I can't stand eggs, they are so gross to me... but I have no choice...
What ways do you cook your eggs to make them taste decent? What about boiling? I can actually stand boiled eggs, but are you getting the same nutrition out of them if they were scrambled(the way I eat them now)?
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Thread: eggs make me want to vomit
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05-20-2005, 05:05 AM #1
eggs make me want to vomit
Proverbs 16:3,
"Commit to the LORD whatever you do,
and your plans will succeed."
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05-20-2005, 05:10 AM #2
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05-20-2005, 05:36 AM #3
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05-20-2005, 05:39 AM #4
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05-20-2005, 11:32 AM #5
oh, ive been eating them scrambled, and adding pepper to them which helps a little bit, but they are still gross to me and I just about gag on each swallow... and wash it down with OJ.
so most of you guys eat them boiled or fried/scrambled?Proverbs 16:3,
"Commit to the LORD whatever you do,
and your plans will succeed."
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05-20-2005, 11:38 AM #6
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05-20-2005, 12:25 PM #7
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05-20-2005, 01:08 PM #8
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05-20-2005, 01:46 PM #10
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05-20-2005, 02:13 PM #12
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05-20-2005, 04:37 PM #16
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05-20-2005, 04:41 PM #17
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05-23-2005, 10:21 AM #18
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05-23-2005, 11:44 AM #19
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05-23-2005, 11:51 AM #20
Yes you can eat raw eggs/whites, but the whole eggs or carton eggs MUST BE PASTEURIZED (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors. If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.
It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed and the protein inhibitor neutralized. It takes 5 minutes for extra large or jumbo eggs.
Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.
Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes and will provide a fully usable protein source.
The DocI do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.
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