I believe fat content of the yolk contains is the only objection. Of course as you say it contains too much of the wrong type of fat too. I have not read anything in the research literature that says anything specific about egg yolks. When I bake I use liquid eggs which contain much less fat. Unfortunately you cannot make boiled eggs from liquid eggs.
The USDA Food database give similar percentages (12.6% protein and 9.9% fat) and most of the vitamins and proteins are in the white. However, the USDA database says a small egg weighs closer to 40 grams. A medium slice of commercial white bread without margarine weighs about 25 grams so the total fat you would ingest would be 2 grams or 6% by weight.
There is an additional factor to consider. I find that while I can ingest significant amounts of olive oil I only tolerate very small amounts of other oils such as palm oil, soybean oil and hydrogenated oils. The type of fat in an egg yolk may contribute to IBS symptoms.
Perhaps you will have to experiment a bit and see how you handle eating a boiled egg with bread once in a while
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
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Re: Why are eggyolks so bad (apart from fat content)? (Preferably for Heather to answer but anyone else who knows can answer.)
