How many eggs do you use?

Capt Lightning said:
I was told by a cardiac consultant, that dietary cholesterol has very little effect on blood cholesterol levels.
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Correct. Things that DO increase bad cholesterol are saturated fats and transfats. If your "egg breakfast" includes things like bacon, sausage, ham, butter, and cheese . . . THOSE are the things that will clog your arteries.
 

Mainly used for baking. Sometimes when I’m out of anything else, I’ll hard boil 6 for lunch. When times are really tough and I have nothing for lunch, I’ll make scrambled egg sandwiches.

I guess I buy them every two or three weeks. This means a trip to one of two stores that I know sell eggs with the pale yolks.
 
Maybe a dozen every 2-3 weeks. Price isn't a factor. I've simply cut down on the eggs I eat for breakfast or recipes (baking). Based on my vet's recommendation, I've also eliminated eggs (in the form of a scramble, with chopped veggies), from my parrot's diet. She apparently is having some liver function issues based on overfeeding of protein. That's only one egg per week, but I'm cutting back regardless.

One other point -- I will NOT eat chicken eggs in any form other than scrambled. You can take your yolks and stuff 'em. No runny eggs, either. Not for me.
 
In cold weather I like to have a scrambled egg occasionally with a mug of hot cocoa and some fresh fruit. BF eats eggs occasionally too. We keep it down to just a dozen a week between the two of us. Eggs are still $10. a dozen where we shop most but there is an Aldis nearby we plan to try. We'll see if that helps our egg budget. We'd both like to eat a little more.

laughing kids.jpg
 
Jules said:
Mainly used for baking. Sometimes when I’m out of anything else, I’ll hard boil 6 for lunch. When times are really tough and I have nothing for lunch, I’ll make scrambled egg sandwiches.

I guess I buy them every two or three weeks. This means a trip to one of two stores that I know sell eggs with the pale yolks.
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Why the preference for pale yolks? People who have hens and feed them table scraps usually have a very intense yellow yolk, which I find visually more appealing, but honestly, I can't tell a store bought from fresh today egg just by the taste.
David777 said:
As a young child, hated the smell of scrambled eggs so never ate eggs directly in any form. Always received some chicken eggs via baking ingredient processes as mother during that housewife era was a major cook. Probably most via pancakes.
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A friend of mine couldn't stand eggs as eggs because all he would pick up was the sulfur smell/ taste.

When I was quite young I wouldn't eat the yolks, and somewhere around 5 I would only eat yolks, then at some point I ate the whole things. I have no idea why I was like that. Maybe just being a little kid?
 
chic said:
In cold weather I like to have a scrambled egg occasionally with a mug of hot cocoa and some fresh fruit. BF eats eggs occasionally too. We keep it down to just a dozen a week between the two of us. Eggs are still $10. a dozen where we shop most but there is an Aldis nearby we plan to try. We'll see if that helps our egg budget. We'd both like to eat a little more.

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I still haven't paid $6/ dozen. That could change.
 
3 a-day, fried hard in real butter for lunc
Flarbalard said:
When I was quite young I wouldn't eat the yolks, and somewhere around 5 I would only eat yolks, then at some point I ate the whole things. I have no idea why I was like that. Maybe just being a little kid?
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According to the true internet, egg yolks are where the 13 building blocks of life reside. The whites are only protein, you get that from other sources. I personally like the yolks (but cooked hard to kill anything bad)..

My mother would cook me 3 eggs when I mowed the lawn, as a reward. Easter was my favorite holiday, got as many eggs as I wanted. I was eating 5 eggs a day in SW Arizona. After 5 months of that diet my cholesterol was 150.
 
gilead said:
3 a-day, fried hard in real butter for lunc

According to the true internet, egg yolks are where the 13 building blocks of life reside. The whites are only protein, you get that from other sources. I personally like the yolks (but cooked hard to kill anything bad)..

My mother would cook me 3 eggs when I mowed the lawn, as a reward. Easter was my favorite holiday, got as many eggs as I wanted. I was eating 5 eggs a day in SW Arizona. After 5 months of that diet my cholesterol was 150.
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I was 3 and in a high chair, pretty sure nutrition wasn't even a word I knew then.
 
Flarbalard said:
With all the talk of egg shortages and high prices I was wondering how many eggs would you normally use in a week? On average it was 2-3 dozen a month for the two of us.
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Normally, I only have eggs once a week for myself, three. Once in a blue moon if I make a cake mix, it might be five. I could do without eggs if they were unavailable. Right now I have a half dozen in my refrigerator.
 
This time of year, I personally consume zero. DH? About 6 a week in scrambles.

During the holidays I typically blow through at least 20 dozen for baking, though I intend to try some egg alternatives before the 2025 holidays.

Some recipes lend themselves better to changes like "flax seed eggs" than others.
 
Flarbalard said:
Why the preference for pale yolks? People who have hens and feed them table scraps usually have a very intense yellow yolk, which I find visually more appealing, but honestly, I can't tell a store bought from fresh today egg just by the taste.
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I can’t stand the sight of eggs, especially the bright yellow ones. People look at a bright yolk and often think it’s from a free range hen. Not always. It’s easy for farmers to add something to the hen feed to produce the bright yellow.
 
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