Eggs?

[Cabo_Chica150]

I haven't seen anyone mention eggs. Tell me when u started introoducing them and what kind(scrambled, overeasy) I am missing eggsn thx!

[pdotmullen]

I introduced eggs in the soft food stage, I think it was about a month out or so, ab out 4 weeks post op. I can't really eat eggs, no matter how they're cooked, because they make me sick. I tried them scrambled, boiled, etc and nothing worked. I always threw up afterwards. I ordered some protein rich eggs from a bariatric foods website, and they come in powdered form, and my stomach can tolerate them. I mix them up and microwave them, and they taste just like regular eggs. Before getting sleeved, I LOVED eating a sausage egg and cheese on a bagel, but I'm sure I'll never be able to eat that again. Just thinking about eating it makes me sick. Anyway, I hope this post helped.

[Kletha]

I am able to add scrambled eggs when I get to the soft food/puréed stage - I'm hoping to advance this Wednesday when I have my first post-op appt with my surgeon.

I love eggs too and hope that I can tolerate them.

[newclear]

I hate eggs (yes, I've been called a communist for admitting that), so tofu scramble was my replacement. Introduced that in the mushy stage.

[kenson]

An egg was the first solid thing that I ate after the liquid stage--soft scrambled.

[luke]

Eggs are my friends. They are the glue for many a meal.

[Kindle]

...

[jmw]

I ate eggs at about three weeks post-op. Now, I eat eggs in some fashion(poached, boiled, scrambled, over medium) about 5 times per week. I love eggs. My favorite way is to saute about a T. of onion and a t. of minced garlic, add spinach(about 15-20 leaves) and cook until wilted. Top with a T. of grated Parmesan cheese and a poached egg. Add a bit of sea salt and pepper and it is so good!

[Metread]

Eggs are a big part of my diet, and have been since the soft food stage.

[dynomite]

started eggs 3 weeks out at soft food stage. they agree with my stomach very well!

[Grace]

At 2 yrs and 9 months out I still cannot stomach plain old eggs.
I can manage egg beaters if it's just to hold other stuff together but regular eggs hurt like heck.
I will say from rare time to time I can have soft boiled with cheese melted into it.. but never just an egg...

[Hopeful]

Eggs are such a good standby food. they were the first thing I had when I moved to soft food - poached egg on top of spinach. I still remember how absolutely wonderful this was after not chewing anything for about 6 weeks!

[toutdesuite]

I introduced eggs in the soft food stage, I think it was about a month out or so, ab out 4 weeks post op. I can't really eat eggs, no matter how they're cooked, because they make me sick. I tried them scrambled, boiled, etc and nothing worked. I always threw up afterwards. I ordered some protein rich eggs from a bariatric foods website, and they come in powdered form, and my stomach can tolerate them. I mix them up and microwave them, and they taste just like regular eggs. Before getting sleeved, I LOVED eating a sausage egg and cheese on a bagel, but I'm sure I'll never be able to eat that again. Just thinking about eating it makes me sick. Anyway, I hope this post helped.

I make breakfast sandwiches sans the bread with an egg, Applegate Farms chicken sages sausage links, and light cheese. I don't miss the bread.

[toutdesuite]

Oopsie Rolls (Bread-Like)

Ingredients
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

Directions
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. In another bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.

Spray two cookie sheets with Pam or other fat-free cooking spray. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).

Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).

Remove from the pans and cool on a rack or cutting board.

While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a zip lock storage baggie or a tupper ware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are,nice and crisp. Since the sides that were facing the pan are perfectly flat,you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are.

Serving Size: Makes 10 halves or 5 whole buns

Nutritional Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 32.0
Total Fat: 2.2 g
Cholesterol: 58.3 mg
Sodium: 34.6 mg
Total Carbs: 0.4 g
Dietary Fiber: 0.0 g
Protein: 2.4 g

[jmw]

I am going to try those egg rolls today! They sound delicious!