I used to scramble most of my eggs, but I'm not too thrilled with the potential for oxidized pufa. What are some ways that I can include raw egg yolks? I don't really do smoothies or drinks of any kind, so that's out. I'm also not a huge fan of fried eggs, which would leave the yolk runny. I also don't have time to make french sauces and other things like that. My meals are simple. Any suggestions?
this is how i do it:
separate yolks and whites
melt some tallow on the frying pan, pour half if it into raw yolks, and mix it with salt
fry whites in the remaining tallow
eat by dipping fried whites into raw yolks
best. thing. ever.
also, if youre really lazy, just throw the eggs in some water, bring to a boil, turn off once water starts boiling, and leave to sit in the water for about 25-30 minutes. Then run some icy cold water over them, and voila, the PERFECT boiled egg (no nasty grey outer yolk). It's a lot gentler heat than frying the eggs plus the technique should prevent oxidization, 25 minutes should get you a runny inner yolk and 30 minutes will be just hard boiled.
Spaghetti squash carbonara. Fry up a few strips of bacon, when they are crisp remove them from the pan and crumble. Add cooked spaghetti squash and saute in the bacon grease, then add some heavy cream and the crumbled bacon. Separate an egg yolk from the white. While the dish is still hot, add the raw egg yolk on top and mix it in.
First, watch the video on Alton Brown's steamed egg technique:
Then cut the steaming time down to 7 minutes (start with that and experiment). The yolks stay creamy and soft. I love this method of cooking eggs. I do this on a dozen eggs a week and keep them around for snacking.
I just separate the yolks and throw them in some heavy cream or raw milk or just take them by themselves with a little sea salt straight from the shell. I wouldn't do that if you don't know your egg source, though.
I use a cast iron skillet and let the heat do more of the cooking than the flame. I learned this method while making an omelet, and after sauteing mushrooms, I accidentally tuned off the heat before I put the eggs in and didn't realize it right away. The resulting texture was AMAZING since so much moisture was retained.
Heat up a cast iron skillet for a good while and melt your favorite fat (or saute something to go in it). Whip the eggs together, add some cream or water if you want, pour it into the pan and cover it. Leave that for a good five minutes and see what you have. If it is solid enough to be turned, then fold it onto itself. This will let the heat from the two bottom sides help cook off the runniness. If it's not at that point yet, cover, give it some quick low-med. heat, shut it off and leave it alone again. I managed to get the method just right the first time because I'm really accustomed to my pan and heat, but it can take some fiddling to get it to where it is JUST cooked, with little or no time over an actual flame, depending on how thinly your mixture fills the pan.
I second steak tartare!
Also, if you want simple, just separate the egg and pop the yolk into your mouth. If you're doing a few at a time, put them in the egg shell. Add salt if you want. Simple and yummy :)
I really like them in broth... it's fast and easy. Just don't heat up the yolk more than lukewarm so the enzymes aren't killed. Here's how I do it:
Doing this will ensure that the egg yolks don't 'cook' in the broth...