Hi all! I am about two years out from my sleeve and I am finding that I still have trouble with eggs. Prior to surgery I had scrambled eggs frequently for breakfast, but since the surgery they sit like a rock on my new stomach and I can’t even finish one egg usually. They would really help meet my daily protein goal if I could have them more frequently. I’ve tried scrambled, boiled and over hard. Anyone have a suggestion for making eggs work better post-sleeve?

Have you tried cooking them "less"? Like:

soft boiled eggs with firm whites but runny yolks? (about 6.5 minutes in boiling water)

fried over medium (done whites, runny yolks)

soft scrambled (just coagulated but still very soft) or you can add a big spoon of Greek yogurt and stir well just as they are about set up.

What about adding an egg to soup while it's cooking?

I found that I don’t tolerate scrambled eggs well, but over easy or over medium are fine.

I eat a lot of toast soldiers: one tea-sized piece of white toast cut into strips and dipped into a soft-boiled egg. Straight up eggs can be hard for me too (scrambled, omelette, etc) but the inclusion of the carb seems to make it work. And it keeps me full for HOURS.

Yeah, scrambled eggs tear me up too. My wife who also has the surgery eats them without issue. But I can eat cottage cheese and she cannot.

It is odd how different the results of this surgery are for people. Especially since she and I had the same doctor, same everything. Just different bodies.

Now, I can eat fried eggs and boiled eggs. Scrambled are no bueno.

Eggs are hit or miss for me. Sometimes I can only eat about half of the egg and sometimes they just sit there. Other times, I have no trouble at all. No rhyme or reason to method of cooking.

I tried a soft boiled egg a few weeks ago and found they ere VERY tasty and gave me no tummy trouble.

What about custard? I haven't tried it yet, but it was one of those things I did when I was first banded (years ago). I used a sweetener like splenda back then, but would probably try something like Truvia now (just personal preference). It has consistency a little thicker than pudding and might go down easier for you.

Another option would be a frittata. Choose one with cheese and it would be smoother/softer than your basic quiche.

Thanks for all the great advice and suggestions! I will definitely give some of these ideas a try and post how it works out.

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I scramble my eggs and turn off the pan before they are fully cooked. I add avocado and salsa (and even some cheese) and they seem to go down better. They cannot be dry and overcooked or they are like lead in my stomach.

Have you tried scrambling only whites, and skip the yolk?