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Old 02-22-2010, 12:14 AM
 
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You've heard the controversy: are egg yolks good or bad for you? Well, both. It's such a confusing mess, but here's how I have best deciphered it: animal cholesterol is perfectly healthy and not harmful to the human body. If fact it it one of the most important nutrients you can eat BUT you must eat the damn yolks raw in order to get the full benefits of the cholesterol in them. Cooking yolks oxidizes the cholesterol into oxy-cholesterols and oxys are bad for your arteries. So when you read on numerous alternative websites: go ahead eat all the egg yolks you want--they're good for you, these websites fail to take into account the fact that 99.99% of us are going to cook them, thus oxidizing the cholesterol. I mean who wants to gulp down a half-dozen raw egg yolks like Rocky did? Yuck! I love 'em cooked, but even mild cooking can start the oxidization process (anything above 110F according to the literature) So what's a yolk-lover to do?

More info:

Scandalous Lies About Cholesterol
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Old 02-22-2010, 09:32 AM
Status: "chickpea soup" (set 28 days ago)
 
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Simple. Over-easy. The other possibility is real homemade eggnog, which really gets the food police in an uproar.
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Old 02-22-2010, 09:53 AM
 
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Quote:
Originally Posted by harry chickpea View Post
Simple. Over-easy. The other possibility is real homemade eggnog, which really gets the food police in an uproar.
Well, good suggestion about over easy but how do you get the whites to cook when it takes a higher temp than 110 to cook the whites but anything higher than 110 starts to oxidize the yolk. The problem with egg nog is that it breaks the yolks, thus exposing them to air and causing them to oxidize further. Nature has not been too kind to yolk lovers.
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Old 02-22-2010, 09:56 AM
 
Location: Philaburbia
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This is what's called "overthinking."
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Old 02-22-2010, 11:32 AM
 
12,285 posts, read 11,954,320 times
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Quote:
Originally Posted by Ohiogirl81 View Post
This is what's called "overthinking."
True enough, and I'm plagued with a turned-on brain 16/7, allowing 8 hours for sleep. But if I make this decision to start eating yolks, which I have avoided for the last 25 years, I will be consuming lots of them every day and if it's done wrong the oxidation could be setting me up for some nasty health problems down the road so I'm trying to be as certain about this as I possibly can. If you've gathered by now that I'm am somewhat neurotic about all this..........you'd be right!
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Old 02-22-2010, 08:35 PM
 
Location: South FL
9,444 posts, read 15,733,987 times
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Quote:
Originally Posted by thrillobyte View Post
You've heard the controversy: are egg yolks good or bad for you? Well, both. It's such a confusing mess, but here's how I have best deciphered it: animal cholesterol is perfectly healthy and not harmful to the human body. If fact it it one of the most important nutrients you can eat BUT you must eat the damn yolks raw in order to get the full benefits of the cholesterol in them. Cooking yolks oxidizes the cholesterol into oxy-cholesterols and oxys are bad for your arteries. So when you read on numerous alternative websites: go ahead eat all the egg yolks you want--they're good for you, these websites fail to take into account the fact that 99.99% of us are going to cook them, thus oxidizing the cholesterol. I mean who wants to gulp down a half-dozen raw egg yolks like Rocky did? Yuck! I love 'em cooked, but even mild cooking can start the oxidization process (anything above 110F according to the literature) So what's a yolk-lover to do?

More info:

Scandalous Lies About Cholesterol
I eat egg yolks for all other valuable nutrients that they provide. Egg yolks have pretty much every single vitamin there is, for exception of I think vitamin C. It is abundant in B12, iron, protein etc...
All this oxy-cholesterols stuff, I don't personally buy it. In general, as many know, I don't believe in a cholesterol scare.

The best way to eat egg yolk is when it's boiled for about 5 minutes, so the yolk is not hard, but soft, but not liquidy as you describe. It needs to be bright yellow color, not green. This way all enzymes are intact.
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Old 02-23-2010, 12:05 AM
 
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I like em really liquidy, just barely warm. I might get salmonella one of these days but......eh!
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Old 02-23-2010, 12:56 PM
 
19,215 posts, read 13,408,661 times
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Quote:
Originally Posted by thrillobyte View Post
True enough, and I'm plagued with a turned-on brain 16/7, allowing 8 hours for sleep. But if I make this decision to start eating yolks, which I have avoided for the last 25 years, I will be consuming lots of them every day and if it's done wrong the oxidation could be setting me up for some nasty health problems down the road so I'm trying to be as certain about this as I possibly can. If you've gathered by now that I'm am somewhat neurotic about all this..........you'd be right!

Soft boiled, then 500 mg ascorbyl palmitate.

Works for me.
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Old 02-23-2010, 12:58 PM
 
19,215 posts, read 13,408,661 times
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Quote:
Originally Posted by max's mama View Post
I eat egg yolks for all other valuable nutrients that they provide. Egg yolks have pretty much every single vitamin there is, for exception of I think vitamin C. It is abundant in B12, iron, protein etc...
All this oxy-cholesterols stuff, I don't personally buy it. In general, as many know, I don't believe in a cholesterol scare.

The best way to eat egg yolk is when it's boiled for about 5 minutes, so the yolk is not hard, but soft, but not liquidy as you describe. It needs to be bright yellow color, not green. This way all enzymes are intact.
I get my eggs from chickens running around eating anything they can find.

The yolks are orange from all the beta carotene.

I don't eat pale yolks.
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Old 02-23-2010, 01:10 PM
 
Location: South FL
9,444 posts, read 15,733,987 times
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Quote:
Originally Posted by ergohead View Post
I get my eggs from chickens running around eating anything they can find.

The yolks are orange from all the beta carotene.

I don't eat pale yolks.
I'm not sure what you mean by pale. When I lived in New York, I also ate eggs from chickens roaming around eating anything they can find. The yolks were bright deep yellow, maybe slightly "orangeish", but not orange.
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