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 often cause a gag reaction when they hit the tongue. Overcooked or hard 'boiled' eggs, usually the rubbery green ring kind, often sit in the pouch for hours and for many, eventually come back up in a regurgitation.
What kinds of eggs do work and can actually be enjoyed?
- Deviled Eggs (click for the tasty recipe) begin with beautiful tender hard cooked eggs and not the overcooked 'green ring' kind
- Custards (- one of our most popular recipes is 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. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- When time's up... drain, rinse with cold water to stop the cooking process. Eggs can be peeled and served or chilled in shells.