginger (leave maybe a tbsp in), add chili to taste and some salt, then put this gingered coconut milk into a pan and hard-poach 6 eggs in it, constantly spooning the milk over the top of the yolks until the eggs are cooked.

In place of rice, cook up some cauli and bean sprouts and pour the eggs over top.

Fat: 88 793 77%
Carbs: 15 59 6%
Fiber: 0 0 0%
Protein: 44 177 17%
Calories: around 1000

So, about 5 g carbs per serve, plus the veggies.

Val

This sounds yummy. I grew with a grandmother from india who made the most wonderful egg curry and I have been missing it. This sounds like it might just satisfy the craving, or at worst, inspire me to make an egg curry to serve with the cauliflower rice.

I'll let you know how it goes.

By the way, when you say add chili, do you mean dried cayenne pepper, dried chili flakes, fresh chilies or something else?

Whatever you would use in curries or even in Mexican food! The ginger egg we had used the small very hot red chillies in very small quantity... this is very much a matter of personal taste.

Good luck!

Val

Thanks for the recipe. This was very good and a nice change in my breakfast line up. My wife, who had it over rice, enjoyed it as well. The ricey aroma from her plate made my cauliflower rice that much better. =)