Post: #26

It's lifestyle too Asians aren't non active like North Americans, plus they are smaller in statute. A small dog needs more energy than a large hound since the smaller dog burns through energy much quicker. Americans used to eat white bread and rice almost exclusively but were active to burn it off.

Post: #27

About 40 a week here too. Will make two omelettes a day with 3 to 4 eggs in each, plus grated cheese, butter, olive oil

Post: #28

I'm running low on cash so I am rediscovering eggs on a full time basis. I am crushing back 8-12 a day and the gas issues I had with them are gone also getting raging morning boners way more intense then usual.

I neglect these bad boys the nutritional profile on them can't be ignored. 12 nutrients and healthy fats. Boom!

Post: #29

I'm going to bump my own thread because I have some new questions and I just fucking love eggs, so...

1. What are some high quality eggs that one can buy and from where? Currently I get the dark yolk omega 3s from trader joe's. When I lived in OC I'd get these massive eggs from the farmer's market that I didn't have to put in the fridge. I tried duck eggs but they gave me massive gas. Any suggestions on brands and locations to get awesome eggs?

2. Egg recipes? My favorite right now is to saute some onions in coconut oil, salt, pepper and turmeric. Crack 3 eggs over it, let it get to sunny side up then serve with some more pepper and tiger sauce. Goat cheese optional. I'm very anti cooking the yolk, so not a fan of scrambles, omelets, etc.

Post: #30

I've recently taken to putting a fried egg on top of a burger. I've always eaten omelettes and scrambled eggs, but never fried. I leave 'em just slightly runny, with some salt & pepper.

Post: #31

I just eat them over easy/medium or scrambled... I know im gonna get tired of this eventually so I need some new recipes myself. I think omelets will be the next thing I try.. maybe mix something else healthy in them.

Post: #32

Slubu not sure about quality eggs since I only buy the cheapest ones but I eat them mostly every day.

Coconut oil is good but butter takes the cake when cooking them. Sometimes ill cook up some bacon, drain the fat and deglaze the pan with butter then cook my eggs. Another next level fat is beef fat. A lot of places will give you big chunks of pure beef fat for free and it makes your eggs taste like steaks. You could always just have steak and eggs though haha.
Frittatas are also good. Fry up some grated potato until its crispy. Fry up some meats and vegetables and pour it over the eggs. Crack some eggs on top, cook for a bit and finish by either putting a lid on throwing it in the oven or flipping the whole concoction.

Some good sauces are ketchup, siracha, salsa.

Post: #33

(12-12-2012 01:23 PM)slubu Wrote:  I'm going to bump my own thread because I have some new questions and I just fucking love eggs, so...

1. What are some high quality eggs that one can buy and from where? Currently I get the dark yolk omega 3s from trader joe's. When I lived in OC I'd get these massive eggs from the farmer's market that I didn't have to put in the fridge. I tried duck eggs but they gave me massive gas. Any suggestions on brands and locations to get awesome eggs?

2. Egg recipes? My favorite right now is to saute some onions in coconut oil, salt, pepper and turmeric. Crack 3 eggs over it, let it get to sunny side up then serve with some more pepper and tiger sauce. Goat cheese optional. I'm very anti cooking the yolk, so not a fan of scrambles, omelets, etc.

Slubu, for the absolute best eggs for the best price go to the Santa Monica Farmer's market on Wednesday. There's a stand called "Mike and Sons" that sells amazing eggs with a bright orange yolk. Their basic eggs start at 2.50 per dozen and they go up from there depending on which size and quality you get. If you buy in bulk (which I suspect you will) it gets even cheaper.

As far as egg recipes, ever poached an egg? It opens up a lot of possibilities with egg recipes, serve it over polenta or grits with some ham and salsa verde...

...fuckit, I'll just come over and do a demo sometime

Post: #34

I eat my eggs almost always raw. I consume 50-60 eggs a week raw and maybe another 20 slightly cooked. If you over cook your eggs which most people do you will have fried off all the nutrition. They should be soft poached if you are going to cook them.

Also you should look for the free range NOT FREE RUN. Look for the organic vegetarian fed, antibiotic free. If a farmer produces those kind of eggs it should be clearly labled on the carton as it is a major selling factor. Usually they are the most expensive, so when you see a sale grab as many as you can.

I do not suggest you buy regular super market eggs that are massed produced and eat them raw. You will end up sick for sure. I have been doing this for years but have rarely missed a day in the last 2 years consuming raw eggs. I just chuck back half of them straight down the pipe and the other half I will blend into a veggie/fruit smoothie throughout the day. Never once have I gotten sick.

Post: #35

What's the best way to cook scrambled eggs? There are loads of different recipes online, not sure what to follow. I do make a decent omelette though.

Post: #36

I love eggs and eat about 4-6 a day. I just get the organic ones from Whole Foods.

I'm currently making vegetable omelettes alot:

I chopped about half a tomato, a bit of onion and garlic, a bit of jalapeno pepper, a few mushrooms, and/or whatever vegetables I have like zucchini or whatever.

I lightly saute these in olive oil or butter.

After 2-3 minutes of sauteing the veges, I add the eggs. This is all done in a large pan.

After 4-5 minutes or so, I fold or flip the omelette. Then I add cheese.

I serve it with beans, potatoes, and salsa.

Post: #37

Gaming fit lizards while buying organic eggs, can't beat that.

Post: #38

Ha. When I'm buying eggs, I often ask girls how they cook their eggs, and I share my recipe with them.

I love Whole Food Game!

Post: #39

I eat 60 to 70 eggs per week. It is one of the best values for a protein source.

Are eggs good for you?
http://www.marksdailyapple.com/eggs-stud...breakfast/
http://www.marksdailyapple.com/eggs/

What eggs should you buy?
http://www.marksdailyapple.com/egg-purchasing-guide/

Post: #40

(12-12-2012 03:27 PM)_GQ_ Wrote:  What's the best way to cook scrambled eggs? There are loads of different recipes online, not sure what to follow. I do make a decent omelette though.

There's no recipe for eggs. The difference between perfect eggs and overcooked eggs is about 10 seconds. They're one of the hardest things to cook perfectly. Some guidelines:

Pay attention. I mean REALLY pay attention. This isn't some shit you just throw in an oven and leave in there.

If you're making scrambled eggs, stir them constantly. A nonstick pan is a must. Cook them in butter.

Put the burner on high, and control the amount of heat the pan gets by holding the pan over the burner or taking it off. You don't have time to be fucking with the gas knob to adjust the heat. Adjust the heat by moving the pan, not the knob.

Start learning what to look for. Pull the eggs off about 20 seconds before you think they're done. Keep them in the pan, still stirring, and they'll continue to cook.

Perfectly cooked scrambled eggs should have absolutely no color, and still be almost fluid.

Post: #41

Just the man I needed to hear from. Honestly it shouldn't be more difficult than cooking an omelette, and I'm not too bad at those.

Post: #42

20 eggs / 3€

Post: #43

(12-12-2012 04:27 PM)thedude3737 Wrote:  

(12-12-2012 03:27 PM)_GQ_ Wrote:  What's the best way to cook scrambled eggs? There are loads of different recipes online, not sure what to follow. I do make a decent omelette though.

There's no recipe for eggs. The difference between perfect eggs and overcooked eggs is about 10 seconds. They're one of the hardest things to cook perfectly. Some guidelines:

Pay attention. I mean REALLY pay attention. This isn't some shit you just throw in an oven and leave in there.

If you're making scrambled eggs, stir them constantly. A nonstick pan is a must. Cook them in butter.

Put the burner on high, and control the amount of heat the pan gets by holding the pan over the burner or taking it off. You don't have time to be fucking with the gas knob to adjust the heat. Adjust the heat by moving the pan, not the knob.

Start learning what to look for. Pull the eggs off about 20 seconds before you think they're done. Keep them in the pan, still stirring, and they'll continue to cook.

Perfectly cooked scrambled eggs should have absolutely no color, and still be almost fluid.

Classical French cooking still considers eggs and omlettes one of the cornerstones, and also one of the most difficult items to master.

From a purely nutritional standpoint, do they lose nutritional value if they're overcooked?

Post: #44

If you want to be precise about cooking eggs, use an electric steamer with a seconds option (not just minutes) and use a electric kettle to heat up the water to a consistent temperature before you put water inside it. Precise reproducible egg cooking right there.

Post: #45

what about omega 6 / omega 3 ratios?

Even organic eggs are huge on the omega 6s, no?

Post: #46

Dude3737, you are a fucking culinary pimp!

I like to bake my eggs. Here's a recipe I found on the internet. Will make this weekend. Damn it looks good.

http://asweetspoonful.com/2012/03/a-good-haul.html


   

Shakshuka with Fennel and Feta


While it looks like there are a lot of peppers in this recipe, it’s not overly spicy at all. It doesn’t have too much heat. If you don’t have a sweet, smoky paprika at home, use regular paprika instead but know that the smoky variety adds such a nice, rich layer of flavor so you may want to seek it out in the bulk aisle next time you’re at the market. Last, you could very well use goat cheese instead of feta if you’d prefer, and serving this with warm pita bread or, like Eltana does, a half of a bagel would be equally wonderful.

Adapted from: Food and Wine

Serves: 5

2 tablespoons olive oil
1/2 white onion, cut into 1/2 inch dice
1 small fennel bulb, cored and thinly sliced
2 serrano chiles, seeded and chopped
1 jalapeno, seeded and finely chopped
1 green pepper, diced
kosher salt
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 teaspoons smoked paprika
1 28-ounce can whole tomatoes, chopped with their liquid
5 large eggs
2 tablespoons chopped parsley
1/2 cup crumbled feta cheese

In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over medium heat, stirring until softened, about 8 minutes. Add the garlic, red chili flakes and paprika and cook until fragrant, 1 minute. Add the tomatoes and their juice and simmer over low heat until the sauce is thickened, 8-10 minutes.

Make 5 little divots in the sauce for the eggs to crack right into. Crack the eggs into the sauce and cover the skillet. Cook over low heat until the whites are firm and the yolks are runny, 6-8 minutes.

To serve: Spoon the sauce and eggs into a bowl and top with parsley and feta. Serve hot with warm crusty bread.


Now I will bestow upon one of my culinary secrets. When making deviled eggs, used smoked paprika. The taste will blow minds. It'll take the eggs to a whole new level. Most won't guess what it is, and don't tell them. However, use sparingly, as it has a kick.


   

Post: #47

I absolutely love the taste of eggs... so versatile. If I had to live off one food it would be the humble unfertilised chicken ovulation, however...

I aim to maintain between 8-10% bodyfat, are eggs a good food source when 'cutting'? I am concerned that the fat content (although very healthy) will hinder my goals.

Post: #48

(12-12-2012 02:31 PM)BIGINJAPAN Wrote:  I eat my eggs almost always raw. I consume 50-60 eggs a week raw and maybe another 20 slightly cooked. If you over cook your eggs which most people do you will have fried off all the nutrition. They should be soft poached if you are going to cook them.

Also you should look for the free range NOT FREE RUN. Look for the organic vegetarian fed, antibiotic free. If a farmer produces those kind of eggs it should be clearly labled on the carton as it is a major selling factor. Usually they are the most expensive, so when you see a sale grab as many as you can.

I do not suggest you buy regular super market eggs that are massed produced and eat them raw. You will end up sick for sure. I have been doing this for years but have rarely missed a day in the last 2 years consuming raw eggs. I just chuck back half of them straight down the pipe and the other half I will blend into a veggie/fruit smoothie throughout the day. Never once have I gotten sick.

Do you have ease in sourcing high quality eggs? Here in Toronto the Gov't and Egg Cabal makes it very hard for small scare natural farmers to sell their eggs. I recently have been looking around for a source for farm fresh eggs for quality and price reasons.

Digging and searching around on the net I figured out that more or less Canada wide the Egg lobby tries to squeeze small farmers out but I guess in Ontario it is much worse with a Provincial and Federal lobby doing the double squeeze.


****

For scrambled eggs the trick of taking them off the heat just prior to them being 'set' or 'done' works well for me, also butter is a must as most have noted here. I don't know what science stuff goes on but its quite obvious the sugars in both the eggs and butter marry well together on the heat and amp the flavour of the eggs to another level. Last thing is to not salt the eggs prior to cooking. The natural water content will keep the eggs cooking well and keep them moist, if you salt them prior to water just gushes out of the eggs and they will turn out dry.

Post: #49

(12-12-2012 05:08 PM)Aliblahba Wrote:  Dude3737, you are a fucking culinary pimp!

I like to bake my eggs. Here's a recipe I found on the internet. Will make this weekend. Damn it looks good.

http://asweetspoonful.com/2012/03/a-good-haul.html




Shakshuka with Fennel and Feta


While it looks like there are a lot of peppers in this recipe, it’s not overly spicy at all. It doesn’t have too much heat. If you don’t have a sweet, smoky paprika at home, use regular paprika instead but know that the smoky variety adds such a nice, rich layer of flavor so you may want to seek it out in the bulk aisle next time you’re at the market. Last, you could very well use goat cheese instead of feta if you’d prefer, and serving this with warm pita bread or, like Eltana does, a half of a bagel would be equally wonderful.

Adapted from: Food and Wine

Serves: 5

2 tablespoons olive oil
1/2 white onion, cut into 1/2 inch dice
1 small fennel bulb, cored and thinly sliced
2 serrano chiles, seeded and chopped
1 jalapeno, seeded and finely chopped
1 green pepper, diced
kosher salt
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 teaspoons smoked paprika
1 28-ounce can whole tomatoes, chopped with their liquid
5 large eggs
2 tablespoons chopped parsley
1/2 cup crumbled feta cheese

In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over medium heat, stirring until softened, about 8 minutes. Add the garlic, red chili flakes and paprika and cook until fragrant, 1 minute. Add the tomatoes and their juice and simmer over low heat until the sauce is thickened, 8-10 minutes.

Make 5 little divots in the sauce for the eggs to crack right into. Crack the eggs into the sauce and cover the skillet. Cook over low heat until the whites are firm and the yolks are runny, 6-8 minutes.

To serve: Spoon the sauce and eggs into a bowl and top with parsley and feta. Serve hot with warm crusty bread.


Now I will bestow upon one of my culinary secrets. When making deviled eggs, used smoked paprika. The taste will blow minds. It'll take the eggs to a whole new level. Most won't guess what it is, and don't tell them. However, use sparingly, as it has a kick.

Shakshouka is the shit. I grew up on the Turkish version of that. Italians got a good one called "Uovo diavola" basically cooked in spicy pomodoro sauce.

Post: #50

I started reading this thread and then got hungry for eggs. Ten minutes later, I've fried and eaten 3 eggs with runny yolk, and wiped the plate clean with a piece of bread, and done the dishes.

Washed it down with a lil' ACV cocktail. I feel great right now!