Egg

Egg

Egg Questions

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by 20353 · 4 minutes ago

Have you tried hard boiled eggs baked in the oven instead of boiled? http://greetingsfromtheasylum.blogspot.com/2011/05/got-eggs.html

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Alex 0 · March 16, 2012 at 11:29 AM

It wouldn't even occur to me to do hard boiled eggs in an oven because it's so ridiculously easy to make perfect hard boiled eggs in boiling water. Put eggs in pan, cover with water, put lid on pan, bring pan to a boil and then immediately shut... (more)

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by 0 · 8 minutes ago

Does anyone know where to buy powdered egg whites? i dont want to buy them online..(long story)

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Jackie_4 0 · January 21, 2012 at 9:29 PM

Craft stores in the baking aisles - like a Michael's or a Joann. They will also have meringue powder but that has extra ingredients. Try to find the straight egg white powder, they should have it, or specialty grocery stores, but those craft... (more)

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by 46 · 9 minutes ago

Hey everyone. My question is whether, given the omega-6 content of eggs, it would be advisable to prescribe an upper limit. I have been doing a steady dozen per day without any apparent health problems, Should I increase...decrease? Why. The bulk... (more)

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Travis_Culp 0 · January 14, 2012 at 8:27 PM

The EFAs in eggs are far more bioavailable than from oils due to the fact that they are in phospholipid rather than triglyceride form. Standard eggs have large amounts of arachidonic acid, flax-fed eggs have a lot of DHA. I would recommend that if... (more)

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by 974 · 10 minutes ago

I know Egg WHite in carton are NOT paleo/primal -- but how do they pasteurize egg white with out cooking them?

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Mash 0 · December 20, 2011 at 8:02 PM

I found this... Food Safety Education: Pasteurization.

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by 725 · 12 minutes ago

So I was walking through Chinatown yesterday and saw a package of "salted duck egg yolks." The yolks were super bright orange and they were really cheap. I have never heard of these but they seem like a decent cheap source of fats, carotenoids,... (more)

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MayaBee 0 · November 23, 2011 at 9:37 PM

Be very careful of the Chinese imports - on a recent trip to Vietnam we were told to be cautious of egg-yolk from Vietnam and China as it is aparently common to replace the yolks of egg with chemicals and dyes! I would use the cost of the product... (more)

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by 20353 · 12 minutes ago

Any egg based desserts?

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jesuisjuba___paleorepublic_com 0 · November 20, 2011 at 1:24 PM

These might be all I know, have fun! Zabaione aka sabayon, zabajone, zabaglione Puddings. I use a beaten egg to thicken pudding, just keep an eye on the mixture whisking the whole time so the egg doesn't scramble. Can you eat rice? Ginger... (more)

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by 1689 · 14 minutes ago

Do hard-boiled eggs leak a significant amount of nutrients into the water? I know normal boiling of food does. But i'm wondering if egg shell keeps everything intact.

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Travis_Culp 0 · October 24, 2011 at 5:32 PM

Since most of the nutrients are in the yolk, they'd have to go through the white as well as the shell. I doubt that it's occurring since the white solidifies almost immediately. On the contrary, I think the cholesterol and fat soluble vitamins are... (more)

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by 45 · 14 minutes ago

I usually eat meat only once a day, which makes my other 2 meals to include eggs (whole, boiled). I've just finished reading "The Paelo Diet for Athletes" (which is very good BTW) and they say there that you should limit your eggs intake to 6 a... (more)

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FED_at_LiveCaveman_com 0 · October 15, 2011 at 9:06 PM

I don't think that there is a particular number of eggs that you "should" eat. If you tolerate them, enjoy them, and notice no ill effects, eat as many as you want. If you are concerned about possible negative health effects (too much omega 6,... (more)

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by 594 · 16 minutes ago

I have been thinking about supplementing my calcium intake with egg shells but it worries me that I can't find any examples where they were eaten traditionally. Are there any examples? What would be the reason for this? Are there any possible... (more)

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paleohacks 0 · September 23, 2011 at 12:13 PM

Yes, chicken cultures from all the world eat egg shells sometimes. Are there any possible negative effects from eating the shells Yes, few - salmonela for one, blood vehicle calcification for two, muscle jerks for three and I wouldn't... (more)

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by 157 · 22 minutes ago

How do you remove the egg smell from dishes? Thanx

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Jente 0 · June 08, 2011 at 11:09 AM

vinegar and baking soda

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by 10255 · 24 minutes ago

i have been consuming a diet free of sugar, dairy, grain and legumes for eight weeks. six weeks in i was feeling very run down. i posted here and got many helpful suggestions which i incorporated into my eating; specifically less carbs by... (more)

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Jodi 0 · May 13, 2011 at 7:07 PM

I read a comment from Dr. Eades on this kind of situation (don't have time to find the link). He suggested potassium might be the issue. Updated: Okay, here's the post. In response to a comment, he writes: "Being in chronic ketosis does not... (more)

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by 9647 · 29 minutes ago

OK, here's a weird one (but I hope also a fun one). My girlfriend and I have noticed that the pastured eggs we get are thicker, or more viscous: when you put the eggs in a pan, the whites of one egg don't just run into the whites of another egg,... (more)

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Tim_2 0 · January 17, 2011 at 3:23 PM

I agree with what has been said about the age of eggs, as that has been my experience. However I am certain that diet has a measurable effect as well. When my hens are eating lots of green grass in the spring, summer, and fall, the eggs are much... (more)

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by 65 · 29 minutes ago

I've been seeing alot of people mix up how many eggs they eat, maybe 3 eggs and 2 egg whites etc. How many eggs (lets say per week) is too many? Is there serious benefit to doing some form of whole egg + whites combo? I know some do it for... (more)

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Ambimorph 0 · January 11, 2011 at 2:25 PM

You seem to be under the impression that dietary cholesterol has some impact on blood cholesterol. They are completely unrelated. Blood cholesterol is determined through hormonal status. You could eat only eggs and have an excellent cholesterol... (more)

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by 304 · 34 minutes ago

I've been eating a lot of eggs since going paleo. I go through about two dozen a week without a problem. Organic eggs are about double the price of regular eggs. Is buying organic eggs worth the extra cost health wise? From what I understand,... (more)

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David_Moss 0 · April 07, 2010 at 1:30 PM

Paying for good eggs is probably worth it, but whether organic eggs are good is up for debate, it's going to vary from source to source. Good eggs are raised on nutritious food, with access to grass, bugs, sunlight, as free from stress as... (more)

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by 2254 · 34 minutes ago

When eating out, that is :) I recently had some scrambled eggs from a breakfast buffet and only later did it occur to me that they might not have been made from "proper", unaltered eggs but perhaps from one of the pasteurised scrambled-egg mixes... (more)

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Marc_1 0 · April 01, 2010 at 10:22 AM

Being in the business, I think it's a safe bet to say that at the larger establishments ALL buffet scrambled eggs are from "mixes/cartons". Most to all product in commercial kitchens (ie, hotels/restaurants) is supplied by Sysco's type companies.... (more)

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by 623 · 34 minutes ago

Does anyone have any experience with beef protein isolate powder or egg white protein powder? As I mentioned in another post Im trying to stay as close to Paleo as possible for the time being and therefore have dropped whey protein (I know some... (more)

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Suzan_1 0 · March 16, 2010 at 3:01 PM

I enjoy IF. I practice it often. I also enjoy a protein drink occasionally. I use an egg white protein powder, as I can't use whey. I don't drink it every day, but there are days when I want to drink a shake instead of eat a meal. I use Jay Robb's... (more)

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by 1972 · 34 minutes ago

It might not seem paleo to skip the white, but from my own experience raw egg whites are not pleasant to consume, whereas the yolk is great. Given that we know grok would avoid and even throw away lean meat, it is plausible that grok may have... (more)

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David_Moss 0 · March 16, 2010 at 7:03 PM

I don't think there's any uniquely WAPF reasons to avoid egg white (such as avidin), it's just a matter of avoiding protein itself. The avidin is pretty quickly degraded through cooking. People on a hyperlipid/OD 80%+ fat diet might certainly... (more)

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by 2041 · 34 minutes ago

I always end up throwing away egg whites whenever I make an emulsion sauce or creme anglaise using egg yolks. Does anyone have a suggestion for using the albumen?

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Rene 0 · March 03, 2010 at 2:51 AM

From Eat Fat Lose Fat by Dr Enig and Sally Fallon: Coconut Macaroons 4 egg whites, pinch of sea salt, about 2 1/2 cups freeze-dried fine-cut coconut 300 oven. Beat egg whites & salt to stiff peaks. Fold in coconut. Roll into balls and... (more)

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by 13983 · 34 minutes ago

Are pastured eggs more paleo? Is there really a nutritional difference between pastured eggs vs free-range/organic eggs vs regular eggs? Are CAFO eggs really nutritionally bankrupt? I'm curious what the general consensus is in the paleo... (more)

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bryceb 0 · February 17, 2010 at 12:08 AM

I think that anytime an animal has access to it's natural food source, the end result is going to be healthier. Here is a post from Whole Health Source on the subject: http://wholehealthsource.blogspot.com/2009/05/pastured-eggs.html Vitamin... (more)

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by 0 · about 23 hours ago

I ate some eggs that were pastured raised (yolks only) and within 15 minutes my hands turned red and calmly. am i allergic to eggs?

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raydawg 0 · January 12, 2014 at 3:04 PM

It's possible, or it may be a coincidence. Wait a few days and try it again to see if you get the same reaction. Usually, if there's an egg allergy, it's to the protein in the whites - specifically avidin (which is disabled when cooked), not... (more)

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by 75 · about 23 hours ago

Hey all - Recently had a fairly comprehensive food allergy test done and had a few questions and was hoping to get a discussion going on the subject. So, Dairy and Egg were off the charts for me. Dairy I've suspected for some time and have... (more)

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Sigamagaw 0 · September 03, 2013 at 11:45 PM

My son and I just had to give up both dairy and eggs. He loves smoothies, so now I add gelatin to them for protein. And I use coconut milk for creamy fatness. We used to use yogurt. I find that for baking chia eggs work well. I really miss eggs... (more)

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by 10 · about 23 hours ago

I follow the Paleo way of eating. I would like bread recipes and muffin recipes. Any other suggestions to help make baked goods.

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Anon_9 0 · June 05, 2013 at 2:52 PM

OK, first off, who downvoted this question and what the hell's your problem. We have a newbie here asking a question and they are here to be educated, not berated. This appears to be a legit question and we are not being helpful by downvoting. ... (more)

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by 619 · about 23 hours ago

Any time I combine eggs and avocados in the same meal, I have uncomfortable bloating. Separately they do fine, and I've kept them separated for a few weeks. Last night, I had a salad with avocado and scrambled eggs afterwards. Still feeling... (more)

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by 787 · about 23 hours ago

I've heard about the whole avidin/biotin thing but i still tend to eat mine whole, it just seems more intuitive to eat them whole, but thats all im basing it off really, i don't seem to have any issues & have known people who swear by eating... (more)

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greymouser 0 · April 29, 2013 at 4:15 PM

I eat raw eggs on occasion -- usually 3-8 cracked into a glass, and chugged. Avidin will definitely bind to biotin - it's extremely "biotin hungry". Biotin is water-soluble and actual DRI is extremely low. Basically, everyone gets enough biotin... (more)

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by 1418 · about 23 hours ago

I just cracked open a few eggs and last one I cracked, the whole albumin looked transparent red. Why is this? Is it edible? Will I get ill if I do? Or should I try to scoop out the red albumin from the good eggs? I just found a picture similar to... (more)

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Crowbar_1 0 · February 13, 2013 at 12:11 AM

It's fine. Worse that might happen is that you become a chicken vampire. But, you won't be sparkly, so I, at least, will think you're okay.

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