On May 12, 1:47*pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
> >> Too bad for you. I love eggs, but I a allergic to them and can only eat
> >> them in small doses. Scrambled, fried, poached, devilled, hard boiled,
> >> soft boiled... I love them all, *but due to discomfort from eating them,
> >> I limit them to one at a time, only once or twice a week.
>
> > Most egg allergies are allergies to egg whites. *Many folks with mild
> > egg allergies can eat well separated yolks with no problems. *Have you
> > tried yolks only?
>
> That is a possibility. *I didn't react well to the delicious meringue
> shells that my wife made a few weeks ago, but I don't seem to have the
> same problem with the ice cream that I make, which uses only yolks.

The yolk is the really yummy part of the egg anyway (meringues
excepted). Try making French toast with yolks only. Egg yolks,
half&half and lots of vanilla extract. Soak up a bunch of it with
your favorite dense wheat berry bread (I like Brownberry Natural
Wheat). I cook it slowly, turning several times in a lightly oiled
non-stick pan. Serve with melted butter and maple syrup (1/3 pure
maple, 2/3 Karo light corn syrup). So good. Big tall glass of whole
milk too.

I don't eat like that every day, but it sure is a treat, and not a lot
of work. Makes my wife and son very happy.

--Bryan