Trying to eat more eggs

It is, but your body also produces cholesterol on its own
Stop damaging your arteries by gorging on sugars and cholesterol won't block them in an effort to fix them

>it's true
Those motherfuckers.

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>Stop damaging your arteries by gorging on sugars and cholesterol won't block them in an effort to fix them

It doesn't need to lol. Having high cholesteron in your blood literally means having a too high amount of lipids in your blood stream. You have grease, inside your veins. Does that seem like a good idea to you?

ncbi.nlm.nih.gov/pubmed/1998648
endocrine-abstracts.org/ea/0014/ea0014p628.htm
ncbi.nlm.nih.gov/pubmed/15741266?dopt=Abstract
average2alpha.com/cholesterol-and-testosterone-in-men/

DAMN IT ALL TO HELL!!!

((working)) overtime i see.

I got a heavy duty wok because I make a shit ton of different stir-fries since they're fast to make and are super flexible in terms of macros and micros. I also have a rice cooker. But the biggest game changer was an electric grill/panini press. Less prep than stir-fries, easy cleanup and takes less than 10 minutes to cook some chicken tiddies
>pic related was last night's dinner

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Did you ever think to butter the pan?

I used to eat 6 egg omelette every morning for months when I was going for my lifetime max power body.
It works.
Dont listen to lanklets who cry about cholesterol and artery blockage, as long as youre not already a fat fuck or out of shape fuck youll be fine.
If you want to be 210lbs at 8%bf do it.

My omlettes always feel dry, spongy and tasteless. I chuck two or three eggs in a mug, add some milk and season with a tonne of salt and pepper and mix and then chuck it ina preheated pan, cut marks into it to let it all cook evenly, fold it when its still liquidy, i can just never make it taste eggy enough.
Can I make it without the whites so I can get some flavour?

Get better eggs.
Stop trying so hard.
Add some ham.
Adjust your cooking heat better.

>dry and tasteless
cook less, add some shit like mushrooms, onions or meat
>spongy
add some flour

Im in Japan. The eggs are all the same horrible orange colour T.T I miss yellow eggs man

Aight ill try some meat and the flour. Ty senpai

I'm an omelet master. The problem is that you add too much salt and pepper, and you probably let the egg just sit on a high heat instead of constantly scraping it with a fork to fully activate the curds. Alternatively you can let the egg sit on a low heat to slowly cook while avoiding burning it. Crucial that you also butter the pan before dropping the egg in.

youtu.be/R4vDqlKMbrk?t=110
At the timestamp given, she shows the technique with the spatula. I prefer a fork, and that's what was shown to me by the video of the french chef, but I can't find that video right now.

Ill check it out. I was also getting white bits and still haven't managed to get an even coloured omlette yet

youtube.com/watch?v=sBJESSMD8qA

You do NOT want to beat them into an entirely homogeneous mixture. That would be too far. You want to see some separation still between the white and yolk.

I can make scrambled eggs tho. Literally beaten egg + butter and season it.
Microwave a tad, mix it and microwave a little more and its perfect.

>horrible orange colour T.T I miss yellow eggs man
Imagine being THIS indoctrinated

Sounds like a vegan.

I found the video of the guy. Pay attention to his technique while cooking the egg. That's what I'm talking about. Shit is cash money.
youtube.com/watch?v=X1XoCQm5JSQ

I don't understand the point of what's in that picture

microwave eggs are rubbery and gross.
Learn to cook.

You put the screen on the left on top of the pan on the right so that your meat sits on top and extra juices/greases drip off and fall on the bottom of the pan
The red and yellow things are silicon grabbers you out on your hands to insulate your hands when you grab the hot tray with food on it

Absolutely fucking this. Imagine thinking a yellow yolk is normal.

blaming cholesterol is like blaming the firetruck because it always shows up at the fire

Looks delish my man

Thanks. I feel like /ck/ and Jow Forums go hand in hand, but not enough people here can cook well

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Thats where I was going wrong. I never grabbed and pulled the egg from the edge, only scraped the centre.
Big fan of Jaques from the food twitch channel, same with the woman who adds tonnes of alcohol to everything.

Old chefs were the best, all the new chef cook shit too healthy

Mate I live in a Japanese flat, I'm not going to heat up the electric hob to cook and clean my pan when I can make scrambled eggs in like 1 minute along with a hamburg steak.

Browsing /ck/ is a good way to increase calorie intake.

This. The idea that the cholesterol causes heart attacks is because cholesterol and fibrin are used to repair the damaged blood vessels from which heart attacks and strokes begin. The sugar in your blood cause more damage than cholesterol is likely go do to you

Try a little oil while cooking?

>doesnt know the difference between LDL and HDL cholesterol
Wow I thought this belief died out a decade ago.

Got an Instant Pot for Christmas. Shit slaps. One device was able to cook my chicken thighs, garlic, onion, mushrooms, broccoli, and brown rice in like 25 minutes. This would've taken me over an hour and change in the past. I got my delicious staple in 25 minutes and cleaned one knife and one pot.

I use my instapot daily for eggs

post your chicken recipe

Would impregnate

Foolproof way to get perfect texture, thanks to seriouseats and tested by me: Salt the eggs, whisk, walk away for 15-20 minutes, whisk again and then start cooking.
Giving the salt time to break down the protein and to re-form some of the bonds makes it airy but not watery.

seriouseats.com/2016/04/food-lab-american-omelettes-ham-and-cheese.html

Cooked this this morning using just eggs and salt and a splash of milk
Also yes, scraping and flipping is important as well as heat control

I'm retarded and forgot my pic

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Sautee mode, oil, onions, garlic (Just crush it and pick it out later. Mincing is pointless), mushrooms.

Up it to high, add deboned and trimmed thighs, brown them. I use about 2 lbs.

Drain oil. Add brown rice. I always have to look up the ratio for an IP but I think I do 4 cups rice, 4.5 cups chicken stock.

Mix well. Cook at pressure for 20 minutes.

Quick release. Add broccoli. Cook another minute.

This makes an absolute fuck ton of food. I made it about 1.5 weeks ago and still have some left over. Plus it's dirt cheap. I also use some other spices like turmeric, cumin, chili powder, etc. But everyone is different. This is a nice base.

Also, if you just add the broccoli in the beginning, it'll turn to mush. It's almost like a pesto, and I kind of like it, so if you'd rather, just cook the whole shebang for like 22 minutes instead.

And curd moneyshot

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cool thx

how long does it take to brown the chicken thighs

eggs, being reproductive vessels, are fully concentrated with hormones. If your eggs are coming from chickens that are fed grain or, God forbid, soi then it's not worth it. Is your yolk slightly orange? No? You're fucking yourself.

Get yourself a weird buddy who keeps chickens and feeds them grass, veggie scraps from his garden, and bugs he raises in his spare bedroom. They should also be fertilized.

Cholesterol levels (HDL, LDL, VLDL) in your body are synthesized in your liver by the enzyme HMG CoA reductase

heartfoundation.org.au/healthy-eating/food-and-nutrition/fats-and-cholesterol/cholesterol-in-food

HMG CoA reductase is responsible for blood cholesterol levels. Eating a lot of sugar for example increases this enzyme. Insulin selectively lowers this enzyme, which is one reason diabetics and insulin resistant people are so fucked - not lowering this enzyme back down after spiking it

Exercise and other things also lower this enzyme

Idk, like 5 minutes or so? They fall apart during the pressure cook, so after you open and mix, it's just shredded chicken

redpill me on egg yolk consistency

Woks are a meme. You’re better off using a flat bottomed non-stick skillet because you can cook more and it cooks more evenly

The trick to food not sticking is to get the surface nice and hot before adding any food. Heat the pan, then add butter, and once that is crackling nicely you add the eggies or whatever.

Good way to burn the eggs
Just get a good non-stick pan and go low and slow

Lmao low and slow with eggs? Once the whites are solid most of the way through you flip em. Takes about 1 or 2 minutes. Then take them off almost immediately or leave them a bit longer if you want a less runny yolk. Perfect and fast. It’s an egg not a brisket.

>tfw eating grain fed pastured eggs are still better than eating vegetals and sugar

Sure but if you go for blazing high heat you will burn the outside before the whites are fully set

cook eggs on low heat

I DIDNT FUCKING SAY BLAZING HOT I SAID “NICE AND HOT”

THE BUTTER SHOULD BE CRACKLING BUT NOT BURNT OR SMOKING. JESUS USE YOUR FUCKING SENSES

Where would you put "Nice and hot" on a 1-10 scale

SIX. Just a nudge past medium then give it a minute to let the pan catch up.

What does this mean? I eat three eggs a day, am I good?

Though honestly my gas range heats up so ridiculously fast it’s more like a 4 as far as where I actually set it.

Then just say medium-high next time
I agree with you then, but hot can mean anything between 6 and 10 for some people

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what is the name of this twitch channel? i never saw a profession cooking on there.

>lo 1... 10 hi
are americans really this retarded

actually HDL LDL isn't grease (fat) ist a lipoprotein. You do have fat in your bloodstream but those are called triglycerides. Also genetics play a bigger role in cholesterol levels than dietary intake of cholesterol

>high density LIPOPROTEIN is actually a lipoprotein

thanks einstein

Whip butter into the eggs before cooking

the poster called it grease fuckface maybe he needed to be educated

Ok sorry I yelled

Haven’t bought it yet, but I plan on purchasing a derma roller and some cream for my stretch marks. I typically don’t mind them, but I have one long scar stretching half way across my pec on each side and it’s starting too look ridiculous.

nobody told me this was a high test thread

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this, I had trouble bulking until I started cooking now I have trouble cutting

Holy shit I came here to link this video.

His technique for the classic omelette is a game changer.

>He didn't know

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>no smoke ring
into the trash.jpg

>Implying this meat ever saw a smoker

It's braised, not smoked

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yeah I know retard, that's how poor people cook

Why so rude?

compensating for my small weener

Dude, just get a cast iron skillet. Once you get that thing going you basically never have to clean it as long as you don't fuck up royally, and you can always heat it up and scrape out the charred remnants of your previous mistake once it gets warm ready to cook again if you absolutely must.

Glad I could help point people to the enlightened way to cooking omelettes.
Now if only I could find any video out there showing how to properly make deviled eggs the way I do it.

>Not using cast iron.
Get your shit together, user.

Do you mean to put oil in the fucking rice cooker? What the fuck?

>there's finally a food thread on Jow Forums
Help me out here lads, I feel like I've eaten the same shit for weeks on end now, I need more variety. What are your go to's?

Never salt your eggs before they're cooked user, salt breaks down protein bonds which makes your eggs all fucked up

>Le cast iron for everything meme

Fuck off back to plebbit, there are applications where cast iron sucks
>Muh seasoning
I have a cast iron pan that hasn't seen harsh soap in five years with a mirror finish seasoning and I still prefer my non-stick crepe pan for eggs

>non-stick
gonna have to be a yikes from me

>Back to Plebbit
Lack of real argument detected.
>I'm a faggot and own a crepe pan.
Checks out

>Non-stick
>Unitaskers
Yikes

Cast Iron sucks at cooking eggs because of its shitty thermal conductivity, if you want to heat it evenly you have to heat it long enough for the entire pan to get hot which can take up to twenty minutes and if you put it on the burner for only a short time it will develop hot spots in the shape of the burner underneath.
Cast iron is great for searing or braising because of its high thermal retention, which allows it to stay hot evenly over time or for searing if you don't mind heating it long enough beforehand.
Therefor I prefer smaller carbon steel pans for eggs or sauteeing because they heat evenly faster and I can turn down the heat once I get some browning on my food. In cast iron turning down the heat doesn't affect the food for 4-5 minutes during which it will start to burn.
Is this a good enough argument for you?
>Crepepan
>Unitasker

I don't think you know what a unitasker is, because you can make more than just crepes in crepepans

>nice browning on bottom
not being a dick but omelettes should be a pale yellow all the way through. no browning should be present (since it kinda dries out the omelette). best way to accomplish this is to use as low a fire/heat as possible, and keep the eggs moving. also a THICC amount of butter

>Woks are a meme.
Not if you're making bulk meals and want good sear on all the meat. A good, heavy wok will allow for all sides to get heat, allowing more surface area to sear meat, as well as provide a large basin for veggies and sauces (if using). Further, my wok gets water boiling faster than my stock pot, which is handy for poaching and pastas