Talking Out Of Turn

I don’t mind eggs in things (bread, cakes, and cookies, none of which are on the menu any more; some meatloaf and burgers use them, and that’s generally OK), but if something tastes like eggs, it’s right out.

Maybe that’s a possible solution, if you put the egg “in” things? I was thinking you could like cut the egg up into very thin slices, and sandwich a slice of egg into something you do like such as in between a piece of chicken (I know, it’d probably be pretty gross at first). But the idea is to overpower the taste of egg with chicken (or whatever), and then to gradually increase the portions of egg slices over time. I guess like mixing bad but necessary medicine in with something tasty.

One word. Ketchup… At least that’s how Amber like them. Don’t know if it will fit in your diet, though.

Just ask my mom about the green beans. (Well, don’t.)

*cough* *splutter* *tries not to laugh*

If you like vinegar, you might like pickled eggs. They don’t taste very eggy at all. Are both parts of the egg equally yuck to you?

If you really want an eggy diet, I’d say the best option would be to mix them into things you normally eat. E.g. some scrambled egg mixed into the salsa (salsa is so strong you probably wouldn’t taste the egg at all), thin slices of egg on your sandwich with some tasty condiments, that sort of thing.

Congratulations on the success of your hard work thus far, and I’m thrilled it is going so well!
What about only egg whites? The yolk gives the egg most of its flavor, and a hard boiled yolk is easy to remove. Hard boiled egg whites can be more easily flavored or hidden in other things: tuna fish sandwich with egg white slices or crumbles; balsamic marinated mushrooms sauteed with egg whites, onions, and basil; couscous tossed with smoked sausage, egg whites, tomatoes, and scallions; grilled kabobs with balsamic marinated egg whites, various meats, and various vegetables; wrap a slice of bacon around half an egg white and fry or grill; perhaps sloppy joes with egg whites crumbled in with the meat (maybe even egg yolks, too, if the sloppy joe sauce is strong enough) – these are just a few thoughts, but I hope they’re helpful.

Also, thank you for your kind links recently.

There is a recipe I have for an Australian omelet. It still tastes like eggs though. Beat two eggs. Add a Tbsp. of flour, some cheddar, milk, a touch of salt. Cook in an oven safe skillet (about 8 in.) till mostly done, then put it under the broiler till it’s nicely brown on top. It gets real puffy. It’s good. Dad likes them a lot. We eat eggs several times a week. Sometimes even for supper.

Just ignore my other comment.

Yeah, *if you like eggs*!