Never be phobic of the incredible edible egg yolk.
For years people were concerned with the incredible edible egg because of the yolk (because of the fat and cholesterol associated with it).
But in the incredible, edible egg, did you know that the egg yolk:
- contains most of the egg’s calcium
- contains most of the egg’s iron
- contains most of the egg’s zinc
- contains 100% of the egg’s Vitamin A, E, D and K
- contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium, riboflavin, and protein
In a beautiful way, it’s totally nature’s vitamin for us.
I am intolerant to egg whites, but here’s something many people don’t know about egg intolerance/allergy: Most people are only intolerant/allergic to the egg white if they have an intolerance at all.
“The majority of people who suffer from egg intolerance are intolerant only to the egg white. Being intolerant to egg yolk (foetus), while possible, is much more uncommon.”
What happens, though, is that over time when the egg white and yolk are eaten together, our bodies tend to develop a mild intolerance to the yolk as well. On a scale from 1-5, I tested at a 4 for the egg white, but only a 2 for the egg yolk.
I am not against egg whites. I absolutely love them. Back in the day, I used to eat them by the dozens. But during that time, I was also likely on one of my ugly diets where I fell victim to the, “don’t eat the yolk – too many fat and calories” theory. Once I realized my body could not tolerate the egg white, but would likely be able to tolerate the egg yolk after some time of separation, I grew to adore the egg yolk.
I recently created a wonderful gluten-free meal using an egg yolk after listening to a lecture from school. The lecture included a discussion around the lack of Vitamin A & D in our diets and the repercussions of such. I remembered that my beloved egg yolk was a great source and immediately came up with my recipe.
Incredible Edible Egg Yolk: Nothing to Yolk About
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- ½ c. ground turkey
- 1 egg yolk
- ¼ c. gluten-free oats + ½ c. h20
- veggies galore
- olive oil
- turmeric
- cayenne
- sea salt
- Soak your oats in the water for at least 30 minutes. (If you have digestive issues like I do, you will want to soak them even longer. I soak my oats in a little apple cider vinegar overnight typically.)
- Make up your ground turkey.
- Cut up your veggies (or if you are on-the-go, use frozen veggies) and saute them to your liking.
- Throw the turkey, veggies, and oats in a pan on the stove and saute with olive oil, turmeric, cayenne and sea salt.
- Once the meal is almost cooked to your liking, add the egg yolk in. (I usually eat my egg yolks nearly raw. But make sure you pay attention to the safety around it if you want to make them raw.)
Yes, it is the incredible edible yolk.
Xox,
SKH
You will heal. I will help.
bex
March 14, 2012 at 8:15 pmI happen to be an egg-addict… so much so that I started raising my own chickens to have a better source. Love this post 🙂
Sarah
March 14, 2012 at 10:39 pmI would love to have my own chickens. I believe they are the fastest growing pet in the US. That’s crazy!
Christine
March 14, 2012 at 9:01 pmsounds like the perfect mixture to me. I love ground turkey!
Sarah
March 14, 2012 at 10:39 pmIt’s super delish! Let me know if you try it…you are the oatmeal girl, you’ll love!
StoriesAndSweetPotatoes
March 14, 2012 at 9:09 pmIt’s great you can still eat the yolk without having a reaction to the whites…a little has to be getting in there. I am the biggest proponent of the yolk! Whenever I see people eating like ten hard boiled egg whites I feel like saying…um that’s pretty pointless to eat..
I’ve been loving deviled eggs lately!
Sarah
March 14, 2012 at 10:40 pmYes, a little definitely gets in there. Again, I’m not allergic, though, so that’s probably why I don’t break out into hives! I do miss my egg whites, but I am so thankful that the yolk is so great for us!