1

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How do you eat your yolks?

Answered on August 19, 2014
Created April 07, 2013 at 6:14 PM

Okay guys.

I recently discovered I do indeed like eggs sunny-side-up. However, when I go to eat the yolk, it kinda goos (yes, goos) all over the plate and I feel like I'm wasting the precious liquid gold...So, how you eat your yolks? I'd rather not eat them in one bite as I like to savor the flavor...

Medium avatar

(100)

on May 16, 2013
at 07:30 AM

Me either... O_o

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 16, 2013
at 12:27 AM

cauliflower works well too.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 16, 2013
at 12:26 AM

I soak up as much as I can with whatever else I'm having. Then I lick up the rest. It's too good to waste.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 16, 2013
at 12:24 AM

Lick the plate, don't waste any yolk that way.

Medium avatar

(100)

on April 09, 2013
at 05:52 PM

I'm diggin' this.

Medium avatar

(100)

on April 09, 2013
at 05:51 PM

Never just the whites! If I'mma eat, I'mma eat it all!

Medium avatar

(100)

on April 09, 2013
at 05:49 PM

But, if you don't look at 'em it's not so bad.

Medium avatar

(100)

on April 09, 2013
at 05:48 PM

Varelse, I feel you...It's the way it looks to me...Kinda snotty, kinda goopy...

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 08, 2013
at 11:33 PM

Yeah! I wanna try sous-vide stuff. But I need my egg whites to be set... just can't stand the texture of runny white!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 08, 2013
at 11:32 PM

Mmm. I like stracciatella soup but I use the whole egg in it. (It's like an Italian version of egg drop soup.)

532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on April 08, 2013
at 06:50 PM

I only eat the whites if I am watching my waistline

2006ccb2b60f9cc5ba5e8eff8a7abc46

(1533)

on April 08, 2013
at 03:30 PM

yeh, the whites make me feel not so good when I eat them anyway. yolks FTW! an yeh stephi, 5 years of raw meats, they are soso much easier to digest and honestly, pretty freakin deliious:)

Medium avatar

(100)

on April 08, 2013
at 03:03 PM

You leave the meat raw too?! Sometimes I get too impatient and don't really cook the eggs...Just put em in the cast iron long enough to add some butter to the little eggies...

Medium avatar

(100)

on April 08, 2013
at 03:01 PM

I'm not man-enough.

Medium avatar

(100)

on April 08, 2013
at 03:00 PM

lololol. That's so silly.

Medium avatar

(100)

on April 08, 2013
at 02:59 PM

Wow, fancyyyyyy. =D

Medium avatar

(100)

on April 08, 2013
at 02:57 PM

Awh, I'm jealous!

Medium avatar

(100)

on April 08, 2013
at 02:55 PM

I didn't even think of switchin the vessel by which my eggs were contained...Ingenious!

Ed0cb30f40daff568778b776b2a5a81d

(943)

on April 08, 2013
at 01:36 PM

Thank you. I had them 63.2C for 75min and the yolk was firmer than that. I assume you didn't cut the yolk but that it ran by itself? I guess there is also some difference to the eggs which makes it impossible to set universal temperatures.

33266cca338ab54cee9a2aa160f5bdb6

(502)

on April 08, 2013
at 01:24 PM

+1 for white disposal. The amino acid profile is lame anyway, not worth the effort of cooking. That being said, poached tastes delicious.

5b9a25a1a676397a25579dfad59e1d7b

(2318)

on April 08, 2013
at 12:23 PM

@Hemming -- 63C for 125 minutes following a 3-minute pre-boil straight from the fridge. The consistency is somewhere between honey and cake frosting :)

Ed0cb30f40daff568778b776b2a5a81d

(943)

on April 08, 2013
at 10:15 AM

How many degrees is that yolk cooked at?

19acef0aed67ef8dc1118d8e74edb349

(2954)

on April 08, 2013
at 04:45 AM

Now I'm going to call my mom and ask her to cook me breakfast like the old days ;D

19acef0aed67ef8dc1118d8e74edb349

(2954)

on April 08, 2013
at 04:44 AM

Ever since I was little I would just wipe up the yolk with each forkful of egg white. When I'm done with the egg whites, the yolk is all gone. Some people use bread to soak up the yolk. Maybe you would like to dip fried sweet potato cubes instead.

508a4ebd259022f415326f7a6baec00c

(482)

on April 08, 2013
at 12:34 AM

Agreed. Place the egg on top of whatever else is on the plate: veggies, potatoes, ham, bacon, etc.

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 07, 2013
at 08:23 PM

Same, I eat my sunnyside-up eggs in a bowl.

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15 Answers

8
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 07, 2013
at 06:37 PM

I have zero problem licking my plate if I am not at a restaurant. :)

If I eat them with potatoes or with any other kind of veggie, or when I eat them with sardines, I will put the egg directly on top so that any spilled yolk flows right onto my other food and soaks it up. Makes it easier to get every last bit!

508a4ebd259022f415326f7a6baec00c

(482)

on April 08, 2013
at 12:34 AM

Agreed. Place the egg on top of whatever else is on the plate: veggies, potatoes, ham, bacon, etc.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 16, 2013
at 12:26 AM

I soak up as much as I can with whatever else I'm having. Then I lick up the rest. It's too good to waste.

4
3491e51730101b18724dc57c86601173

(8395)

on April 07, 2013
at 06:24 PM

I love runny egg yolks. I eat my fried eggs in a bowl with a spoon so I don't lose a drop. It's the one time I miss toast! Often I will dip a piece of crisp turkey bacon (I don't eat pork) or chicken sausage in my yolk. Nom, Nom!

Oh, my latest thing with eggs is to sprinkle them with Dukkah-- Trader joes carries this mixture of sesame seeds, almonds, and spices and it's great on eggs. I pour a spoonful in the bowl and smush it around to pick all the egg residue stuck to the bowl (pastured eggs seem particularly "sticky").

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 07, 2013
at 08:23 PM

Same, I eat my sunnyside-up eggs in a bowl.

Medium avatar

(100)

on April 08, 2013
at 02:55 PM

I didn't even think of switchin the vessel by which my eggs were contained...Ingenious!

3
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on April 07, 2013
at 07:54 PM

I love em poached so I can just eat the whole thing at once.

If I'm feeling like a fancy pants I'll do them up sous-vide style: how-do-you-eat-your-yolks?

WARNING this way of cooking eggs is to DIE for and you may not be able to stop at 2...or 4...or 8...

The yolk is creamy but sticks together in a soft jell so you can just scoop the whole thing up and it won't run all over the place (very much anyway :P).

Nom Nom Paleo has a bunch of sous-vide recipes that are delish!

5b9a25a1a676397a25579dfad59e1d7b

(2318)

on April 08, 2013
at 12:23 PM

@Hemming -- 63C for 125 minutes following a 3-minute pre-boil straight from the fridge. The consistency is somewhere between honey and cake frosting :)

Ed0cb30f40daff568778b776b2a5a81d

(943)

on April 08, 2013
at 10:15 AM

How many degrees is that yolk cooked at?

Medium avatar

(100)

on April 08, 2013
at 02:59 PM

Wow, fancyyyyyy. =D

Ed0cb30f40daff568778b776b2a5a81d

(943)

on April 08, 2013
at 01:36 PM

Thank you. I had them 63.2C for 75min and the yolk was firmer than that. I assume you didn't cut the yolk but that it ran by itself? I guess there is also some difference to the eggs which makes it impossible to set universal temperatures.

Medium avatar

(100)

on April 09, 2013
at 05:48 PM

Varelse, I feel you...It's the way it looks to me...Kinda snotty, kinda goopy...

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 08, 2013
at 11:33 PM

Yeah! I wanna try sous-vide stuff. But I need my egg whites to be set... just can't stand the texture of runny white!

Medium avatar

(100)

on April 09, 2013
at 05:49 PM

But, if you don't look at 'em it's not so bad.

2
2006ccb2b60f9cc5ba5e8eff8a7abc46

on April 08, 2013
at 04:34 AM

I crack them, dispose of the white and use the yolk like a dip or dressing for meats.....mmmmm..raw meats.

532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on April 08, 2013
at 06:50 PM

I only eat the whites if I am watching my waistline

2006ccb2b60f9cc5ba5e8eff8a7abc46

(1533)

on April 08, 2013
at 03:30 PM

yeh, the whites make me feel not so good when I eat them anyway. yolks FTW! an yeh stephi, 5 years of raw meats, they are soso much easier to digest and honestly, pretty freakin deliious:)

33266cca338ab54cee9a2aa160f5bdb6

(502)

on April 08, 2013
at 01:24 PM

+1 for white disposal. The amino acid profile is lame anyway, not worth the effort of cooking. That being said, poached tastes delicious.

Medium avatar

(100)

on April 08, 2013
at 03:03 PM

You leave the meat raw too?! Sometimes I get too impatient and don't really cook the eggs...Just put em in the cast iron long enough to add some butter to the little eggies...

Medium avatar

(100)

on April 09, 2013
at 05:51 PM

Never just the whites! If I'mma eat, I'mma eat it all!

1
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on May 15, 2013
at 05:31 PM

I love sunny side up eggs as well.

The thing to do here to avoid egg yolk loss is mechanics. I usually eat sunny sides with a fork and a really sharp knife.

I first cut off the egg white "dress" on the sunny side up egg, and eat it with whatever else I'm eating for breakfast (vegetables, bacon, potato).

I then use the fork as a spatula sort of gig, and scoop up the yolk part of the egg (still in one piece) and take a bite right down the middle. While I'm doing so, I'm also taking in air via a sucking motion. This prevents any yolk drip loss.

Before the yolk can ooze out of the second half, I prop it up against another piece of food until I'm ready for it again.

No, I'm NOT crazy at all...

Medium avatar

(100)

on May 16, 2013
at 07:30 AM

Me either... O_o

1
C2450eb7fa11b37473599caf93b461ef

on April 08, 2013
at 10:08 PM

My standard breakfast: grass-fed ground beef, browned and seasoned with salt and za'atar spice blend. Top with 2 sunny side up eggs. Mix well.

Medium avatar

(100)

on April 09, 2013
at 05:52 PM

I'm diggin' this.

1
142d7e06e608cff536ab78e6ca78ce38

on April 08, 2013
at 06:55 AM

I use eggs and make pancakes with pumpkin, cinnamon and unsweetened coconut meat. Really yummy! I make these to take to work for my lunch.

1
3fc95bca9e723edfbbb72b172798ab49

(1354)

on April 08, 2013
at 04:38 AM

If I do them sunny side up then I typically use the yolk as a sort of dipping sauce for another part of the meal.

I also regularly make avocado and bacon deviled eggs which leaves several (not all) of the hard boiled egg yolks unused. I just keep these off to the side and throw in a couple to my meals whenever I feel like they'll fit.

0
06bf7b92d77f1ac1d8e3dc9d539d8254

on April 08, 2013
at 09:44 PM

I generally add yolks to things like soups prepared with bone broth. Or, make a bowl of rice and while it is steaming hot stir in the yolks.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 08, 2013
at 11:32 PM

Mmm. I like stracciatella soup but I use the whole egg in it. (It's like an Italian version of egg drop soup.)

0
8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on April 08, 2013
at 06:05 PM

I eat them raw sometimes, other times raw mashed up with salt and pepper, other times raw whipped with honey (idea from the GAPS book), you could try making ceasar salad dressing - anchovy + raw egg yolk plus whatever other herbs you have on hand. As well, I like soft boiled eggs, where you drink the egg out after letting it sit in simmering, covered hot water for 4 minutes or so. Easier for me than poaching.

You could try making quiche (saute a ton of onions until meltingly soft, add salt, cumin, cream, and 6 eggs and bake. delicious recipe from chocolateandzucchini.com/book)

Also - yolk mashed with sweet potato instead of butter or yolk with rice noodles and parmesan and kale for a fettucine alfredo type thing. I use the whites sometimes but I do throw a lot of whites away....

0
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on April 08, 2013
at 02:35 AM

Invest in a silicone spatula. Since giving up bread, my spatula swipes up all the delicious, nutritious leftovers smeared on my plate, and I waste nothing. :)

Medium avatar

(100)

on April 08, 2013
at 03:00 PM

lololol. That's so silly.

0
Ef9f83cb4e1826261a44c173f733789e

on April 07, 2013
at 11:39 PM

I like them runny also. If I do sunny-side-up, I'll let the egg cool a little, pick up the whole thing and eat it in one gulp with no mess. I've also used coconut flakes to sop up the runny yolk.

If I hard-cook the eggs, I try to get the timing right so the whites are cooked and the yolks are runny.

Medium avatar

(100)

on April 08, 2013
at 03:01 PM

I'm not man-enough.

0
77877f762c40637911396daa19b53094

(78437)

on April 07, 2013
at 08:00 PM

that ish is so chill though, sometimes I be getting down on them eggs all day.

0
Ed0cb30f40daff568778b776b2a5a81d

(943)

on April 07, 2013
at 06:24 PM

If I have them sunny side up I'll cut gently at the top of the yolk and let the initial yolk run onto the knife. You can then eat the rest of the yolk with the tip of the knife.

You can also sous vide your eggs around 60-65 degrees depending on how runny you want the yolk. I tried 63.2 degrees today where the yolk is firm but not hard boiled. That's another option.

0
4739dfc454ee7d5b4a6c232984fb9fb9

(70)

on April 07, 2013
at 06:23 PM

If you cook up some broccoli you can soak up the liquid yolk with that, or always do scrambled. I typically cook mine up in coconut oil or butter.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on May 16, 2013
at 12:27 AM

cauliflower works well too.

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