Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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.

flag	asked Jan 14 2012 at 15:15 OddBallin 966●4●9

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Sorry for not giving you a decent answer, but why do you really need eggs? They're not that interesting... – Korion Jan 14 2012 at 15:59

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Because I can't afford to eat meat as much as I'd like to... That and from what I've read about eggs, they're a good thing to have in one's diet. Whether they're interesting or not is kind of immaterial, haha. – OddBallin Jan 14 2012 at 17:11

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Eggs are great, but liver is a similar nutritional powerhouse and if you can find it grassfed it's usually cheaper than other meats. – jj Jan 14 2012 at 19:16

jj, I'm definitely looking into grassfed liver. I live close to an organic butcher and got some local, grassfed beef tongue for quite cheap there but they were actually out of liver when I asked for it. Good to know that it's cheap, though. – OddBallin Jan 14 2012 at 22:59

If you order it through US Wellness or another vendor that actively serves the paleo community, it's likely more expensive. But at my local health food store I can get it (frozen) for $3 a pound from local producers. A pound goes a long way, since I really only eat a couple of ounces at a time. – jj Jan 15 2012 at 16:45

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Jackie · Answer 1 · 2012-01-14 16:29:59Z UTC

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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..

answered Jan 14 2012 at 16:29

Jackie
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I'm not a huge fan of honey (I know, I suck at this game), but it does seem to be that I can take eggs when they're masked with sweetness, so I'll try something like that out. Thanks! – OddBallin Jan 14 2012 at 17:32

It would be funny if this were the way to overcome liking both of them! If not honey, maybe maple syrup? The honey had a nice way of clinging to the eggs. Do you have an exact recipe for your pumpkin custard or do you just kind of wing it? – Jackie Jan 14 2012 at 18:10

Ha, that reminds me of when I hated orange juice and hated Cheerios, but could eat bowls at a time of the two mixed together! Yes, though it depends on your tastes. I'll post it in another comment in a minute. – OddBallin Jan 14 2012 at 18:31

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(This is more of a cake, by the way.) In a microwave-safe bowl, homogenize two large eggs, 2 tbsp of coconut flour or almond flour (with the latter you'll have to nuke it longer, as it absorbs less moisture), 1/2 cup pumpkin puree, 1/2 tsp cinnamon, stevia to taste (I use 2-4 scoops of "Kal", but it's stronger than other brands), 1/2 tsp of baking powder & splash of water. Sometimes I add vanilla, but it doesn't need it. Microwave for 5-6 mins or until the edges separate from the bowl and the middle is firm. I usually stick it in the freezer for a bit to cool off. – OddBallin Jan 14 2012 at 18:35

LOL @ the orange juice and cheerios.. what an odd combo!! – Jackie Jan 14 2012 at 19:22

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jj · Answer 2 · 2012-01-14 19:12:58Z UTC

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.

henny · Answer 3 · 2012-01-14 15:38:56Z UTC

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Hot sauce.

Smoothies with vanilla flavouring.

Low carb egg muffins http://recipes.sparkpeople.com/recipe-detail.asp?recipe=131833

answered Jan 14 2012 at 15:38

henny

Can you expand on the smoothie thing? I genuinely don't know what to put in them, but now that I think about it I did enjoy french toast back in the day, despite the egg (I really am very sensitive to its taste), and I think it was the sweet-vanilla factor that did it for me. Thanks! – OddBallin Jan 14 2012 at 17:15

I use some yogurt, cream, or coconut milk, a raw egg, vanilla, banana, mango, or other fruit and some ice for example, then blend it. The fruit adds sweetness. You could also add spice like nutmeg or cinnamon if you want. Sometimes I add whey powder, but not often. Other folks add a bit of nut butter. The sky is the limit- you can become a smoothie 'barista'. – henny Jan 14 2012 at 21:39

I think I can manage something like that, with coconut milk and some berries, maybe? Thanks for the advice. – OddBallin Jan 14 2012 at 23:05

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re: hot sauce - that was one of Tobasco's marketing ploys, get your kids to eat scrambled eggs by mixing in Tobasco – cerement Jan 15 2012 at 7:10

Lindsay · Answer 4 · 2012-01-14 15:55:50Z UTC

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!

Karen P. · Answer 5 · 2012-01-14 16:22:24Z UTC

Bacon.

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/

Nance · Answer 6 · 2012-01-14 16:23:53Z UTC

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.

Severine · Answer 7 · 2012-01-14 16:26:28Z UTC

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Frittata. Best easy meal ever. Just swirl 5,6 eggs with spices and some heavy cream together , throw it over various veggies, bacon, meat, fish, or whatever you like. 40 minutes in the oven!

answered Jan 14 2012 at 16:26

Severine
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Aughra · Answer 8 · 2012-01-15 05:49:33Z UTC

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You could use a similar nix to what you're already using and make crepes or pancakes. Or just crack the raw yolks into a smoothie. Or stir the whole egg in to broth to make soup.

answered Jan 15 2012 at 5:49

Aughra
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Is there a reason why I shouldn't put the whites in a smoothie? Thanks for the suggestions. – OddBallin Jan 15 2012 at 16:48

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Raw egg whites have an anti nutrient called avidin that binds to biotin. It is inactivated by cooking. You can save the whites for making paleo macaroons or the occasional omelette. – Aughra Jan 15 2012 at 20:17

Ahh, interesting! Thanks for that. Can whites be frozen without problem, by any chance? – OddBallin Jan 15 2012 at 22:55

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I freeze mine until I have enough to do something with them. – Aughra Jan 16 2012 at 4:03

James · Answer 9 · 2012-01-15 06:01:55Z UTC

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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.

answered Jan 15 2012 at 6:01

James
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Taco meat seams like it'd work. Thanks! – OddBallin Jan 15 2012 at 16:46

cerement · Answer 10 · 2012-01-15 07:28:27Z UTC

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/

Any suggestions for ways to mask the taste of eggs?

10 Answers