Andy Hnilo demonstrates an improvised "morning vitality tonic" made partly with fresh egg yolks from a nearby chicken coop. He explains why yolks are nutrient-dense (choline, B vitamins, fats, protein), notes he usually saves/cooks the whites separately, and comments on taste trade-offs (mentions gynostema makes it bitter) while favoring health benefits over flavor.
Chapters
Look at this. So we're here in a little chicken coop. These little guys right here, what, like two to three each? You would say five. Five. Every day? Every day. Hey, good morning. I wanted to go over my improvised morning tonic. There it is. But I'm going to add some of those eggs, the egg yolks that I just got from the coop over there. Chicken coop. The yolk is really dense and choline B vitamins. It's a very nutrient dense food in its own. I mean, it gets. It got such a bad rap for years. Remember when everybody was saying only eat the whites, you know, ditch the yolks. And I was one of those people, people that was throwing away all the good nutrition. The thing is, especially because I just got these locally, just crack the middle and I'm gonna save the whites. I'll cook up the whites a little bit later. I don't do this too often, but the fact that there's a chicken coop right close to me, figured I'd take advantage. God, what, seven, eight of them. But I'm not. I'm only gonna do, what, five yolks? Four. So a lot. It's a good amount of protein, good fats, good mega fats, and B vitamins as well. Now, I put a little salt in there. This isn't for everybody. I mean, it doesn't taste great, but I'm gonna feel great. That's why I do it. There we go. Mmm. Let's see. It's actually not bad, which is amazing considering there's a lot of gynostema in there, which tastes like you're drinking ground up cigarette butts. But it's good for you, so why not.
