Broiled Eggs: How to Undampen Your Morning Protein

Back when I was studying nutrition at the Institute for Integrative Nutrition in New York, one of my favorite teachers, Paul Pitchford, taught us something about eggs that I never forgot.

Eggs are incredibly nourishing and a beneficial source of protein, but in Chinese medicine, they are also dampening. They make the body wet, which can lead to mucus and cold internally.

His remedy?

Always add a little heat.

Cayenne, paprika, red pepper flakes, hot sauce. Just a pinch of something spicy to help undampen them.

At the time, I couldn't tolerate eggs very well.

I had many food allergies then, so eggs were something I ate rarely. But whenever I did have them, I followed Paul's advice.

Many years later, I have cleared all of those once food allergies.

Yes, I believe we as humans can do this.

Our bodies are incredibly intelligent. Sometimes they are simply waiting for the right inputs, nourishment, environment, and the felt sense of safety they have been craving.

Today, eggs are a regular part of my diet.

And this is my favorite way to make them.

Erik was the one who introduced me to broiling eggs. It gives you the best of both worlds: those slightly crispy, buttery edges with whites that are cooked through and beautiful runny yolks inside.

What You'll Need

For two hungry people:

• 6–8 eggs

• 1 tablespoon butter

• Full Spectrum Salt 

• Fennel & Flame, cayenne, paprika or red pepper flakes

• 1 large stainless steel skillet or cast iron pan

How I Make Them

Turn your oven to broil.

Place your skillet over medium heat and melt the butter.

Crack the eggs directly into the skillet, sunny side up.

Let them cook on the stovetop until the butter starts to crackle and the whites begin to set.

Transfer the entire skillet under the broiler for approximately 2-4 minutes.

Watch them closely. You want the whites cooked while the yolks remain a little runny inside.

Remove from the oven.

Sprinkle with Full Spectrum Salt for all those beautiful minerals.

Then add a little Fennel & Flame. If you don't have ours, a pinch of cayenne, paprika or red pepper flakes works beautifully.

That little bit of spice is my nod to what Paul taught me all those years ago: a touch of heat to help balance the dampening nature of the eggs.

These days, heat is non negotiable for me. It's one of the reasons I love Fennel & Flame so much. Just the right amount of heat, but still mild, exactly what Paul taught me my body needs, and it's delicious on everything it touches.

And that's it.

Butter. Eggs. Minerals. Heat.

Say a prayer and enjoy.

Heaven