After 60 days of eliminating all potentially immune triggering foods, I was really excited to reintroduce egg yolks again!
For lunch I ate the yolk from a hard boiled free-range chicken (we call them ‘kampong chickens’ in Singapore 😂 ‘kampong’ meaning village) egg by itself with a generous sprinkle of Pink Himalayan Sea salt. This was eaten in stages:
- The smallest nibble, wait 15 mins for any reaction
- Half teaspoon, wait another 15 mins
- Rest of the yolk, wait a few hours
With no adverse reaction, for dinner I ate another egg yolk. This time I smashed the hard boiled yolk up and sprinkled it over my salad! 😁
Not wanting to waste the white, I made 2 more mini-salads for my folks (been trying to get them to eat more greens!). I mixed in grassfed butter, pink salt and a dash of pepper over the whites for them. They said it was delicious. I’ll have to take their word for it since I haven’t reintroduced butter and pepper 😋
Why the yolk and not the whole egg?
Well, most people who are sensitive to eggs are sensitive to the protein in the whites. Thus the yolk is the least potentially problematic!
Now to wait 3 more days for any gradual reactions to surface. If not then to eat normal servings of egg yolks (1-2 a day) for the next 3-4 days and see if there are any more reactions that may need more time or a higher, more consistent dose to develop.
Are you on the AIP too? If so, please share what foods you’ve reintroduced and in which order you reintroduced them!
*Update: Day 60.7
I did not continue with the reintroduction after 3 days because the joint pain in my right ankle seemed to be getting worse for the first 2 days after reintroduction.
I wasn’t sure if it was because of the yolks or because I had done things that might have strained the joints more like some exercise so I played it safe and stopped the reintro until the pain went away, which it did! After 3 more days. I then decided to reintroduce GHEE instead and try the yolks again after the ghee.