How to cook perfect fried eggs – EVERY single time

Eggs – they are possibly one of the most perfect low-carb foods that there is. They’re a great source of protein, healthy fats, and low in carbohydrates – and they also happen to be delicious! imagine that! Now, I don’t know about you, but years ago (before my low-carb journey started) Fried Eggs were right up there with Pancakes in the category of “Things Ryan will always ‘eff up while cooking”, and if I didn’t destroy it – it never really tasted quite right (READ: it tasted like ass).

So, in honor of my early to mid 20s stupidity, today I’m going to spread my knowledge so none of you ever have to eat horribly cooked fried eggs again…

More Low-Carb Cooking Excellence – Stupidly Simple Meat Cooking

Ok, as we laid out in yesterdays “Essential Equipment” post – On hand we’ve got a cast iron pan, olive oil, and some simple seasonings. Now for the fun part. The meat. I guess it all depends on what KIND of meat we’re working with here.
So we’ve got to narrow that down. I’m going to use BEEF as an example.

With beef – it all depends on the size of the steak and the type of beef you’re cooking. Different people will tell you different things, but basically it all boils down to this – cooking expensive meat longer makes it tough (not good), and cooking cheap meat longer makes it tough as well – so let’s just try to cook everything “just enough” for our tastes, but never too much. Sounds stupidly simple, right?

3 Carnivore Kitchen Essentials for Low-Carb Cooking Excellence

One of my biggest challenges over the past few years on a low-carb diet (that won’t break the bank), was learning how to cook. Now I’m not saying that I’ve LEARNED completely, I think its one of those life-long learning type activities like cheating at Pool – but I’ve come a long way, and I’d definitely consider myself “competent” in the kitchen these days, whereas before my level of mastery ranked somewhere between boxed Kraft Macaroni and Cheese and shoddily semi-scrambled eggs…