3

votes

How do I eat raw or lightly cooked egg yolks?

Answered on August 19, 2014
Created April 01, 2011 at 10:04 PM

I used to scramble most of my eggs, but I'm not too thrilled with the potential for oxidized pufa. What are some ways that I can include raw egg yolks? I don't really do smoothies or drinks of any kind, so that's out. I'm also not a huge fan of fried eggs, which would leave the yolk runny. I also don't have time to make french sauces and other things like that. My meals are simple. Any suggestions?

75bf87379aa119821e3f6f4115f1145a

(224)

on January 21, 2013
at 07:10 PM

Steamed eggs!? Awesome - I will try this today! Thanks for sharing. I'm allergic to egg whites so wondering if I drop to 7 mins as you suggest, will it be easy to discard the egg whites?

9a0861d7ef021ceb7d81e548f5eac6bd

(30)

on September 13, 2011
at 10:38 PM

ewwwwww, for real?

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on April 04, 2011
at 08:37 PM

Why use a glass at all? Oh, and if you're really hardcore, you can eat the shell, too. =)

E7be2ce38158357f5dacae07b43d1b29

on April 04, 2011
at 03:02 PM

I saw "lightly cooked" in your title, so that's what I took the time to explain.

Medium avatar

(5136)

on April 04, 2011
at 03:31 AM

really?? you are concerned about pufas (not even sure i know what those are) but have no concern about microwaving food? this is the second post in this thread that makes me slap my forehead when it comes to americans and their messed up relationships with food.

Fe198e0c02edd407cdf8c83c0fceaea1

(753)

on April 04, 2011
at 01:23 AM

hehehe "the yolks tastes nasty..." i think the yolks tastes yumy. sometimes i crack the egg directly into my mouth no need to dirty up a glass precious water her in india!

D67e7b481854b02110d5a5b21d6789b1

(4101)

on April 04, 2011
at 01:01 AM

depends on the size of the potato, but a normal sized one takes about four minutes in my microwave. when it gets soft, then it is ready. the steam from the potato cooks the yolk very gently.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 04, 2011
at 12:49 AM

How long do you micro it for?

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 09:53 PM

Ooh this sounds good!

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 09:51 PM

I may have to try this.

9e7039b63b656582f66d84c5255b436d

(1132)

on April 02, 2011
at 08:03 PM

rocky , me too...

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on April 02, 2011
at 05:54 PM

oh YUM... making a note of it.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on April 02, 2011
at 05:27 PM

Wow, thanks for the instructions, that is very kind; you even covered questions I didn't ask but probably should have. I'm definitely going to try this.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 05:16 PM

Ooh this sounds good. I love spaghetti squash.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 05:16 PM

I didn't want to cook them though.

Medium avatar

(5136)

on April 02, 2011
at 02:20 PM

The benefit of this is your eggs will not become rubbery like they would if you just boiled the bejeezus out of them for 10 min like most people do. The lower water temp is gentler so you get a tastier boiled egg. Plus it saves energy and it's basically idiot proof (this idiot has often forgotten about her cooking eggs - no big deal). You can peel them then or leave them in the shell for a easy take with you snack. Also, no need to use a lid during any of this process. Hope that covers any questions. It's truly simple.

Medium avatar

(5136)

on April 02, 2011
at 02:15 PM

water is cold, i just use cold tap water (our tap water is quite good). The eggs will be less likely to crack if they are closer to room temp, but straight out of the fridge is just fine too, (though our eggs are from true pastured hens so the shells are pretty hard). Put the eggs and cold water in the pot (i do a dozen eggs at a time for convenience), i add a little ground sea salt (optional), then bring it to a boil, turn the heat off, move pot to a different (cold) burner, leave the boiled water and eggs alone for 30 minutes, then cool by placing in icewater or running cold over the eggs.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on April 02, 2011
at 06:22 AM

Because I'm clueless about things like this, can I ask for some super-precise detail? How hot is the water at the very beginning when you put the eggs in? Cold? Room temperature? Hot?

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on April 02, 2011
at 12:36 AM

I put four raw eggs in every smoothies I eat

  • Cab7e4ef73c5d7d7a77e1c3d7f5773a1

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18 Answers

4
Medium avatar

(5136)

on April 01, 2011
at 10:33 PM

Steak. tartare.

best. thing. ever.

also, if youre really lazy, just throw the eggs in some water, bring to a boil, turn off once water starts boiling, and leave to sit in the water for about 25-30 minutes. Then run some icy cold water over them, and voila, the PERFECT boiled egg (no nasty grey outer yolk). It's a lot gentler heat than frying the eggs plus the technique should prevent oxidization, 25 minutes should get you a runny inner yolk and 30 minutes will be just hard boiled.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on April 02, 2011
at 05:27 PM

Wow, thanks for the instructions, that is very kind; you even covered questions I didn't ask but probably should have. I'm definitely going to try this.

Medium avatar

(5136)

on April 02, 2011
at 02:15 PM

water is cold, i just use cold tap water (our tap water is quite good). The eggs will be less likely to crack if they are closer to room temp, but straight out of the fridge is just fine too, (though our eggs are from true pastured hens so the shells are pretty hard). Put the eggs and cold water in the pot (i do a dozen eggs at a time for convenience), i add a little ground sea salt (optional), then bring it to a boil, turn the heat off, move pot to a different (cold) burner, leave the boiled water and eggs alone for 30 minutes, then cool by placing in icewater or running cold over the eggs.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on April 02, 2011
at 06:22 AM

Because I'm clueless about things like this, can I ask for some super-precise detail? How hot is the water at the very beginning when you put the eggs in? Cold? Room temperature? Hot?

Medium avatar

(5136)

on April 02, 2011
at 02:20 PM

The benefit of this is your eggs will not become rubbery like they would if you just boiled the bejeezus out of them for 10 min like most people do. The lower water temp is gentler so you get a tastier boiled egg. Plus it saves energy and it's basically idiot proof (this idiot has often forgotten about her cooking eggs - no big deal). You can peel them then or leave them in the shell for a easy take with you snack. Also, no need to use a lid during any of this process. Hope that covers any questions. It's truly simple.

4
77877f762c40637911396daa19b53094

(78467)

on April 01, 2011
at 10:08 PM

this is how i do it:

separate yolks and whites

melt some tallow on the frying pan, pour half if it into raw yolks, and mix it with salt

fry whites in the remaining tallow

eat by dipping fried whites into raw yolks

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 09:51 PM

I may have to try this.

3
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on April 01, 2011
at 10:32 PM

mayo!! so easy. cant really eat a quart of it at a time though. poached eggs are AWESOME, especially over meat.

2
A7ff7aa8d0f8d6cbdb45e514a5452620

(200)

on April 02, 2011
at 05:00 PM

  1. crack egg into glass. 2. hold glass to lips. 3. tilt glass such that the egg slides out of glass and into mouth. 3. close mouth and eat the egg.

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on April 04, 2011
at 08:37 PM

Why use a glass at all? Oh, and if you're really hardcore, you can eat the shell, too. =)

9a0861d7ef021ceb7d81e548f5eac6bd

(30)

on September 13, 2011
at 10:38 PM

ewwwwww, for real?

2
Ef9f83cb4e1826261a44c173f733789e

on April 02, 2011
at 04:57 PM

First, watch the video on Alton Brown's steamed egg technique:

http://www.youtube.com/watch?v=xUHKpHek2E8

Then cut the steaming time down to 7 minutes (start with that and experiment). The yolks stay creamy and soft. I love this method of cooking eggs. I do this on a dozen eggs a week and keep them around for snacking.

75bf87379aa119821e3f6f4115f1145a

(224)

on January 21, 2013
at 07:10 PM

Steamed eggs!? Awesome - I will try this today! Thanks for sharing. I'm allergic to egg whites so wondering if I drop to 7 mins as you suggest, will it be easy to discard the egg whites?

2
2cdd1c775683f760390d80cdb984fc13

on April 01, 2011
at 10:31 PM

Spaghetti squash carbonara. Fry up a few strips of bacon, when they are crisp remove them from the pan and crumble. Add cooked spaghetti squash and saute in the bacon grease, then add some heavy cream and the crumbled bacon. Separate an egg yolk from the white. While the dish is still hot, add the raw egg yolk on top and mix it in.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 05:16 PM

Ooh this sounds good. I love spaghetti squash.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on April 02, 2011
at 05:53 PM

I made an excellent soup today. I took broth with some flavorings (ginger and coconut aminos), suspended some whole egg yolks to float in the broth, and gently heated until just about boiled, then turned off the heat. It poached them gently and when I ate the soup I could eat them whole or pierce them and have them impact a delicious silky yolk texture into the broth.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 09:53 PM

Ooh this sounds good!

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on April 02, 2011
at 05:54 PM

oh YUM... making a note of it.

1
065bc9a541c742defb28b9c58ad34fbd

(1783)

on April 02, 2011
at 03:25 AM

I dip my baked sweet potato/yam chunks in raw egg yolks. Just whip them for a minute in little bowl and dip away. Adds fat and deliciousness. You could dip all kinds of things I'm sure.

1
Medium avatar

(12379)

on April 02, 2011
at 12:44 AM

Soft boiled egg in a cup:

3 eggs soft boiled eggs peeled - mashed in a cup with a healthy dose of butter (add pepper to taste). Eat with a spoon or slurp out of cup. Best lazy morning or lazy dinner food!

1
B4ec9ce369e43ea83f06ee645169cee0

on April 01, 2011
at 11:28 PM

I really like them in broth... it's fast and easy. Just don't heat up the yolk more than lukewarm so the enzymes aren't killed. Here's how I do it:

  1. separate eggs and drop yolks into your cup/bowl
  2. spoon a tablespoon or two of broth in with the yolks and mix well.
  3. dribble the rest of the broth in while stirring

Doing this will ensure that the egg yolks don't 'cook' in the broth...

1
Ab6d5fded95559985919961c62b1847d

(434)

on April 01, 2011
at 10:57 PM

I second steak tartare!

Also, if you want simple, just separate the egg and pop the yolk into your mouth. If you're doing a few at a time, put them in the egg shell. Add salt if you want. Simple and yummy :)

1
E7be2ce38158357f5dacae07b43d1b29

on April 01, 2011
at 10:38 PM

I use a cast iron skillet and let the heat do more of the cooking than the flame. I learned this method while making an omelet, and after sauteing mushrooms, I accidentally tuned off the heat before I put the eggs in and didn't realize it right away. The resulting texture was AMAZING since so much moisture was retained.

Heat up a cast iron skillet for a good while and melt your favorite fat (or saute something to go in it). Whip the eggs together, add some cream or water if you want, pour it into the pan and cover it. Leave that for a good five minutes and see what you have. If it is solid enough to be turned, then fold it onto itself. This will let the heat from the two bottom sides help cook off the runniness. If it's not at that point yet, cover, give it some quick low-med. heat, shut it off and leave it alone again. I managed to get the method just right the first time because I'm really accustomed to my pan and heat, but it can take some fiddling to get it to where it is JUST cooked, with little or no time over an actual flame, depending on how thinly your mixture fills the pan.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 02, 2011
at 05:16 PM

I didn't want to cook them though.

E7be2ce38158357f5dacae07b43d1b29

on April 04, 2011
at 03:02 PM

I saw "lightly cooked" in your title, so that's what I took the time to explain.

1
1da74185531d6d4c7182fb9ee417f97f

on April 01, 2011
at 10:13 PM

I just separate the yolks and throw them in some heavy cream or raw milk or just take them by themselves with a little sea salt straight from the shell. I wouldn't do that if you don't know your egg source, though.

0
D67e7b481854b02110d5a5b21d6789b1

on April 04, 2011
at 12:46 AM

cook a sweet potato in the microwave until soft. slice open potato, drop in the egg yolk, stir it around in the steaming potato and enjoy! no dishes are even necessary :) you can add butter if you want, but its not necessary. the fat from the yolk makes the sweet potato even more delicious.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on April 04, 2011
at 12:49 AM

How long do you micro it for?

Medium avatar

(5136)

on April 04, 2011
at 03:31 AM

really?? you are concerned about pufas (not even sure i know what those are) but have no concern about microwaving food? this is the second post in this thread that makes me slap my forehead when it comes to americans and their messed up relationships with food.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on April 04, 2011
at 01:01 AM

depends on the size of the potato, but a normal sized one takes about four minutes in my microwave. when it gets soft, then it is ready. the steam from the potato cooks the yolk very gently.

0
5e36f73c3f95eb4ea13a009f4936449f

(8280)

on April 02, 2011
at 09:23 PM

To be honest, I avoid raw eggs. One dose of salmonella was enough for me.

0
3e4137db41c7ed90efc5cdc15bafb7fd

on April 02, 2011
at 07:30 PM

This is what I have been doing every day for two years:

  1. wake up
  2. walk into kitchen
  3. take 3 raw eggs out of fridge, wash them (some people say not to wash them..i do..i have never gotten sick..because i am stingy i buy cheap eggs, not even bothering with the organic stuff)
  4. break eggs and put yolks + whites into glass. DO NOT MIX THE EGGS OR BREAK THE YOLKS...the yolk tastes nasty..the white has almost no taste..better to preserve the membrane.
  5. pour shot glass of coconut water or cut slice of orange
  6. hold breath (this is important if you want to kill the eggy taste)
  7. pound 3 raw eggs
  8. chase with coconut water or eat orange
  9. start breathing again after you swallow

If you do it right you don't taste anything.

The first couple times you might be tempted to gag. Maybe better to start with 1 or 2 eggs.

Not only is this paleo it is also the FASTEST breakfast possible.

Fe198e0c02edd407cdf8c83c0fceaea1

(753)

on April 04, 2011
at 01:23 AM

hehehe "the yolks tastes nasty..." i think the yolks tastes yumy. sometimes i crack the egg directly into my mouth no need to dirty up a glass precious water her in india!

0
Medium avatar

on April 02, 2011
at 02:30 AM

Become a fan of smoothies and fried eggs. They are delicious!!

0
645e52a5238b494126b8dcaececf99ee

(50)

on April 01, 2011
at 10:33 PM

Yeah, I was going to say Mayo too ; )))

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