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Rex |
Sunday, August 19, 2012, 5:10pm |
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 GT: Hunter / Swami Kyosha Nim
Posts: 1,280
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I experience bloat after I eat a hard boiled egg BUT never when I eat a scrambled egg. Is there any valid reason to explain why the difference between these different ways of preparing an egg? |
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Revision History (1 edits) |
ABJoe - Thursday, August 23, 2012, 1:18am | Fixed typo in title. | | |
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paul clucas |
Sunday, August 19, 2012, 5:18pm |
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 Swami-fied Explorer! INTP Kyosha Nim
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Eggs are a naturally preserve food - as dried beans are. Perhaps the white absorbs part of the external packaging when they are hard boiled. Another possibility is that some part of the white or the yolk is cooked out of the scrambled egg. Thanks for reminding me; I should be taking the trouble to eat scrambled eggs instead of hard boiled, when the convenience is not necessary.  |
| My weight loss goal: 220 lbs. A 6'4" dyslexic oddball: the size of a line-backer, the silhouette of Winnie-the-Pooh. |
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gulfcoastguy |
Sunday, August 19, 2012, 5:26pm |
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 B to Bnonnie to Nomad, the journey continues Kyosha Nim
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I don't know about bloat but hard boiled is my least favorite variety. |
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grey rabbit |
Sunday, August 19, 2012, 5:53pm |
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 swamix 47% Teacher-INFP Kyosha Nim
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| “Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”
John Wayne's last words |
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ruthiegirl |
Sunday, August 19, 2012, 6:00pm |
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 SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha NimColumnists and Bloggers 
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I wonder if it has to do with the added fat from cooking scrambled eggs. |
| Ruth, Single Mother to 22 yo O- Leah , 20 yo O- Hannah, and 15 yo B+ Jack
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kittykar1 |
Sunday, August 19, 2012, 7:37pm |
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 RH -; 43% -Gatherer-SWAMI Autumn: Harvest, success. 
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Grey Rabbit. That was funny.  |
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Chloe |
Sunday, August 19, 2012, 8:24pm |
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 42% Teacher Rh+ N1, N1b Kyosha Nim
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A fat like ghee or butter contains lipase, a fat digesting enzyme, which helps to break down the fat you're trying to digest from eating the egg. Scrambling an egg in a fat which contains lipase will help digest the fat in the egg. I think Ruthie is correct...it's more likely to be the fat in the pan than anything else. You could experiment and eat a hard boiled egg with a small amount of ghee at the same time and see if you get good results. Then you'll know it's the fat that contains lipase, and not how the egg was cooked. About lipase http://www.health-science-spirit.com/lipase.html |
| "The happiest people don't have the best of everything.....they know how to make the best of everything!" |
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Mother |
Sunday, August 19, 2012, 10:01pm |
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 56% Hunter secretor swami Ee Dan
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I have the opposite, I can eat hard boiled with never having a problem but soft boiled or any other way are hit or miss. There is something about cooking your eggs under water .... I don't remember the details |
| 56% hunter secretor |
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Rex |
Sunday, August 19, 2012, 10:34pm |
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 GT: Hunter / Swami Kyosha Nim
Posts: 1,280
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Great answers. It makes a lot of sense that it's very possible that it's the ghee in the pan that makes it easier for me to digest the fat in the egg. I never thought about that...thanks for your help. I so very much appreciate all of you. |
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Possum |
Sunday, August 19, 2012, 10:35pm |
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 Rh- Explorer/Gatherer Ee Dan
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Rex with people who are reactionary to eggs, apparently scrambling them does also make them easier to digest... Something to do with breaking up the membranes 
 Not at all  My husband has his overhard & yes it pretty well describes him especially as his other favourite way to eat eggs is scrambled lol |
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Christopher1 |
Monday, August 20, 2012, 12:12am |
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 Autumn: Harvest, success. 
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Maybe it is the albumin's exposure to oxygen. I find them easier to digest scrambled, too. Hard boiled causes some bloating here as well. |
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Victoria |
Monday, August 20, 2012, 2:09am |
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 Swami Nomad 56% Sun Beh NimModerator 
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I find hard boiled eggs to be nearly indigestible. That's why I don't even boil them - as soon as they reach a boil, I put the lid on, shut the heat and let them sit for 6 to 8 minutes (medium to jumbo). Then flood with cold water, crack the shells and let sit in the cold water for a couple of minutes. That way the shells slip off easier.
These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny. |
| Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
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san j |
Monday, August 20, 2012, 2:28am |
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 Nomadess Columnists and Bloggers
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I don't know about bloat but hard boiled is my least favorite variety.
They're delicious "deviled" (i.e., halved, the yolk removed and beaten with mustard, then returned to the "scoop" in the cooked white), and there are any number of ways of spicing/seasoning them... They serve as a non-carb alternative on a snack/hors d'oeuvres table. And: there's nothing like a good egg salad, said the ex-New Yorker.  |
| D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 |
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honeybee |
Monday, August 20, 2012, 3:02am |
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They're delicious "deviled" (i.e., halved, the yolk removed and beaten with mustard, then returned to the "scoop" in the cooked white), and there are any number of ways of spicing/seasoning them...
Absolutely agree! My fave Friday night tea is deviled eggs, fresh pear & salad leaves, shavings of parmesan & EVOO/lemon juice emulsion over the top. |
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Joy |
Monday, August 20, 2012, 3:11am |
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 GT3 Teacher Sam Dan
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Used to love egg salad: mayo, celery chopped thinly, chopped green olives, salt and pepper.
Lettuce on crunchy toast. What a treat that was.
I used to eat eggs scrambled, omelettes ( with cheese was a yummy way), hard boiled (sliced with an egg slicer that handed down and still resulted in perfect slices. Not a fan of poached, couldn't stand soft boiled.
Update: Found out I'm allergic to eggs. Sad but true.
Joy |
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ABJoe |
Monday, August 20, 2012, 3:33am |
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 35% Nomad or Teacher - health history dependent Sun Beh NimModerator 
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These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny.
This is the way I eat boiled eggs, unless I am going to use them for deviled eggs, which I really like. |
| RH-, ISTJ Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer |
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san j |
Monday, August 20, 2012, 5:34am |
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 Nomadess Columnists and Bloggers
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Finely chopped hard boiled egg (whites and yolks separate) is a great garnish for other foods:
Caviar, anyone? Thick bean soups. Salads. Asparagus.
Etc. |
| D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 |
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Joyce |
Monday, August 20, 2012, 7:52am |
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Drea |
Monday, August 20, 2012, 11:03pm |
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 SWAMI Warrior ~ Taster, NN, INFJ/P Sun Beh NimModerator 
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I find hard boiled eggs to be nearly indigestible. That's why I don't even boil them - as soon as they reach a boil, I put the lid on, shut the heat and let them sit for 6 to 8 minutes (medium to jumbo). Then flood with cold water, crack the shells and let sit in the cold water for a couple of minutes. That way the shells slip off easier.
These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny.
Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them. |
| I'm taking my power back by remembering that a belief is only a thought that I keep thinking, |
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Victoria |
Monday, August 20, 2012, 11:30pm |
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 Swami Nomad 56% Sun Beh NimModerator 
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Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them.
I put the eggs in the pan when I add cold tap water. That way they can warm as the water is heating and aren't likely to crack from sudden temperature change. |
| Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
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grey rabbit |
Monday, August 20, 2012, 11:31pm |
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 swamix 47% Teacher-INFP Kyosha Nim
Posts: 3,308
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Location: Seattle
Age: 61
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Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them.
I just fixed some for my salad. I brought the eggs up to boil with the water, once it begins to boil I shut the heat off (electric), put the lid on and set the timer for 15 min. Perfect every time. |
| “Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”
John Wayne's last words |
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Chloe |
Tuesday, August 21, 2012, 12:51am |
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 42% Teacher Rh+ N1, N1b Kyosha Nim
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Location: Northeast USA
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I just fixed some for my salad. I brought the eggs up to boil with the water, once it begins to boil I shut the heat off (electric), put the lid on and set the timer for 15 min. Perfect every time.
I do the exact same thing.. Learned it on the Food Network from Alton Brown...Perfect every time. Shell peels right off...no dark ring around yolk. |
| "The happiest people don't have the best of everything.....they know how to make the best of everything!" |
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rangtang |
Tuesday, August 21, 2012, 9:56am |
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 Summer: Realization, expansion. 
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I put the eggs in the pan when I add cold tap water. That way they can warm as the water is heating and aren't likely to crack from sudden temperature change.
victoria you could try piercing the air pocket end with a needle it allows the egg to expand better- found it to be an excellent way to boil and peel really fresh eggs. it really works well |
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Possum |
Tuesday, August 21, 2012, 10:00am |
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 Rh- Explorer/Gatherer Ee Dan
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Drea |
Tuesday, August 21, 2012, 12:52pm |
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 SWAMI Warrior ~ Taster, NN, INFJ/P Sun Beh NimModerator 
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Location: Northern New Mexico
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...you could try piercing the air pocket end with a needle it allows the egg to expand better- found it to be an excellent way to boil and peel really fresh eggs. it really works well
rangtang, how do I determine which end of the egg has the air pocket? |
| I'm taking my power back by remembering that a belief is only a thought that I keep thinking, |
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