Poached or boiled, not scrambled or in an omelette
I thought I couldn't handle eggs well, but it turns out that it may have been due to making scrambled eggs or omelettes. I just learned that when you break the yolk and subject it to air and high temperature, this oxidizes the cholesterol in the yolk. Your body goes after oxidized substances (with antioxidants), and you've already got enough -- you don't need to take in even more from your diet. I'll never forget making a three-egg omelette and feeling like my stomach was going to burst.
Cooking eggs by poaching, boiling, or frying sunny-side up keeps this from happening, though. You figure that boiling is probably the way we've been cooking eggs for the longest time -- boiling is an incredibly simple technology, unlike what it takes to whip and fry up eggs. The hard part has always been finding, stealing, and transporting an animal's eggs back to your site. I bought an egg-poacher because I'm lazy and don't want to deal with the extra work of poaching them in a large pot or wok (which I don't own).
I tried it out last night, and it's a miracle. I had four poached eggs for dinner, which based on the three-egg omelette experience, I thought would do me in. Instead -- zippo. It's even more amazing since I ate a ton of other stuff alongside them: eight slices of dry salami, four tomato slices with a pat of cream cheese on each, a handful of almonds dressed in olive oil, a pickle, six strawberries with a little chunk of Roquefort cheese for each, a glass of water, and a cup of almond milk cut with a tablespoon or so of heavy whipping cream.
I felt full for the rest of the night, and dreaded the thought of eating anything else, no matter how tempting. And I kept checking how my gut looked in the mirror -- no expansion whatsoever. All thanks to poaching the eggs instead of going with my typical omelette. I'll be having four eggs a day from now on -- they're an incredibly cheap source of fat, protein, and vitamins and minerals.