eggs good or bad

[grovesy]

I have a love hate relationship with eggs.

 

[manji]

I have a love hate relationship with eggs.

Amongst all my confusion I’m staying with eggs. For years I believed my mother’s advice they make you constipated. She even had a word for it. Eggbound.
It just want a decent way of frying them , decent brown bread toast sorted that, maybe use olive oil fat ?

 

[Martin.A]

It just want a decent way of frying them , decent brown bread toast sorted that, maybe use olive oil fat ?

You could try poached eggs instead. Poaching is one of the healthiest ways to eat eggs and only requires a few minutes in simmering water.

 

[s'nic]

maybe use olive oil fat ?

Olive oil is good, rapeseed oil or sunflower oil are 2 other good choices.
Do you fry at a very high heat? I believe olive oil is not the best at very high heats.

 

[Dragonheart]

Olive oil is good, rapeseed oil or sunflower oil are 2 other good choices.
Do you fry at a very high heat? I believe olive oil is not the best at very high heats.

I won’t use seed and vegetable oils. The omega 6’s are way too high in their ratio with omega 3’s and become inflammatory when out of balance. Olive oil for cold or low temperatures. Butter, ghee, lard etc for high heats.

 

[Maz2]

Omg that nurse is so outdated. The myths about eggs and cholesterol were disproved years ago. It would make me doubt anything else she said and I’d have no faith in her advice going forward. That’s not to say she’d be wrong about everything but honestly how would a patient know which was rubbish and which was right.

I was astounded when I read that. The eggs and cholesterol business went out of the window years ago as you say.

 

[PerSpinasAdAstra]

I won’t use seed and vegetable oils. The omega 6’s are way too high in their ratio with omega 3’s and become inflammatory when out of balance. Olive oil for cold or low temperatures. Butter, ghee, lard etc for high heats.

Omega 6 oils like Linoleic Acid?

Linoleic acid - Wikipedia

en.wikipedia.org

This is one thing that puzzles me about the ratio theory as it applies to seed oils. Why not eggs? It would seem that rapeseed (canola) oil contains a similar percentage of this Omega 6 oil as an egg yolk. It would also seem that rapeseed oil has an Omega 6 to Omega 3 ratio of 2 to 1.

Rapeseed Oil (Canola Oil)

Rapeseed, or canola, oil is widely used for cooking, baking, and food processing. This article reviews rapeseed oil, including its nutritional content, benefits, and potential downsides.

www.healthline.com

It would also also seem that unless the hens are fed a particular diet the ratio of Omega 6 to Omega 3 in eggs is around 30 to 1. If the hens are fed a special diet this improves to around 3 to 1.

Comparative study of fatty-acid composition of table eggs from the Jeddah food market and effect of value addition in omega-3 bio-fortified eggs

Health consciousness has increased the desire of people around the world to consume functional foods. Omega-3 essential fatty acids are one among these beneficial and important health supplements without which a general predisposition to degenerative ...

www.ncbi.nlm.nih.gov

So eggs are worse than rapeseed oil? Or am I missing something obvious? Something scientific and 100% not ridiculous?

Either rapeseed oil is better than eggs or the whole ratio thing is... less than factual.

 

[nonethewiser]

Here goes...

First the mayonnaise.

Into a bowl put one egg yolk, a couple of teaspoons of prepared mustard (dijon or whole grain) and juice from half a lemon. Whisk this up for 15 seconds or so until it is well combined. You can use a wire whisk or a rotary whisk but I have a whisk attachment for my stick blender which I find works well and does not leave aching arms.

Next you need about 170 cc or so of a light vegetable oil in a jug. Now the bit that needs a bit of faith (and practice). Dribble a tiny amount of oil into the egg, get whisking and you will see a runny emulsion begin to form. Keep adding and whisking the oil. Start with small amounts oil but as things go on you can increase the rate at which the oil is added. Will take a couple of minutes of whisking before all the oil is added. Keep whisking and if all goes well (the trick is not to add the oil too quickly) the emulsion will thicken to something like the consistency of shop bought mayo but with a colour and taste unlike anything you will find in a bottle.

You can finish with a few cc of some highly flavoured oil like olive oil as a variant or a smidgin of salt and freshly ground pepper as another variant. Or chopped herbs, or crushed garlic, or whatever you think might be interesting. If you haven't got a lemon handy you can add a tablespoonful of your favourite vinegar at the start instead of the lemon juice.

The coleslaw.

Shred up some cabbage (red or white), grate some carrot and finely dice up some onion. Proportions your choice and fineness depends on your patience and knife skills! Put in whatever container you are going to store it in, stir in the mayo and enjoy.

Overall

Like most of these things it looks a bit daunting but is dead easy once you get the hang of it and you can really impress the neighbours. The big thing that can go wrong is that the emulsion will "split" where some of the oil separates out and you get two layers. Most likely to happen if you add the oil too quickly. Not happened to me yet but I believe you can recover it by taking another egg yolk, whisk it up then very slowly add the split mixture whilst whisking like billy-o.

You can use the whole egg (minus shell) but it might split and the mayo will end up a bit runnier than the egg yolk version.

PS.... you can knock out a quick mayo this way (takes less than 5 minutes when you have got in a bit of experience) and go Belgian next time you have fish and chips.

PPS Get whisking!!

Thank you, already make my own coleslaw it was mayo method was interested in.

So trick is to add veg oil in very slowly when whisking, like those infused oils so could add few cc of that in at end. Love mayo & buy a jar every week so making own makes sense.

 

[snowball12]

That’s my issue.Im a newb I mentioned the low carb advice on here . It has been met with opposition from the NHS “ diabetes “ nurse. I do keep mentioning it but I think it’s relevant when she phoned this morning and only because I phoned surgery up and said I had no clue and was “ distressed “ . In the end I said to her I have little faith in NHS advice. Here we go again…..was told I wasn’t having a stroke. Treated 13 hours later then when I returned home ALL the advice I received from the nurses was incorrect.
She said she understood my lack of trust

Unbelievable but I am not surprised. What is going on with Diabetes in the NHS. So lucky we have this forum.

 

[Docb]

Thank you, already make my own coleslaw it was mayo method was interested in.

So trick is to add veg oil in very slowly when whisking, like those infused oils so could add few cc of that in at end. Love mayo & buy a jar every week so making own makes sense.

Yes and start with egg yolks only until you get the hang of it. It is possible I am told to make mayo with whole eggs but with eggs from young hens the proportion of white is higher and even my Chef grandson struggles to make mayo from them!

 

[Sadsac]

Same for me. I am recently diagnosed and after my first visit of being told I was diabetic after a routine blood test, then having a long list given to me about losing limbs, going blind, having a stroke or heart attack. I said I was going to try low carb diet and reduce BG with diet. Diabetic nurse was horrified. Wanted me to start taking all sorts of tablets. Warned me about eating too much cheese and eggs as my cholesterol would go up.
I have found that eggs and cheese are about the only certain things that don’t raise my BG.

 

[Ditto]

hi, just come back from first appointment with nurse since diagnosis 2 weeks ago, i've been following a low carb diet, i thought eggs where ok to eat with type 2, but the nurse said it could raise cholesterol, i'm confused, any advice

The ignorance grieves me. 😡