Eggs; how to separate the yolk/white
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RRM
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ehrrr 
I've recently taken to the Primal way of eating eggs by poking a hole at one end and another at the other end and sucking the egg right out of the shell!!
'Some' say the white is okay. And then we know 'some' say ney. So I'm kind of doing both now, depending on my mood. This way I'm sure not to have a biotin deficiency and it also keeps it interesting.
I wasn't sure what to expect as the last time I had a whole raw egg was years ago, blended in an orange juice banana smoothie thingy called... Orgganana
The Primal way tasted okay. Different than the creamy yolk though.
It feels very primitive and weird, when you're left holding an empty, fairly intact shell in your hands.
'Some' say the white is okay. And then we know 'some' say ney. So I'm kind of doing both now, depending on my mood. This way I'm sure not to have a biotin deficiency and it also keeps it interesting.
I wasn't sure what to expect as the last time I had a whole raw egg was years ago, blended in an orange juice banana smoothie thingy called... Orgganana
The Primal way tasted okay. Different than the creamy yolk though.
It feels very primitive and weird, when you're left holding an empty, fairly intact shell in your hands.
How to drain the yolk from the sac?
I am a first timer trying to drain the yolk from the sac and its a MESS! Can anyone shorten my learning curve and explain exactly how to do it as cleanly and efficiently as possible?
How to test if an egg is fresh? And what are the signs of food poisoning from ingesting a not-so-fresh egg?
I've been taking raw egg yolk so far without any major complications. Does this mean I'm OK? My stools are very liquid and I'm not sure if I have diarrhea. I also tend to pass a lot of gas. Is this normal?
How to test if an egg is fresh? And what are the signs of food poisoning from ingesting a not-so-fresh egg?
I've been taking raw egg yolk so far without any major complications. Does this mean I'm OK? My stools are very liquid and I'm not sure if I have diarrhea. I also tend to pass a lot of gas. Is this normal?
There are several methods, but I crack the egg, open it, put the yolk in my hand and drain the eggwhite (basically letting it slip through my fingers and changing hands), then I gently grab the yolk between my thumb and fingers and puncture it with a knife.
Several methods to check freshness are explained here:
http://www.freeacnebook.com/45-46.htm#46
This is more important in the beginning, when your body isn't used to raw food and bacteria yet. If you gradually build it up, you should be fine.
If the eggs aren't too fresh, there can be gas, diarrhea (really watery), nausea.
Stool consistency can vary in the beginning, as the body is readjusting itself.
Several methods to check freshness are explained here:
http://www.freeacnebook.com/45-46.htm#46
This is more important in the beginning, when your body isn't used to raw food and bacteria yet. If you gradually build it up, you should be fine.
If the eggs aren't too fresh, there can be gas, diarrhea (really watery), nausea.
Stool consistency can vary in the beginning, as the body is readjusting itself.
One great thread i missed here.
Hey im looking after the perfect solution too.
The one i found is:
after cleaning the yolks from the whites with any of your preferred methods
written above,
just put them all in a glass and - before adding anything to it -
stir them until all the sacs stick together.
Then just scoop them out.
Hey im looking after the perfect solution too.
The one i found is:
after cleaning the yolks from the whites with any of your preferred methods
written above,
just put them all in a glass and - before adding anything to it -
stir them until all the sacs stick together.
Then just scoop them out.
Does that really work?Ducky wrote:...stir them until all the sacs stick together.
The yolk contains plenty of biotin, so even with eating the eggwhite it should be fine.johndela1 wrote:I've read that the white has avidin that binds to biotin. Is this something to worry about? I know eggs have a lot of biotin.