Most of our routine blood lab tests do not include for uric acid serum levels. The higher the level number of purines and acid levels the more suseptable one becomes to painful gout flairups. In regard to chickens, the meat is considered moderately high in purines (rates between 100-400 mg of uric acid/100 g) . Brewers' yeast is 1820mg/100g , apple is 14, tomato is 11, yogurt is 8.1, cherry is 7.1, cheese (Brie, cheddar, cottage, edam) 7.1. Beef is 110-133,Pork is 110to 160, Rabbit is 133, lamb is (ave)182, German salami is 104, Tofu is 68. Chicken breast with skin= 175mg/100 g. , roasting chicken=115, boiling chicken/broth=159, chicken leg with skin = 110. While duck on average =138, Goose = 165, young Turkey=150. While with chicken eggs, it seems that many people are affected with gout flair-ups just by one egg per day. ...To determine if eggs are bad for Gout we need to look at how the egg is cooked, plus how it is utilized. Whole raw eggs have an acidity level of around 9.41 which is quite high. Using the Potential Renal Acid Load (PRAL) that determines levels of foods acidity: Chicken Eggs-- Fried=10.00 to 11.00. Poached= 9.1-10.00. Hard boiled=8.00 to 9.00. Omelet= 7.6 to 8.0. Scrambled= 7.48 to 7.90. Egg yolks seem to have the highest levels of acidity. In chicken eggs the yolks can have acid levels up to 18.00 which is very high. Duck, goose, quail, turkey eggs are lower in acid levels so take 1.00 off those numbers. If you are susseptable to Gout then try using egg whites only as the whites are neutral. It is recommended that a maximum intake of eggs is 3-4 per week.