[–] TerdWilson 1 points 10 points (+11|-1) ago 

eggs inside are sterile, in its own little universe.

if you were to do this, I would only eat eggs that came from a local place.... they have a layer of protection on them that gets washed off in normal commercial eggs.

Did you know you can generally leave eggs sit for months on the counter? America is i think the only place that refrigerates them

Custard is made from raw eggs, and countless other

[–] enginedriver13 0 points 2 points (+2|-0) ago 

Custards and egg based puddings get heated to thicken up, which should be hot enough to kill bacteria. But I eat raw egg yolks all the time (save the whites to cook with) with no problem.

[–] TerdWilson 1 points 0 points (+1|-1) ago  (edited ago)

also whipped cream uses raw egg whites, not all custards are heated

I suppose mayo too is another one,

[–] UrCoolerOlderBrother [S] 0 points 1 points (+1|-0) ago 

Yeah I actually saw a post about the difference in washed and unwashed eggs on here the other day. Maybe that is what got me thinking about my egg intake.

[–] TerdWilson 1 points 2 points (+3|-1) ago  (edited ago)

there is a major difference between your local egg versus the commercial @zyklon_b

idk, to me it would nasty to do, I would almost make a smoothie or something rather rocky style.

Ive eaten a lot of eggs

[–] clamhurt_legbeard 0 points 3 points (+3|-0) ago 

If you use quail egg, they actually can't support salmonella even under laboratory perfect conditions.

They're like a quarter the size of a chicken egg.

[–] Pawn 0 points 1 points (+1|-0) ago 

but then I have to break a ton of tiny little eggs to get a decent meal out.

[–] clamhurt_legbeard 0 points 0 points (+0|-0) ago 

They need special scissors, too.

[–] The_Duke_of_Dabs 0 points 3 points (+3|-0) ago 

Go with cage free eggs if you do that.

[–] UrCoolerOlderBrother [S] 0 points 0 points (+0|-0) ago 

What's your reasoning?

[–] Travisty 0 points 2 points (+2|-0) ago 

And organic. For me eggs and milk are noticably better when organic and "happy animal" or whatever.

[–] The_Duke_of_Dabs 0 points 0 points (+0|-0) ago 

Look up cage free vs industrial eggs. Far smarter people than i will explain it far better than i ever could.

[–] peacegnome 0 points 2 points (+2|-0) ago 

If you are having problems sourcing pasteurized eggs it is really easy to do sous vide. the cost of the machine is high, but that is the only cost if that's all you want to do with it since you don't need to bag the eggs. you just get the bath up to temperature, and empty the carton into the water. then put them back in the carton when the time is up. If you do go this route, partially cooked eggs are better texture-wise imho.

This is 145 for 2 hours: Here

[–] UrCoolerOlderBrother [S] 0 points 0 points (+0|-0) ago 

Thank you. good stuff.

[–] BigMatteson 0 points 2 points (+2|-0) ago 

It's not so much the eggs but the shells that are the gross part.

[–] UrCoolerOlderBrother [S] 0 points 0 points (+0|-0) ago 

Well I avoid those.

[–] BigMatteson 0 points 1 points (+1|-0) ago 

It's impossible to avoid them. When you crack an egg you expose it to bacteria. It's why you should crack them lightly on a flat surface and try hard not to crack them on a flat edge or angle.

[–] TeranNotTerran 1 points 2 points (+3|-1) ago 

I would definitely look for fresher, local eggs that are clearly healthy. Nice, orange-ish yolks and such. I wouldn't risk it with Walmart $1.99 eggs.

The raw egg scare is way over hyped. I say that as someone who got salmonella poisoning from eating raw eggs. When I was 16 I was on a raw foods diet. I would go from no eggs to a couple a day at times. I was very unhealthy though and I'm thinking my lowered immune system was the main reason I got salmonella.

That said, soft boiling is probably the best way to do them. I think the yolks are best raw and the whites are best cooked. Something about the protein in the white not being very good for you when raw.

[–] UrCoolerOlderBrother [S] 0 points 0 points (+0|-0) ago 

I appreciate the response. I heard that egg whites are fine for you though? Like the ones you get in a carton. idk

[–] WORF_MOTORBOATS_TROI 0 points 1 points (+1|-0) ago 

The reason that the egg whites you get in a carton are fine for you is because they are pasteurized.

When you think about what it would take to automate the process of turning shell eggs into a jug of only egg whites, it would be pretty simple to add heating elements that would pasteurize the river of protein sludge as it passes through the machines.

[–] TeranNotTerran 0 points 0 points (+0|-0) ago 

You're welcome.

Liquid egg whites? Yuck, not really a fan of those. Other than protein, most of the nutrition is in the yolk. That said, I am guessing the liquid egg whites are pasteurized. Something about albumen? It's been a long time since I last read up on it.

I do appreciate some raw foods but eggs are something that lend well to being rare/runny. For me, it's the best compromise. But I wouldn't hesitate eating some raw cookie dough.

[–] tomyhawk 0 points 0 points (+0|-0) ago 

You have no idea how long store eggs have been around, some could be a couple months old. Look for a local person who has chickens, look at their coop to make sure it is halfway clean, and eat away. I have had many people who buy my products want to see the farm and the animals, I encourage it, they will at least understand where their food is from.

[–] UKD 0 points 2 points (+2|-0) ago 

You don't digest as much of protein when eating eggs raw.

[–] UrCoolerOlderBrother [S] 0 points 1 points (+1|-0) ago 

I thought you digested more.

[–] UKD 0 points 3 points (+3|-0) ago  (edited ago)

Many people wonder if they can they drink pasteurized egg whites since this would kill the salmonella. The answer is yes, but what you have to watch out for here is that eating raw eggs can leach biotin out of your body. Biotin is a vitamin that plays an important role in the body and drinking raw eggs can lead to a deficiency.

Drinking your eggs raw instead of cooking them can also prevent the body from fully absorbing all the protein from the egg. Only about half of the protein gets absorbed.

https://www.bodybuilding.com/fun/hst3.htm

Also a good read: http://www.robertbarrington.net/avidin-raw-eggs-and-biotin/

[–] 0fsgivin 0 points 1 points (+1|-0) ago  (edited ago)

No cooking foods actually makes you get more out of them... You break up the nutrients with the heat. Thuse enabling your body to more readily abosrb them.

We didnt just take to cooking food because it tasted better or got us less sick. I mean don't get me wrong those alone are nice enough. You actually get MORE calories and nutrients from cooking something.

I mean theres some shit you get less from... but not protein. Some vitamins or minerals may get "cooked out" but actually im not evven sure of that.

But im pretty fucking sure protien or carbs...no you'll end up with MORE cooked vrs uncooked. Because they are pre broken down a bit thus your body can abosrb them more easily.

theres a reason in almost evvery survival scenario step one...build a fire. Safety, creation of tools, and even ya get more calories for less food. Of course gathering flamable material gunna eat into that for sure ya gunna burn some calories looking for and processing fuel for your fire.

Of course real survivalists can build fires that no one can even detect unless they are close enough to smell it. That's the real pimp shit. Have a fire going and none of the others in your area evven know you're there...eating some nice cooked backstrap off a deer ya caught in a camp hidden from view with fire going either at night but shielded on all sides to only light escaping is the top...or during the day with enough limbs over top of it diffusing the smoke so it doesnt leave a beacon to your position.

Of course ya keep your fire as small as possible as well in both scenarios.

[–] Myrv 0 points 1 points (+1|-0) ago 

Concerns with eating raw eggs:

  • raw eggs could carry infections (Salmonella being a front runner) but the likelyhood is low
  • raw egg whites contain a compound that prevents biotin absorption (which ironically is found in abundance in an egg yolk) which could lead to biotin depletion in your body (usually manifests as skin rashes).
  • our bodies absorb more protein from a cooked egg more readily than from a raw egg

In short, adding a raw egg to a smoothie/shake will increase the protein of that smoothie/shake but you would ultimately be better off just hard boiling that egg and eating it by itself (in addition to the shake). In other words, eating a raw egg gives more protein than no egg but eating a cooked egg gives you even more.

I learned this originally from my university biology prof but here is a link I found online:

Eating raw eggs

[–] UrCoolerOlderBrother [S] 0 points 0 points (+0|-0) ago 

I appreciate the well crafted response with sources very much

load more comments ▼ (7 remaining)