$1,000 Egg Recipe

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Having previously discussed Rheo H. Blair’s revolutionary protein blend on this site, it seems only fair to look at another Blair invention, the ‘$1000 method to cook your eggs’ .

Why $1,000? Well according to Blair, he considered this cooking technique to be worth upwards of $1,000 owing to its beneficial effects on his client’s bodies. For many years, Blair kept the method to himself before finally sharing it with Iron Man writer Howard Sanford Young.

Cooking your Eggs the $1,000 Way

  • Heat water to a temperature of 180 to 185 degrees (Fahrenheit) in a saucepan or stockpot. Use a kitchen thermometer to make sure water stays within this temperature range.
  • Add eggs (in the shell) to the water and simmer at this temperature for 25 minutes.
  • After 25 minutes you can remove the eggs from the pan and eat them there and then. Better yet, why not add them to your protein drink!

What made this method so special?

According to Blair, preparing eggs in this manner at such a low heat helped to preserve all of the eggs nutrients while killing the bacteria. In this way, muscle fanatics could reap all the benefits of the egg without poisoning themselves.

So there you have it, a simple, new and nutritious way to cook your eggs!

3 comments

  1. Interestingly, this low-temperature, longer-time technique reminds me of the “sous-vide” cooking method that has become all the rage among foodies these last few years, at least on the US west coast. The food is simmered for quite a long time, sometimes an hour or more, in an air-tight container, usually a heavy plastic pouch. Meats can be cooked this way and come out still rare and very tender, and it’s very tasty to sear on the grill just before serving. Sous-vide egg recipes come out very creamy.

    I am a little leery about the popular tendency to use plastic, though. I prefer to use glass mason jars. But in this case, a couple steps are saved because the sealed container is the egg’s own shell!

    1. That’s so funny, I hadn’t actually thought of that before despite having eaten sous-vide in the past (on a trip to the West Coast funnily enough!). I think nowadays you can get cheap enough pouches to do it at home too.

      As you say, it’s very tasty but I’d share your apprehension about plastic. I’m a glass mason jar and lunchbox man myself. Though it makes cycling around town a pain, its worth it….I hope!!

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