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How do you eat your yolks?

by (100)
Updated about 23 hours ago
Created April 07, 2013 at 6:14 PM

Okay guys.

I recently discovered I do indeed like eggs sunny-side-up. However, when I go to eat the yolk, it kinda goos (yes, goos) all over the plate and I feel like I'm wasting the precious liquid gold...So, how you eat your yolks? I'd rather not eat them in one bite as I like to savor the flavor...

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100 · May 16, 2013 at 7:30 AM

Me either... O_o

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1967 · May 16, 2013 at 12:27 AM

cauliflower works well too.

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1967 · May 16, 2013 at 12:26 AM

I soak up as much as I can with whatever else I'm having. Then I lick up the rest. It's too good to waste.

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1967 · May 16, 2013 at 12:24 AM

Lick the plate, don't waste any yolk that way.

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100 · April 09, 2013 at 5:52 PM

I'm diggin' this.

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100 · April 09, 2013 at 5:51 PM

Never just the whites! If I'mma eat, I'mma eat it all!

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100 · April 09, 2013 at 5:49 PM

But, if you don't look at 'em it's not so bad.

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100 · April 09, 2013 at 5:48 PM

Varelse, I feel you...It's the way it looks to me...Kinda snotty, kinda goopy...

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10490 · April 08, 2013 at 11:33 PM

Yeah! I wanna try sous-vide stuff. But I need my egg whites to be set... just can't stand the texture of runny white!

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10490 · April 08, 2013 at 11:32 PM

Mmm. I like stracciatella soup but I use the whole egg in it. (It's like an Italian version of egg drop soup.)

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1981 · April 08, 2013 at 6:50 PM

I only eat the whites if I am watching my waistline

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1523 · April 08, 2013 at 3:30 PM

yeh, the whites make me feel not so good when I eat them anyway. yolks FTW! an yeh stephi, 5 years of raw meats, they are soso much easier to digest and honestly, pretty freakin deliious:)

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100 · April 08, 2013 at 3:03 PM

You leave the meat raw too?! Sometimes I get too impatient and don't really cook the eggs...Just put em in the cast iron long enough to add some butter to the little eggies...

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100 · April 08, 2013 at 3:01 PM

I'm not man-enough.

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100 · April 08, 2013 at 3:00 PM

lololol. That's so silly.

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100 · April 08, 2013 at 2:59 PM

Wow, fancyyyyyy. =D

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100 · April 08, 2013 at 2:57 PM

Awh, I'm jealous!

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100 · April 08, 2013 at 2:55 PM

I didn't even think of switchin the vessel by which my eggs were contained...Ingenious!

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943 · April 08, 2013 at 1:36 PM

Thank you. I had them 63.2C for 75min and the yolk was firmer than that. I assume you didn't cut the yolk but that it ran by itself? I guess there is also some difference to the eggs which makes it impossible to set universal temperatures.

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502 · April 08, 2013 at 1:24 PM

+1 for white disposal. The amino acid profile is lame anyway, not worth the effort of cooking. That being said, poached tastes delicious.

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2318 · April 08, 2013 at 12:23 PM

@Hemming -- 63C for 125 minutes following a 3-minute pre-boil straight from the fridge. The consistency is somewhere between honey and cake frosting :)

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943 · April 08, 2013 at 10:15 AM

How many degrees is that yolk cooked at?

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2954 · April 08, 2013 at 4:45 AM

Now I'm going to call my mom and ask her to cook me breakfast like the old days ;D

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2954 · April 08, 2013 at 4:44 AM

Ever since I was little I would just wipe up the yolk with each forkful of egg white. When I'm done with the egg whites, the yolk is all gone. Some people use bread to soak up the yolk. Maybe you would like to dip fried sweet potato cubes instead.

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482 · April 08, 2013 at 12:34 AM

Agreed. Place the egg on top of whatever else is on the plate: veggies, potatoes, ham, bacon, etc.

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396 · April 07, 2013 at 8:23 PM

Same, I eat my sunnyside-up eggs in a bowl.

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15 Answers

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10490 · April 07, 2013 at 6:37 PM

I have zero problem licking my plate if I am not at a restaurant. :)

If I eat them with potatoes or with any other kind of veggie, or when I eat them with sardines, I will put the egg directly on top so that any spilled yolk flows right onto my other food and soaks it up. Makes it easier to get every last bit!

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482 · April 08, 2013 at 12:34 AM

Agreed. Place the egg on top of whatever else is on the plate: veggies, potatoes, ham, bacon, etc.

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1967 · May 16, 2013 at 12:26 AM

I soak up as much as I can with whatever else I'm having. Then I lick up the rest. It's too good to waste.

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8100 · April 07, 2013 at 6:24 PM

I love runny egg yolks. I eat my fried eggs in a bowl with a spoon so I don't lose a drop. It's the one time I miss toast! Often I will dip a piece of crisp turkey bacon (I don't eat pork) or chicken sausage in my yolk. Nom, Nom!

Oh, my latest thing with eggs is to sprinkle them with Dukkah-- Trader joes carries this mixture of sesame seeds, almonds, and spices and it's great on eggs. I pour a spoonful in the bowl and smush it around to pick all the egg residue stuck to the bowl (pastured eggs seem particularly "sticky").

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396 · April 07, 2013 at 8:23 PM

Same, I eat my sunnyside-up eggs in a bowl.

Medium avatar
100 · April 08, 2013 at 2:55 PM

I didn't even think of switchin the vessel by which my eggs were contained...Ingenious!

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2318 · April 07, 2013 at 7:54 PM

I love em poached so I can just eat the whole thing at once.

If I'm feeling like a fancy pants I'll do them up sous-vide style: how-do-you-eat-your-yolks?

WARNING this way of cooking eggs is to DIE for and you may not be able to stop at 2...or 4...or 8...

The yolk is creamy but sticks together in a soft jell so you can just scoop the whole thing up and it won't run all over the place (very much anyway :P).

Nom Nom Paleo has a bunch of sous-vide recipes that are delish!

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2318 · April 08, 2013 at 12:23 PM

@Hemming -- 63C for 125 minutes following a 3-minute pre-boil straight from the fridge. The consistency is somewhere between honey and cake frosting :)

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943 · April 08, 2013 at 10:15 AM

How many degrees is that yolk cooked at?

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100 · April 08, 2013 at 2:59 PM

Wow, fancyyyyyy. =D

Ed0cb30f40daff568778b776b2a5a81d
943 · April 08, 2013 at 1:36 PM

Thank you. I had them 63.2C for 75min and the yolk was firmer than that. I assume you didn't cut the yolk but that it ran by itself? I guess there is also some difference to the eggs which makes it impossible to set universal temperatures.

Medium avatar
100 · April 09, 2013 at 5:48 PM

Varelse, I feel you...It's the way it looks to me...Kinda snotty, kinda goopy...

61f9349ad28e3c42d1cec58ba4825a7d
10490 · April 08, 2013 at 11:33 PM

Yeah! I wanna try sous-vide stuff. But I need my egg whites to be set... just can't stand the texture of runny white!

Medium avatar
100 · April 09, 2013 at 5:49 PM

But, if you don't look at 'em it's not so bad.

2006ccb2b60f9cc5ba5e8eff8a7abc46
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1523 · April 08, 2013 at 4:34 AM

I crack them, dispose of the white and use the yolk like a dip or dressing for meats.....mmmmm..raw meats.

532cfd279d793e8fcc23b9f6d91dde5c
1981 · April 08, 2013 at 6:50 PM

I only eat the whites if I am watching my waistline

2006ccb2b60f9cc5ba5e8eff8a7abc46
1523 · April 08, 2013 at 3:30 PM

yeh, the whites make me feel not so good when I eat them anyway. yolks FTW! an yeh stephi, 5 years of raw meats, they are soso much easier to digest and honestly, pretty freakin deliious:)

33266cca338ab54cee9a2aa160f5bdb6
502 · April 08, 2013 at 1:24 PM

+1 for white disposal. The amino acid profile is lame anyway, not worth the effort of cooking. That being said, poached tastes delicious.

Medium avatar
100 · April 08, 2013 at 3:03 PM

You leave the meat raw too?! Sometimes I get too impatient and don't really cook the eggs...Just put em in the cast iron long enough to add some butter to the little eggies...

Medium avatar
100 · April 09, 2013 at 5:51 PM

Never just the whites! If I'mma eat, I'mma eat it all!

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3690 · May 15, 2013 at 5:31 PM

I love sunny side up eggs as well.

The thing to do here to avoid egg yolk loss is mechanics. I usually eat sunny sides with a fork and a really sharp knife.

I first cut off the egg white "dress" on the sunny side up egg, and eat it with whatever else I'm eating for breakfast (vegetables, bacon, potato).

I then use the fork as a spatula sort of gig, and scoop up the yolk part of the egg (still in one piece) and take a bite right down the middle. While I'm doing so, I'm also taking in air via a sucking motion. This prevents any yolk drip loss.

Before the yolk can ooze out of the second half, I prop it up against another piece of food until I'm ready for it again.

No, I'm NOT crazy at all...

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100 · May 16, 2013 at 7:30 AM

Me either... O_o

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3217 · April 08, 2013 at 10:08 PM

My standard breakfast: grass-fed ground beef, browned and seasoned with salt and za'atar spice blend. Top with 2 sunny side up eggs. Mix well.

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100 · April 09, 2013 at 5:52 PM

I'm diggin' this.

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518 · April 08, 2013 at 6:55 AM

I use eggs and make pancakes with pumpkin, cinnamon and unsweetened coconut meat. Really yummy! I make these to take to work for my lunch.

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1346 · April 08, 2013 at 4:38 AM

If I do them sunny side up then I typically use the yolk as a sort of dipping sauce for another part of the meal.

I also regularly make avocado and bacon deviled eggs which leaves several (not all) of the hard boiled egg yolks unused. I just keep these off to the side and throw in a couple to my meals whenever I feel like they'll fit.

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1649 · April 08, 2013 at 9:44 PM

I generally add yolks to things like soups prepared with bone broth. Or, make a bowl of rice and while it is steaming hot stir in the yolks.

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10490 · April 08, 2013 at 11:32 PM

Mmm. I like stracciatella soup but I use the whole egg in it. (It's like an Italian version of egg drop soup.)

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1601 · April 08, 2013 at 6:05 PM

I eat them raw sometimes, other times raw mashed up with salt and pepper, other times raw whipped with honey (idea from the GAPS book), you could try making ceasar salad dressing - anchovy + raw egg yolk plus whatever other herbs you have on hand. As well, I like soft boiled eggs, where you drink the egg out after letting it sit in simmering, covered hot water for 4 minutes or so. Easier for me than poaching.

You could try making quiche (saute a ton of onions until meltingly soft, add salt, cumin, cream, and 6 eggs and bake. delicious recipe from chocolateandzucchini.com/book)

Also - yolk mashed with sweet potato instead of butter or yolk with rice noodles and parmesan and kale for a fettucine alfredo type thing. I use the whites sometimes but I do throw a lot of whites away....

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3280 · April 08, 2013 at 2:35 AM

Invest in a silicone spatula. Since giving up bread, my spatula swipes up all the delicious, nutritious leftovers smeared on my plate, and I waste nothing. :)

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100 · April 08, 2013 at 3:00 PM

lololol. That's so silly.

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13635 · April 07, 2013 at 11:39 PM

I like them runny also. If I do sunny-side-up, I'll let the egg cool a little, pick up the whole thing and eat it in one gulp with no mess. I've also used coconut flakes to sop up the runny yolk.

If I hard-cook the eggs, I try to get the timing right so the whites are cooked and the yolks are runny.

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100 · April 08, 2013 at 3:01 PM

I'm not man-enough.

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78422 · April 07, 2013 at 8:00 PM

that ish is so chill though, sometimes I be getting down on them eggs all day.

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943 · April 07, 2013 at 6:24 PM

If I have them sunny side up I'll cut gently at the top of the yolk and let the initial yolk run onto the knife. You can then eat the rest of the yolk with the tip of the knife.

You can also sous vide your eggs around 60-65 degrees depending on how runny you want the yolk. I tried 63.2 degrees today where the yolk is firm but not hard boiled. That's another option.

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70 · April 07, 2013 at 6:23 PM

If you cook up some broccoli you can soak up the liquid yolk with that, or always do scrambled. I typically cook mine up in coconut oil or butter.

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1967 · May 16, 2013 at 12:27 AM

cauliflower works well too.

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