Post: #276

(05-29-2013 06:53 PM)MikeCF Wrote:  I eat over a dozen eggs a week - fried in coconut oil with turkey sausage on the side.

The government doesn't want men eating eggs because dietary cholesterol is a precursor to testosterone.

Great point about the cholesterol and how it can be beneficial to increasing your testosterone levels. The egg yolks are packed full of great nutrients, egg yolks contain choline which is an essential nutrient that some people maybe deficient as its only found in a few food sources in good amounts.

The eggs are a great multi vitamin and by ensuring that you are not severely deficient in vitamins your going to be giving your natural testosterone levels the best chance and in turn increased testosterone helps with burning excess fat and increasing muscle

Ideally I would like to have at least 3 eggs a day, Sometimes 6 egg yolk and 1 egg white scrambled eggs with some spring onions and peri peri chilli or just some plain eggs fried in butter.

Post: #277

This is my supper or after workout meal if I cant eat outside due to weather or timing :

prep time : 1 bloody minute!!

(c'mon its just eggs from the fridge to the electric kettle and some water , timer and peeling)

I soft to medium boil my eggs in the electric kettle for this:

60 gram egg X2 , straight from the fridge > cold water in kettle (water level 1/2 to 1 inch above the egg)
Bring to a boil, get the timer , when the kettle "ticks" start timer:
5min 50 seconds - 6 mins (you gotta experiment experiment 5mins- 6mins-20s )
dump hot water
dump eggs into tap water (I use my basin for this)
crack +peel eggs

Usually add BLACK chia (i like the nutty flavor over the white one) and sauce (mayo , schricha , miso mayo) to the halved eggs

Eat with a can of on sale 170G tuna in oil (easy 50-70G protein for this meal , hi calories form the oil in the can )

Question: I dont have the luxury of a kitchen (I live in a suite with no kitchen)

Any easy small oven / rice cooker recipes that wont make my room hot as hell or fill it with too much smell?

Im thinking chawanmushi as i used to have it at home when i was young.

I tried Alfafa and kimchi as a side, not half bad for summer but abit bland.

List of egg dishes on wikipedia:

https://en.wikipedia.org/wiki/List_of_egg_dishes

Gonna report back in a few days after googling and pininterst~

Post: #278

Are there any reasons that some of you guys are suggesting organic and free range eggs beside the fact that it's more humane?

Post: #279

(09-10-2015 08:10 AM)JoyStick Wrote:  Are there any reasons that some of you guys are suggesting organic and free range eggs beside the fact that it's more humane?

The only extra benefit i've ever noticed is egg shell strength. I find that factory farm eggs have super thin shells which crack easily. The organics are much harder to crack.

Taste wise, I don't notice anything. Same goes for regular organic vs non organic chicken breasts.

I don't see the point in paying a dollar extra for the added benefit.

Post: #280

(09-10-2015 08:10 AM)JoyStick Wrote:  Are there any reasons that some of you guys are suggesting organic and free range eggs beside the fact that it's more humane?

I have never noticed a difference with organic. Free range eggs tend to have a darker yolk, indicating carotenoid content from the bird's diet. The thicker shell helps to avoid breaking the yolk when you want to keep it intact. Free range eggs have a richer yolk taste to me.

Post: #281

There is definitely a difference between free range eggs from an oldschool farm and factory eggs. Especially if you eat it half-cooked with bread.

Post: #282

(09-10-2015 12:50 PM)void Wrote:  There is definitely a difference between free range eggs from an oldschool farm and factory eggs. Especially if you eat it half-cooked with bread.

Could you tell us what that different is?

Post: #283

Seems like egg prices went up about 80 cents per cartoon here. Anyone else notice the price increase?

Post: #284

Egg prices spiked in my city too. I heard it's due to a strain of avain flu that's decimating poultry populations.

Post: #285

Three ways to peel an egg. The last one I would call the "bj and cradle the balls" technique.... No wonder she says its her favorite

Post: #286

(09-10-2015 01:00 PM)JoyStick Wrote:  

(09-10-2015 12:50 PM)void Wrote:  There is definitely a difference between free range eggs from an oldschool farm and factory eggs. Especially if you eat it half-cooked with bread.

Could you tell us what that different is?

The industrial egg will taste bland compared to a chicken who had the chance to pick worms and other shit from the ground.

Post: #287

^^^^^

Eggs that are free range usually have the thicker shell, shells that come in different colors and aren't just generic white, the yolks are much larger. The yolk also changes the taste by adding a much richer taste. Factory farm eggs taste bland in comparison.

Post: #288

In summary: we eat eggs.

Post: #289

(12-12-2012 04:27 PM)Veloce 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.

Bump.

I've been cooking my eggs like this for the past week - Veloce is right. This is an absolute game changer! I used to cook them slowly making sure to get them right. Now I cook my scrambled eggs in less than a minute in a hot ass pan. The taste difference is out of this world.

I also like to do what I call "pre-season". While I'm cooking my steak I'll crack the eggs in a bowl and add spices. Then when the steak is done, I will scramble the eggs with the spices and cook. This way the spices are spread throughout the eggs. Subtle difference but helps in my opinion.

Post: #290

WARNING: These guys are annoying as fuck, I think they are partners. But there are some pretty cool egg cooking ideas.

Post: #291

One of the thumbnails from the video looked like a style of tamagoyaki, fried eggs, that's a really common dish over here in Japan.

This kind of dish, like most cuisine here, is a more slow style of cooking. So if you only have the patience for scrambled eggs. Don't bother watching this video.

Post: #292

(10-31-2015 01:16 AM)samsamsam Wrote:  WARNING: These guys are annoying as fuck, I think they are partners. But there are some pretty cool egg cooking ideas.

That egg white bun recipe would be a good low carb substitute for english muffins when making eggs benedict.

Post: #293

I eat 6 eggs ever day for breakfast and then extras throughout the day if I'm hungry my cholesterol is 5 good BMI no health issues or concerns.
Love them can't get anything more natural

Post: #294

I find it a bit strange regarding how much egg prices can fluctuate, and yeah, I believe that it was last year that eggs had tripled or even quadrupled in price, because of some of the problems with egg supply. I was still buying eggs during those higher prices, but I must admit that I did cut back a bit on my egg eating because of such prices (not completely, but some).

I went to Costco yesterday, and I saw eggs for $3.99 for 5 dozen. Initially, I had to do a double take... and surely I bought a pack (no I did not buy two packs, even though maybe I could figure out a way to eat 10 dozen in a few weeks).

Post: #295

I decided to drink raw eggs but it's too disgusting to swallow it, I guess that's how women feel about jizz.

Post: #296

There appears to be a noticeable difference based on how the chickens are raised and fed.

One thing you notice in both Europe and Asia is that the yolks are both more colorful(dark orange color vs. the light yellow in American eggs) and have a stronger taste. You see this to a lesser degree with eggs that you buy from a good source in the US. You will probably have the best results at the local farmer's market. I have found that factory farm organics do not seem much better.

Post: #297

Bumping this thread over the raw egg consumption concerns. I think it's over blown as I've ingested raw eggs before not knowing most raw egg eaters on here only buy free range eggs for it. Here's a supporting article

http://www.slate.com/articles/health_and...otten.html

Post: #298

Early on in the thread there was a discussion about white rice being unhealthy. It contains less phytic acid than brown rice and phytic acid inhibits the absorbtion of nutrients. Therefore there is a potential argument to be made that white rice is healthier than brown rice. Also the article argues that white rice consumption does not increase risk of diabetes.
https://wellnessmama.com/2123/white-rice-healthy/

In general I would say if certain cultures have been eating certain foods for thousands of years there are usually good reasons for it.

Post: #299

^Certain cultures have been eating peasant food for hundreds of years because they were dead poor peasants and that was what kept them alive. Beyond that, they could be easily taxed in such commodities. Try taxing a guy in chickens or eggs rather than sacks of rice. Not easy.

Nutrition until recently was entirely based around a peasant/lord economy. It had nothing to do with health and well being.

I guarantee you that a billionaire with a team of nutritionists and chefs is not eating much wheat, corn or rice.

Post: #300

Leonard I am not saying their diets are perfect but for example Japanese people who eat lots of rice pretty healthy overall and certainly healthier than your average Aussie or American. Of course they eat plenty of things other than rice and I am not saying rice is the perfect food.

To an extent you are right in that food choice was based on ease of production, durability/storage, ease of taxation, etc. But I think you will find that problems like diabetes, heart disease, etc are modern diseases (still existed before but much more common now) for a reason. Yes the chemicals, processed food and lack of exercise, excessive stress, etc exacerbates these health problems in modern times, but also I think you will find that cultures generally don't eat food for thousands of years in large quantities if it makes them really sick/unhealthy.

Why do you think Asian cultures generally eat white rice instead of brown (when brown is easier/cheaper due to less processing)? Why do Asian countries that eat soy generally tend to favour fermented soy products like soy sauce or Tofu as opposed to products like Soy Milk or raw soy beans? Why do traditional baking techniques leave the dough overnight to kill off the yeast when its cheaper and quicker to just let the dough sit for only 4 hours before baking? Why do many Asians soak rice or beans overnight and empty the water multiple times before cooking them? Why do Chinese people often drink green tea after a heavy meal? Why do Iranians traditionally eat a bunch of fresh herbs with certain meals and use spices like Sumac or Saffron with their rice and meat? Why do Indians use so much garlic and turmeric in their cooking? Why in a lot of ancient cultures are the nutrient and fat rich cuts of meat such as liver, tongue, kidneys, intestines often prized as delicacies when they are generally inferior in taste to lean prime cuts of steak? Why do Eskimos eat whale blubber and drink Caribou lard? Why do people from the Faroes islands eat whale lard?

I am not saying traditional cultures had perfect or ideal diets but through a long-term trial and error process at least some consideration was given to health (even if unscientifically/unknowingly). Sometimes there is something to traditional wisdom and custom.