Egg vs Egg Substitute

So, I'm almost 4 weeks post op (yay!), and I'm on pureed foods for the first 8 weeks. However, along with pureed foods, I'm allowed the glorious Ricotta bake (who knew I'd love Ricotta cheese so much?!), and scrambled eggs. 

At about 1.5 weeks post op, I decided to make myself 2 oz. of scrambled eggs for a meal, using egg substitute. About an hour after eating, I had loose stools the rest of the day. I thought maybe that was just due to being freshly post op. I gave it two days, and tried the egg substitute again, with the same result. 

I'm getting really burned out on eating the same four things, and want to try eggs again. Do you think having real eggs instead of egg beaters may give me a better result? Anyone have issues with eggs this early out? I love eggs!

Try it.  Try with one egg.  At the beginning i could handle 1/2 egg.. 

Make is moist - soft scramble with some butter and cheese.. Yum..

Egg substitute, to say it politely is crap.  Eat the real thing. It's better for you. Yolk and all. Healthy fats and protien. I agree soft scrambled with a little butter or cheese. Enjoy

I eat real eggs. I make a casserole with ricotta and eggs and some spices. I never get sick of eggs. I like them. Just don't cook the eggs too long if they are dry some people have a hard time with eggs. 

Refried beans are a good change to. 

I can't eat egg substitutes, I get the runs and gas...ugh! 

Nothing like the real thing! Eat real eggs and enjoy.

Annette 😄

Egg substitute is ****e.  Real eggs with real fat and protein are better for you.  I had to chew like crazy when I started scrambling eggs, but adding some sour cream seemed to help them slide down better.

Audrey

Egg substitute is full of chemicals.

Egg substitute is full of chemicals.

Hi! I am 5 weeks out, and I was allowed to have eggs early on. So i have an egg about 4 mornings a week. I agree with the advice of others here...the cooking method makes a real difference.  i scramble them, but have to keep them really moist. I cook them on lowish heat, and really stir them constantly in the fry pan. if not moist, then they are harder to eat and digest. i use butter in the pan, and often add a little milk. i also add cheese, cut up small and added to the pan with the raw egg. That way, the cheese fats melt and integrate with the egg to make it softer.

Heads up: I have found that the kind of cheese makes a big difference. Some cheeses melt to a kind of rubbery texture, and some melt smooth. I do not do well with the rubbery ones.  So far, best success with sharp cheddar.  Medium cheddar, feta...too rubbery.

I have also had a boiled egg, smashed with some butter.  That was good!

Thank you all for the replies! The first time I made it, I put butter in the pan, and topped with cheese. The second time, just butter in the pan, and topped with a little pepper (I'm a pepper addict). 

I do make Ricotta bake with an egg, and it hasn't given me any issues, so perhaps I'll try a real egg with a little bit of milk to scramble (that's how I made them pre op anyhow). :)