The trouble with Eggs...
Many bariatric Post ops have a love hate texture issue with eggs. How you choose to cook them can mean the difference between a great protein breakfast and having to regurgitate them into a napkin and rest for an hour. I had RNY bariatric surgery way back in 2001 and I still have issues with eggs on occasion, but I have noticed that patterns have emerged as to how I have cooked them.
The pebbly texture of scrambled eggs causes a gag reflex as soon as the bite hits the tongue. Salt crystals on eggs cause a gag when they hit the tongue. Overcooked or hard 'boiled' eggs, usually the rubbery green ring kind, often sit in the pouch for hours and eventually come back up in a regurgitation.
What kinds of eggs DO work and can be enjoyed?
- Deviled Eggs (click for my tasty recipe) as long as the eggs are not the overcooked 'green ring' version
- Custards (one of our most popular recipes is or Vanilla Egg Custard!)
- Poached to a medium well doneness
- Hard cooked as opposed to hard boiled
How to Make Perfect Tender Hard Cooked Eggs without a Green Ring
- Place 6 large eggs in a medium heavy saucepan and fill with COLD water to cover the eggs by at least one inch. Place on high heat until the water just begins to boil.
- Cover pan, remove from heat... and set timer for 14 minutes.
- When time's up... drain, rinse with cold water and peel.