Number of Eggs One Should Consume

[db_ggmm]

Originally Posted by willpower

Too bad you can't easily get Creme Fraiche in the US.

Think I saw it at Trader Joe's.

 

[colin_]

there's no ******* rule for this. I don't understand why "how many eggs..." is one of the most commonly and repeatedly asked nutrition questions. Google it. It's all about how it fits into your overall diet, primarily your protein and fat intake for the day's macronutrients.

Think about it, it's not like you ate 5 pieces of pizza, 5 muffins..

 

[Ludeykrus]

Is it bad that, in all seriousness, I buy around 9-10 dozen eggs at a time? And they don't last three weeks?

 

[cheessus]

Originally Posted by kwilkinson

No, but you can easily make your own.

Could you provide me with a tried and true recipe?

 

[CorneliusP]

Vince Gironda used to (maybe still does?) advocate eating THREE DOZEN eggs daily for bulking periods. I'm not super familiar with him, but I think he may have been Mr Universe once or twice (I know he won second & third place a few times)

Course, why would anyone listen to a bodybuilder for nutrition advice?

 

[Stylin-1]

Originally Posted by CorneliusP

Vince Gironda used to (maybe still does?) advocate eating THREE DOZEN eggs daily for bulking periods. I'm not super familiar with him, but I think he may have been Mr Universe once or twice (I know he won second & third place a few times)

Course, why would anyone listen to a bodybuilder for nutrition advice?

I used to do a dozen a day, raw when I was working out very seriously. Of course I was shooting for a daily protein intake of 1.5-2 grams/lb bodyweight. The average size person can only assimilate ~30-40 grams of protein every few hours. Any excess is just wasted. And really, you need to remember pro bodybuilders are shooting 5,000 mg of roids per week, so their advice doesn't necessarily apply to the average guy.

 

[sho'nuff]

one time i think i ate 14 eggs in one day: 3 for breakfast, then i later ate my wife's share, later that day we had some kind of thing with eggs in it, and also had some cakes that were loaded with egg and then some dessert at night after dinner that had whole bunch of eggs. i think i was going to go blind with cholesterol and get a heart attack. <cue why>

 

[why]

Originally Posted by sho'nuff

one time i think i ate 14 eggs in one day: 3 for breakfast, then i later ate my wife's share, later that day we had some kind of thing with eggs in it, and also had some cakes that were loaded with egg and then some dessert at night after dinner that had whole bunch of eggs. i think i was going to go blind with cholesterol and get a heart attack. <cue why>

I don't understand your pride for this.

 

[kwilkinson]

Originally Posted by cheessus

Could you provide me with a tried and true recipe?

Sure thing. A lot of recipes you can find online say use 8 parts of cream to 1 part buttermilk (usually a cup of cream and 2 tbls of buttermilk), but I think that makes weak ass creme fraiche. You can try that if you want, but a better recipe, IMO, is 4 parts cream to 1 part buttermilk. Either way, mix the heavy cream and cultured buttermilk together, mix them well (without whipping the cream) and leave it out at room temp for around 36 hours. If you are in a rush, it can probably sit as little as 24 hours, or as much as 40. I wouldn't go any more or less than that.
Open it up and it should be slightly thickened and have the regular creme fraiche consistency. It can keep in a well-maintained fridge for 2 or 3 weeks, but keep in mind that it'll keep getting tangier the longer it goes.

 

[Stylin-1]

Originally Posted by why

I don't understand your pride for this.

Although it may be to your chagrin, not everyone is satiated by two eggs with a sprinkling of field peas and a handful of rolled oats.

 

[why]

Originally Posted by Stylin-1

Although it may be to your chagrin, not everyone is satiated by two eggs with a sprinkling of field peas and a handful of rolled oats.

I had wine with it today.

 

[oman]

the first thing i ever learned to cook was scrambled eggs a la James Bond:

For four individualists:
12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter.

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.

Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

-Ian Fleming

that's a shitload of butter though

 

[bbaquiran]

Originally Posted by oman

the first thing i ever learned to cook was scrambled eggs a la James Bond:



that's a shitload of butter though

How'd it turn out?

 

[holymadness]

 

[oman]

Originally Posted by bbaquiran

How'd it turn out?

absolutely excellent; it's essentially the same as the Ramsay vid someone posted earlier

basically just a very british way of making scrambled eggs. in my opinion, it's the best way. the british haven't given us very much culinarily, but they certainly popularized what we now consider "breakfast foods" (buttered toast, tea, jam/marmalade, eggs, bacon, maybe even orange juice and sausages)

in fact i'm going to go scramble some eggs right now