I love eggs. Well to be more accurate I love egg yolks! I always try and cook eggs over easy or sunny side up. I have been doing this for years so have a general sense of when the egg is "done". Im not sure what it is but lately I have really lost the taste for the whites. The make me nauseous and just plain taste gross.
Maybe my body is becoming more sensitive to what is full of nutrition and what is garbage. I am about 12 days into paleo after the SAD diet so I am still adjusting to stuff.
Anyway how do I cook just the yolks preferably keeping them liquid? I know I can hard boil but are there other options? Should I just cook the egg as normal and discard as much of the white as I can? When are eggs cooked enough to be considered safe?
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FWIW, I think egg safety is a reflection of where the eggs come from. It might be completely unfounded, but I feel a lot safer when eating free range eggs that came from the farm down road then battery eggs from a huge commercial operation.
Separate the yolks from the whites BEFORE cooking them.
Separate the yolks from the whites AFTER cooking them.
Drop them in a small pan of boiling water. They will be poached and ready in no time.
I like raw egg yolks dropped into hot soup, personally. Let it sit for a few minutes to kinda "cook", then mash the yolk to make a creamy broth.
I also make olive (and grapeseed oil) mayonaise. Avocado oil if I've got the money. Walnut oil if it's going into a fruit salad.
Personally I think the paranoia around egg-whites is just that, paranoia. I wouldn't buy egg-whites from the store but I don't see the point in wasting good food. As if throwing good food away was what Paleo man did. Bizarre.
Try using a strainer or your hand.
IMHO, the Salmonella risk is overstated, especially if you are a paleo "practitioner", when you wouldn't source eggs from a hen battery (would you?).
I have posted on eggs elsewhere on Hacks...
1) Always separate eggs if you don't intend cooking them whole (the avidin content of the raw whites binds with the biotin in the raw yolk, even before cooking)
2) If you're so nervous, you can pasteurise eggs at around 60C for a few minutes - I will post if you are interested. However, I suspect that the pasteurisation process, possibly reduces some of the beneficial enzymes which are obtained from raw egg yolk.
3) As a rule, never eat raw egg white - you will only absorb 60% of the protein at best. (Aside from the avidin issue, which could ultimately lead to a biotin deficiency) Cooking them boosts protein availability to over 90%.
Quick summary - consume raw egg yolks, always cook the whites - you can recombine afterwards!
Tibetan monks, noted for longevity, consumed up to 6 raw egg yolks daily, discarding the whites. (Source: "The Eye of Revelation" Peter Kelder)
This reminds me of I prank we did as children. If you let the eggs simmer in 70C water for 30 minutes or so, the yolk gets hard whereas the white is still runny.
Serve on April fool's day together with the comment: "The yolk is hard, as requested!"
I had to drop in and say I cooked 4 yolks in kerrygold butter using the fry method and put them on a bed of white rice with salt and pepper.
This may help: how to make a soft boiled egg. Me, I spent the money for one of those little egg steamer gizmos and the amount of water I put in determines whether they are hard or soft-cooked.
My cats get raw egg yolks and I eat them lightly sauteed in butter. I use the egg whites mixed with a little bit of honey as a face mask. Very tightening and nourishing.
If you build a sous vide rig, you can cook eggs with perfect precision. Egg yolks will set at lower temp than whites. See this: theres pictures of eggs cooked with excact temp: http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf
Poach them after separating the yolks from the whites...add a little vinegar to your poaching wate.