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I love eggs. Well to be more accurate I love egg yolks! I always try and cook eggs over easy or sunny side up. I have been doing this for years so have a general sense of when the egg is "done". Im not sure what it is but lately I have really lost the taste for the whites. The make me nauseous and just plain taste gross.

Maybe my body is becoming more sensitive to what is full of nutrition and what is garbage. I am about 12 days into paleo after the SAD diet so I am still adjusting to stuff.

Anyway how do I cook just the yolks preferably keeping them liquid? I know I can hard boil but are there other options? Should I just cook the egg as normal and discard as much of the white as I can? When are eggs cooked enough to be considered safe?

Thank you!

flag	asked Sep 19 2011 at 5:16 ancestral_stars 2,892●8●22

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Definitely agree with poaching - crack and separate the white from the yolk and drop the yolk(s) into a small cup or bowl so you can slide them into the water easily. You can also slide them into a fry pan and do a quick steam method - just like frying but you pop the lid on really quick to steam the top. They stay nice and runny :) – jesuisjuba - paleorepublic.com Sep 19 2011 at 12:44

Honey_badger · Answer 1 · 2011-09-19 12:40:20Z UTC

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FWIW, I think egg safety is a reflection of where the eggs come from. It might be completely unfounded, but I feel a lot safer when eating free range eggs that came from the farm down road then battery eggs from a huge commercial operation.

answered Sep 19 2011 at 12:40

Honey_badger
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Definitely not unfounded, there's a lot of research that shows naturally fed animals are far healthier in their own lives and contribute more to ours. – Nutritionator Jan 13 2012 at 3:38

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Upvoted for user name, because the Honey Badger doesn't give a shit. – Joshua Jan 13 2012 at 14:29

Exactly what I was going to say. I'll gladly eat a raw pastured egg but wouldn't dare it with the type of eggs most people eat. – OddBallin Mar 13 2012 at 17:36

Daniel Kirsner · Answer 2 · 2011-09-19 05:42:32Z UTC

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Separate the yolks from the whites BEFORE cooking them.

OR

Separate the yolks from the whites AFTER cooking them.

answered Sep 19 2011 at 5:42

Daniel Kirsner
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Gotta love a voice of reason. – syrahna Jan 13 2012 at 17:54

Eric · Answer 3 · 2011-09-19 05:19:46Z UTC

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Drop them in a small pan of boiling water. They will be poached and ready in no time.

answered Sep 19 2011 at 5:19

Eric
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But wont that make them like hard boiled egg yolks? – ancestral_stars Sep 19 2011 at 5:21

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No, because to poach an egg (or just the yolk) you only leave them in the water for a short time, unlike when you hard boil them. – Olivia Sep 19 2011 at 5:35

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It works great as Olivia mentions. – Eric Sep 19 2011 at 5:46

Joshua · Answer 4 · 2012-01-13 14:27:52Z UTC

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I like raw egg yolks dropped into hot soup, personally. Let it sit for a few minutes to kinda "cook", then mash the yolk to make a creamy broth.

I also make olive (and grapeseed oil) mayonaise. Avocado oil if I've got the money. Walnut oil if it's going into a fruit salad.

answered Jan 13 2012 at 14:27

Joshua
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Love the hot soup idea... thanks Joshua. – BaconHealsChic Mar 13 2012 at 16:20

Dana Michelle · Answer 5 · 2011-09-19 05:33:56Z UTC

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Poach them after separating the yolks from the whites...add a little vinegar to your poaching wate.

answered Sep 19 2011 at 5:33

Dana Michelle
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You don't need the vinegar to poach the yolks. IIRC, vinegar helps to make the albumin in the whites coagulate. – Olivia Sep 19 2011 at 5:38

Jan · Answer 6 · 2011-09-19 12:31:26Z UTC

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If you build a sous vide rig, you can cook eggs with perfect precision. Egg yolks will set at lower temp than whites. See this: theres pictures of eggs cooked with excact temp: http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf

answered Sep 19 2011 at 12:31

Jan
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Natasha · Answer 7 · 2011-09-19 14:13:50Z UTC

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My cats get raw egg yolks and I eat them lightly sauteed in butter. I use the egg whites mixed with a little bit of honey as a face mask. Very tightening and nourishing.

answered Sep 19 2011 at 14:13

Natasha
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I eat a lot of raw eggs and one of my cats will come and ask me for a raw egg when I'm watching tv or whatever. She does eat other food but raw eggs are the only thing she actually asks for. – Warren D Jan 13 2012 at 10:55

Beth-WeightMaven · Answer 8 · 2011-09-19 19:21:36Z UTC

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This may help: how to make a soft boiled egg. Me, I spent the money for one of those little egg steamer gizmos and the amount of water I put in determines whether they are hard or soft-cooked.

answered Sep 19 2011 at 19:21

Beth-WeightMaven
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Nutritionator · Answer 9 · 2012-01-13 03:41:19Z UTC

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I had to drop in and say I cooked 4 yolks in kerrygold butter using the fry method and put them on a bed of white rice with salt and pepper.

The

Bomb.

answered Jan 13 2012 at 3:41

Nutritionator
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I know what I'm having for dinner tonight!!! – Heather Mar 13 2012 at 16:20

Erik · Answer 10 · 2012-01-13 12:03:45Z UTC

This reminds me of I prank we did as children. If you let the eggs simmer in 70C water for 30 minutes or so, the yolk gets hard whereas the white is still runny.

Serve on April fool's day together with the comment: "The yolk is hard, as requested!"

mindmt · Answer 11 · 2012-01-13 13:53:55Z UTC

IMHO, the Salmonella risk is overstated, especially if you are a paleo "practitioner", when you wouldn't source eggs from a hen battery (would you?).

I have posted on eggs elsewhere on Hacks...

1) Always separate eggs if you don't intend cooking them whole (the avidin content of the raw whites binds with the biotin in the raw yolk, even before cooking)

2) If you're so nervous, you can pasteurise eggs at around 60C for a few minutes - I will post if you are interested. However, I suspect that the pasteurisation process, possibly reduces some of the beneficial enzymes which are obtained from raw egg yolk.

3) As a rule, never eat raw egg white - you will only absorb 60% of the protein at best. (Aside from the avidin issue, which could ultimately lead to a biotin deficiency) Cooking them boosts protein availability to over 90%.

Quick summary - consume raw egg yolks, always cook the whites - you can recombine afterwards!

Footnote

Tibetan monks, noted for longevity, consumed up to 6 raw egg yolks daily, discarding the whites. (Source: "The Eye of Revelation" Peter Kelder)

Jonesey · Answer 12 · 2012-01-13 14:51:51Z UTC

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Try using a strainer or your hand.

edited Jan 13 2012 at 14:51

answered Jan 13 2012 at 14:06

Jonesey
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No. All of the nutrition in an egg is in the yolk. The whites are just protein, and little more. – Joshua Jan 13 2012 at 14:25

jessica · Answer 13 · 2012-03-13 15:20:43Z UTC

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i eat my yolks raw and discard the whites......just use the yolk as a dressing to whatever you are eating, if you are worried about germs from your egg source perhaps you should find another!

answered Mar 13 2012 at 15:20

jessica
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How do I cook just the egg yolks (no whites)? I have always loved over easy but am concerned about safety.

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How do I cook just the egg yolks (no whites)? I have always loved over easy but am concerned about safety.

13 Answers

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