It's probably no surprise that San Francisco Giants pitcher Brian Wilson eats a lot. At 6'2" and 205 pounds (not including 10 pounds of beard and pure victory), it takes some kcals to fuel that fastball.
But Food and Wine's Kate Krader dug up an old ESPN interview in which the closer revealed that he eats up to 60 eggs per week.
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"For breakfast, I'll usually make an eight egg-white omelette with bell peppers, shredded cheese and slices of ham and turkey ripped up," said Wilson. "I probably eat between 54 and 60 eggs a week."
In the interview, Wilson gave ESPN a tour of his fridge, stocked with surprisingly healthy eats. What else does The Beard like? "I am crazy about fish," he said. "For lunch, I just cooked shrimp, put it on the stove, threw in some spices, pasta and spaghetti sauce. Then I demolished it."
Wilson explained that he tries to cook for himself as often as possible, and that he avoids restaurants, as they cook with loads of oil and butter -- quite a departure from teammates like Tim Lincecum, who once explained his In-N-Out order to USA Today: three Double-Doubles, two fries, and a strawberry-chocolate shake. Oh, and hold the lettuce and tomatoes since, "I'm not a big vegetable guy."
In further exploration of famous MLB eats, we found this little gem: Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. Author Julie Loria, wife of Marlins owner Jeffrey Loria, visited more than 20 MLB players in their kitchens to learn about their favorite meals and put them together in this mind-blowing cookbook. Is that Albert Pujols delicately flaming a creme brulee?
Check out a sneak peak of the book in this video below: