SissyOriginally Posted by Jayhawkk
I have a onion omelet every morning... 3 egg whites and one full egg. I'm cutting right now... Once summer is over, I'll have a 4 egg omelet with hole eggs.
I dont know how to make omelets.. i have to get my mom to do it....
and she hates me, so thats why I eat my eggs plain
raw is just gross. EW
Go to Walmart and get an omelet pan.Originally Posted by Sooty
I read jminis post and I thought I would give this a try. I will definitely be throwing these down on a regular basis now. Good stuff bro!--oh yeah, I added some splenda though.Originally Posted by jminis
I usually eat whole eggs, about 4, and then add 3-4 whites to it. Now the interesting thing, is i get bored of food, regardless of how it tastes, so i continuously mix up how i cook/eat them, sometimes raw, scarmbled, hard boiled, etc...
Pam on the skillet and drop the egg whites straight in out of the egg while the heat is on low. let is just slowly cook and when there's barely any jiggly crap on top throw whatever you're gonna put in it and flip it in half.
And yup, i'm a sissy I can't stomach anything that tastes bad to me so I have to mask it with flavors etc.
Raw is how nature intended them to be eaten. I find it is easier to digest raw eggs then when they're boiled. Boiled eggs cause some major Bloating and gas.Originally Posted by Sooty
Raw eggs go down smoothly and are much easier to prepare.
There is some good raw egg eating info on mercola.com. The explanation is that when cooked, the enzyme enriched protein of the white part, genetically designed as a food source for the developing chicken embryo, conflicts with the more developed protein of the chicken found in the yolk. So, if you eat them raw, eggs are more digestible than when cooked. You can avoid the indigestion by eating the cooked "white" seperate from the cooked "yellow".
When eggs are organically raised the appreciable amount of illness causing bacteria are found at unacceptable levels in only 1 out of 100,000 raw eggs! ..that's a big omelete!
I remember reading some place that the cholesterol in eggs isn't really an issue dietary wise...i will try and find it
personally I do the 2 whole eggs and 4 eggwhite thing in the morning..
I normally also toss in some kind of left over lean meat i probably had from the night before, or some really lean turkey lunch meat or something..just chop it up small throw it in the fry pan with some pam spray...once its heated dump my egg mix over it. Takes all of like 3-5 minutes.
Also if you get some roasted peppers in a jar and scramble them together it is quite tasty..
im starting to be a fan of the cottage cheese and eggs, although i like it pan fried rather than nuked. i usually use 4 whole eggs and two extra egg whites with about half a cup of cottage cheese, scramble it then pour hot sauce on and enjoy
i tried cooking eggs with cottage cheese a few times and it just comes out too runny
I just have the cottage cheese on the side of my eggs
Yeah, one egg has an entire day's allowance of cholesterol in it. Granted, as generally larger indviduals, we can probably tolerate a bit more cholesterol. Still, why push it?Originally Posted by Jayhawkk
I generally have 5 whites and 2 yolks. Throw on a slice of cheese and some pepper, and it's good to go.
wait.. so the yellow bit has cholesterol in it?
I totally cant eat anymore of those. gross
Dietary cholesterol is not a problem. It's the 4.5 grams of fat in each one that I don't need a ton of. I like fat but I also like to control my intake and the whites are such a great protein source it only makes sense to change up the ratio of yolk to whites to tailer to my diets praticular needs. Nobody said nature was perfect.
For the raw eggs, it might be a good idea to supplement with biotin or maybe to at least cook the egg whites.
Raw eggs contain avidin (found in the whites), which is going to find whatever biotin it can come across and bind it unless the avidin is denatured through cooking.
The biotin-avidin binding affinity is one of the highest in nature (as in 1 free biotin molecule out 10^15 when in the presence of excess avidin). You definitely don't want an excess of avidin in your diet.
That is a good reason to include a yolk or two with your raw whites. Egg yolks have one of the highest levels of biotin per serving (second only to liver which is also best raw, right out of the animal!).Originally Posted by mtruther
Originally Posted by PumpYouUp
Pubmed article lists a couple reasons to eat the yolk too.
One is because the fat is needed to process the protein.
Something about there being a health risk by eating lots of protein without fat. Now how much yolk or fat needed is I guess individual to each person. But from papers, apparently the nutrients and minerals are in the yolk, only half the protein in the white. Also, something about salmonela being only in the white and not the yolk. And since some feel over cooking the whites degrades the protein, salmonela might be an issue if under cooked.
But ultimately, your goals determine whether you do alot of the yolks or not. If Bulking and in need of more cals, Fat from eggs is one of the best ways to go besides the fat in whole milk. It's anabolic.
Needing to lean out, cut back on the yolks eventhough Arnold said fat in eggs should be kept and to reduce fat elsewhere in the diet. However, if you have cholesterol issues, eventhough egg fat doesn't effect bad LDL in a negative way, you probably would wanna be careful with this just like protein intake if you had liver issues.
I tend to eat both the egg and the white. I have some small cartons of pasturized egg whites. If I'm in a hurry, I'll throw anywhere from 2-6 in my morning protein shake. They have no taste and actually make the shake smoother.
I think that I'm having too much avidin or something in my diet. I have been eating about 30 whites in day.
Couple of my friends have complained that I smell terrible. Haha. I'm pretty sure that I haven't changed anything else in my diet except added tons of egg whites. I guess I have to go back to normal and stay with about 10 whites a day.