Making eggfood My way of making egg food is as follows: I take one dozen large fresh eggs (white or brown) and place them in a pot of cold water. I bring the water to a boil and then set a timer for 13 minutes. This is plenty of time to cook the eggs and kill any salmonella that might be present. If someone says do it 25 minutes or longer don't listen to them. All this does is turn the yolk green and full of sulfur. Salmonella is dead when the yolk turns solid. The hot eggs are run under cold water to stop them from overcooking and refrigerated long enough to get them good and cold. I leave mine in the frig overnight. If you use them hot, your eggfood will be pasty when you put the eggs through a food processor. The cold eggs (shell included) are then pulsed in a food processor along with 1/2 lb. unflavored bread crumbs (preferably whole wheat) and 4 tablespoons of soy protein isolate (buy this with no added ingredients except perhaps vanilla flavoring). Do the pulsing until the eggs are broken up and egg shell pieces are as small as a grain of rice. 
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