A little background: my older sister is allergic to dairy and egg, and as of a result I spent my formative years in an egg-and-dairy-free environment (I never got tested; they just assumed that I was allergic as well). I was only discovered to not have allergies around 8 years ago, when I was 10 - by which point the tastes and textures of dairy and eggs were disgusting to me. Because of this I avoided both like the plague, except in products in which I couldn't taste them, such as cakes, breads, puddings, et cetera.
Having made the switch to Paleo a little after Thanksgiving to combat migraines and other health problem (which is going well), I still don't eat dairy but I'm eating loads of eggs. But try as I might, I can't get them down when they're cooked in any way that makes them taste like... well, like cooked eggs.
My main trick is to mix two eggs with some canned pumpkin, a bit of coconut or almond flour, stevia, cinnamon and homemade baking powder, and microwave into a large personal-sized cake. This tastes good, is filling, lets me have the pumpkin that I never otherwise eat, and most importantly tastes absolutely nothing like egg. The problem now is that after over a month of eating this at least once a day (sometimes twice if I need something made quickly), I'm getting really, really sick of it.
So, two questions:
Do you have any egg-heavy recipes that don't actually taste like egg?
Would switching to smoothies made with raw egg be a good idea? I don't eat too much fruit so I'm unsure of what I'd put in them.
Thanks for any help.
Frittatas are a good way to add flavor and texture. You could put assertive-flavored stuff in there like peppers, greens, sausage, garlic, etc.
Something I do sometimes is to sauté some ground meat or sausage with greens, mushrooms, and onions, and then add only 2 eggs and scramble them in. They almost disappear.
You could try egg-drop style soups. Custards. Puddings. Meatloaf usually hides them in there. But I agree, they certainly don't seem necessary for an optimal diet, so if they cause you grief, don't worry about them.
You might just want to experiment with different egg preparations. I'm pretty strict in how I like my eggs, always have been since I was a kid. I tend to like them scrambled dry. I do love a good fried egg in pastured butter, but the yolk has to be broken and firm. I can't do runny yolks. I like hard-boiled okay, though I prefer them in egg salad or deviled. Omelettes and frittatas, being variations of scrambles, are good.
And for full famewhore status, I'll refer you to a few recipes I have on my blog that are reminiscent of your egg pancake idea up there: Big Ass Pancake: http://paleoperiodical.com/2011/12/08/recipe-big-ass-pancake/ Pumpkin Frittata: http://paleoperiodical.com/2011/10/27/recipe-pumpkin-frittata/
And a few others you might want to try: Baked Eggs w/ Tomato Sauce: http://paleoperiodical.com/2011/11/02/recipe-baked-eggs-w-tomato-sauce/ Vegemeatloaf: http://paleoperiodical.com/2011/10/31/recipe-vegemeatloaf/ Bacon-Green Chile Frittata: http://paleoperiodical.com/2011/09/30/recipe-quick-dirty-bacon-green-chile-frittata/
I don't know if this totally removes the taste of eggs, but as a kid, I hated the smell and taste of scrambled eggs so my parents put raw honey on mine and I loved it. It is really unique and really tasty - not sure if you'd be interested in trying it, I haven't had it in years but I am considering trying it again since it was a mainstay as a kid and I have a very nostalgic memory of it. Funnier yet was that I was in love with sardines and pickles at that same age. Weird kid palates..
I have the same problem. I have digestive issues with chicken eggs, and can only eat a little bit of them mixed into things. But I recently discovered that I can eat duck eggs, however after a lifetime of not eating them I'm grossed out by the texture.
Sometimes I do a large frittata with lots of veggies and eat wedges of it for breakfast all week. Or I'll do the berry/egg puff pancake from Sisson's Quick & Easy cookbook. Or I'll just eat them as part of a paleo meatloaf or meatballs
Lately I've been making these: http://freshhabits.blogspot.com/2012/01/sweet-potato-puffs.html Which are pretty similar to your microwave pumpkin cake, just with sweet potato and fried instead of microwaved.
Smoothies with vanilla flavouring.
Low carb egg muffins http://recipes.sparkpeople.com/recipe-detail.asp?recipe=131833
I really like to make egg muffins. 12 eggs, 1/2-1 cup cheese, 1 cup meat and/or 1/2 cup veggies, 1/2 t. Salt, 1/4 t. Baking soda. Best eggs real well, pour into paper lined or well oiled/buttered muffin tin. Bake until toothpick comes out clean. 10-20 minutes? Maybe this way you can mask them? My favorite is cheese and salsa and green chili with hot sauce and sure cream!
Eggs are great for those who love them. If you don't like them, you are free to avoid them as not for you. However, they deserve a fair trial of different recipes if you haven't eaten them before. Before I started ancestral eating I had never tried fennel or rutabaga and they are now 2 of my favorites.
If you choose to see if you can become acclimated to the taste of eggs, there are many dishes in which I can't taste the eggs. Select foods you like that have enough flavor to overpower the eggs--my favorite "partner" food is asparagus. I may still taste the eggs but mostly I taste the asparagus particularly if I also add salsa.
You could try just using an egg white in your smoothie at first and then do a separate taste with yolk.
One suggestion: don't give up after one or two trials if this is something you want to do. I've noticed it's the 3rd or 4th tasting of a given food that determines whether I'm going to like it. Also, eating/drinking probiotic foods have allowed me to enjoy more foods as things that used to taste bad now taste good.
I go through cycles like that where I just don't want the taste of eggs. At times like that, I drown it in chili (chili omlette) or taco meat. Both have strong flavors that kill the egg taste. Texturewise, you might still have a problem with the taco meat though.
There's also the sauces that use egg as an emulsifier - mayonnaise and Hollandaise are both classics - add parsley, chive, lemon juice, and mustard to the mayonnaise to create Remoulade sauce for seafood, add herbs to the Hollandaise for Béarnaise sauce for steaks
Don't know if Eggs Benedict would work, if the Canadian bacon and Hollandaise would be enough to cover the poached egg for you
And, if you're lucky, you may find a way to cook eggs as eggs that you may like (fried, scrambled, omelette, shirred, hard-boiled, poached) - I found asparagus absolutely revolting growing up, wasn't til I had them in an Italian restaurant I found out that there was something other than served cold, overcooked, and covered in mayo ...
There's a legend that the elite chef's hat had a 100 folds representing each of the ways they knew how to cook an egg: http://www.endlesssimmer.com/2009/04/16/100-ways-to-crack-an-egg/