Who eats just egg whites and why do you do that?

Pamelicious1988

I buy egg whites by the carton (PC Blue Menu in Canada) and add a quarter cup to my smoothies. If I'm having poached or scrambled eggs, just a couple of times a month, then whole eggs all the way. Ditto for hard-boiled. I cook them six at a time and keep them handy for a quick protein hit or to top my big salads. I eat the whole thing, sometimes mash the yolk with the salad.

For those who don't like hard-boiled yolks, perhaps try cooking them less? I let mine go at full boil for four minutes, then turn off the burner and let them sit for a while, then put them in the fridge. It makes them easier to peel, and you don't get that sulphur taste with the yolk, plus it makes the egg easier to peel.

TechMike

I tried eating just egg whites once... I promptly gave them to my cat and scrambled some whole eggs.

johnnyhuff790

Just thought you guys might want the numbers...whole egg fried 92 cals, egg white 18 cals...that is a big difference...plenty of protein in the whites, but nothing else. The nutrition is definitely in the yolk, along with about 250mg of cholesterol...but that is another discussion.

I love fresh farm eggs...the yolks definitely have a richer taste...but I love egg whites just fried up or microwaved, on whole wheat toast or with a tortilla...along with some cheese and salsa...divine!!

_lyndseybrooke_

The only time I eat egg whites with absolutely no yolk is when I make homemade egg white delights (english muffin, canadian bacon, white cheddar, egg whites). The reason is because I usually don't want to spare the calories of the yolk and have my english muffin only taste slightly different. It leaves room for some grapes or something with it. I eat a whole hard boiled egg every single day, though, so I ain't scurred of no yolk.

DCarter1701

For omelettes, I prefer egg whites only--because then I can justify adding more cheese to the omelette and stay within my macros. Scrambled egg whites are nasty, though.

AllOutof_Bubblegum

I buy the cartons of just egg whites. They are great fillers to add to foods and protein shakes to beef up the protein count. It is a very mild flavor, so it goes in anything

Including but not limited to:

Protein shakes (raw, you can't taste it)
Fried rice
quinoa, as its cooking
added to omelettes
grits
oatmeal
ground beef/patties
cooked and put on top of cheddar rice cakes
meatballs
stuffed eggplant, or peppers

and straight egg white omelettes can be made sweet as well as savory, since the savory part of the egg--the yolk--isn't there. I make mine with a packet of Stevia and blueberries, cooked together. Surprisingly really good.

If I use a whole egg, I give the yolk to my son, the cats (it makes their hair glossy), or wash my hair with them (it makes MY hair glossy), so nothing is ever wasted.

bizgirl26

Hard boiled- whites only ( due to taste )
Fried - Unless they are cooked enough I only eat the whites ( due to taste)
For Omlettes/Western's - I use a whole egg but add extra egg whites

I gag at runny yolk's :embarassed:

BlueBombers

I like egg yolks except when it's hard boiled eggs. Don't know why that is....



ETA
Maybe it's because I like really runny yolks?

^ THIS

ksy1969

When I eat eggs it is nothing but the whole egg or nothing now. Thanks to science and me finally seeing the science debunking the whole cholesterol issue with eggs and food in general.

I am the opposite with hard boiled eggs tan most. I cannot stand the hard boiled egg white and if there is not part of the yolk there for flavor, I just will not eat it. The yolk is where all the flavor and nutrition is.

I will admit a lot of times for omelettes I use Egg Beaters Southwestern Style. I do this for breakfast because it is low cal but tastes phenomenal. It allows me to add more turkey sausage, natural hash browns and cheese to my morning meal.

Momakanga

I HATE the taste of egg yoke.

It stems from being forced to eat easy over eggs as a child. "You will sit here until your eggs are gone." Runny cold nastiness. Thinking about it makes me gag.

If eggs are in something cooked and the taste is not singled out then whole eggs are fine. Even omelets with lots of veggies and such some yolk can sneak in if the taste does not take over.

Boiled or fried eggs require that the yolk comes out.Yuck yuck yuck!

Springfield1970

I could never throw good food away like that! There's never a time when I have to eat low fat enough to get rid of the best part of the egg.

littlefoot612

I make a 1 whole egg + 1 egg white(liquid) omelette for lunches or breakfasts. Just makes a bit more volume without the extra cals. But I totally agree, egg whites alone are completely tasteless

Rainydaygirl1

I eat them because there is way less cholesterol, fat and calories. Plus if I add in some salsa it tastes really good anyway. Though I do love yolks. I will sometimes throw in a whole egg hard boiled with a salad for lunch or something

dbanks80

It is low in calories and i can eat more of them. Also I am watching my cholesterol so I dont eat the yokes.

sprintto50

I do, in meringue. As in lemon meringue pie and meringue cookies. Of course the lemon curd part of the pie contains the yolks.

VeLisaraptor13

I seriously cannot be arsed separating the yolk from the white.
And wtf would I do with all the yolks? I'm too tight to chuck them...

jofjltncb6

Preach.



It should be against the laws of man...


...and is already against the laws of nature.

George_Baileys_Ghost

Who eats just 1(or two, or three) slice(s) of pizza/cake/etc. and why do you do that?

For me, the answer to both this and the OP question is....calorie/macro control.

bennettinfinity

I use egg whites from a carton...to bulk up my scrambled whole eggs for more volume and protein without the calorie hit...but that's it...the nutrition is in the yolk.

^^This^^

Eggs: just another reason to love chickens...!

bennettinfinity

I seriously cannot be arsed separating the yolk from the white.
And wtf would I do with all the yolks? I'm too tight to chuck them...

2 words: creme brulee