Never be phobic of an egg yolk. For years people were concerned with the egg 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
I am very intolerant to egg whites. And here’s something many people don’t know about egg intolerance/allergy. Most people are only intolerant/allergic to the egg yolk, if they have an intolerance at all.
“Typically there seems to be an increased number of individuals who are allergic to the white of an egg so it may hold true that those intolerant to eggs may be by and large more intolerant to the whites than the yolks. There are over 40 proteins in the white with the yolk not having anywhere near as many. It is the proteins that cause the allergic reactions that involve the immune system so considering it may very well be the proteins causing the intolerance issues is not a stretch of the imagination at all.
So if there is a need or intense desire to consume eggs though there may be an intolerance to consider, then eliminating the whites of eggs first to determine if that is the cause is okay.”
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 Institute for Integrative Nutrition). 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.
Nothing to Yolk About
Ingredients
- ½ c. ground turkey
- 1 egg yolk
- ¼ c. oats + ½ c. h20
- veggies galore
- olive oil
- turmeric
- cayenne
- sea salt
- 1 Laughing Cow Light Creamy Swiss
Directions
- 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.)
- Top with 1 Laughing Cow Light Creamy Swiss wedge. (It’s a very weird phenomenon – yes, I do call it a phenomenon – but the mixture of the yolk with turmeric, oats and then the Laughing Cow Cheese makes this meal taste macaroni-ish to me.)
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Fresh Vegetables: Josh's Version
My co-worker, Josh, got this recipe before anyone else. Above are the ingredients he used to make it.
Me? I’m a little lazier sometimes, so I just used frozen veggies. My entire concoction is shown below!
Nothing to Yolk About
