Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: How to keep egg yolks soft page

  1. #1
    PrimalStudent's Avatar
    PrimalStudent is offline Senior Member
    Join Date
    Oct 2012
    Location
    New York
    Posts
    266

    How to keep egg yolks soft

    Shop Now
    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
    Timthetaco's Avatar
    Timthetaco Guest
    I believe most of the protein is in the whites. Yolks need not be cooked.

  3. #3
    picklepete's Avatar
    picklepete is offline Senior Member
    Join Date
    Mar 2013
    Location
    Minnesota
    Posts
    1,663
    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
    PrimalStudent's Avatar
    PrimalStudent is offline Senior Member
    Join Date
    Oct 2012
    Location
    New York
    Posts
    266
    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
    picklepete's Avatar
    picklepete is offline Senior Member
    Join Date
    Mar 2013
    Location
    Minnesota
    Posts
    1,663
    According to Nourishing Traditions the protein in question is avidin, found only in the whites. It supposedly interferes with B-vitamin uptake when raw.

  6. #6
    kitoi's Avatar
    kitoi is offline Senior Member
    Join Date
    Sep 2010
    Location
    Fairfield, CA
    Posts
    547
    Don't cook them too long, 4min for a large egg and white will be solid and have runny yolks.

  7. #7
    JoanieL's Avatar
    JoanieL is offline Senior Member
    Join Date
    Jul 2012
    Location
    It's not the heat, it's the stupidity.
    Posts
    7,258
    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.
    "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.

  8. #8
    PrimalStudent's Avatar
    PrimalStudent is offline Senior Member
    Join Date
    Oct 2012
    Location
    New York
    Posts
    266
    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
    JoanieL's Avatar
    JoanieL is offline Senior Member
    Join Date
    Jul 2012
    Location
    It's not the heat, it's the stupidity.
    Posts
    7,258
    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
    Enilegna/hearts's Avatar
    Enilegna/hearts is offline Senior Member
    Join Date
    May 2011
    Location
    Mayaguez, Puerto Rico
    Posts
    165
    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.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •