Yeah, I wasn’t sure if either one would be good for this either, so it’s good to know. 
But definitely need to find out what would work best. Might try the Xanthan Gum next time. (Maybe next weekend?) … When I’m doing something like a stir fry with cut up Steak or Chicken I will sometimes just use some Cream Cheese, etc. but this isn’t what I wanted for the EFY sauce. I do like what David said about it being more like cornstarch which does work quite well if it wasn’t so high in Carbs.
@Jody22 Carnivore delight…
My carnivore lunch at work, I’m off to a “holiday LCHF baking class” with my friend and I didn’t want to shock my body with an erythritol-laced OMAD
Two thighs, bratwurst, 3 soft-boiled eggs, 1egg+3 yolk (made my husband some keto rolls this morning)+15g butter 
Decided to get out of the office and grabbed something for lunch at Giant. … Since their Rotisserie Chickens have been over-cooked the last couple times, I decided try some of the hot bar choices. It was a little better, at least not being dried out… Added some Pepperoni, Extra Sharp Cheddar Cheese, Vienna’s. 2 Small Meatballs, Chicken leg/thigh Quarter, Couple small pieces of Whiting Fish and Polish Sausage. Showed the Pork Rinds I picked up, but didn’t eat any today. Handful of Salted Peanuts and a bottle of Iced Tea.
Cheese, mayo and chilli chaffwiches for work lunch, and when I got home …
Cauliflower mac & cheese, salad w pesto dressing, chicken marinara w provolone, and my MCT cream drink
How is raw ground beef safe? In Canada we cant even serve a medium rare or medium burger. Every burger has to be 100% cooked through!
Blimey @Jody22 please don’t take this personally, but I think I’d prefer @ClareBear’s cooked version…!
I get this from a place that grinds the meat fresh daily. I have always had a “cast iron” stomach (says my family), and I have always preferred my meats cooked as little as possible.
There are a lot of places that won’t serve medium rare / medium burgers here … but I have found, if you ask, most will serve you a good rare one.
nah, I FULLY understand that raw meat and/or raw eggs are not everyone’s thing. I do think the combo of the raw beef and raw egg yolks are DELICIOUS so it works for me
In fact, here is Tuesday’s OMAD (and maybe more to your liking … lol) …
1.5lb ground beef (cooked) with (cooked) eggs and cheese mixed in.
Yummy!
I think it was the sheer scale of the raw-meat-egginess in your OMAD that put me off!
In fact I’ve enjoyed steak tartare whenever I’ve had it at a restaurant, and even had ‘duck tartare’ at one place - I’d never eaten raw poultry before, and it felt rather naughty! But those were both in, well, smaller portions and not flooded with quite that much runny egg yolk (just the one egg yolk on each of those restaurant occasions, as I recall).
Tell me, what do you put in yours and how long do you cook them for? I like mine really crispy but when the light turns green it means ALL DONE. I’m thinking the next time I decide to make some, I’ll just leave them in there for awhile longer.
I don’t always eat that much raw meat. I will eat SOME daily … usually a quarter to half pound and cook the rest**. I was just feeling it that day … the meat was fresh ground, fresh from the butcher and looked good.
** So, as in my Tuesday OMAD picture … that was really about 1lb cooked, the other half pound(ish) was eaten raw while I was cooking.
I can only think of one upside to eating raw meat and eggs, and that’s dinner is ready in seconds! 
