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?
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.
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.
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
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.
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!"
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