Egg Fast Diet Plan Day 3
Wow, what a day this was! Day 3 started with me sleeping in by 1 hour and 15 minutes! I have to hurry up because I have a morning meeting.
I am so thankful that in my fridge was a bowl full of boiled eggs and a food storage container of cream cheese muffins. I didn’t get to make my own tea this morning, I stopped at Starbucks near my office and got a hot herbal tea.
So about the bulletproof tea, I actually drink it now most of the time. The only reason I make fat bombs while I’m on the Egg Fast diet plan is that’s it easy to use up those fats! Between the Egg Fast and doing a 30-day Zero Carb experiment, I managed to kick both the HWC and Splenda habit. I have used a little bit of sweetener during this egg fast, but the 1-2 servings a day is a tiny fraction of what I used to have.
So here is the breakdown of Egg Fast Diet Plan Day 3
6:45 am – Starbucks large herbal tea! Nothing more I can say there, and I did beat my client to the meeting.
Egg Fast Diet Plan Boiled eggs with butter[2] 
Boiled Eggs with butter
8:30 am – 3 boiled eggs chopped topped with 2 tbsp butter. I microwaved for 30 seconds to warm it a bit. It was actually quite divine.
12:30 pm – 3 cream cheese muffins. These were the muffins that I made yesterday on Day 2. With my muffin pan, 3 muffins = 2 eggs, 2 cheese, and 2 fat. So happy to have those in the fridge for these emergency situations.
Here is how I made the Oopsies. You will need:
3 eggs
3-ounce cream cheese
2 bowls
egg beater
donut pan. (I actually was inspired by fellow Egg Fast group admin Elizabeth, who makes hers in a whoopie pan. It made them look so beautiful!)
Instructions for Oopsies:
Preheat oven to 300
Separate egg whites into one bowl and put yolks into the other bowl.
Beat egg whites on high speed until stiff peaks form, set aside
Rinse off beaters and beat cream cheese and egg yolks on low speed until smooth.
With a rubber spatula, fold the egg yolk mixture in the egg whites gently until incorporated.
Spread the mixture into a donut pan (or a whoopie pan will work)
Bake for 30 minutes, and then let cool.
What I did with mine is scramble an egg in butter, and then I put the egg in the little indentations from the donut pan. I ate 4 of them which equaled 1.5 eggs (half the recipe), 1.5 cheese and 1 egg scrambled in 1 tbsp butter.
After eating dinner I had the realization that because I slept in and drank a tea, I was short on fats. So I made some quick fat bombs in the freezer from yet another great idea that I read in the EF group. I melted 2 tbsp coconut oil, 2 tbsp butter, and 1 teaspoon sugar-free salted caramel Torani. They are in the freezer right now. I will update this post tomorrow with a picture and a verdict of what I thought of them!
UPDATE: Ok the fat bombs look pretty but were too salty for my taste. I do like the sweet/salty flavor combination but I think using salted butter and salted caramel together was too much. On the good side, they were nice and creamy and something to savor and let melt in my mouth. I will be experimenting with this one for sure.
