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Thread: How to keep egg yolks soft

  1. #1
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    How to keep egg yolks soft

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    Lately I've been incorporating egg yolks into different recipes for a little fat/protein boost... and though I like the texture when the yolk's still a little bit liquid, I've started wondering whether they're fully cooked if they're in that state.

    Can anyone offer any insight? I don't want to be wasting protein by eating eggs uncooked. Is there a way to get my eggs fully cooked while still keeping them pretty soft?

  2. #2
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    I believe most of the protein is in the whites. Yolks need not be cooked.

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    As I understand it raw yolks are fine unless there's some external contamination, which is very rare in pastured eggs. Egg whites contain some difficult proteins and should be cooked.

    I boil my eggs very briefly because I enjoy the creamy yolks.

  4. #4
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    Quote Originally Posted by Timthetaco View Post
    I believe most of the protein is in the whites. Yolks need not be cooked.
    About 50% of the protein is in the whites and 50% in the yolk, from what I've read

  5. #5
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    According to Nourishing Traditions the protein in question is avidin, found only in the whites. It supposedly interferes with B-vitamin uptake when raw.

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    Don't cook them too long, 4min for a large egg and white will be solid and have runny yolks.

  7. #7
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    Quote Originally Posted by PrimalStudent View Post
    Lately I've been incorporating egg yolks into different recipes for a little fat/protein boost... and though I like the texture when the yolk's still a little bit liquid, I've started wondering whether they're fully cooked if they're in that state.

    Can anyone offer any insight? I don't want to be wasting protein by eating eggs uncooked. Is there a way to get my eggs fully cooked while still keeping them pretty soft?
    I don't understand the bolded sentence.

    There are 6.3 gms of protein in a whole uncooked egg. IOW yolk + white.
    There are 3.6 gms of protein in a whole uncooked white.

    A hard boiled egg has the same amounts of protein.
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  8. #8
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    Quote Originally Posted by JoanieL View Post
    I don't understand the bolded sentence.

    There are 6.3 gms of protein in a whole uncooked egg. IOW yolk + white.
    There are 3.6 gms of protein in a whole uncooked white.

    A hard boiled egg has the same amounts of protein.
    I was under the impression that protein from an uncooked egg (i.e. when raw eggs are put into a smoothie) is not fully absorbed. I'm asking whether runny egg yolks are fully cooked or not, because if they're not, I'll only be consuming a portion of the egg's protein.

  9. #9
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    Thank you - I was completely clueless as to what you meant.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  10. #10
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    Darn it I was looking for a recipe on how to boil eggs and keep the yolk soft, but i can't find it.

    It was basically pouring 1/2 cup of water in a small saucepan and covering it until it boils, which would be pretty fast. But the eggs and cover again. The key was in the timing, but I did it yesterday for like 3 or 4 minutes and they came out pretty good. So you can tinker with them a few times and see. The steam make the eggs cook better and more uniformly if you boil more than one.

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