Post: #176

(11-20-2013 02:15 PM)Biz Wrote:  Dipping bread into egg yolk.....favorite food. Makes me sad everyday that I gave up bread

I can relate.

I am constantly having this dilemma, as well concerning bread.

So for example, instead of having a BLT on bread, I just wrap the B and T in the L.

And with a BLT, for example, in recent times, I try to avoid the industrial mayonnaise, so in that regard, I may create some kind of dip that includes raw egg, and ACV and coconut oil or some other variations. I am frequently trying to mix it up and experiment, but yes, sometimes I still miss the bread (or toast) - whether it is the texture or just how it absorbs the flavor of butter or of yolk...

Post: #177

(11-20-2013 03:23 PM)JayJuanGee Wrote:  

(11-20-2013 02:15 PM)Biz Wrote:  Dipping bread into egg yolk.....favorite food. Makes me sad everyday that I gave up bread

I can relate.

I am constantly having this dilemma, as well concerning bread.

So for example, instead of having a BLT on bread, I just wrap the B and T in the L.

And with a BLT, for example, in recent times, I try to avoid the industrial mayonnaise, so in that regard, I may create some kind of dip that includes raw egg, and ACV and coconut oil or some other variations. I am frequently trying to mix it up and experiment, but yes, sometimes I still miss the bread (or toast) - whether it is the texture or just how it absorbs the flavor of butter or of yolk...

Jay - two things: you can find gluten free bread for the occasional indulgence. I'll occasionally buy a gluten free bread mix and dust off the old bread machine and make a loaf. Then I make sandwiches and french toast for the next couple of days til the bread is gone.

And the mayo? It's easy to make your own. I make my own mayo with my pastured chicken eggs and macadamia nut oil. You can also try it with olive oil.

I once made cole slaw with my homemade mac nut mayo. TITS

Post: #178

(11-20-2013 04:11 PM)K Galt Wrote:  

(11-20-2013 03:23 PM)JayJuanGee Wrote:  

(11-20-2013 02:15 PM)Biz Wrote:  Dipping bread into egg yolk.....favorite food. Makes me sad everyday that I gave up bread

I can relate.

I am constantly having this dilemma, as well concerning bread.

So for example, instead of having a BLT on bread, I just wrap the B and T in the L.

And with a BLT, for example, in recent times, I try to avoid the industrial mayonnaise, so in that regard, I may create some kind of dip that includes raw egg, and ACV and coconut oil or some other variations. I am frequently trying to mix it up and experiment, but yes, sometimes I still miss the bread (or toast) - whether it is the texture or just how it absorbs the flavor of butter or of yolk...

Jay - two things: you can find gluten free bread for the occasional indulgence. I'll occasionally buy a gluten free bread mix and dust off the old bread machine and make a loaf. Then I make sandwiches and french toast for the next couple of days til the bread is gone.

And the mayo? It's easy to make your own. I make my own mayo with my pastured chicken eggs and macadamia nut oil. You can also try it with olive oil.

I once made cole slaw with my homemade mac nut mayo. TITS

Great suggestions regarding mayo and cole slaw.

Your recommendation of gluten free may work for some guys, but i remain somewhat skeptical of this kind of marketing. I am looking at low carb more than concern about the gluten - accordingly, I am inclined to think this anti-gluten marketing is somewhat of a diversion from real issues - even though anti-gluten does sometimes address some issues that some guys may have with wheat and other grain products.

I heard that almond bread can be pretty good, too b/c it is low glycemic and gluten free, and sour dough bread can be better for low glycemic.. and even for gluten intolerance... I will eat bread in social circles (sometimes and small quantities), but i generally do NOT want to buy it.

Anyhow, I do NOT want to deviate too much from the egg topic.

And, my opinion is still in flux about gluten ideas - yet these gluten concepts could also relate to eggs in the sense that if the chickens are eating some of these various grain products, then that chicken diet would likely affect the quality of the eggs. I believe that the theory is that eggs are gluten free no matter if the chicken eats grains or NOT.

Nonetheless, the quality and/or quantity of grains that chickens eat affect the ratio of omega 3s in the eggs... and if a chicken is eating grains, then there are likely GMO problems with the grains (b/c a very high percentage of grains now are GMO - at least in the good ole corporate US of A - which who knows how negatively that consumption of GMO grains by chickens will likely affect the quality of the eggs?

Post: #179

I hear you. Here's my thinking on the topic - to me, Low Carb is a therapeutic remedy for metabolic disorders (obesity, etc.), but if you're in great shape, work out regularly, and eat cleanly, you don't need to adhere to low carb/ketogenic diets.

I used a ketogenic diet to lose weight 6+ years ago, but have since added a lot of carbs back into my diet with absolutely no ill effects.

That said, I do my best to avoid GMO grain based carbs. But I still miss bread, pizza crust, etc. So once every 3-4 months or so, I pick up some rice flour based bread mix and make some bread and I indulge.

As for the eggs...well, I have my own chickens so I assure you, my eggs are of the highest quality.

Post: #180

(11-20-2013 04:55 PM)K Galt Wrote:  I hear you. Here's my thinking on the topic - to me, Low Carb is a therapeutic remedy for metabolic disorders (obesity, etc.), but if you're in great shape, work out regularly, and eat cleanly, you don't need to adhere to low carb/ketogenic diets.

I used a ketogenic diet to lose weight 6+ years ago, but have since added a lot of carbs back into my diet with absolutely no ill effects.

That said, I do my best to avoid GMO grain based carbs. But I still miss bread, pizza crust, etc. So once every 3-4 months or so, I pick up some rice flour based bread mix and make some bread and I indulge.

As for the eggs...well, I have my own chickens so I assure you, my eggs are of the highest quality.

Yes, I largely agree with your article from over two years ago, and its various references to the Weston Price foundation. I agree with a lot of what the Weston Price foundation recommends, too.

You likely have a point that people with health issues have to be more careful with the quantity and quality of their carbs, as contrasted with regular guys; however, some of this negative health effect from food is on a sliding scale, and guys (I will include myself in this category from a few years ago) do NOT realize how mislead they are by mainstream propaganda about health and diet, and in that regard, inadvertently guys sometimes believe that they are eating healthy, and then later suffer from either irreversible health problems or health problems that are difficult to reverse.

It seems to me that you were probably better enlightened than me in August 2011 about health issues in relationship to the value of eggs. Actually, i recall that in late 2011, around the time that you wrote your egg article, I first came around to the idea that eggs are good for us (before that I was ambivalent, partly based on mainstream ideas about the cholesterol in the yolks being supposedly bad).

Anyhow, around late 2011, i heard about Jimmy Moore's eggfest (which is referenced in the below link):

http://lowcarbshow.com/?p=98

And, my point is that it took a bit of time for my thinking about eggs to come around from the negative to the positive - b/c it was difficult to overcome so many years of false indoctrination and misinformation about eggs.

Anyhow, I think that largely guys on this forum become much better informed about eggs and other foods b/c they are NOT relying upon mainstream media, as much as the general population... yet frequently, guys, including myself, can be vulnerable to unwittingly be taken on a ride concerning some of various mainstream side-tangents.

Post: #181

(10-06-2013 02:39 PM)Aliblahba Wrote:  I only eat Paleo eggs. They are the best, but need extra cooking from being petrified.

Post: #182

Most eggs give me diaereah. Sucks because I really like them.

Post: #183

(01-16-2014 10:43 PM)MidniteSpecial Wrote:  Most eggs give me diaereah. Sucks because I really like them.

Does this happen even with hard boiled or scrambled eggs?

You can react to eggs very differently depending on how they're cooked. Hard boiled or scrambled could give you less trouble than soft boiled or fried.

Post: #184

(12-12-2012 06:03 PM)kosko Wrote:  

(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.

Yes, the key is to buy eggs from free range chickens -- even if you pay double or triple the price. The ratio of omega-3 to omega-6 levels in free range eggs is at an optimum 1:1 ratio.

The ratio of omega-3 to omega-6 levels in normal store bought eggs is 20:1. That mismatch is created by the ingestion of chicken feed versus the ingestion of grass and bugs.

An important point: do not be fooled by the "healthy eggs" marked as high in omega-3. Those chickens are not free-range (unless the package states "free-range). Those chickens still eat chicken feed. You need eggs from free-range chickens.

In short, chickens are being poisoned by poor quality food just like humans. When you eat an animal, you also eat what they ate. This also explains why wild salmon are far healthier to eat than farmed salmon. Same concept.

Lightly scramble the eggs (rather then fully cook) to maximize the omega-3 that your body receives.

Source: "The Brain Diet," by Alan C. Logan

Post: #185

I've got eggs overflowing the fridge since my 5 hens are very prolific layers. Real fresh "organic cage-free free-range"* eggs taste great, nothing beats them. I always try to have at least two in the morning with sausage or bacon.




*that's a fancy way of saying the birds have free run of my property and eat any bugs they find...

Post: #186

(01-16-2014 11:14 PM)The Lizard of Oz Wrote:  

(01-16-2014 10:43 PM)MidniteSpecial Wrote:  Most eggs give me diaereah. Sucks because I really like them.

Does this happen even with hard boiled or scrambled eggs?

You can react to eggs very differently depending on how they're cooked. Hard boiled or scrambled could give you less trouble than soft boiled or fried.

Depends. Usually it's over easy but it's happened with all kinds. I've found when I eat them raw from the farm I don't get the shits.

*Eating cholesterol does not raise cholesterol. That's a myth. You actually need cholesterol and the type from eggs is especially good for you.

Post: #187

(01-17-2014 12:46 PM)DJ-Matt Wrote:  I've got eggs overflowing the fridge since my 5 hens are very prolific layers. Real fresh "organic cage-free free-range"* eggs taste great, nothing beats them. I always try to have at least two in the morning with sausage or bacon.




*that's a fancy way of saying the birds have free run of my property and eat any bugs they find...

What City/County are you based out of ?

Chickens are probably the easiest animals you can raise, I wish more cities were open to people doing this legit.

Post: #188

is there a thread like this about milk?

Post: #189

(01-17-2014 01:43 PM)kosko Wrote:  

(01-17-2014 12:46 PM)DJ-Matt Wrote:  I've got eggs overflowing the fridge since my 5 hens are very prolific layers. Real fresh "organic cage-free free-range"* eggs taste great, nothing beats them. I always try to have at least two in the morning with sausage or bacon.


*that's a fancy way of saying the birds have free run of my property and eat any bugs they find...

What City/County are you based out of ?

Chickens are probably the easiest animals you can raise, I wish more cities were open to people doing this legit.

I happen to live in a part of Kansas where they are favorable to chickens. Even though I live in town, my lot is large enough where it's legal to keep them. Although I did have one bitch neighbor call the cops because of my rooster (had to get rid of him).

There's a website (backyardchickens) that has tons of info about doing it in the 'burbs and also an unofficial listing of the laws for your city. I verified mine by pulling up the city code number they quoted, and sure enough it's legal.

Post: #190

(01-17-2014 02:30 PM)FrenchCanadian Wrote:  is there a thread like this about milk?

Yeah... The dairy thread could probably use a bump.....

/thread-26611.html


I did a quick search for milk in the title, and there are some additional threads:

/search.php?ac...order=desc

I have NOT read those threads

Post: #191

(01-17-2014 02:30 PM)FrenchCanadian Wrote:  is there a thread like this about milk?

Yes. I have contributed to it. Drink raw milk. Boiled milk is dead milk.

If you are lactose intolerant, you can still drink raw milk because the enzymes that your body needs to digest the milk are still alive in the milk.

It is similar to what MidniteSpecial stated about being able to eat raw eggs without any problem. I suspect that his body has an enzyme deficiency that the raw eggs supply so that he can digest them properly. Cooking kills enzymes. Almost every food in its natural unrefined state is better for you.

Post: #192

(12-12-2012 02:31 PM)BIGINJAPAN Wrote:  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.

What about the carton egg whites raw?

Post: #193

(06-28-2014 09:05 PM)JayMillz Wrote:  

(12-12-2012 02:31 PM)BIGINJAPAN Wrote:  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.

What about the carton egg whites raw?

Maybe you are waiting a response from BigInJapan (and probably you are being facetious), yet first of all I am generally in agreement that eating free range eggs is better than the eggs of caged grain fed chickens or eggs from a carton (or egg beaters); however, there seems to be considerable hyperbole in BigInJapans's statement regarding a potential negative impact of supermarket eggs.

Concerning egg whites, I made a comment in the eggs in beer thread... and in essence I am of the opinion that the yolk is probably the most nutritious part of the egg or at least it is better to eat whites and yolk together.

/thread-37082-...#pid764935

Post: #194

I stumbled on what I consider to be the BEST eggs I've had - in terms of texture and consistency: cooking them over just finished rice. The yolks have a custard like texture while the egg whites are soft but cooked.

It's fairly simple. I make a batch of rice in my rice cooker, say 12 oz volume dry rice. When it finishes, I crack the eggs on top of the rice, and close the rice cooker, and put the rice cooker on high (which is still a fairly low temperature, around 212+ F). I let it cook for 5-10 minutes, until the egg whites are completely opaque. The steam from the rice will cook the topside of the eggs. The yolks will be a bright orange yellow, close to how it looks raw, and moist and tender. Usually I find it increasingly difficult to eat lots of eggs, but I can eat six in this manner without any issue - I'm only limited by the surface area of the rice pot bottom.

Now whenever I make rice, I cook eggs this way with it. Been doing this for a little while, my favorite way to cook them. If you like your eggs more on the tender moist side, you'll enjoy this. When you mix it in with the rice, it makes for a very gooey savory dish. My rice is already pretty savory because there'll be some spices, fish sauce, possibly stock and coconut oil/butter in it.

Post: #195

(06-28-2014 09:45 PM)JayJuanGee Wrote:  

(06-28-2014 09:05 PM)JayMillz Wrote:  

(12-12-2012 02:31 PM)BIGINJAPAN Wrote:  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.

What about the carton egg whites raw?

Maybe you are waiting a response from BigInJapan (and probably you are being facetious), yet first of all I am generally in agreement that eating free range eggs is better than the eggs of caged grain fed chickens or eggs from a carton (or egg beaters); however, there seems to be considerable hyperbole in BigInJapans's statement regarding a potential negative impact of supermarket eggs.

Concerning egg whites, I made a comment in the eggs in beer thread... and in essence I am of the opinion that the yolk is probably the most nutritious part of the egg or at least it is better to eat whites and yolk together.

/thread-37082-...#pid764935

Not being facetious at all.... I bet 99% of all salmonella cases that involve eggs come from mass produced super market eggs... I also think that it comes from outside the shell more than inside...Mass produced food is always the culprit when there is an outbreak of something... Usually being contaminated with something.. In the case of eggs I think it is because they dont wash the eggs off properly and you get salmonella from the outside of the shell that has been in contact with chicken shit

As for eating eggs whites, i have never understood why you would want to do that... The best part of the egg nutritionally and taste wise is the yolk...Not to mention the price is more and I bet BPA is leaking from the carton into your yolks

Post: #196

(07-12-2014 01:45 PM)Basil Ransom Wrote:  I stumbled on what I consider to be the BEST eggs I've had - in terms of texture and consistency: cooking them over just finished rice. The yolks have a custard like texture while the egg whites are soft but cooked.

It's fairly simple. I make a batch of rice in my rice cooker, say 12 oz volume dry rice. When it finishes, I crack the eggs on top of the rice, and close the rice cooker, and put the rice cooker on high (which is still a fairly low temperature, around 212+ F). I let it cook for 5-10 minutes, until the egg whites are completely opaque. The steam from the rice will cook the topside of the eggs. The yolks will be a bright orange yellow, close to how it looks raw, and moist and tender. Usually I find it increasingly difficult to eat lots of eggs, but I can eat six in this manner without any issue - I'm only limited by the surface area of the rice pot bottom.

Now whenever I make rice, I cook eggs this way with it. Been doing this for a little while, my favorite way to cook them. If you like your eggs more on the tender moist side, you'll enjoy this. When you mix it in with the rice, it makes for a very gooey savory dish. My rice is already pretty savory because there'll be some spices, fish sauce, possibly stock and coconut oil/butter in it.

Sounds delicious! When I was in the Philippines I ate 2 eggs over easy over rice every single day for breakfast. Never got tired of it and it was only like 70 cents USD at this little restaurant near my apartment.

Post: #197

I wanna like eggs, but I dislike the taste and texture. Shame, because it's such a nutritious food item. The only time I can tolerate eggs is in an exceptionally well-made omelette, but even then, I would not select eggs.

Post: #198

(07-12-2014 07:46 PM)Cr33pin Wrote:  

(07-12-2014 01:45 PM)Basil Ransom Wrote:  I stumbled on what I consider to be the BEST eggs I've had - in terms of texture and consistency: cooking them over just finished rice. The yolks have a custard like texture while the egg whites are soft but cooked.

It's fairly simple. I make a batch of rice in my rice cooker, say 12 oz volume dry rice. When it finishes, I crack the eggs on top of the rice, and close the rice cooker, and put the rice cooker on high (which is still a fairly low temperature, around 212+ F). I let it cook for 5-10 minutes, until the egg whites are completely opaque. The steam from the rice will cook the topside of the eggs. The yolks will be a bright orange yellow, close to how it looks raw, and moist and tender. Usually I find it increasingly difficult to eat lots of eggs, but I can eat six in this manner without any issue - I'm only limited by the surface area of the rice pot bottom.

Now whenever I make rice, I cook eggs this way with it. Been doing this for a little while, my favorite way to cook them. If you like your eggs more on the tender moist side, you'll enjoy this. When you mix it in with the rice, it makes for a very gooey savory dish. My rice is already pretty savory because there'll be some spices, fish sauce, possibly stock and coconut oil/butter in it.

Sounds delicious! When I was in the Philippines I ate 2 eggs over easy over rice every single day for breakfast. Never got tired of it and it was only like 70 cents USD at this little restaurant near my apartment.

I found the rice-egg-combo by experimenting. Cook the rice with vegetable stock instead of water and you have a quick and cheap meal. Preparation time 5 minutes.
1 Boil up the stock and rice in the pot
2 Turn off the heat/stove. Close the lid.
3 Wait 10-15 min until rice soaked up half of the fluid. Pour the eggs on top.
4 Should be ready after 30 min. Might need some mingling with additional heat depending on the stove/oven.

I interpret the result to be kind of an "Onsen Egg".

Post: #199

Void, the stock is a nice touch, and something I use frequently myself. To save time, I use an electric kettle which takes a minute or two, and then pour that water onto a spoon holding the stock paste, and mix it all in with the rice. It's not authentic stock, but it's a nice improvement over just water. Between the eggs, some oil and rice, you've got a pretty complete meal. You could steam some vegetables with the rice cooking, but chances ade they'd come out overcooked.

Ha yes the onsen egg is exactly what I'm describing, from what I can tell. I'd never heard of that before. Yeah eggs are one of those dishes where how you cook it really makes a difference.

Post: #200

(07-12-2014 07:56 PM)Fortis Wrote:  I wanna like eggs, but I dislike the taste and texture. Shame, because it's such a nutritious food item. The only time I can tolerate eggs is in an exceptionally well-made omelette, but even then, I would not select eggs.

An omelet without eggs? I am having troubles with such.


Also, it seems that if one recognizes the nutrient value of eggs then he should strive to figure out ways to include eggs in his diet.


It seems that eggs can be added to almost anything, and there are a lot of dishes that can be cooked with eggs, and in many instances eggs do NOT have a strong flavor - especially when they are overpowered by other flavors.

That reminds me, I need to pick up some eggs, I ran out a couple of days ago... and now, I am getting hungry for eggs.