'FLU WONDER CURE: SAVOURY EGG CUSTARD

RESTORING HEALTH AFTER ILLNESS

originally posted July 2015

For the bedridden: Savoury Egg Custard helps restore good health 

If you've been struck down by the dreaded 'flu (which country's turn is it this year to have it named after them?) and are struggling to get back to good health, here's a marvellous wallet-friendly remedy. 

A Savoury Egg Custard -- a family recipe for generations -- really does make you feel better and helps speed up recovery.  

The problem with bad 'flu is that one feels so lousy one can't face eating.  But food or some sort of nutrition is necessary to get better.

The Savoury Egg Custard consists of just three ingredients -- egg, water and soy sauce.  Once cooked, the custard slides down like silk, is easily digested and is quickly absorbed into the bloodstream.  Full of protein, it restores energy and boost the body's resilience.  It also encourages fluid intake, preventing further dehydration.

67 has seen grizzling toddlers and frail older people unable or unwilling to eat take one spoonful, happily finish the rest and keep it down.  Adults trying to get back to work find recovery speeds up.        

Preparation is simplicity itself but some planning is necessary: the water needs to be boiled and then cooled for the best texture.  Tap or bottled water is ok in a pinch but pre-boiled water is recommended.  

Steaming the custard is the ideal way to go but microwaving will also work -- if you won't mind the top of the custard looking more like curd cheese than silk!  

The recipe is for one.  Eat it as often as you like.  As the health improves, a double portion is fine and the amount of water can be reduced slightly

If serving to children and older people, cool to lukewarm before serving.  

Cost:  25 pence
Serves: 1

Savoury Custard Wonder Cure

Ingre
    1 medium egg, preferably organic
    1 teacup boiled and cooled water (160 ml)
     reduced-salt soy sauce
     
    
Method:

1. In a heatproof bowl, beat the egg till yolk & white are blended but not frothy.
2. Add cooled, boiled water.  Blend.  
3. Add a few drops of soy sauce, blend. 
4. Cover dish with cling film.
5. Steam for 15 minutes or until a knife comes out clean.
6. If using a microwave, pierce the film in several places.  Place the dish on a glass tray. Cook on medium heat for 3 1/2 mins.  The top will look curdled and the custard will have pockets of liquid but be very silky.  
7. Cool to lukewarm for children and older people.
8. Serve with a few more drops soy sauce. 

Tip:
Once the patient's appetite improves, move on to meat and/or vegetable broths with a little rice and peas



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