Eggs

[jessjaybir]

Could someone help me, I'm a little confused by my carb counts. Every counter says that eggs .6 carbs for every type of egg, except for scrambled eggs, which are 1.3. Could someone explain to me why that is? Is it if you add something with it when you scramble them? I don't add anything, so can I count them as .6? Thanks so much for your help!

-Jess :D

[Karen]

Hi Jess,

Welcome to the board!

Yes, eggs are .6 grams. The carb counter is probably assuming that milk or something else is added.

You're on the right track. For carb counting, it's better to count each ingredient separately.

Karen

[tina3869]

I know I'm still new here and probably shouldn't be answering questions yet......but I fell pretty confident with this one;)

Every scrambled egg recipe I have ever saw calls for milk. It is supposed to make the egg "fluffy", so I am almost positive that Karen is right in that the extra carbs are due to an assumption that you are following a standard scramble egg recipe containing milk.

If you leave out the milk and just whip the heck outa that egg (get some air in there) it will come out pretty 'fluffy' without the milk :)

[doreen T]

Originally posted by tina3869
I know I'm still new here and probably shouldn't be answering questions yet......but I fell pretty confident with this one;) Oh Tina ... you're part of the family now, no doubt about it!! :D

About scrambled eggs and omelets even ... straight from Martha Stewart ... her advice is (and I hate to admit, but she's right :o) add nothing but AIR to your beaten eggs. I use a whisk and just beat the daylights out ... every time, I get light, fluffy eggs and omelets. Don't add water and definitely no salt or pepper ... add seasonings AFTER the eggs are set.

I have added some sour cream or microwave-softened cream cheese at the END of cooking, for very creamy eggs .. but definitely, just whipping up the eggs and cooking in butter is the bestest way!! :D

Doreen

[deanhardt]

I realize this is following up an ancient thread, but it seems to fit. I'm wondering why all the carb counters out there have eggs listed as .6 net carbs, but the box they come in says Zero. I know the box comes from the marketing departments, but I thought the regulations would be strict enough that you could trust the boxes? Which one should I believe (I'm calculating with the .6 for now, just to be carefull).

The eggs are just your standard grocery store variety.. no fancy stuff.

Any ideas? Any help would be appreciated!


Clif

[sunspine17]

From what I can remember, legally food companies can have up to .9 carbs in a serving and call it zero. Logic would tell you that if it's over .5 you would round up but nope, not the case with the food companies. That is where those "hidden carbs" come from that you may have read about.

[Lori H]

Yes, that is right. That is where the hidden carbs come in. You have to be careful, especially if you are in induction.

[deanhardt]

I thought they required the sellers to do the whole "<1" labelling if it's >0. I know I'm beating a dead horse, because it is what it is... but it still kills me to have to count it as a .6 when it says zero :( Even though my brain knows it's the right thing!

Clif

[sunspine17]

They require it for other values but not for carbs for some reason. I have seen some labels that do the less than 1g thing voluentarily but from what I understand it's not required by law. Stinks doesn't it?!