non-spikey fried eggs

[bev]

Yes 'fried' eggs again!

Alex always spikes if he has fried eggs on toast, so i have devised a new 'fried egg'.

Small frying pan, half an inch of boiling water, drop eggs in and cook on medium heat for 2 minutes - comes out looking like a fried egg - but no spike and healthier!😉Bev

 

[Tezzz]

Yes 'fried' eggs again!

Alex always spikes if he has fried eggs on toast, so i have devised a new 'fried egg'.

Small frying pan, half an inch of boiling water, drop eggs in and cook on medium heat for 2 minutes - comes out looking like a fried egg - but no spike and healthier!😉Bev

I do poached eggs in the frying pan in a ring. No fat either.

 

[Einstein]

Yes 'fried' eggs again!

Alex always spikes if he has fried eggs on toast, so i have devised a new 'fried egg'.

Small frying pan, half an inch of boiling water, drop eggs in and cook on medium heat for 2 minutes - comes out looking like a fried egg - but no spike and healthier!😉Bev

Isn't that otherwise known as a poached egg Bev?

 

[bev]

No! Because the water is shallow - it stays flat like a fried egg - so gives the impression of eating something a bit naughty! A poached egg is normally round......Bev

 

[Einstein]

No! Because the water is shallow - it stays flat like a fried egg - so gives the impression of eating something a bit naughty! A poached egg is normally round......Bev

In appearance, but it's boiled without a shell, so isn't it then poached?

 

[bev]

In appearance, but it's boiled without a shell, so isn't it then poached?

GRRRRRRRRRRR...............YES YOUR RIGHT DAVID - ITS A POACHED EGG! But - please can i call it a fried egg?Bev

 

[Einstein]

GRRRRRRRRRRR...............YES YOUR RIGHT DAVID - ITS A POACHED EGG! But - please can i call it a fried egg?Bev

You're so easy to wind up Bev, of course you can and so long as the yolk is nice and soft it sounds yummy

 

[Adrienne]

Just throwing something else into the mix here, I have one friend who bolus' for eggs for her two boys. She has to treat them as a carb and bolus' 6 cho per egg.

Anyone else notice a rise after eggs, she definitely did, whether it be cooked in 1/2 inch of water or poached or fried etc etc 😛

 

[HelenM]

Anyone else notice a rise after eggs, she definitely did, whether it be cooked in 1/2 inch of water or poached or fried etc etc

yes, I'm glad I'm not the only one!
I usually add about 1.5 units for 2 boiled eggs at lunchtime which is the same as I would dose for 18g carb.

 

[Patricia]

Wow, never heard of this. E doesn't eat many eggs...though this is def worth keeping in mind! He sometimes has boiled eggs, and we haven't really noticed...but it's usually a late breakfast, so will run into lunch so we wouldn't really notice I reckon, not being on sensors...

Do you bolus for them when you cook with them?

 

[Gemma444]

I made these eggs today for J and they do look like fryed eggs. jack couldn't tell the difference.

 

[HelenM]

Wow, never heard of this. E doesn't eat many eggs...though this is def worth keeping in mind! He sometimes has boiled eggs, and we haven't really noticed...but it's usually a late breakfast, so will run into lunch so we wouldn't really notice I reckon, not being on sensors...

Do you bolus for them when you cook with them?

Don't really cook with them except as major ingredient as in frittata or souffle and then I bolus for them (don't make cakes etc and rarely eat them anymore).

It makes sense to me since apparently 58% of protein and 10% of fat converts to glucose and eggs by their nature are very easily assimilated.

(very off topic!)
There are people who take into account all protein and fats when bolusing , TAG or total available glucose, but it seems overcomplicated to me.(most of us probably take it into account when working out carb ratios without really thinking about it...how often do we eat a meal that doesn't also contain protein and fat?)
(there is a very long thread 'dual wave bolus' on tu diabetes with some people describing how they use this)