Because I get my eggs from a local farmer once a week they are VERY fresh. I feed the raw yolks to my whole family (me, dh, and ~2yo and 4yo dss) usually in smoothies with kefir or yogurt (and fruit and usually avocado for healthy fats and thickening).
We made "raw french toast" yesterday (no real recipe, but I heard about it on this board) where I whisked yolks until light and ribboned and then added sweetener (raw honey) and cinnamon to taste...we dipped/soaked strips/pieces of bread into it and it was like a dip. It was amazing!
Honestly, it took a little getting used to, but I don't see any danger in eating (and feeding to my children) the raw yolks from farm fresh eggs. We started by being more liberal with the beaters out of raw batters
and have moved on to the above recipe!
I have made macaroons with the whites left over from all of this yolk consumption, but I don't always get to it within a day or two (I think the whites will last longer if frozen, but I haven't tried that).
concerning the over easy eggs: I also crack in butter and then cover with a lid for about a minute to cook the whites and leave the yolks runny...yum
ice cream from NT/EFLF:
*3 egg yolks (EFLF calls for 6...decadent if you have enough)
*1/2 c Rapadura (turns ice cream brown, but adds minerals) or maple syrup/raw honey (strong flavors for us)
*1 Tbs vanilla extract
*3 c heavy cream, preferably raw, not ultrapasteurized
*1 Tbs arrowroot (I think this stabilizes it)
(EFLF also calls for 2 optional Tbs of vodka to keep the ice cream soft in the freezer)
beat yolks, add everything else, pour into ice cream maker and freeze according to directions...yum!
hard boiled is another easy way to eat them...maybe sliced, sprinkled with sea salt and a little black pepper (not sure about the nutrients b/c the yolks are so cooked)
soft boiled is how I ate them growing up...yum!
poached on a piece of buttered (optional) sourdough is yummy. to poach simmer some water with a few Tbs of white vinegar, break egg into a small bowl, swirl water with spoon or spoon handle to make a vortex and, holding the bowl just above the vortex, slip the egg into the water...it should swirl around and mostly keep a blob shape (hence the vinegar and vortex)...make another vortex for another egg so they don't combine...cook a bit until whites seem cooked, but blob's still squishy (scientific, I know
), spoon out, drain off extra water and enjoy!