Raw eggs, free-range, are described by Aajonus as one of the best compact foods in nature and "the ultimate complete fast-food." They hold a singular, irreplaceable position in the Primal Diet as an emergency food, a recovery food, and a daily staple that no other food can fully substitute. Their role is comprehensive: they address virtually every condition, from emphysema to dementia to heart disease, and they are suitable for everyone, especially those who are infirm or otherwise unable to consume meat.

Aajonus states plainly: "If somebody's in any emergency, kind of life-threatening, eggs? Eggs, yeah, eggs, eggs, eggs. Even heart attacks? Anything. Absolutely anything. Dementia? Anything." This places raw eggs in the category of the most universally applicable therapeutic food in his entire system.

Despite being called a "fast food," the egg is not considered a replacement for raw meat in all functions. Aajonus draws a precise distinction: egg protein rebuilds, restructures, and regenerates cells, but it does not accomplish cellular division the way raw meat does. He is explicit on this point: "The protein in raw eggs helps rebuild and restructure cells, but not help cellular division." Meat must still be present in the diet for full cellular reproduction. However, for soothing, rebuilding membranes, restoring structure, increasing energy, and supporting every metabolic process, eggs stand alone as the most complete and efficient food available.

Duck eggs are treated identically to chicken eggs in Aajonus's framework, quail, goose, and ostrich eggs are also mentioned as valid alternatives. What governs the quality of any egg is not the species of bird, but what the bird was fed, what environment it lived in, and how the egg has been stored.

---

Aajonus states that the egg contains every vitamin, including all of the B complex, every form of vitamin A, every form of vitamin E, "everything is in the egg yolk and vitamin capacity." He says: "In an egg, you have every nutrient on this planet." The yolk carries all vitamins and fat-soluble nutrients; the white carries the proteins.

The protein in raw egg white is used by the body for regeneration and maintenance. Aajonus is emphatic that this is different from cellular reproduction: "Raw meats do that. You can eat an egg and I take people who are skinny and feeble and dying and within 3-4 weeks, they're back just by eating 12-20 eggs a day, sometimes 30 eggs a day." The protein in eggs cannot be substituted for meat except occasionally.

He elaborates on the membrane-soothing quality of egg protein: "I can get the membrane soothed and rebuilt with the eggs. It will not regenerate tissue, but I find that I can get in there and soothe everything with it." This makes eggs particularly valuable in vigil or acute recovery situations where regeneration is a priority but the body cannot yet handle the full tissue-building demand of raw meat. In such cases, "you can replace the proteins easier than it is to regenerate the tissue because that takes a little longer."

Aajonus directly counters the mainstream warning that avidin in egg white binds biotin and causes deficiency. He reframes it: "The avidin/biotin bond is beneficial because it helps to dissolve biocarbons and helps muscles retain carbohydrates." He considers the cautions listed about raw eggs as "from rhetoric and not experience," not from actual experimental or clinical observation.

Aajonus reports a discovery by an elderly scientist, a doctor in his eighties, who found specific enzymes and proteins in raw egg white that are destroyed by oxygen and that can dissolve cancer: "Cancer cannot live in an environment with these enzymes and proteins." The critical instruction is that the egg must not be whipped or blended alone, because exposure to oxygen destroys these compounds. "If you just eat the egg without whipping it, it won't be destroyed by the oxygen. If you blend it with cream or milk or something like that, that will prevent it from oxidizing. But when you have it alone, you should not whip it."

Aajonus conducted experiments in which animals and humans ate only the yolk. He found: "metabolism was considerably increased, usually without increasing energy. The side effects were that often hunger increased to a frenzy and dispositions tended to be irritable." Eating the whole raw egg, white and yolk together, produced the most balanced outcome in every case and condition: "It has been my experience in every case and condition that eating the whole raw egg was more nourishing, and better for metabolic and emotional balance."

Bacteria inside the egg is explicitly desired by Aajonus. He explains: "I like bacteria; it's 99% of any organic function in any animal. I want bacteria, I want as much as I can get." When eggs are left unrefrigerated, they develop bacteria, which he considers a positive and beneficial process. He actively leaves eggs out in the sun to rot, and eats them in a high state of decomposition for specific sexual and energetic effects (see Section on High/Rotten Eggs).

Aajonus states directly: "The relationship between raw eggs and salmonella-poisoning is a myth." He makes no qualification on this point.

Aajonus links egg consumption to stem cell availability, noting that eggs along with bone marrow, testes, and sperm are sources of stem cells, but that one must find healthy animals. He cites scientific findings that sperm can be used like stem cells and can conform into any other cell. Fertile eggs with developing chicks (balut-style) are discussed as containing stem cells, though he notes digestion of a developing egg requires long-term raw diet adaptation or high hydrochloric acid production unless blended into solution. He says: "In an egg, you have every nutrient on this planet. You can let it start developing but once the sinew and tendons start developing you're just not going to digest it well unless you've been on the diet a long time."

---

Aajonus is unambiguous: "Eggs should not be refrigerated." He explains the mechanism: "Refrigeration destroys or damages too many enzymes and protein in eggs. Therefore, when refrigerated, eggs are less nutritive, and harder to digest, assimilate, and utilize." He adds: "Eggs should not be artificially heated above 98°F (37°C) nor stored below 68°F (20°C). Eggs lose many nutrients when refrigerated."

He specifies that eggs can safely remain unrefrigerated for at least four weeks. He also explains the recovery window: eggs must be in refrigeration for about 6-8 hours before the cold destroys the bacteria inside, and even then, bacteria can reform again after about 12-24 hours at room temperature. This means that store-bought eggs that have only been refrigerated in the delivery truck, for 5 to 8 hours, have not sustained great damage, and leaving them out for 24 hours at room temperature restores their activity.

He gives a practical protocol for store-bought eggs: "Find out when they get their eggs because the law says that they have to arrive at the store at a certain temperature. So the egg farmers don't have to have huge walk-ins to hold eggs... the eggs don't get refrigerated until they get them put on the truck for delivery." In California, the law requires eggs to arrive at the store at 45 degrees. The store has no regulation requiring refrigeration beyond that point. "They haven't been cold long, five, eight hours. No great damage is done in that time. Leave them out 24 hours, and they're very active again."

For eggs already refrigerated before purchase: "Just don't re-refrigerate them." He notes that refrigerating a recipe prepared with eggs is also inadvisable: "Recipes that contain egg should not be refrigerated after being prepared. Most recipes will last for 24 hours outside of refrigeration."

Aajonus notes that when chickens are not planning to hatch an egg, they still keep it warm: "They don't let them drop below about 68, 63 degrees. They'll go run out and eat and peck and then get back in and keep the egg warm." Chickens are "incredibly intuitive" about how long the egg takes to cool.

Aajonus describes eating rotten eggs as fine and beneficial. He recounts that eggs left out will rot and become "black inside, white inside, stink awfully" and that this state has profound energetic and sexual effects. He describes: "They really excite the sexual, you know, people who want to get really horny. They just eat some of those high eggs and do very well."

He connects this to the Chinese practice of century eggs, eggs buried in clay for 5 to 25 years. He describes them in detail: "You open it, it's either all bacteria, white powder, or all black powder. And old wealthy men are the only people who can afford them because it's $1,000 an egg. And they can eat a few of those and go a whole month having several orgasms a day. And you're talking octogenarians? Can do that, yeah." He elaborates: "Old Chinese men who are 80-90 years old will pay $1,000 for black eggs that are rotten to the core and they will go out and screw 30 times in a night for up to 5-6 months."

The mechanism is bacterial pre-digestion: "It's pre-digested. It's going to go to every part of your body quickly. Pre-digested from the bacteria in the egg." He emphasizes: "Eat that raw, they don't cook that. Absolutely."

He adds that century eggs can range from $25 to $100 to $1,000 depending on age. He says these eggs are made by burying them in clay without cracking them, though he notes that without tropical temperatures (never dropping below 80 degrees), the process takes much longer.

He gives his personal experience: "Normally, I can, you know, if I'm not going through a detoxification, I can enjoy sex for three hours a day. After one of those chickies, I mean, I can go for six to seven hours."

For dementia specifically, Aajonus says: "If you've got dementia, you may want some rotten eggs."

Aajonus describes eating eggs with half-formed chicks inside, an Asian practice. He has personally eaten these: "And the difference, the difference is amazing because you get to eat the cartilage and the whole bones and everything, even some feathers." He notes the young bones are soft and digestible: "These soft bones in the young chicks, you eat those and you digest them. Actually digest them completely." He verified this through fecal analysis: "Check the feces of my feces from eating them and some other people in the raw diet eating those. Not one bo[ne fragment found]."

He consumed one egg that was described as equivalent to about one and three-quarters liters of actual egg material once fully cracked open: "Took me a whole day to eat it, but it was delicious. Phenomenal."

He cautions that digesting a developing egg (once sinew and tendons begin forming) requires either long-term Primal Diet experience, the ability to generate a lot of hydrochloric acid, or blending it into a solution.

Aajonus strongly prefers unwashed eggs: "I get unwashed eggs whenever I can because they use a detergent that destroys some of the bacteria. It deprives the egg of the ability to reproduce and it does stop the bacterial growth inside the egg, from the outside in." He actively seeks out eggs with feces on the shell: "In Asia they don't clean their eggs and I take the ones with most shit on. Where I poke it, I'm eating the shit."

Aajonus explains that in his first book, he specified fertile eggs not because fertility adds nutrition, but because fertility was a reliable indicator that the chicken had not been confined to a tiny cage. "You know if the eggs were fertile, she wasn't in a small little cage. She had to be going out and having sex with a rooster." Now that free-range labeling exists, the fertility marker is less critical as an indicator of living conditions, though pastured is still the gold standard.

On whether fertilization itself adds to nutritional content, Aajonus references a large scientific article about the potency of sperm and its stem cell potential, but does not make a firm definitive claim that fertile eggs are nutritionally superior for that reason alone. He frames it as an open question with suggestive evidence rather than a closed conclusion.

He says directly: "Fertilized eggs really doesn't matter... When I said fertile in my book, that was because you never knew if a chicken was in a small cage like this unless the eggs were fertile."

---

Aajonus establishes a clear hierarchy of egg quality from best to worst:

1. Amish farmer eggs (raised by Aajonus's principles): Chickens receive raw and rotting meat scraps from butchered animals placed on pallets, maggots from flies, grains (corn, oats), and fermented dairy (buttermilk, whey, kefir) or sprouted grains like oats. Terramin clay can be added as a mineral supplement for stronger eggshells. These chickens exhibit no pecking behavior, have full feathers, and rub against humans like cats. Aajonus calls these eggs "considerably better" than any commercially available pastured egg.

2. New Zealand eggs: "If you have to buy eggs, buy eggs from New Zealand. You will get very excellent eggs from Amish farmers or Rahealthyfoods.com [now farmmatch.com]."

3. Pastured eggs (genuine): Chickens running on actual pasture, eating insects and natural diet elements. These are called "the chickens that are best" aside from those fed by Aajonus's full protocol.

4. Free-range eggs: A marketing term that does not necessarily mean open pasture. Aajonus notes "Free range is supposed to mean out in a farm, out in the pasture. It doesn't really mean that. Pastured eggs mean that." Cage-free can mean a large room where chickens are not in individual cages but are still confined indoors. However, even these are better than fully caged chickens.

5. Store-bought organic eggs: Frequently fed 75-85% processed soy. Aajonus calls organic labeling "probably a bad signal for an egg" because "the organic farmers that I've questioned about their feed feed at 75% to 80% processed, cooked soybeans."

6. Conventionally farmed eggs: Worst quality, often containing arsenic from feed and high soy content.

Aajonus is emphatic that chickens and ducks are scavengers and carnivores, not vegetarians: "Chickens are vultures. They mainly eat rotten meat. They eat dead carcasses, like vultures. If they don't have that, they'll eat bugs." His feeding protocol for chickens, which he requires of his Amish and other contracted farmers:

• Take all meat scraps from butchering (guts, intestines, bones, crushed, everything not used)
• Place on a pallet
• Let flies lay their eggs and maggots develop
• Allow chickens to eat the rotten meat and the maggots freely
• Also provide corn and other whole grains (not soy)
• Optionally provide buttermilk, whey, kefir, or sprouted grains like oats
• Terramin clay (www.terramin.com) for minerals and eggshell strength

He warns against commercial feed categorically: "Commercial food is always byproduct of some other food manufacturing. It's always the garbage. Literally." Grain-only or vegetable-only diets cause chickens to become "frantic and panicked," lose feathers, peck each other, and become protein-deficient to the point of killing and eating each other. "If you give them too many grains, they're going to be over-emotional just like, you know. And it's going to create a protein deficiency."

He is equally clear about ducks: "Ducks the same way. Ducks, you give ducks high meat, they will follow you forever." And: "If you walk near the door, they'll be there waiting for you. You just give them one time because they love high meat."

For those raising their own chickens: meat scraps from health food store throwaway meat can be purchased for 50 cents a pound or even 25-30 cents a pound. He says: "Just make sure that they're not putting Clorox around and they're not getting Clorox in the bag of meat because they'll do that. And just buy the bags, you know, 25, 30 cents a pound. Boy, those chickens will be so healthy. Those eggs will be..."

He notes chickens can digest grains but should not receive primarily grain-based diets. Even a chicken with a limited but natural diet produces eggs that "will still help incredibly" compared to fully soy-fed eggs, even if not ideal.

Raw soy is toxic to both chickens and humans. Aajonus states: "If a chicken eats raw soy, any kind of bird eats raw soy, it will kill them." This is an absolute. To make soy edible for birds, processors must break it down with kerosene (as solvent) and heat, a process that renders it a chemical byproduct rather than a food. "Would you soak your apple in kerosene before you ate it for six hours? Would you? Would you eat an apple that had been soaking in kerosene for six hours?" He argues that organically grown soy becomes non-organic the moment it is chemically processed: "once they take the organically grown soy and they process it into a feed, they use the kerosene to break it down to destroy the enzymes which will kill the bird, plus they cooked it. So it's a misnomer calling it organic eggs. It's a lie as big as anything else."

He found that processed soy contains "toxic heterocyclic amines and all those other hormone poisonings" and that it promotes brain cancer and breast cancer. He calls soy "a very toxic substance people should not go near it birds should not go near soy."

He notes that even Rosie Organic Chicken feeds its chickens up to 75-85% chemically treated and processed soy, which he confirmed by calling the company directly and speaking with both the chemist and the CEO. Contrast brand Rocky Junior's was described as 75-80% raw corn and only about 20% processed soy, making it considerably preferable to Rosie.

His instruction to consumers: "you make sure you give that manufacturer a call and find out what's in the feed."

The rule he establishes for tolerable egg sources: "just make sure that if they're given soy there's very little soy, no more than 25% soy." Even at 25% soy, such eggs are considered suboptimal but acceptable when nothing better is available.

He cites a case in which a woman had eggs with 25% soy in the chicken's diet and still recovered from a life-threatening emergency: "Imagine if she had pure, best eggs."

Aajonus warns that commercial chicken feed contains arsenic, and this arsenic ends up in the eggs. He says this applies not only to conventional eggs but potentially to organic free-range eggs as well: "Any non-organic feed fed to poultry is contaminated. Some organic feeds may be contaminated. The only way to know is to have food tested." He states these eggs are "pretty toxic from their arsenic" and recommends avoiding them when possible or at minimum sourcing the cleanest available.

If ideal eggs are unavailable, Aajonus advises finding out exactly what day the store receives its egg delivery and purchasing them on that day. He explains that California law requires eggs to arrive at the store at 45 degrees, which means they have typically only been refrigerated for about 5-8 hours in the delivery truck, not long enough for significant bacterial or enzyme damage. Once purchased, leave them out for 24 hours to restore bacterial and enzymatic activity. One practitioner he worked with let store-bought organic eggs sit for two or three days before consuming them "so the bacteria will build up."

---

When eating raw egg specifically for its cancer-dissolving enzymes, Aajonus specifies that the egg must not be whipped alone. Blending it with cream, milk, or another fat prevents the enzymes from being destroyed by oxidation: "If you blend it with cream or milk or something like that, that will prevent it from oxidizing."

When consuming large quantities of eggs, Aajonus states there is a need for vegetable iron. He specifies: "it is necessary to eat deep leafy green (for example, spinach or parsley) or purple (for example, red cabbage) vegetables or 4 ounces of their juice once weekly." This is the pairing requirement when eggs make up a large portion of the diet.

Aajonus explains that eggs serve as a functional substitute for white meat when paired with red meat. If a person is eating red meat without white meat and cannot yet consume fowl or seafood: "you could always add a couple of eggs, one or two eggs, to make up for the white meat. So it doesn't make you irritable." This implies eggs have a calming, balancing effect on the otherwise irritability-producing quality of red-meat-only consumption.

---

No topical applications of eggs specifically were detailed in the provided source passages. (Note: Aajonus addresses topical use of eggs and egg white in other contexts not present in these passages, only internally documented material is presented here.)

---

• Recovery / acute illness: 12-20 eggs per day, sometimes up to 30 eggs per day
• Eating frequency during acute recovery: one egg every 20-30 minutes throughout the entire day
• Long-term digestive recovery: as many eggs as possible for at least 18 months
• Emergency protocol duration: two to three days of egg-only diet when hitting a wall on the diet or during acute health crisis

One to two eggs can substitute for white meat when eating red meat, to prevent irritability.

When eating large quantities of eggs regularly: 4 ounces of juice from deep green (spinach, parsley) or purple (red cabbage) vegetables, or the equivalent whole vegetables, once weekly.

No specific quantity limit is given for high or rotten eggs beyond the implication that even small amounts are potent. Century eggs are described as having effects lasting "a whole month" from "a few" eggs. Aajonus does not warn against overconsumption of high eggs in the passages provided.

Aajonus does not specify a daily quantity limit for developing eggs. He documents eating them himself in China and notes they are widely consumed in Asia. The primary caveat is digestive capacity, long-term Primal Diet adherents or those with high hydrochloric acid can digest them more fully.

Even medium-quality eggs from chickens with imperfect diets will still help in emergencies. Even eggs from chickens fed 25% soy have been used successfully in life-threatening emergency protocols. Aajonus makes clear that some eggs, even imperfect ones, are always superior to no eggs in an acute situation.

---

Eggs may be eaten alone (whole, no whipping when consuming for enzyme content), blended with cream or milk for protection of enzymes, folded into meat preparations, used in salad dressings, or used as a sauce component. They appear throughout every category of Primal Diet food preparation. Recipes call for eggs to be chilled in some cases (for specific texture effects), left at room temperature, or used immediately upon cracking.

• 2 tablespoons refrigerated unsalted raw butter
• 1 tablespoon refrigerated raw cream
• 1 chilled raw egg (kept refrigerated for 2 hours)
• 1 pinch freshly grated nutmeg
• 1 pinch fresh ground mixed peppercorns
• 5 to 8 ounces raw chicken
• 1/2 diced tomato

Blenderize egg, nutmeg, pepper, chilled butter and cream in a 4-ounce jar on low speed for 4-6 seconds. Dice chicken. Fold sauce with chicken and top with diced tomato.

• 6 ounces chopped or ground raw chicken
• 3 tablespoons sour cream
• 1 egg
• 1 red hot pepper
• 3 tablespoons grated no-salt-added raw cheese

Blenderize egg, pepper, cheese and sour cream together in an 8-ounce jar on medium speed for 10 seconds. Fold sauce into chicken. Alternative: form chicken into a plateau on plate, indent and fill with sauce.

• 5 to 8 ounces skinned, boned, diced chicken breasts
• 1 raw egg
• 4 to 5 ounces nut butter made with peanuts
• 1 inch section chopped celery stalk
• 1 tablespoon chopped fresh arugula leaves

Gently whip raw egg, peanut butter, celery and arugula together in a small bowl. Fold chicken into whipped mixture. Spoon spiced chicken onto plate. Pour remaining sauce in bowl over chicken.

Alternative: gently whip raw egg, peanut butter and celery in a small bowl. Spread chicken on plate, cover with sauce and top with arugula.

• 5 to 8 ounces turkey
• 1 to 2 raw eggs
• 1 to 2 tablespoons mustard and/or horseradish
• 1 tablespoon diced red onion
• 1/2 [additional ingredient cut off in source]

• 3 tablespoons soft unsalted raw butter
• 1 pinch black pepper (optional)
• 1 section fresh orange
• 1 tablespoon unheated honey
• 1/4 teaspoon raw apple cider vinegar
• 1/2 teaspoon lemon juice
• 1 fresh mint leaf
• 5 to 8 ounces raw duck

Blenderize all ingredients except duck and mint in a 4-ounce jar on high speed for 5 seconds. Chop duck into small pieces. Cover with orange glaze. Marinate for 2 hours. Finely chop mint leaf and sprinkle over glaze.

Aajonus describes ordering in restaurants: "I want you to take a steak. I want you to chop it up for me. And I want you to put a raw egg in it." He specifies separating the egg: "Put the egg white in it. Put the egg white in a cup for me. And put the egg yolk in the steak tartare. No capers. No salt."

• 3 cups base: combination of raw cheese, kefir/piima/yogurt, and whole raw milk in 4:1:1 ratio
• 1 T. raw apple cider vinegar
• 2 T. lime juice
• 2 tsp. lemon juice
• 2 T. coconut cream
• 2 T. dairy cream
• 2-3 eggs
• 1-2 T. unheated honey (optional)

Blend all together. Makes approximately 1 quart. Sip throughout the day for hydration.

• 1 quart raw milk
• 3 ounces raw cream
• 1 1/2 tablespoons caraway seeds

Pour milk into a wide-mouthed quart jar, add caraway seeds and let stand in a dark high cupboard until liquid completely separates from solids (2-4 days). (No egg in this recipe, but listed as egg-section recipe in source.)

Aajonus demonstrates eating a raw egg simply by cracking it and consuming it at workshops. He describes the technique: "When you do this, the white comes out first. The yolk goes last." He eats them in front of audiences to demonstrate their simplicity and acceptability as food.

---

Aajonus treats all bird eggs as fully interchangeable in principle, with quality determined entirely by what the bird was fed and how it lived. He mentions duck eggs, quail eggs, goose eggs, and ostrich eggs explicitly as valid options: "If you want to do duck eggs, quail eggs, goose eggs, ostrich eggs. We won't have an ostrich egg." Duck eggs are given special mention because ducks, like chickens, are scavengers and can be fed the same diet of raw meat scraps and rotten meat. Ducks in particular respond strongly to high meat in terms of bonding behavior: "Ducks, you give ducks high meat, they will follow you forever."

The same sourcing principles apply: avoid soy, avoid commercial feed, feed meat scraps, provide whole grains as supplement, allow access to bugs and natural scavenging.

---

Aajonus issued an alert in August 2013: "The FDA's new guidelines (that almost always become its rules) are its strategy to destroy pasturing of chickens for eggs, and soon chicken meat. FDA authorities want sterile, nutrient-deficient and industrially toxic foods for us. We want nutrient-dense, natural and completely organic foods." He directed followers to take action to stop it.

Aajonus personally investigated Rosie Organic Chicken, speaking directly with both the chemist and the CEO. He discovered the company feeds its chickens up to 75-85% chemically treated and processed soy. He confronted the CEO, who confirmed the soy was processed. Aajonus then argued that once organically grown soy is processed with chemicals and kerosene, it is no longer organic, making the "organic" label fraudulent. He described the eggs as tasting "like postage stamps" and "very bland with an odd taste", sensory evidence of poor nutrition.

Aajonus documents that "it's like 99% of the organic chicken you will find out there is not really organic chicken." He states that governments allow producers to "lie to us and harm us." He explicitly says that when a product is chemically treated and processed, it is no longer organic, regardless of how the source ingredient was grown.

Aajonus describes a period when there was a law in a particular state that prohibited restaurants from serving raw eggs. He claims he successfully had this law changed within a five-month period and keeps the updated law in his glove compartment to show to restaurant staff when ordering steak tartare with a raw egg.

Aajonus frames the public fear of salmonella from raw eggs as a myth driven not by clinical experience but by institutional rhetoric. He states this bluntly and without qualification, and references the Chinese practice of eating rotten, moldy, decomposed eggs for centuries as evidence that raw eggs do not cause the harm attributed to them.

Aajonus presents the Chinese century egg tradition as suppressed or underappreciated knowledge, a profound food technology that produces extraordinary health and sexual vitality in elderly people, with eggs commanding $1,000 each specifically because of their rarity and effectiveness. He frames this as knowledge that mainstream Western culture has neither the access to nor the cultural framework to understand.

---