Have You Ever Wondered What Does Runny Egg Yolk Taste Like?

What Does Runny Egg Yolk Taste Like

I love my eggs sunny side up, always have. My family does give me a weird look when they realize I like basically raw egg yolk.

Apart from that, there are actually many people who have almost raw eggs. The taste is bland, but to some, it may be too much.

Read on to find out!

What Do Sunny Side Up Eggs Taste Like?

Raw eggs are actually pretty bland when you have them without spices, but those who are sensitive may find the flavor overwhelming. The egg yolk is mostly fats, making its taste creamy, buttery, and has a smooth feel.

Trained professionals who really know what they’re looking for when tasting something say that raw eggs actually have a note of an umami taste. If the hen was fed a lot of omegas 3 and 9, the yolk could also have hints of fish.

Sunny Side Up Eggs

The egg white has a very mild flavor, even when cooked, with a consistency that doesn’t really agree with many people. Completely raw eggs are hardly eaten for their taste, but more their health benefits.

You can incorporate raw eggs into pretty much anything, whip it up, add it to your protein shake, a smoothie or just swallow it!

Why Would Anyone Eat A Raw Egg?

Eating raw eggs has plenty of benefits, as it has a lot of protein. If you eat raw eggs, you must always use pasteurized eggs. These eggs are heated enough to kill the Salmonella bacteria that could be inside.

Raw eggs have a lot of fatty acids that help your metabolism with other essential amino acids that help the general functioning of the body. You’d see a gym fanatic usually downing a raw egg every morning because it has low calories and very little fat.

We can also down a raw egg every morning too, as it provides the following benefits:

  • Heart health. Eggs have something called HDL, also known as ‘good’ cholesterol. This protects your heart from LDL (bad cholesterol). The fatty acids and Omega-3s also bring down bad cholesterol levels. Since eggs have both types of cholesterol, it’s important to know your limit.
  • Brain food. One egg has 27% of the daily choline requirements, which is an important factor in proper brain function. Just one egg a day can do wonders for alertness and focus.
  • High-energy supplement. Eggs have a lot of nutrients that give you energy and make you full. They have high protein content and are a complete source of essential amino acids.
  • Kind to your immune system. Eggs have a high level of vitamin A and vitamin B12 paired with other antioxidants and nutrients that strengthen your immune system.
Eggs

Making Raw Egg Dishes

You can use the egg yolks and whites for separate things.

Using Raw Egg Whites

Salmonella can be in both the yolk and white of the egg, but the egg whites do not really harbor its growth. If you used raw egg whites beaten for cold souffle, chiffons, and mousses, make sure to put them in the fridge for safety.

When using egg whites in a recipe, always combine them with sugar. Two tablespoons of sugar per egg white should be enough and beat over a water bath or low heat in your saucepan. If you skip the sugar, the whites may thicken too quickly, which may cause an undesired texture in your dish.

Use the same procedure when making frosting that contains raw egg whites. If you are using an aluminum pan that doesn’t have any lining, do not add cream of tartar. This may react with aluminum, which can spoil the entire dish.

Using Raw Egg Yolks

Raw egg yolk has a bigger risk of bacteria, so if you’re using it alone, you should rather cook it for dishes such as mousses, mayonnaise, chiffons, and cold souffle. To cook the yolk, you must add at least two tablespoons of liquid per yolk.

Otherwise, you might accidentally make scrambled eggs!

Cook in a pan over very low heat and constantly stir until the mixture coats your metal spoon and bubbles over the edge. Cool, then use in your recipe.

Is It Safe To Eat Raw Eggs?

Raw Eggs On Cooked Rice

It’s safe to eat raw eggs as long as you follow certain precautions and you understand the risks. With any kind of egg, there is always a small risk of the Salmonella bacteria on the outside of the shell.

Raw eggs have to be eaten as soon as you make them. When you crack an egg, you have to ensure that there is no broken eggshell in your egg. The Salmonella bacteria need time to multiply, so how quickly you eat it and if it’s kept in the fridge really matters.

A small number of bacteria in raw eggs cannot cause food poisoning because our stomach has strong acid that will easily kill it, but if you leave your raw egg dish out for a couple of hours, you definitely shouldn’t eat it.

How To Handle Your Eggs With Care

Your chances of having an egg that’s infected with Salmonella is literally one in 20 000 (0.005%). It’s likely not to happen, but it’s best to take precautions when handling them.

  • When buying eggs, only buy Grade A or AA with uncracked shells. Always check the expiration date. You should only buy refrigerated eggs as any bacteria on the eggs may grow rapidly outside the fridge.
  • Store your eggs in the fridge after you buy them. The cold fridge will not harbor bacteria growth and keep your eggs safe. Don’t wash your eggs, as you can remove the protective coating that packaging plants apply. Avoid keeping your eggs in the door.
  • Always wash your hands, equipment, utensils, and work surfaces before working with raw eggs. If you’re eating raw eggs, you have to have the dish immediately and avoid keeping it for long.

Frequently Asked Questions

Why do egg yolks taste so bad?

Many people find that the egg yolk is too gamey and too rich. Your taste buds may not be ready for such a taste, but you can always prepare it in different ways to find what you like.

My little trick would be to add lemon peel or zest when making eggs to get rid of that weird texture and add a burst of flavor!

How long can I keep egg dishes?

You can serve cooked egg dishes straight after cooking or refrigerate for serving later. It has to be eaten within three to four days. You can also freeze for longer storage.

If you’d like, you can also freeze egg whites. Store in a tight, sealed container. Unfortunately, the same doesn’t go for egg yolks.

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