Thursday, August 29, 2013

And Here We Jump on the "Zeggs" Bandwagon With Peanut Butter and Blueberry "Zeggs"

Move over Brangelina.  Not so fast, Jayonce.  Step away from the spotlight, ....ummm...KiKanye?  There is a hot new pairing in town!

If you haven't heard of them yet, be prepared for the most fascinating, possibly strangest, yet utterly fantabulous couple yet - Zeggs!  Nope, they aren't eggs from a zebra, nor are they zesty eggs (although you probably could make them that way!); these are zucchini eggs!  I know what you are thinking - "what the heck?"  That was my first reaction. 

Zeggs, or basically oat-less porridge, have been populating the Instagram and Pinterest feeds of foodies across the world, so naturally, I had to give them a shot.  Thank baby Jesus that I did, because they were honestly surprisingly...good, not to mention ridiculously filling for the entire MASSIVE, and I repeat...MASSIVE, portion.  After literally 7 bites (nice big, gloppy spoonfulls), I stopped, stared at my bowl in bewilderment, and pondered over how to finish this entire bowl...but I did because I like to eat and my mouth dangerously leads the way. 

So my fellow foodies, or even just my fellow world-dwellers looking for a fast, filling breakfast, here is my recipe for these protein-packed Peanut Butter and Blueberry Zeggs.

  • 1/2 cup egg whites - mine was a teensy bit more than 1/2 a cup, but I used egg whites from 2 eggs and 6 tbsp. liquid egg whites so as to not waste too many yokes (and my liquid whites were running low so I didn't want to use them all up!)
  • 2 tsp. peanut butter - I use Smucker's Natural Peanut Butter
  • 1/4 cup water - once again, I used a little more...perhaps I'm gluttonous...but I added oats, so I used maybe about 1 to 2 tbsp. more of water.  Be careful with using too much - it turns out liquidy rather quickly
  • 1 FULL cup shredded zucchini, drained of excess moisture
  • 1 tbsp. old-fashioned rolled outs (you can omit these if you want) - I don't really know what I added them...I just wanted to :)
  • 1 cup fresh blueberries
  • 1 tsp. ground flax seed
  • salt to taste
  • cinnamon to overflowing taste

After doing some heavy-duty research about Zeggs, I commonly kept noticing that many people had very liquidy Zeggs the first time they attempted to make them.  To try and prevent a soupy mess, I began this process overnight and realized that it seemed to help greatly in the morning, not only for the texture, but also for the taste. 
If possible, the night before, shred enough zucchini for a full cup (you can add more if you wish!).  Squeeze the zucchini shreds to pull out extra moisture and drain.  Salt the zucchini shreds and leave overnight in the fridge - the salt pulls out the moisture.  In the morning, pour out any extra liquid; the zucchini shreds are now good to go.
Bring water to a boil in a pot on medium or high heat.  Once boiling, lower the heat to medium-low and pour in egg whites, stirring constantly (otherwise they will form into compact egg whites!).  After the liquid whites turn a nice, milky-white color, add in a ridiculous amount of cinnamon (note: your amount doesn't have to be ridiculous) and oats if you so wish to add them.  Continue mixing for about a minute, and then add in zucchini shreds.  Once again, you will continue mixing for a while so get that wrist a-workin'!  The mixture will slowly begin to thicken.  After about a minute or two, add in the peanut butter and flax.  Keep stirring for another 2 minutes.  Now, here is where you control whether or not your zeggs are done.  I let mine simmer for a little bit, stirring occasionally when the zeggs bubbled, until they became nice and thick and the zucchini shreds "melted" into the egg whites.  Once I was happy with the consistency, I poured the zeggs into a bowl, topped with a ton of blueberries, and devoured it up!  At first taste, the zeggs were still a little too sweet to me (from the zucchini), so I added a few pinches of salt to taste, and that did the trick!

Now it's your turn to take-a-whack at this new pairing in town!

I wonder what's next...Toats - tomato oats? It sure has a nice ring to it!

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