So I've done 6 days of carnivory so far, and it has gotten easier. My appetite, which was out of whack there, seems to be back to normal for the most part. I know I need more fat, which is hard when you're keeping dairy down, so I may up my egg consumption. They soak up a LOT of fat.
And I now have the best way ever to eat eggs - a cheese eggwich. This comes from Stanley "Bear" Owsley, who made an unforgettable stop in at Active Low Carbers back in February 2006 - his thread, "The real human diet is a totally carnivorous one", caused a huge stir. I'm not going to comment on that - if you're curious, have a read through (but be warned, there's almost 4,000 replies!), though I will say that this guy has eaten nothing but meat, with some eggs, dairy, spices and coffee thrown in the mix, for over 47 years. If you're curious about carnivory, or really, really hate vegetables (maybe you're a supertaster?) he's the guy to talk to.
Here's Bear on the cheese eggwich:
The -wich story. A ham 'sandwich' could be called a ham 'breadwich'. In this way you can construct various names for other meaty dishes by substituting something else for the bread covers.
Eggs and cheese can make two kinds of -wich, the cheese eggwich and the egg cheesewich. The eggwich has eggs on the outside, and is a hot dish- the cheesewich has cold poached or fried egg between thick slices of cheese, good for a bag lunch. We are going to describe how to make the first one, usually eaten as a hot lunch or brekky:
In an 8 in (20cm) skillet with butter (Scanpan Ceramic Titanium is best) on low heat, break three eggs and break their yolks.
Add a very light sprinkle of chilli powder (like Texas Gunpowder, which is dried jalapeña) and fresh grind on a little black pepper (don't over-do the peppers). Other spices can be experimented with, but the two peppers do just fine. Layer on thin slices of cheese, like cheddar, Jarlsberg etc.- enough to cover the eggs.
Break on top, two more eggs and break their yolks. Carefully see to it that the cheese is covered with egg. Add some more butter. Watch closely and when the bottom eggs are just jelled, carefully flip the mass over, cook for a short additional time and serve.
It will take some practice to get it right, but once you do, it is easy and a true delight. It is one of our favourites around here. Properly done, the melted cheese is nicely sealed between two layers of egg, with a pleasant colour on the outside. Kids love it.
In fact- everyone loves a cheese eggwich.
I made mine in a very small cast iron pan. I used two eggs for the bottom, and sprinkled on onion and garlic powder, crushed red pepper flakes, and mixed ground peppercorns. Once the bottom firmed up some, I lay thin slices of cheddar and mozarella cheese overtop and then added another egg, mooshing it about until the cheese was covered. My pan was too small to flip this in, so I finished it under the broiler.
WOW. I mean, seriously wow. It's very different from a cheese omlette - I can't say how, exactly, but it is. When you cut into it, the cheese oozes out from the middle - fantastic. Mine was more like a layered quiche, because of the pan I used - if I wanted something flatter that I could pick up, I'd have to go bigger. But there's all sorts of possibilities with this. Next time, I'm going to add back bacon, or maybe ham.
Everyone loves a cheese eggwich - try it and see why. Thanks Bear!
