Has Anyone Tried Raw Eggs In Their Smoothies ?

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myheartsabattleground
myheartsabattleground Posts: 2,040 Member
edited November 2024 in Food and Nutrition
Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

Can't drink it alone, because it makes me gag / retch.

Replies

  • abetterluke
    abetterluke Posts: 625 Member
    myheartsabattleground wrote: »
    Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

    Can't drink it alone, because it makes me gag / retch.

    I have not tried it in a smoothy but I did make a 'vintage cocktail' one time (can't remember the name) which called for a raw egg. It did add a fantastic creaminess to it and an awesome foam on the top.
  • shrinkingletters
    shrinkingletters Posts: 1,008 Member
    abetterluke wrote: »
    myheartsabattleground wrote: »
    Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

    Can't drink it alone, because it makes me gag / retch.

    I have not tried it in a smoothy but I did make a 'vintage cocktail' one time (can't remember the name) which called for a raw egg. It did add a fantastic creaminess to it and an awesome foam on the top.

    That would be a bourbon sour, one of my favorite drinks.
  • ldrosophila
    ldrosophila Posts: 7,512 Member
    edited September 2015
    I'm not sure if I'd do it we still are dealing with a pretty big cull of chickens due to avian flu virus. If you must go for pasteurized.

    https://batchgeo.com/map/2015-avian-influenza-outbreaks
  • myheartsabattleground
    myheartsabattleground Posts: 2,040 Member
    ldrosophila wrote: »
    I'm not sure if I'd do it we still are dealing with a pretty big cull of chickens due to avian flu virus. If you must go for pasteurized.

    https://batchgeo.com/map/2015-avian-influenza-outbreaks

    My state isn't on the map. Thank Gosh.
  • abetterluke
    abetterluke Posts: 625 Member
    shrinkingletters wrote: »
    abetterluke wrote: »
    myheartsabattleground wrote: »
    Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

    Can't drink it alone, because it makes me gag / retch.

    I have not tried it in a smoothy but I did make a 'vintage cocktail' one time (can't remember the name) which called for a raw egg. It did add a fantastic creaminess to it and an awesome foam on the top.

    That would be a bourbon sour, one of my favorite drinks.

    Nope I actually looked it up. It's called a Clover Club Cocktail. Basically gin and grenadine and raw egg. I think there was lemon and some sugar of some sort as well. It was like a year or so ago so I can't remember the entire thing. Great drink though.
  • cmtigger
    cmtigger Posts: 1,450 Member
    I've thought of it since I have a flock.
  • shrinkingletters
    shrinkingletters Posts: 1,008 Member
    abetterluke wrote: »
    shrinkingletters wrote: »
    abetterluke wrote: »
    myheartsabattleground wrote: »
    Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

    Can't drink it alone, because it makes me gag / retch.

    I have not tried it in a smoothy but I did make a 'vintage cocktail' one time (can't remember the name) which called for a raw egg. It did add a fantastic creaminess to it and an awesome foam on the top.

    That would be a bourbon sour, one of my favorite drinks.

    Nope I actually looked it up. It's called a Clover Club Cocktail. Basically gin and grenadine and raw egg. I think there was lemon and some sugar of some sort as well. It was like a year or so ago so I can't remember the entire thing. Great drink though.

    It's also done in a bourbon sour.
  • abetterluke
    abetterluke Posts: 625 Member
    shrinkingletters wrote: »
    abetterluke wrote: »
    shrinkingletters wrote: »
    abetterluke wrote: »
    myheartsabattleground wrote: »
    Tried it today with some local eggs. Surprisingly creamy, especially since I've been trying to remember to add pudding mix because the protein whey I have has no artificial sugar.

    Can't drink it alone, because it makes me gag / retch.

    I have not tried it in a smoothy but I did make a 'vintage cocktail' one time (can't remember the name) which called for a raw egg. It did add a fantastic creaminess to it and an awesome foam on the top.

    That would be a bourbon sour, one of my favorite drinks.

    Nope I actually looked it up. It's called a Clover Club Cocktail. Basically gin and grenadine and raw egg. I think there was lemon and some sugar of some sort as well. It was like a year or so ago so I can't remember the entire thing. Great drink though.

    It's also done in a bourbon sour.

    I love bourbon so I may need to try that one.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    I used to add raw eggs to my smoothies for extra protein, until I found out that our bodies can't utilise unpasteurised egg white protein properly.
  • _John_
    _John_ Posts: 8,646 Member
    Technically is not "safe" but is "safer" if the raw eggs are pasturized (liquid eggs).
  • MoiAussi93
    MoiAussi93 Posts: 1,948 Member
    christinev297 wrote: »
    I used to add raw eggs to my smoothies for extra protein, until I found out that our bodies can't utilise unpasteurised egg white protein properly.

    You will just absorb less. I think when the egg is cooked you absorb almost 100% of the protein. If raw, I think you absorb about 60% of the protein. So you still get extra protein, just not the full amount. But if you're doing it because you like the creaminess and taste, then think of it as a little protein icing on the smoothie cake.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    MoiAussi93 wrote: »
    christinev297 wrote: »
    I used to add raw eggs to my smoothies for extra protein, until I found out that our bodies can't utilise unpasteurised egg white protein properly.

    You will just absorb less. I think when the egg is cooked you absorb almost 100% of the protein. If raw, I think you absorb about 60% of the protein. So you still get extra protein, just not the full amount. But if you're doing it because you like the creaminess and taste, then think of it as a little protein icing on the smoothie cake.

    Oh ok thanks, that's good to know.

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