That's my favorite recipe! I just brown my beef in a stainless steel pot, then add the egg yolks at the end. It brings all the fats together and it's so good! 👍
Great video as expected. The funny part is you felt the measuring cup and said “that’s not too hot,” meanwhile handling the cast iron pan on high heat bare handed, LOL!
Oh Yeah! Or at a minimum, question it and don't just do it because they say so. They have really lied, perhaps unknowingly, and we followed their advice as a population. The advice to eat low fat and no red meat and no added cholesterol was followed and as we did our chronic diseases rose. Before that it was much less prevalent. The Dr's I link in videos at the bottom of my list of videos tell this in much better ways than I can. I'm just a guy that stumbled on the truth and want to let as many people know as I can so they can choose whether or not to take back control of their health. I love your comment though! Good rule of thumb!!
@@carnivoredietmike6078 - yep, all that fat free crap started in the 80’s prior to that people were not overweight and obese like today. Dorito bags used to be about 10 chips! So, if you wanted a bad snack with your sandwich it was a portion size. Hamburgers used to be cooked in lard. They switched everything to seed oils, super unhealthy margarines and said THIS is healthy! Big pharma just waiting in the wings to help us with the explosion of illnesses. Their side effects sure to multiply those illnesses. The lists just goes on and on. ❤️
@E Wood more folks like you and I getting the word out here and there seems like too little but I think over time the message will grow. So sad what it's done to us as a species...
Looks tasty! BTW, anyone worried about the eggs, just remember that if you've ever had mayo or even hollandaise, you've eaten eggs in the same fashion as this. It may be missing the acid to emulsify the protein and bring it together as a "cooked" product but it still has residual heat from the pan to lightly cook and thicken it to a gravy. I can't wait to try this with my ground deer meat. 🤪
I love this! You are so straight talking and so funny too. 😂 I love how you phrase your sentences! Proud you’ve lost ur weight and gained ur health‼️ It’s all so wonderful! God bless you! ( He has already) Thank you so much. I’ll seek again..🤗
I just had my first situation with too much fat the other night. But I ate a huge chunk of pure fat from a kobe wagyu ribeye. It tasted amazing but I normally don't eat THAT MUCH fat haha especially with wagyu because it already has a lot of fat. But I went in on it and it tasted amazing!... However, 40 minutes later I had a bad headache and stomach ache that lasted through the next morning. I felt fine in the afternoon. I'll have to reserve some of the fat chunks for other meals to split it up a bit more. I only got a side of wagyu beef for the freezer beause the way inflation is going, I thought I might as well enjoy it while I can somewhat afford it. Next time I'll have to go with a regular side of beef. Wagyu killed the bank account haha. But SO worth it!!. Wagyu is on a whole other level. If you can afford a side of beef for the freezer, you're saving money in the long run, if you buy regular beef. I just got a freezer before christmas and this is my first side of beef. And one that I'll never forget... for so many reasons haha. Thanks for the video! Keep them coming!!
Wow Darcy, sorry to hear about the reaction. And heck yeah on getting the wagyu side!! Definitely something for the memory to look back on. I haven't ordered a side yet but may one of these days. Thanks for watching and for the feedback!
Awesome idea man, I'm gonna try this out in a little bit. You seem like a genuinely nice guy that's putting out some great info! Good for you. Subbed:)
Thanks Christine! I am so glad you liked it! I play around with the "gravy" alot as to more yolks or less yolks to get it just the way I want for a food. Try that yourself and see what you can create. It is so easy and the sauce is good on just about anything! Let me know what you discover as I love hearing folks finding and enjoying new ideas. Have a great day!!
Just like chef Jean Pierre said: use MORE butter! It makes the taste of the ground beef even better. Well done! And indeed the egg yolks give more taste and soaks up the fat we need to burn quickly ❤
An excellant carnivore meal. I personally would add some herbs and spices like fresh minced garlic, ground pepper, paprika, and a little sriracha sauce. Now you are talking a gourmet meal. 😁
You have a very nice disposition. I'll bet people like to be around you! Thanks for the idea. I usually heat some butter & salt in a cup of bone broth and then temper it into two egg yolks. From there you can experiment with ground ginger, turmeric, nutritional yeast, and anything palatable. Start small with the spices and work up to where you like it. I never wasted food before but suddenly my body demanded the yolks without the whites.
Made this recipe last night. YUM! Although I will admit to a few "chunks" in my gravy. Next time, I better let my yolks temper a bit more. I guess the "yolks on me"! Keep up the good work with your videos.
Thanks for the great comment, Ramona! I'm glad you liked it. I had the same experience my first few times with eggs cooking in lumps from adding it together to quick and not stirring quick as well. In time, it became second nature. I use that gravy on all kinds of stuff now!
All cuts of beef since that is 90 percent of what I eat. I use it as a gravy universally. Also on omelets, and as a dipping sauce for chicken or seafood pieces like grilled or sautéed salmon or tuna. But I find it best on hamburger patties or lightly cooked regular ground beef. I don't make it every day and sometimes a few weeks apart. My main meal once a day is mostly a big steak and if it's a small 1 pound steak I'll cook 6 to 12 eggs to go with it.
@@carnivoredietmike6078 I LOVE the idea of using it as a dipping sauce. I must admit, that is one of the things I miss most. I think it will be a good substitute for ranch. What do you think? And hey! Thanks for following up with your replies.
I love using it when I get around to making it and as far as getting back on comments, I get so mutch satisfaction from hearing about how my videos help others to find easy ways to get optimal health with a carnivore diet. It has saved my life and launched such a positive improvement all around. I truely feel bad for those still stuck in the ways our society has been conned into believing about nutrition. The truth is out there and the problem is it is surrounded by so much disinformation. I hope you are finding better health as well!
French sauces are frequently thickened with egg yolk. One way is to pan fry your meat, poultry, or fish, then "deglaze the pan" by removing the meat and pouring water or broth in and scraping the brown bits up, which are very flavorful. Then you thicken with egg. NOTE!! To keep the eggs from scrambling do what Mike does here...pour maybe a cup of the hot water or stock into your beaten eggs, by driplets at first, then more, whisking all the time. Then you can pour the egg mixture into the pan with the rest of the water or stock. Continuously stir to keep the eggs smoothly thickening. Voila, you've got yourself a French sauce to pour over your meat. Another butter and egg-based carnivore sauce is hollandaise. You can make it with a blender in a couple of minutes as shown on YT videos. Usually contains some lemon juice, but you can skip that. It's great, particularly over fish. Xanthan Gum is another thickener you can use 1/4 t. in a pan of gravy. It's more vegetable in origin, but nothing like flour...no starch. It can make the gravy feel slimy with too much. It's used in keto as a flour thickener substitute all the time, but I'm not sure about strict carnivore.
I heard about you recently through Joe and Rachel from 2 Krazy Ketos and I just watched this for the first time... You are simple practical and down to earth.
Ground beef is on sale this week at a grocery store for $1.99 a pound. So I’ve been looking for ideas on how to cook it. I will definitely be doing this! It looks really yummy. Love from Vermont
I been frying bacon, then I take it out of the pan then I cook the beef in the bacon fat, then I toss the eggs in with the bacon. And on a Carnivore group someone said they eat ground beef with vinegar. I was getting bored of ground beef, until I tried it with vinegar. It sounded so gross I decided to try it and it's actually really good.
Good video. A couple of points, though. First, get a few red rubber spatulas from the Dollar Tree store. Around where I live, the brand is Betty Crocker, but the important part is red rubber (actually high-temp silicone) head with that real thin, knife-like edge. Not only is it better for breaking up the ground beef once it's gotten hot in the pan (chop-chop-chop-chop-chop), but you can also use it to scrape all your egg yolks out of the bowl. It looked like you left a whole egg yolk or more in the bowl, trying to scrape with that whisk. I always try to scrape my bowls down completely: more food to eat, less to clean up! Thanks! 👍
I am going to try this! Kind of like those old Hamburger Helper dishes but without the carbs and chemicals.😂 I don't love ground beef on its own and have been looking for recipes. 😊
I really like to use butter or ghee along with bacon fat or tallow as a combination. Mostly because I usually have it, and want to pair them down evenly, but also because I love the flavor of bacon fat with the butter! :D Great video.
@@carnivoredietmike6078 It was great! I feel like the yolk was definitely the star of the dish for me. Brought in so much flavor. The convenience also made it super easy to not only prepare but eat while at work. This will definitely be in the lunch rotation
Just saw you for the first time and subbed. Super good recipe and demonstration. I've been looking for a way to change the regular hollandaise sauce recipe so I can use it and you've done it for me 👏💯👍 Can't use the lemon juice so Thank you so very much. Much appreciation to you.
Thanks Connie! I have many Dr's and nutritionists at the bottom of all my videos in a seperate section with their videos and research that backs up everything I say. I learned from them over the years and just want to let others know about what is truth from fiction about what we have been misguided on for last few decades. I'm a living example to go with all their Randomized controlled trials. The yolk being bad is one of those lies we all fell for. Glad you are finding out some of this. Lies my Doctor Told me by Dr Ken Berry is a great book to read and can open up the lies that we have all been believing if you want to learn some more. Everything he states is backed up with studies and rct's.
Yes, Lee, it is my opinion. I'm just trying to help and I don't say anything that is not backed up by studies. You seem a little angry that I am helping others. Hope you feel better soon. Thanks for your opinion as well.
@@Monklee63 Oh! You mean like Hunter Bidens laptop? Or all the lies Joe Biden spouted during the state of his disillusion speech, even the New York times said its was laiden with lies! All the classified files that they found at his residences, his plagiarism of speeches, the 10% off the top for "The Big Guy" or maybe FTX being the number 2 doner for the democrats? Sure republicans took some money too,, but the democrats raked it in..... Get your head out of .....well...the sand... I want what's good for the country. Not because someone has a D or an R in front of their name. It's time to vote for what politicians do, not what party they represent.
easy makes it something to help to eat a really good diet. thats what my goal is, to help others see the ease and that it doesnt have to be over complicated.
Breaking up your beef releases more water and hurts your browning effort. I'd leave it untouched in a pancake, brown one side, flip, and then break it up to finish cooking. Max browning.
I eat it beef raw alot of the time too... more nutritious i believe... the yokes is where the amino acids, fats, vitamins and minerals are and the whites is solid protein. That salt you use is the best.
Thanks for sharing your recipe. I'm looking forward to trying it out! Just an FYI, please get a wood or silicone spatula to replace your metal spatula. The metal against metal scraping is really a harsh sound in your video.
Ha im so shot out . I didn’t realize this was a carnivore Channel. I was gonna comment and say this is a fantastic meal full of the exact protein and fats that you should combine together ! The sauce he makes is exactly how you would make a carbonara sauce. You sauté your bacon or pig cheeks with onions and garlic turn it off. add pasta, dripping with salted water. Or just some salted warm water if you don’t want the pasta to cool off the pan. Then stir in your egg and parm cheese mix just like this video !
My version is slightly less involved...cook beef, put in bowl, top with egg yolks and salt, enjoy. If I'm in a rush, I'll crack an egg, pour off the white, swallow the yolk from the shell, repeat 2-3 times.
That works too! Thanks for the comment! I like to put about 10 eggs in a blender with a little salt and zip it for about 20 seconds and drink it slowly over a couple minutes. I hold the sips in my mouth for a few seconds to let enzymes mix with egg then swallow. it surprisingly tastes nothing like un-blended eggs. Very smooth
Just found you today looking for great ground beef recipes… think I found one! What’s the ration of egg to meat? Only 1lb for 6 yolks? Just to give me an idea to make a sauce
Glad you like the video! Yes that's a good starting point and you can add or subtract after you try it to find what you prefer. I like using more yolks myself, lol!
I like your video I really do but can you give me the websites that you got your information so I can research for myself that would be really helpful thank you so much
I can do even better than that. If you look on my playlist there is a folder with dozens of videos from doctors and nutritionists that explain everything with cited research and studies. Hope it gives you a good base to launch into your own further research as you should always be questioning anything you read. Your question shows you have an inquiring mind and that is awesome!
Hi Lynn, I did use different levels of fasting when I was getting my greatest weightloss results. I initially started by skipping breakfast every day which was easy because I wasn't usually hungry in the mornings before I knew much about "fasting". After I heard about it I stopped all snacking and just ate at lunch and dinner. Then I learned to shrink my eating period of lunch and dinner to 6 hours apart. After a while I decided to stop eating lunch as well to not have to meal prep. That worked out very well and I settled on one meal a day every since. It is very freeing to just only eat once every day after work. Weight was dropping very quickly with OMAD. About 10 lbs a month. I wanted to try extended fasting and occasionally skipped a daily meal which gave me basically a two day (48) hour fast every time I did. Later I tried 3 days and it went well as long as I took extra electrolytes. The extended fasts made weight loss speed up and I got motivated to try longer ones. I would do 5 days every few weeks and believe me after you get past a 4 to 5 days of fasting hunger goes away. I was able to try longer and longer times with my longest being 21 days. I wasn't even hungry but I thought that was plenty long enough and have not tried any longer ones since. I since found 5 days to be the sweet spot for any long fasts and the autophagy results are maximized in that time. Sorry so long of an answer. I did trim it down as there is so much else I could say. Dr Sten Eckberg and Dr Jason Fung have excellent youtube videos that I learned fasting from and can help you learn more if you are still learning about fasting. I hope this answer helps Lynn and thanks for that great question!
@Carnivore Diet Mike Thank you, Mike. I am a 64 yr old male trying to lose about 70 lbs. Do you eat red meat only.? Thank you again, you're a great inspiration!
I love your simplicity. It would be really nice if you used either a wood or plastic spatula in order to eliminate the "scraping sound" of metal on the cast iron. I'm not trying to be rude, but the sound just sends chills across my back. 😊
A year ago I bought 12 laying hen chicks at the feed store, ended up being a great investment. There were rumors back then that eggs would become expensive or even hard to get so decided to be proactive. We average getting 9 eggs per day from 12 hens.
Great video. I am going to try that for dinner tonight. Question though, can I please buy you a new spatula? The sound of that steel spatula on that cast iron pan is excruciating...
Thanks for the comment, Joshua! I hope you like it when you make it. Thanks for the offer, but I do have wooden ones I can use. I got a few comments about it and am trying to just use wood if I can remember, lol!! Thanks again, brother!!
Cooking a steak on rippled cast Iron is great heat the pan than lower the temp. When done just add in the pan 15% cooking heavy cream pour over your steak. Enjoy!
