Hard boiled egg whites without wasting yolk

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  • texastango
    texastango Posts: 309
    An Alternative View - The Benefits of the Yoke (no Joke)....even though they are high in fat and cholestrol...they have some nice benefits!
    Table 1: Egg Yolks Versus Egg Whites
    Nutrient
    White
    Yolk
    % Total in White
    % Total in Yolk

    Protein
    3.6 g
    2.7g
    57%
    43%

    Fat
    0.05g
    4.5g
    1%
    99%

    Calcium
    2.3 mg
    21.9 mg
    9.5%
    90.5%

    Magnesium
    3.6 mg
    0.85 mg
    80.8%
    19.2%

    Iron
    0.03 mg
    0.4 mg
    6.2%
    93.8%

    Phosphorus
    5 mg
    66.3 mg
    7%
    93%

    Potassium
    53.8 mg
    18.5 mg
    74.4%
    25.6%

    Sodium
    54.8 mg
    8.2 mg
    87%
    13%

    Zinc
    0.01 mg
    0.4 mg
    0.2%
    99.8%

    Copper
    0.008 mg
    0.013 mg
    38%
    62%

    Manganese
    0.004 mg
    0.009 mg
    30.8%
    69.2%

    Selenium
    6.6 mcg
    9.5 mcg
    41%
    59%

    Thiamin
    0.01 mg
    0.03 mg
    3.2%
    96.8%

    Riboflavin
    0.145 mg
    0.09 mg
    61.7%
    48.3%

    Niacin
    0.035 mg
    0.004 mg
    89.7%
    9.3%

    Pantothenic acid.
    0.63 mg
    0.51 mg
    11%
    89%

    B6
    0.002 mg
    0.059 mg
    3.3%
    96.7%

    Folate
    1.3 mcg
    24.8 mcg
    5%
    95%

    B12
    0.03 mcg
    0.331 mcg
    8.3%
    91.7%

    Vitamin A
    0 IU
    245 IU
    0%
    100%

    Vitamin E
    0 mg
    0.684 mg
    0%
    100%

    Vitamin D
    0 IU
    18.3 IU
    0%
    100%

    Vitamin K
    0 IU
    0.119 IU
    0%
    100%

    DHA and AA
    0
    94 mg
    0%
    100%

    Carotenoids
    0 mcg
    21 mcg
    0%
    100%




    Data taken from the USDA Nutrient Database for Standard Reference, Release 15. AA and DHA data from NutritionData.Com. Since the article was written, the USDA has published revisions. The latest, Release 17, can be found here.

    As you can see from the table, the yolk contains 100% of the carotenoids, essential fatty acids, vitamins A, E, D, and K (6 items). The white does not contain 100% of any nutrient.

    The yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and 89% of the panthothenic acid (9 items). The white does not contain more than 90% of any nutrient, but contains over 80% of the magnesium, sodium, and niacin (3 items).

    The yolk contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium, riboflavin, and protein.

    It should also be kept in mind that the yolk of an egg is smaller than the white. Where the white contains a slim majority of nutrients, such as protein, this is not due to a greater concentration in the white, but simply to the fact that there is more white in the egg than yolk.


    That to do with left over yokes?
    http://www.thekitchn.com/ice-cream-basics-recipe-for-a-59205
  • Picola1984
    Picola1984 Posts: 1,133
    There's 2 Dukan recipes that use the yolks. Both healthier alternatives and free of carbs. One is mayonaise the other is chocolate truffles. I'll post the links later

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