Eddie On Everything » eggs http://www.eddieoneverything.com Tips & tricks on things that interest me Wed, 11 Jan 2012 08:29:23 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Carbs In Eggs? http://www.eddieoneverything.com/nutrition/carbs-in-eggs.php http://www.eddieoneverything.com/nutrition/carbs-in-eggs.php#comments Wed, 24 Feb 2010 00:44:47 +0000 eddie http://www.eddieoneverything.com/?p=823 How many carbs are in eggs?

The quick answer: Very few.

As you can see from the chart below, there are very few, if any, carbohydrates in Eggs.

If you are on a low carb diet, such as the Atkins diet, the incredibly low carbohydrate content of eggs makes them an excellent source of protein.

Just be careful about the cholesterol in egg yolk – while the carb content is low, cholesterol is through the roof. And it’s not the good cholesterol, either. For that reason, many people choose to eat just egg whites, and not the whole egg.

If you are interested in nutritional listings for more foods, check out my chart of nutritional information for many popular foods.

Search The Food Database

 

Carbohydrates in Eggs

Item Calories Protein(g) Fiber(g) Fat(g) Net Carbs(g) Total Carbs(g)
1 Egg White 17 3.5 0 0.0 0.3 0.3
1 Egg Yolk 59 2.8 0 5.1 0.3 0.3
1 Egg, whole 78 6.3 0 5.3 0.6 0.6

Related Posts

]]> http://www.eddieoneverything.com/nutrition/carbs-in-eggs.php/feed 2 Hard and Soft Boiled Eggs – The Perfect Recipe, Scientifically Proven http://www.eddieoneverything.com/recipes/hard-and-soft-boiled-eggs-the-perfect-recipe-scientifically-proven.php http://www.eddieoneverything.com/recipes/hard-and-soft-boiled-eggs-the-perfect-recipe-scientifically-proven.php#comments Sun, 22 Nov 2009 02:41:12 +0000 eddie http://www.eddieoneverything.com/?p=426 If I had a penny for every so-called “perfect” hard boiled egg recipe I’ve ever heard, I’d have… well, maybe 70 cents, perhaps $1.00 at most.  Still, think about it – that’s nevertheless a lot of recipes.

It’s now time to forget everything you’ve ever learned about making hard boiled eggs.  J. Kenji Lopez-Alt’s extensive research should close the book on the debate.  Let me put it in another way:  THIS is how you make the perfect hard boiled egg.  And unless you’ve done even half as much research as Lopez-Alt, you’re not qualified to weigh in with a contrary opinion.

Soft Boiled Eggs

  • 3 quarts water
  • 1-6 large eggs

1. Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).
2. Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.

Hard Boiled Eggs

Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. Once you figure out the specific volume for your location, use that same volume every time.

  • 1.5 quarts cool water
  • 1-6 large eggs

Place eggs and water in saucepot. Place over high heat and bring to a bare simmer. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.

Source (archive)

Related Posts

]]> http://www.eddieoneverything.com/recipes/hard-and-soft-boiled-eggs-the-perfect-recipe-scientifically-proven.php/feed 0