Poached eggs don't give me an upset tummy

[trents]

I have this puzzling experience with eggs. If I cook them in a pan as in scrambled eggs, hard boil them or bake them as in quiche, they make my tummy unhappy. So, I've come to realize that I have developed an egg intolerance.

However, if I poach them they don't bother me. I have one of those plastic dual cup egg poachers that you use in the microwave. To use it, you pierce the yolk sack with a sharp utensil and add a spritz of water, close it up and microwave it for 45 seconds (one egg) or a minute (two eggs). It works like a charm. But I got to wondering if there was some hydrolysis going on because of the water present during the cooking that changed the proteins to make them more digestible for me. Indeed, that seems to be a possible explanation for what is going on. I found this article: https://www.sciencedirect.com/science/article/abs/pii/S1756464618302421

Here's the key statement:

"Results showed that poaching resulted in higher digestibility of lipids and proteins, compared to boiling or omelette preparations, under gastrointestinal conditions of EPI (pH 6, bile 1 mM)."

Edited April 8, 2022 by trents

[Wheatwacked]

I've had the same thing with eggs. I boil water and crack the eggs in. It took me 40 years to learn to cook a potato in the microwave that did not turn into a rock and in my mind's eye I can see me cleaning exploded egg. Currently doing 3 jumbo (198 g) scrambled in Irish butter, for the choline.

[trents]

I tried duck eggs scrambled but they still gave me an unhappy tummy. But both chicken eggs and duck eggs don't bother me when I poach them.

[Wheatwacked]

I think when you poach the max temp is <212 F. Hard boiling creates high temp steam inside the shell and frying or scrambling can get temps high enough to mess with the flavor?

I wondered but never looked. Could some people be dealing with cross contamination through their eggs?

Quote

You do not need to grind the whole grain when you choice-feed your hens. The birds will readily eat whole wheat, whole oats or whole barley  Choice-Feeding of Small Laying Hen Flocks

 

Edited April 9, 2022 by Wheatwacked

[trents]

I would not expect CC would happen with eggs.

My poacher is a clam shell device similar to this and microwaveable, similar to this one: https://smile.amazon.com/Nordic-Ware-64702-Microwave-Poacher/dp/B00004W4UR/ref=sr_1_9?crid=1NWYY31PFY37S&keywords=egg+poacher&qid=1649561891&sprefix=egg+poacher%2Caps%2C155&sr=8-9

 

You poke a hole in the yolk sack and add a little water to the cup when you put the egg in it. It latches shut. So there's pressure and steam. I like the flavor of eggs no matter how their cooked.

[Blue-Sky]

If you have a pressure cooker you could experiment and see if that method works. Pressure cookers, I think should increase the pressure within the egg, since they will heat the egg up past the normal boiling point. You might be able to tell if it is pressure vs steam that is making it more digestible.

[trents]

I think the hydrolysis from the water added to the poacher is critical, not just heat and pressure. Besides, using a pressure cooker just to cook eggs would be a lot of trouble. My poaching method uses the microwave. Very fast and simple.