Eggs

[MattUK666]

Hey

I never eat eggs but I want to start eating them for the protien, but I need some advice.

Whats the best way to eat them? Im on a bulking cycle, and on Test E.

Should I just crack them open and drink them out of a glass? Rocky style? lol.

Thanks

Matt

[xlxBigSexyxlx]

Buy pasteurized liquid egg whites.


And just drink them.

[StoneGRMI]

I make egg white omelets usually if I have time as drinking the pasteurized liquid whites will have me sitting on the toilet all day.

[MattUK666]

Hmm im in England so im trying to understand your methods.

Is it a good idea or a bad idea to crack 3 eggs open and drink them out of a glass in the morning? Or should I boil them for a couple of mins and take the shell off and eat them whole?

How much protien is in an egg? and calories?

Thanks

[stpete]

70 calories and 6 grams of protien. This is large eggs. I eat the hell out of em. Scrambled, fried, boiled, poached, raw. But when i eat them raw, it's in a blender with some kind of juice.

[MattUK666]

Thanks guys.

Ok so with 6 grams of protien, I dont see the reasoning for eating them like that? For bulking I mean. When you could eat something else and get more? Maybe im looking at this wrong?

Im just trying to extend my diet, because my diet mostly consists of chicken right now, chicken breast, whole chickens. Its expensive, its 7 pounds for 6 breasts, which for you guys is $14.

So this is why im looking at eggs.

[IamtheChitt]

what is a poached egg?

[xlxBigSexyxlx]

what is a poached egg?

when you shoot it and kill it.

[MattUK666]

p.s. when I said whole chicken, they are already dead at this point.

[ray0414]

well when eating a raw egg, u take the chance of getting salmonella poisioning. and if u go to any type of restaraunt, on the menus it will say that eating undercooked meat and eggs can be dangerous. u dont eat raw meat so why would u eat raw eggs.

[stpete]

when you shoot it and kill it.

LMAO....You put the egg in boiling water and cook it. Google it, they can tell you better.

Cheapest protien around except for good old milk. This is why i eat so many of the damn things.

[Jfew44]

well when eating a raw egg, u take the chance of getting salmonella poisioning. and if u go to any type of restaraunt, on the menus it will say that eating undercooked meat and eggs can be dangerous. u dont eat raw meat so why would u eat raw eggs.

One in every 30,000 eggs in contaminated with salmonella. And when that egg is infected, you most likely wouldn't know it. Its more likely to do damage to the elderly and young children. I wouldn't do it every day, but its really not bad.

I know the studies that you get more nutrition for cooked eggs, just saying...

[Rugger02]

I scramble 5 egg whites every morning. Sometimes if i have extra chicken I'll chop some up and scramble it with the eggs MMMM-MMM

[CheddaNips]

5 whites. half on a sandwich with lettuce, tomato mayo and the other half with hot sauce.

[AdamGH]

I mix 2 whole eggs, with 6 egg whites and 1/2 cup of oats. I make scrambled eggs with it. You get your egg whites from a container you should be able to find at the grocery store. Im not sure how it works in england.

[Rugger02]

I mix 2 whole eggs, with 6 egg whites and 1/2 cup of oats. I make scrambled eggs with it. You get your egg whites from a container you should be able to find at the grocery store. Im not sure how it works in england.

I've considered doing that a few times (mixing the eggs with the oats and then scrambling it) Is that any good? and also do you mix the oats dry or cooked?

[AdamGH]

I've considered doing that a few times (mixing the eggs with the oats and then scrambling it) Is that any good? and also do you mix the oats dry or cooked?

at first, i wasnt to happy with it. i kept eating it though and it grew on me lol. i do use some salt. the oats are added dry. straight from the container.

you know whats good to add sometimes? get a toasted whole wheat english muffin. dont put anything on it. just pile the eggs on each slice. kinda like an egg sandwich.

[Rugger02]

at first, i wasnt to happy with it. i kept eating it though and it grew on me lol. i do use some salt. the oats are added dry. straight from the container.

you know whats good to add sometimes? get a toasted whole wheat english muffin. dont put anything on it. just pile the eggs on each slice. kinda like an egg sandwich.

Oh yah, I do that too, I always try to cook them over easy when I do that but I usually end up breaking the yolk... Sorry to hijack your thread dude

[SNUKA]

has anyone tried that egg whites international liquid egg whites? is it really tasteless?

[Bio-boosted]

Boil 6 eggs before bed, eat the whites of 5 and one whole on the way to work, after breakfast. It's what i do.
In the UK i can only find liquid whites online... can't be bothered..

[gooer]

i eat them hard boiled, and lately (too often) i just drink them raw when i'm in a rush.

i actually read online that eggs are more anabolic when raw, but that drinking raw eggs can give you dihherea , i dont know how much truth there is to this.

im trying to cut back because i am concerned about the samonella thing.

[WOLFCRAFT]

Here's something I always wonder...
How much of the protein is in the white and how much is in the yolk?
I always feel like I'm throwing away precious protein when I toss the yolks, but maybe that part is all fat...?
Anyone know?

[TranscriptionFactor]

I buy whole eggs, cheapest that way. Take 6-8 eggs, crack em into a bowl, with clean hands scoop up a yolk one or two at a time, if your good, let the white fall back in the bowl thru your fingers, toss the yolk in the sink. I like to leave 1-2 yolks in for flavor and a little good ol' cholesterol which is a precursor to testosterone .
Then in a good non stick Calphalon pan with a little olive oil I saute some chopped a few of the following: red peppers, red onions, mushrooms, garlic, spinach, tomatoes....whatever.
Scramble the eggs up, pour em in, turn the heat up a bit, toss around until done.
Finish with hot sauce and salt. Beans on the side if I'm real hungry. Yum.

[WOLFCRAFT]

Here's something I always wonder...
How much of the protein is in the white and how much is in the yolk?
I always feel like I'm throwing away precious protein when I toss the yolks, but maybe that part is all fat...?
Anyone know?

BUMP
Still looking for answer.

[novastepp]

let me dig around in a few threads boys. about bio availability and whole egg consumption.

[audis4]

One in every 30,000 eggs in contaminated with salmonella. And when that egg is infected, you most likely wouldn't know it. Its more likely to do damage to the elderly and young children. I wouldn't do it every day, but its really not bad.

I know the studies that you get more nutrition for cooked eggs, just saying...

ya, I thought I remembered narkissos eats them raw and has studies saying they are biodegradable

[Norwich Muscles]

Cook the eggs, in any shape or form you want

[fit4ever180]

I mix 2 whole eggs, with 6 egg whites and 1/2 cup of oats. I make scrambled eggs with it. You get your egg whites from a container you should be able to find at the grocery store. Im not sure how it works in england.

I've considered doing that a few times (mixing the eggs with the oats and then scrambling it) Is that any good? and also do you mix the oats dry or cooked?

I eat 2 whole eggs w/ 6-8 whites (I use the pasteurized liquid egg whites here) , 50g oats (5/8 cup), and 270g steamed broccoli every morning all mixed together. I don't cook the oats, I just wet them with the left over water from steaming the broccoli. That way you don't lose any of the nutrients that get leached into the water via steaming. It's my favorite meal of the day personally. I also eat a grapefruit on the side because it's got a high alkali content, which aids in digestion and it adds another 20 carbs...

Total macro breakdown:
Eggs (2whole/8whites): 272 calories, 36g protein, 10g fat
Oats (50g): 188 calories, 36g carbs, 6.5g protein, 3.75g fat
Broccoli (270g=3 servings): 93 calories, 18g carbs, 9g protein, .5g fat
Grapefruit (1 large): 78 calories, 20g carbs

Total: 631 calories, 51.5g protein, 74g carbs, 14.25g fat


Nutrient content of eggs breaks down like this: 76 calories per whole egg, 17 from the egg white and 59 from the yolk. Both the white and the yolk have
3g protein each and the yolk also has 5g fat and numerous vitamins and minerals, which is why they are an excellent addition to any diet (in moderation)!

[sizerp]

Egg Beaters is an egg substitute w/ no fat and no cholesterol. It is in liquid form and you replace 1 egg with 1/4 C of eggbeaters. It is pasteurized, so you can consume it Raw with no risk of Salmonella. There are several other brands of this egg substitute, Egg Beaters is just the brand that this recipe chose to use. They must sell something like this product in England!

[sizerp]

Alright mate. Sorted it for you. Here's what you need. GL! http://www.eggnation.co.uk/

[DSM4Life]

Eating raw eggs is retarded. I say this because the pro's simply do not out weight the con's.

[CONsis10c]

I drink em' raw everyday same with my oats too just add milk and eat it like cereal

[sizerp]

By J. Mercola, D.O.

As many of you know, I am a fond proponent of using raw eggs as a major food in your diet.

Raw whole eggs are a phenomenally inexpensive and incredible source of high-quality nutrients that many of us are deficient in, especially high-quality protein and fat.

Eggs generally are one of the most allergic foods that are eaten, but I believe this is because they are cooked. If one consumes the eggs in their raw state the incidence of egg allergy virtually disappears. Heating the egg protein actually changes its chemical shape, and the distortion can easily lead to allergies.

So, if you have not been able to tolerate eggs before you will want to consider eating them uncooked.

But when one discusses raw eggs, the typical reaction is a fear of salmonella. So let me begin this update, my first that comprehensively addresses the immediate concern of nearly everyone who hears this recommendation.

"Well What About Salmonella? Won't I Get Sick If I Eat Raw Eggs?"

Salmonella is a serious infection, and it is believed that in the US over two-thirds of a million cases of human illnesses a year result from eating contaminated eggs. If you want more information on salmonella the Centers for Disease Control and Prevention has an excellent page on this disease.

So why on earth would any competent health care professional ever recommend eating uncooked eggs?

When you carefully analyze the risk of contracting salmonella from raw eggs, you will find that it is actually quite low. A study by the U.S. Department of Agriculture earlier this year (Risk Analysis April 2002 22(2):203-18) showed that of the 69 billion eggs produced annually, only 2.3 million of them are contaminated with salmonella.

So simple math suggests that only 0.003 percent of eggs are infected. The translation is that only one in every 30,000 eggs is contaminated with salmonella. This gives you an idea of how uncommon this problem actually is.

While it is likely that I will consume more than 30,000 eggs in my lifetime, most of you will not. However, inevitably someone out there will find a salmonella-contaminated egg, so it is important to understand how to seriously decrease your risk of infection.

Salmonella infections are usually present only in traditionally raised commercial hens. If you are purchasing your eggs from healthy chickens this infection risk reduces dramatically. Remember, only sick chickens lay salmonella-contaminated eggs. If you are obtaining high quality, cage-free, organically fed, *****-3 enhanced chicken eggs as recommended above, the risk virtually disappears.

But let's say that for some reason, even after following that advice, you still obtain an egg that is infected. What do you do? Well, before you eat eggs - raw or not -- you should thoroughly examine them for signs of infection. I have provided some guidelines at the bottom of this section for you to use in this process.

You might still be a bit nervous and say, "What if I follow these guidelines and still get an infection?"

Salmonella Is Generally a Benign Self-Limiting Illness In Healthy People

The major principle to recognize here is that if you are healthy a salmonella infection is not a big deal. You may feel sick and have loose stools, but this infection is easily treated by using high-quality probiotics that have plenty of good bacteria. You can take a dose every 30 minutes until you start to feel better, and most people improve within a few hours.

Revised Recommendations For Raw Egg Whites

Earlier this summer, I posted an article that suggested that one should not eat raw egg whites. This is the traditional nutritional dogma as raw egg whites contain a glycoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency. The simple solution is to cook the egg whites as this completely deactivates the avidin.

The problem is that it also completely deactivates nearly every other protein in the egg white. While you will still obtain nutritional benefits from consuming cooked egg whites, from a nutritional perspective it would seem far better to consume them uncooked.

Since making the recommendation in July, I have more carefully studied this issue. Two groups brought me to back this: pet owners who feed their pets raw foods and Aajonus Vonderplanitz, who wrote the raw food book We Want to Live. Both feel quite strongly that raw eggs are just fine to eat.

After my recent studies it became clear that the egg's design carefully compensated for this issue.

It put tons of biotin in the egg yolk. Egg yolks have one of the highest concentrations of biotin found in nature. So it is likely that you will not have a biotin deficiency if you consume the whole raw egg, yolk and white. It is also clear, however, that if you only consume raw egg whites, you are nearly guaranteed to develop a biotin deficiency unless you take a biotin supplement.

The following tables list the amounts of biotin in some common foods, as well as recommended daily amounts:
Food Serving Biotin (mcg)
Liver, cooked 3 ounces* 27
Egg, cooked 1 large 25
Yeast, bakers active 1 packet (7 grams) 14
Wheat bran, crude 1 ounce 14
Bread, whole wheat 1 slice 6
Cheese, camembert 1 ounce 6
Avocado 1 whole 6
Salmon, cooked 3 ounces* 4
Cauliflower, raw 1 cup 4
Chicken, cooked 3 ounces* 3
Cheese, cheddar 1 ounce 2
Pork, cooked 3 ounces* 2
Raspberries 1 cup 2
Artichoke, cooked 1 medium 2

Adequate Intake (AI) for Biotin
Life Stage Age Males (mcg/day) Females (mcg/day)
Infants 0-6 months 5 5
Infants 7-12 months 6 6
Children 1-3 years 8 8
Children 4-8 years 12 12
Children 9-13 years 20 20
Adolescents 14-18 years 25 25
Adults 19 years and older 30 30
Pregnancy all ages - 30
Breastfeeding all ages - 35

There is a potential problem with using the entire raw egg if you are pregnant. Biotin deficiency is a common concern in pregnancy and it is possible that consuming whole raw eggs would make it worse.

If you are pregnant you have two options. The first is to actually measure for a biotin deficiency. This is best done through urinary excretion of 3-hydroxyisovaleric acid (3-HIA), which increases as a result of the decreased activity of the biotin-dependent enzyme methylcrotonyl-CoA carboxylase.

It might take you some time to get used to using raw eggs. I personally have shifted to consuming them "Rocky style" one egg with the yolk intact and swallowing them whole. Usually two eggs at one sitting.

Alternatively, you could have your raw eggs in a protein shake or Whey Healthier or take a biotin supplement.

Guidelines To Ensure That You Are Consuming Fresh High- Quality Eggs

1.

You can go to the American Egg board for a great overview of eggs.
2.

Always check the freshness of the egg right before you consume the yolk.
3.

If you are uncertain about the freshness of an egg, don't eat it. This is one of the best safeguards against salmonella infection.
4.

If there is a crack in the shell, don't eat it. You can easily check for this by immersing the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume it as the shell is porous/contains a hole.
5.

If you are getting your eggs fresh from a farmer it is best to not refrigerate them. This is the way most of the world stores their eggs; they do not refrigerate them. To properly judge the freshness of an egg, its contents need to be at room temperature. Eggs that are stored in the fridge and opened immediately after taking them out will seem fresher than they actually are. Eggs that you want to check the freshness of should be kept outside the fridge for at least an hour prior to opening them.
6.

First, check all the eggs by rolling them across a flat surface. Only consume them if they roll wobbly.
7.

Open the egg. If the egg white is watery instead of gel-like, don't consume the egg. If the egg yolk is not convex and firm, don't consume the egg. If the egg yolk easily bursts, don't consume the egg.
8.

After opening the egg you can put it up to your nose and smell it. If it smells foul you will certainly not want to consume it.

How to Start Using Raw Eggs

If you are not used to eating fresh raw egg yolks or fresh raw fish, you should start by eating just a tiny bit of it on a daily basis, and then gradually increase the portions.

For example, start by consuming only a few drops of raw egg yolk a day for the first three days. Gradually increase the amount that you consume in three-day increments. Try half a teaspoon for three days, then one teaspoon, then two teaspoons. When you are accustomed to that amount, increase it to one raw egg yolk per day and subsequently to two raw egg yolks per day. Eventually, you can easily eat five raw egg yolks daily.

Fresh raw egg yolk tastes like vanilla and is best combined with your vegetable pulp. You can also combine it with avocado. Only stir it gently with a fork, because egg protein easily gets damaged on a molecular level, even by mixing/blending.

Original Article.
http://articles.mercola.com/sites/ar...-part-two.aspx

[sizerp]

....

[sizerp]

Some articles from PubMed.

Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006.
Little CL, Rhoades JR, Hucklesby L, Greenwood M, Surman-Lee S, Bolton FJ, Meldrum R, Wilson I, McDonald C, de Pinna E, Threlfall EJ, Chan CH.

Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK. [email protected].U.K

This survey was launched after an unusual number of Salmonella Enteritidis outbreaks associated with the use of eggs in food service premises in England and Wales. Between November 2005 and December 2006, 9,528 eggs (1,588 pooled samples of 6 eggs) were collected from 1,567 food service premises in the United Kingdom, most of which (89%) were produced in the United Kingdom. Salmonella was isolated from 6 (0.38%) pools of eggs. Of these, 5 (0.31%) were Salmonella Enteritidis, which were further characterized to phage types (PTs): PT 4 (0.19%), PT 8 (0.06%), and PT 12 (0.06%). Salmonella Mbandaka was also isolated (0.06%). Salmonella was detected from five and one of pooled eggs samples that were produced in the United Kingdom and Germany, respectively; these were from different producers. The study showed evidence of poor egg storage and handling practices in food service premises, in that 55% did not store eggs under refrigerated conditions; 20.7% of eggs had expired "best before" dates or were in use after 3 weeks of lay, indicating poor stock rotation; and 37.1% pooled eggs not intended for immediate service. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella at different rates, according to their country of origin. The food service sector needs to be aware of this continuing hazard, receive appropriate food safety and hygiene training on storage and usage of raw shell eggs, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.

PMID: 18236658 [PubMed - indexed for MEDLINE]

~~~~

Survey of Salmonella contamination of non-United Kingdom-produced raw shell eggs on retail sale in the northwest of England and London, 2005 to 2006.
Little CL, Walsh S, Hucklesby L, Surman-Lee S, Pathak K, Gatty Y, Greenwood M, De Pinna E, Threlfall EJ, Maund A, Chan CH.

Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK. [email protected]

This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non-United Kingdom eggs on retail sale. Based on 10,464 non-United Kingdom eggs (1744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non-United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%). Salmonella was detected from 4.4 and 0.3% of eggs produced in Spain and France, respectively, with weighted prevalence estimates. Eight different Salmonella serotypes were recovered from non-United Kingdom eggs, of which Salmonella Enteritidis predominated, with an estimated prevalence of 2.6%. Salmonella Enteritidis was obtained only from Spanish eggs. Nine different phage types of Salmonella Enteritidis were identified, with phage type 1 found to be the predominant phage type. Most of the Salmonella Enteritidis isolates obtained from Spanish eggs in the survey were resistant to nalidixic acid with concomitant decreased susceptibility to ciprofloxacin (0.125 to 1.0 mg/liter) or ampicillin (8.0 mg/liter). Salmonella Enteritidis phage type 1 until now had not been detected in eggs examined as part of previous United Kingdom egg surveys but has been detected in eggs of Spanish origin examined during recent national outbreaks of Salmonella Enteritidis non-phage type 4 infections in England and Wales. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella. The rates of contamination may be linked to the origin of the eggs. Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.

PMID: 17969606 [PubMed - indexed for MEDLINE]

[sizerp]

Sorry for double post. Forum is sticky for me.

[niceshotman]

I have lots of experience with eggs. I have eaten them raw many times, but I have to say that the online egg whites are by far the best egg product I have ever come across. I don't work for the company & it doesn't benefit me in any way to say this, but the liquid egg whites are awesome. You really CAN drink it without anything...just right from the container. It really has no taste. It's not even thick like snots. It's pretty thin & VERY easy to down a cup, or even 2 cups, with no problem. No cooking, no clean up, no BS. I love these things. I order them in bulk because I use them every day. It's probably one of the best resources out there. This stuff is so mild, I bet kids would drink it. If you watch the video, it gives you some good ideas of how to use them. Especially the part about cutting the bags open while the containers are still in the box...so you don't get styrofoam peanuts everywhere. If you think you are interesetd, it would be worth it to give them a try. I used to buy dozens of eggs each week and crack them, try to remove the yolk, & half the time the yolk would break etc. This is much easier.

http://www.youtube.com/watch?v=dkrQM3C3VzU

[sizerp]

That's interesting, and sure beats the Rocky way of consuming eggs.