Egg Yolk Sack
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Egg Yolk Sack
Hi eveyone!
Does anyone know why not to eat the sack of the yolk, if one doesn't suffer from acne/cellulite?
I haven't perfected the 'slit and drain' way and it is just so easy to drop the yolk in a shot glass with a drop of soy sauce.
I've been searching for more info and can't find any.
thanx!
Does anyone know why not to eat the sack of the yolk, if one doesn't suffer from acne/cellulite?
I haven't perfected the 'slit and drain' way and it is just so easy to drop the yolk in a shot glass with a drop of soy sauce.
I've been searching for more info and can't find any.
thanx!
Re: Egg Yolk Sack
The egg yolk sack is similar to the peel of fruits; its solely there to contain that what matters; its contents. Like the egg white, the sack contains enzyminhibitors, which even may cause nausea.
Thanx but...
What if I don't feel nausea? I guess what I am asking is, is it alright to eat the yolk this way? There seems so little of the sack comapred to yolk volume???
thanx for the quick response!
thanx for the quick response!
Yes, well I was curious too, however I appear to have developed a 'taste' for both the flavour and text of raw egg yolk. If I accidentally drop a little of the sack into my cup, I can usually locate it once inside my mouth, jostle everything around a bit, before managing to swallow the yolk whilst isolating the rouge portion of the sack.
I have had one or two lively debates with friends attempting to convince me that it is better to consume the entire egg, as discarding the white is effectively wasting a large amount of the nutritional content - one person suggested the white helps to break down the fat of the egg, which I'm not all together convinced by.
Take care,
James
x
I have had one or two lively debates with friends attempting to convince me that it is better to consume the entire egg, as discarding the white is effectively wasting a large amount of the nutritional content - one person suggested the white helps to break down the fat of the egg, which I'm not all together convinced by.
Take care,
James
x
Hmm...I'm not convinced either, as I'm quite sure that all the lecithin - which is what breaks down the fats - is contained within the yolk. I'm no expert on this matter though:)I have had one or two lively debates with friends attempting to convince me that it is better to consume the entire egg, as discarding the white is effectively wasting a large amount of the nutritional content - one person suggested the white helps to break down the fat of the egg, which I'm not all together convinced by.
~Amber
Ha, ha, we need egg white to digest fat properly, thats a nice one
Yes, that 'taste' tells it all.
Very good listening to your body!
Avalon, if you dont feel the nausea, if doesnt mean your body is different than that of others. Just that you dont feel the difference. But if you prefer to eat the sack as well; go for it. Probably in time you will notice the difference.
Yes, that 'taste' tells it all.
Very good listening to your body!
Avalon, if you dont feel the nausea, if doesnt mean your body is different than that of others. Just that you dont feel the difference. But if you prefer to eat the sack as well; go for it. Probably in time you will notice the difference.
thanx!
Thanx for the info. It's funny, the little things that 'get ya' meaning, it bothers me when I have drained the yolk bag, and there''s that little bit of yellow left in there I want it ALL!
I'm used to eating Ikura ( salmon roe) and I can''t believe I'm writing this about raw egg yolks but i kind of like the egg popping in my mouth... eeewwwwwww
How can something so right, sound so wrong lol!
I'm used to eating Ikura ( salmon roe) and I can''t believe I'm writing this about raw egg yolks but i kind of like the egg popping in my mouth... eeewwwwwww
How can something so right, sound so wrong lol!
Soy and egg
Hi!
Yeah it's the soy. Actually that photo shows a drop or two more than I'm doing now. I'm new to all this so that shot in the pic had too much. I'm adding like two drops for the hint of flavor. I think it's because of my sushi past. I am cutting back on the amount of soy.
And other than soy, my only munch food is saute spinach with garlic in olive oil.
I'm still learning but for the moment the shot is my favorite way for raw egg consumption. I liked it in avocado, but not as much. What else could I use via shot glass that wouldn't be a munchy?
Avalon
Yeah it's the soy. Actually that photo shows a drop or two more than I'm doing now. I'm new to all this so that shot in the pic had too much. I'm adding like two drops for the hint of flavor. I think it's because of my sushi past. I am cutting back on the amount of soy.
And other than soy, my only munch food is saute spinach with garlic in olive oil.
I'm still learning but for the moment the shot is my favorite way for raw egg consumption. I liked it in avocado, but not as much. What else could I use via shot glass that wouldn't be a munchy?
Avalon
I understand. I remember wanting to cut down on the shoyu because of the salt, so I used olive oil with some drops of shoyu with the sashimi. I kept liking even the smallest hint of taste, so I started to wonder why that was the case. Looking on the bottle label I discovered it actually contained wheat, which was a real surprise for me, but it did explain why I kept 'craving' it.
Anyways, I think it's a tough question what to use with the egg yolks...maybe olive oil? A little OJ? Sugar?
Anyways, I think it's a tough question what to use with the egg yolks...maybe olive oil? A little OJ? Sugar?
yolk and oj
hey oscar,
Years ago I used to put raw eggs in a blender with OJ and Banana and blend. Of course I had no clue about blending damage then. I did enjoy the taste though. For some reason, at leats for now, I have no interest making the yolk experience a sweet one. Hmmm not sure why.
Would a dash of sea salt be better than the soy with wheat? Do they make soy sauce wheat free? I havent given this much thought, but will expore.
I have to admit there is a part of me that feels i am now part of some "food cult"! I say this because it's so very exciting and what a learning experience!
Best wishes,
Avalon
Years ago I used to put raw eggs in a blender with OJ and Banana and blend. Of course I had no clue about blending damage then. I did enjoy the taste though. For some reason, at leats for now, I have no interest making the yolk experience a sweet one. Hmmm not sure why.
Would a dash of sea salt be better than the soy with wheat? Do they make soy sauce wheat free? I havent given this much thought, but will expore.
I have to admit there is a part of me that feels i am now part of some "food cult"! I say this because it's so very exciting and what a learning experience!
Best wishes,
Avalon
wheat-free soy sauce
Hi everyone!
Knowledge is a wonderful thing. Now I know there is organic wheat-free soy sauce! The same brand I bought that has soy, has other choices. Something I never considered.
http://www.san-j.com/pages/tamardsc.htm
So now I will make a point of getting wheat-free soy!!!
Thanx for this pointer!
Avalon
Knowledge is a wonderful thing. Now I know there is organic wheat-free soy sauce! The same brand I bought that has soy, has other choices. Something I never considered.
http://www.san-j.com/pages/tamardsc.htm
So now I will make a point of getting wheat-free soy!!!
Thanx for this pointer!
Avalon