Egg (Pasture Raised) (Gallus gallus domesticus)

Medicinal Profile of

Egg (Pasture Raised)

(Gallus gallus domesticus)

Pasture-raised eggs (Gallus gallus domesticus), produced by hens free to forage outdoors, are richer in nutrients and more balanced energetically than conventionally farmed eggs. Traditionally considered a symbol of vitality and fertility, eggs have been used as strengthening foods across cultures. Pasture-raised eggs contain higher levels of omega-3 fatty acids, vitamins A, D, and E, and antioxidants like lutein and zeaxanthin. They are highly nourishing, building tissues while supporting metabolism, vision, and reproductive health.

• Taste

  👉 Tastes describe the initial impression a food leaves on the tongue, and they reveal its deeper actions in the body, shaping digestion, circulation, and tissue response.

  Sweet – Nourishing, building, restorative.

  Slightly Salty (umami-like) – Reflects mineral richness and grounding qualities.

• Qualities

  👉 Qualities describe the felt nature of a substance or practice, and how it acts in the body beyond nutrients or chemistry.

  Heavy → Denser when fully cooked.

  Moistening → Preserved with gentle cooking (soft-boiled, poached).

  Drying → Emerges with prolonged cooking (hard-boiled, fried).

  Circulating → Enhanced when fried with oils or spices.

• Affinities

  👉 Affinities describe which organ systems or tissues a food most directly influences, showing where its actions are felt most strongly.

  Primary Affinities

  Reproductive System – Rich in cholesterol and fat-soluble vitamins essential for hormone synthesis.

  Musculoskeletal System – Provides protein and minerals for muscle and bone maintenance.

  Secondary Affinities
  (Organs or systems that the remedy influences indirectly, or to a lesser degree than its primary targets.)

  Nervous System – Choline supports neurotransmitter production and memory.

  Integumentary System (Skin, Eyes) – Lutein and zeaxanthin protect eyes; vitamins A and E support skin repair.

• Indicated Terrain Patterns

  👉 Terrain patterns describe the body’s functional state, showing when a food is most helpful or aggravating.
  👉 To learn more about these patterns in depth, read this blog.

  Primary Indication

  Dry / Atrophy – When tissues are depleted, thin, or lacking nourishment.
  Form & Application: Soft-boiled or poached eggs to preserve nutrients and provide easy assimilation.
  Dose: 1–2 eggs daily.

  Secondary Indication (Patterns a remedy can alleviate indirectly and over time.)
  Hypofunction – When energy, metabolism, or circulation are underactive. Form & Application: Eggs as part of warming, nutrient-dense meals to build metabolic strength. Dose: 1–2 eggs several times per week.

• Chemical Constituents

  Proteins (ovalbumin, ovotransferrin, ovomucin, lysozyme)

  Heat denatures proteins → makes them more digestible (↑ bioavailability from ~50–60% raw → ~90% cooked).

  Lysozyme (antimicrobial) is partially inactivated by cooking.

  Lipids (cholesterol, phospholipids, omega-3 fatty acids)

  Stable under gentle cooking (boil/poach).

  High-heat frying → risk of cholesterol oxidation (oxysterols).

  Biotin (Vitamin B7)

  Inhibited in raw whites (avidin binding).

  Cooking denatures avidin → biotin becomes fully available.

  B Vitamins (B6, B9, B1)

  Heat-sensitive; moderate losses with boiling, scrambling, or frying.

  Folate decreases ~15–25%, B6 ~10–15%, B1 ~5–10%.

  Carotenoids (lutein, zeaxanthin)

  Bound in raw yolk → limited absorption.

  Cooking (soft boil/poach) increases bioavailability by 30–40%.

  Fat-Soluble Vitamins (A, D, E, K2)

  Largely stable with gentle cooking.

  Prolonged or high-heat methods reduce vitamin A and E slightly.

  Minerals (selenium, phosphorus, zinc, iron, calcium)

  Stable through cooking; minimal loss.

• Nutritional Value

  Protein digestibility increases with cooking - easier to absorb. Raw: ~50–60% absorbed (due to enzyme inhibitors). Cooked: ~90% absorbed.
  ✅ Cooking significantly improves protein use.

  Biotin (B7) availability improves — Raw: Binding inhibited by avidin in raw whites → reduced absorption.

  Cooked: Avidin denatured → Biotin fully available.

  B vitamins (B6, folate, thiamine) Folate (B9): ↓ ~15–25% with boiling/scrambling, Vitamin B6 (pyridoxine): ↓ ~10–15%., Thiamine (B1): ↓ ~5–10%. ✅ Gentle cooking (soft boil/poach) minimizes losses..

  Antioxidants (lutein, zeaxanthin) increase with gentle cooking (soft boil, poach). Raw: Baseline levels in yolk., Cooked (soft boil/poach): ↑ up to 30–40% bioavailability. ✅ Gentle heat makes carotenoids more available.

  Oxidized cholesterol risk: Raw/soft-cooked: Stable. High-heat frying or overcooking yolks: Cholesterol oxidizes (oxysterols), which may increase cardiovascular risk in sensitive individuals.

• Medicinal Actions

  👉 Medicinal actions describe the specific ways a food influences organ systems and body functions.

  Reproductive System

  Hormone supportive – Provides cholesterol and fat-soluble vitamins essential for sex hormone synthesis.

  Fertility tonic – Rich in protein, choline, and vitamin D for reproductive health.

  Musculoskeletal System

  Tissue builder – High-quality protein supports muscle repair and bone maintenance.

  Mineral provider – Supplies calcium, phosphorus, and selenium for bone and joint integrity.

  Nervous System

  Neuroprotective – Choline supports acetylcholine production for memory and focus.

  Mood supportive – B12 and fat-soluble vitamins stabilize mood and energy.

  Integumentary System (Skin, Eyes, Hair)

  Antioxidant-rich – Lutein and zeaxanthin protect the eyes and skin from oxidative stress.

  Skin restorative – Vitamin A and E aid repair of dry or damaged tissue.

  Digestive & Metabolic Systems

  Easily digestible protein – Heat-denatured proteins are more bioavailable.

  Metabolic supportive – Provides sustained fuel for hypometabolic states.

• Medicinal Strength Level

  Second Degree – Noticeable effects on tissue building, hormonal balance, and energy. Safe and food-like, but more than simply nutritive due to concentrated fats, protein, and fat-soluble vitamins.

• Application Methods

  👉 The way eggs are cooked changes their qualities, nutrient density, and terrain effects.

  Soft-Boiled / Poached – Preserves nutrients, moistening, best for depletion and dryness.

  Hard-Boiled – Dense and slightly drying, sustaining fuel.

  Fried / Scrambled – Heavier, stimulating, more building; may aggravate stagnation if digestion is weak.

• Herbal / Drug Interactions

  Cholesterol-lowering drugs (statins) – Eggs provide cholesterol; unlikely to interfere but should be noted in high intake.

  Blood sugar–lowering drugs – Eggs stabilize metabolism, may enhance glycemic control.

  Fat-soluble drug absorption – Egg yolk fats may enhance absorption of fat-soluble medications.

• Safety and Contraindications

  Fluid Congestion and Stagnation – Cooked eggs, especially fried or scrambled, may feel heavy and contribute to congestion if digestion is weak.

  Hyperreactivity – Excess fried eggs with spices or oils may worsen heat and irritation.

  Egg allergy – Rare but possible; more common in children.

  Oxidized cholesterol caution – Avoid overcooking or high-heat frying to reduce oxidative stress risk.

• References

  Traditional Sources

  Grieve, M. (1931). A Modern Herbal. Penguin. (Eggs as strengthening, restorative foods.)

  Kiple, K. F., & Ornelas, K. C. (2000). The Cambridge World History of Food. Cambridge University Press. (Eggs in traditional diets worldwide.)

  Modern Sources

  Song, W. O., & Kerver, J. M. (2000). “Nutritional contribution of eggs to American diets.” Journal of the American College of Nutrition, 19(5), 556S–562S.

  Miranda, J. M., et al. (2015). “Egg and egg-derived foods: Effects on human health and use as functional foods.” Nutrients, 7(1), 706–729.

  USDA FoodData Central. (2024). Nutrient data for chicken eggs, raw and cooked. U.S. Department of Agriculture.