Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet to Suit You => Carnivorous / Zero Carb Approach => Topic started by: a_real_man on September 24, 2017, 04:01:35 am
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Howdy,
Does know how to make high eggs?
The impression I get is that you want to puncture a hole in the egg. The rest is the same as with other high meats, in terms of airing every few days. Can anyone confirm?
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I remember ef a lot of discussion on how eggs especially yolks contain the most nutrients, enzymes etc when eaten fresh and whole, unpunctured reasoning that the oxygen deteriorates the fatty acids and enzymes. Yolks can be aged and preserved in salt...whites are easily dried which may help degrade their antinuteient...raw and excessive egg white consumption s have been said to block absorbtion b vitamins so it is best to avoid raw whites and go for the yolks http://threelilyprovisions.com/blog/cured-egg-yolk (http://threelilyprovisions.com/blog/cured-egg-yolk)
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How about fermented mayo?
https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/foolproof-lacto-fermented-mayonnaise/ (https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/foolproof-lacto-fermented-mayonnaise/)
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I've been cracking my eggs open into a container and letting them sit for a day or two. They turn semi-solid, kind of like melted cheese. Pretty tasty.
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Check out raw century eggs
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I've been cracking my eggs open into a container and letting them sit for a day or two. They turn semi-solid, kind of like melted cheese. Pretty tasty.
Whole eggs?
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Yes