How doe's one cook eggs to 150 degrees.....
- Thread starter MuscleH
- Start date
insaned
dungeon keeper
egg whites should be eaten cooked.
Not only for the salmonella but because avidin can bind to biotin and lead you to biotin deficiency.(Similar to Vit B deficiency)
Not to mention that the bioavailability of the egg protein would be greatly reduced.
(Avidin breaks down @ 100ºC)
Not only for the salmonella but because avidin can bind to biotin and lead you to biotin deficiency.(Similar to Vit B deficiency)
Not to mention that the bioavailability of the egg protein would be greatly reduced.
(Avidin breaks down @ 100ºC)
DirkMoneyshot
Well-known member
insaned said:
You are correct to a degree
Egg whites shouldn't be consumed straight from the egg-
However to drink liquid egg whites there is not a problem (as long as they have been pastuerized) and is actually BETTER then cooking an egg till the proteins are denatured.
As far as the question on how to heat the eggs to prevent salomanela and prevent avidin problems, I would try using a double broiler. This is when you get a pot and fill it with water and heat it while placing another pot over it. The top pot is where you would put your egg whites. You'll need a themometer to make sure you know how hot they are getting. Just remember that they will keep cooking after you take them off so i would probably heat them to about 100 degrees and then get them off and into a bowl that is surrounded by ice water.
This is just my idea for you, as i can't say i've tried it but thought about it.
Personally i just use Egg Whites international.
from what i understand it is only a problem if you eat ONLY the egg white..if the WHOLE egg is consumed there should not be a problem...the only thing to be concerned with is the somanilla. which IMO isnt that big of a concern since i am more likely to hit the lottery than get samonilla poisioning.DirkMoneyshot said:
DirkMoneyshot
Well-known member
adidamps2 said:
I have heard this also because the yolk contains a significant amount of B vitamins to compensate for the avidin.
Nutrient Breakdown
i was goin to post the resluts but it would have came out very hard to read..but here is a link to a page with the info.
ASSAYED NUTRIENT VALUES FOR A LARGE RAW EGG*
Based on 59 g. shell weight with 50 g. total liquid whole egg, 33.4 g. white and 16.6 g. yolk
i was goin to post the resluts but it would have came out very hard to read..but here is a link to a page with the info.
ASSAYED NUTRIENT VALUES FOR A LARGE RAW EGG*
Based on 59 g. shell weight with 50 g. total liquid whole egg, 33.4 g. white and 16.6 g. yolk
DirkMoneyshot
Well-known member
well considering the daily value needed by the average human is 30 mcg and each egg contains 10 you would think that you shouldn't have a problem.
10 things you should know about . . . eggs
1) For most people, the cholesterol found in egg yolks will have little, if any,
effect on blood cholesterol levels. **Saturated fat and trans fats are the true
villains. **i personally disagree with this one though**
2) The yolk is home to more of the egg's vitamins and minerals than the white,
including all of its vitamins A, D, E and K.
3) Egg whites sold in cartons have been pasteurized using high temperatures to
kill off bacteria and are safer to consume raw than egg whites from whole raw
eggs.
4) There are no nutritional differences between brown and white eggs.
5) Egg yolks are also rich in lutein and zeaxanthin - antioxidants that protect
your eyes from oxidative damage.
6) Eggs are a great source of choline, a nutrient that's essential for brain
function and memory.
7) Organic eggs come from hens fed food that was grown without pesticides and
not treated with antibiotics.
8) "Free-range" and "free-run" are poorly regulated labels meaning that hens may
or may not get ample time to play in the sun.
9) Hens raised outside a cage and fed a grain/plant-based diet produce eggs with
higher amounts of certain nutrients such as Vitamin E and carotenoids.
10) Eggs are known to play host to Salmonella enteritidis, which can cause
severe illness when consumed raw. Forget Rocky; cook your eggs to avoid getting
this bug.
- Matthew Kadey, MS, RD
1) For most people, the cholesterol found in egg yolks will have little, if any,
effect on blood cholesterol levels. **Saturated fat and trans fats are the true
villains. **i personally disagree with this one though**
2) The yolk is home to more of the egg's vitamins and minerals than the white,
including all of its vitamins A, D, E and K.
3) Egg whites sold in cartons have been pasteurized using high temperatures to
kill off bacteria and are safer to consume raw than egg whites from whole raw
eggs.
4) There are no nutritional differences between brown and white eggs.
5) Egg yolks are also rich in lutein and zeaxanthin - antioxidants that protect
your eyes from oxidative damage.
6) Eggs are a great source of choline, a nutrient that's essential for brain
function and memory.
7) Organic eggs come from hens fed food that was grown without pesticides and
not treated with antibiotics.
8) "Free-range" and "free-run" are poorly regulated labels meaning that hens may
or may not get ample time to play in the sun.
9) Hens raised outside a cage and fed a grain/plant-based diet produce eggs with
higher amounts of certain nutrients such as Vitamin E and carotenoids.
10) Eggs are known to play host to Salmonella enteritidis, which can cause
severe illness when consumed raw. Forget Rocky; cook your eggs to avoid getting
this bug.
- Matthew Kadey, MS, RD
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