How to Prepare Egg Sauce
25th June 2019, Dietitian Marcus Lee, Mount Miriam Cancer Hospital
A thick and tangy sauce with egg chunks is best for breaded fish and chicken fillet. Egg sauce can be used as pasta sauce too.
Protein is found in both animal and plant foods. Animal sources of protein include eggs and dairy products (such as cheese, milk), fish, meat and poultry. Plant sources of protein include nuts, seeds, tofu, beans and legumes.
Eggs are well-known for their high-quality protein, which boast a complete amino acid profile. Consuming high-quality protein foods is particularly important for cancer patients because it can help to reduce the rate of protein breakdown, prevent muscle loss, maintain essential body functions, heal tissues and reduce the risk of infection.
Cancer patients are also advised to maintain their body weight and keep their energy intake high. To ensure that the protein you eat is used for essential body functions you must meet your energy requirement. If you do not eat enough calories to maintain your weight, your body will digest protein for energy rather than to support essential body functions.
Try this recipe made with egg, cheese, butter, cream which is a wonderful combination of protein and energy.
- 150ml cooking cream
- 2 raw eggs
- 2 tablespoons unsalted pure butter
- 50ml full cream milk
- 120g or half bar cream cheese
- 2 hard-boiled eggs, chopped
- 1 teaspoon lemon juice
- Pinches of salt
- In a bowl, beat the eggs. Set aside.
- In a saucepan, melt the butter over medium heat.
- Add cream, milk and cheese.
- Stir until everything is mixed.
- Reduce the heat and simmer for about 5 minutes.
- Turn to low heat, gradually pour in the beaten eggs, and stir constantly.
- While stirring, add lemon juice and salt. Do not let the sauce boil.
- Stir until the sauce is thickened, add the chopped hard-boiled eggs.
- Remove from heat and serve.