Posts from Eggs

And in the last month, I made things much easier for myself in this area: I whisked eggs with milk and salt, poured it into a pan, and stirred it with a wooden spatula for about a minute. When it hardened, it was ready. It might not look the best, but it's very tasty and, most importantly, saves a huge amount of time compared to the steamed omelet I used to make.

Recipe for making fried eggs:

Take a frying pan.
Put it on the stove.
Add some oil to it.
Then add the eggs.
The yolks will pop out on their own.

In total, I will eat almost a thousand of them in a year.

Has anyone ever tried drinking raw eggs?

Yeah, and as the next step, I suggest we don't bake bread, but just eat flour. And have dry yeast as a snack.

This irony is pointless, Mент. The only downside to consuming eggs in this way is the risk of contracting an infection due to the lack of heat treatment, and who knows how carefully they monitor the chickens on poultry farms. Otherwise, it's not harmful, but rather beneficial.

The irony is perfectly appropriate because raw egg white has no gastronomic value, while raw (or slightly undercooked) yolk can be quite tasty when prepared in a "poached" style, for example. I'm not sure about its nutritional value. In general, I think I once ate a raw egg, straight from the hen, but I wouldn't repeat that now.

As a child, I used to eat raw yolks when my gallbladder was being checked. Depending on my mood, they sometimes seemed very tasty, and sometimes utterly disgusting. Then I figured out that I could achieve the same effect by eating a jar of sour cream or a chocolate bar, and I haven't eaten raw eggs since. Anyway, I don't think I would enjoy it, unless maybe it's something like eggnog. It's quite difficult to catch an infection properly, because nowadays chicken is the most refined meat in terms of production; everything is very technological and well-controlled, although no one can guarantee 146% safety. But personally, I wouldn't risk it. You're much more likely to catch salmonella from duck eggs.

Actually, I think I once ate a raw egg, straight from under the hen, but I wouldn't do it again now.

And yes, I definitely wouldn't eat a store-bought raw egg raw. Time is our enemy in such situations.

The only downside to using eggs in this way

isn't the taste a downside?

Irony is absolutely appropriate.

I'm not sure about its usefulness.

But that's the most important thing about food. You can eat raw eggs (it's beneficial; taste is a matter of personal preference), but you won't get anything from flour at all.

I don't think the risk is worth it. I don't think there's much benefit there that would actually heal people.

But that's the most important thing about food.

Practice shows that no, the benefits are secondary. Otherwise, a lot of things lose their meaning. Flour – well, in the end, I think the starch from it can be digested in its raw form. There's no point in cooking it. Yogurts? Fruit additives are unnecessary. Jam? No, fruits should be preserved without heat treatment, preferably eaten raw. Fats? There's no point in eating any at all; you can get vitamin D from the sun. Accordingly, it makes sense to eat only the most dietary and bland meat, like boiled beef. Fried food is also unnecessary. Chocolate, candy? What's the point if you urgently need calories? Just eat refined sugar, and you'll be happy. No, you can use this philosophy, but why? You can get the same results by combining taste and benefits if you know how. And people always do that because taste is a significant part of food. Those same raw eggs... Well, the protein will coagulate from boiling, so what? The same thing will happen in the stomach. I'm not a nutritionist, so I might be wrong, but I don't see how a raw egg can be more beneficial than a regular one. And in everything else...

What kind of extreme behavior is this, lol.

Fats are necessary. Vitamin E, various saturated fatty acids, omega-3, and other stuff.