Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 In a message dated 9/10/04 8:56:19 PM Eastern Daylight Time, services@... writes: Anyone savvy on what is the 'healthiest' way to cook eggs? Rather....healthiest and tastiest? I usually eat them raw, but like to throw in a couple of cooked eggs once in a while. ____ Sunny side up... that way you neutralize the antinutrients in the white, but the yolk is still partially raw... and they're pretty good with salt. Personally, I usually scramble mine when they aren't raw. I don't think it's too destructive, and I like them that way. Omelettes are delicious when I have the time, if they aren't overcooked. I think any way that leaves them a bit wet or moist is good. Especially if you usually eat them raw, why sacrifice the pleasure? If you just cook them occasionally, make sure you enjoy it, and cook them the way you like them best. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 In a message dated 9/11/04 12:04:44 AM Eastern Daylight Time, wapriceisright@... writes: Speaking of healthy eggs, if the chickens are healthy and being fed properly, the shells of the egg should be quite thick, yes? _____ This is my understanding: chickens naturally produce few eggs, which use up calcium. If the chickens are bred to produce daily eggs, they need more calcium then they would find in a natural diet. Oyster shells are added by quality producers. Maybe if the diet is rich enough in insects, than the exoskeletons might be high in Ca (I don't know for a fact that this is true, but I'm guessing), and it seems pastured eggs are usually thick-shelled even if not fed oyster shells. The other nutrients might be fine, but if the shell lacks integrity, who knows what that could indicate? Eggs aren't a major source of calcium, so it probably isn't a problem, but I think it's generally a good assumption to err on the side of safety and pick an egg or chicken that appears to have general health at all levels. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 a- >Anyone savvy on what is the 'healthiest' way to cook eggs? >Rather....healthiest and tastiest? I usually eat them raw, but like >to throw in a couple of cooked eggs once in a while. Gently fried in butter such that the yolk is completely runny, I should think. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 > >Anyone savvy on what is the 'healthiest' way to cook eggs? > >Rather....healthiest and tastiest? I usually eat them raw, but like > >to throw in a couple of cooked eggs once in a while. > > Gently fried in butter such that the yolk is completely runny, I should think. > I sometimes scramble the whites with some cooked veggies and add the raw yolk just after taking it off the heat. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 > > Gently fried in butter such that the yolk is completely runny, I should think. > Or maybe poached so the yolk is still runny. How about poached in cream? Speaking of healthy eggs, if the chickens are healthy and being fed properly, the shells of the egg should be quite thick, yes? And the yolks should be quite bright (orange-y), yes? The organic free range eggs here (Vancouver, B.C. Canada) have brighter yolks than conventional eggs, but the shells of some brands are very fragile. I realise that free-range doesn't mean pastured (chickens could be ranging on a few feet of gravel or concrete) and I know that soy is always be part of the feed here, but I'm wondering if an egg can have a thin shell and pale yolk and still be a good egg - if there are allowable differences depending on the breed of chicken, etc. Someone I spoke to knows someone who formulates chicken feed, and deliberately adds things that will make the yolks appear more orange, like you'd expect if the chickens were ingesting pasture. Any thoughts on this? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 - >but I'm wondering if an egg can have >a thin shell and pale yolk and still be a good egg Not AFAIK. >Someone I spoke to knows someone who formulates chicken feed, and >deliberately adds things that will make the yolks appear more orange, >like you'd expect if the chickens were ingesting pasture. Any thoughts >on this? It happens. It sucks. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 That's a great idea! Thanks, Bruce. > > >Anyone savvy on what is the 'healthiest' way to cook eggs? > > >Rather....healthiest and tastiest? I usually eat them raw, but like > > >to throw in a couple of cooked eggs once in a while. > > > > Gently fried in butter such that the yolk is completely runny, I should think. > > > > I sometimes scramble the whites with some cooked veggies and add the raw yolk > just after taking it off the heat. > > Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 Thanks, Chris. I need to remember to just enjoy food sometimes without always worrying if I am making it the *best* way I possibly could. While this is a good habit, I can be neurotic about it. I actually ended up making them sunny side up. a > In a message dated 9/10/04 8:56:19 PM Eastern Daylight Time, > services@c... writes: > Anyone savvy on what is the 'healthiest' way to cook eggs? > Rather....healthiest and tastiest? I usually eat them raw, but like > to throw in a couple of cooked eggs once in a while. > ____ > > Sunny side up... that way you neutralize the antinutrients in the white, but > the yolk is still partially raw... and they're pretty good with salt. > Personally, I usually scramble mine when they aren't raw. I don't think it's too > destructive, and I like them that way. Omelettes are delicious when I have the > time, if they aren't overcooked. I think any way that leaves them a bit wet or > moist is good. Especially if you usually eat them raw, why sacrifice the > pleasure? If you just cook them occasionally, make sure you enjoy it, and cook > them the way you like them best. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 >This is my understanding: chickens naturally produce few eggs, which use up >calcium. If the chickens are bred to produce daily eggs, they need more >calcium then they would find in a natural diet. Oyster shells are added by quality >producers. Maybe if the diet is rich enough in insects, than the exoskeletons >might be high in Ca (I don't know for a fact that this is true, but I'm >guessing), and it seems pastured eggs are usually thick-shelled even if not fed >oyster shells. It might depend on the pasture. My chickens have a LOT of pasture and they get lots of bugs ... but they get thin shells if they don't get their oyster shells. They need a LOT of calcium for laying an egg a day, which really is unnatural for a bird and it is hard on them. Also I suspect that in their native jungle habitat they eat small lizards and stuff, with the bones ... we don't have a lot of lizards or little frogs and such, and few dead animals laying around for them to scavenge (tho one found a dead mouse the other day and was running around with it happily, trying to keep it from the other chickens). Also the shells get thinner as the birds get older. In some " egg factories " they only keep the birds a year or so, but they will lay for 6 or more. As they get older though, the quality of the eggs gets more variable ... the eggs get larger and you start getting double yolks, and the shells get thinner as the eggs get bigger. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 > A few years ago we were WWOOFing ( http://www.wwoof.org/ ) on an organic poultry farm here in Australia, and I heard the owner say that organic feed can contain paprika and marigold for colour. > Really, that's interesting, I wonder why they would bother. I fed my hens ground alfalfa meal and the yolks were as orange as you could want. I used to use hay for bedding to, they would eat much of the leafy parts. I guess there are " organic " factory farms too, unfortunately. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2004 Report Share Posted September 20, 2004 >>>Someone I spoke to knows someone who formulates chicken feed, and deliberately adds things that will make the yolks appear more orange, like you'd expect if the chickens were ingesting pasture. Any thoughts on this?<<< A few years ago we were WWOOFing ( http://www.wwoof.org/ ) on an organic poultry farm here in Australia, and I heard the owner say that organic feed can contain paprika and marigold for colour. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
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