replacing eggs with egg white
kyregi
Posts: 55 Member
I have bought a carton of egg white to make myself omelets etc. Now I also would like to use some recipes which call for whole eggs. The box with the egg white says that one serving is the equivalent of the egg white of one egg. So if the recipe calls for a whole egg, do I add two servings of egg white?
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Replies
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Usually 1/4c of something like egg beaters is equal to one egg, so I'd just use that.0
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if the recipe calls for a whole egg, use an egg. Egg whites are in no way a substitute.0
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if the recipe calls for a whole egg, use an egg. Egg whites are in no way a substitute.
Agreed.0 -
I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.0
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I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.
May I ask why your doctor has said that? What the reasoning was? Truly curious because I can't think of any reason backed medically anymore (they used to demonize eggs for fat content and then cholesterol, but both have been disproven).0 -
Most Dr's shouldn't be giving out dietary advice and it seems when they do, it's can sometimes be described as Medieval. Most GP's would do themselves and their patient a great service if they referred them to dietitians or sport nutritionists.I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.
May I ask why your doctor has said that? What the reasoning was? Truly curious because I can't think of any reason backed medically anymore (they used to demonize eggs for fat content and then cholesterol, but both have been disproven).0 -
Even in a baked good the egg whites would be fine. In a casserole, ditto.
With all due respect to the message board doctors, there are still people for whom eggs (and especially egg yolks) can be quite problmatic. Since your doctor knows your medical history, I'd be going with the doctor every time.0 -
I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.
May I ask why your doctor has said that? What the reasoning was? Truly curious because I can't think of any reason backed medically anymore (they used to demonize eggs for fat content and then cholesterol, but both have been disproven).
I'd also like to know. There's absolutely no reason that you should avoid whole eggs, if you're fine to eat egg whites. I think you're doctor may be living in the 90s...0 -
Or 2012 - http://www.sciencedaily.com/releases/2012/08/120813155640.htm
While they're probably not necessarily terrible for many folks, this idea that it's been so thoroughly debunked that it's now a non-issue for everyone is false. If you're at risk for cardivascular disease then some caution and moderation (as the OPs doctor is suggesting) is probably wise.0 -
You do realize how absurd that study was.Or 2012 - http://www.sciencedaily.com/releases/2012/08/120813155640.htm
While they're probably not necessarily terrible for many folks, this idea that it's been so thoroughly debunked that it's now a non-issue for everyone is false. If you're at risk for cardivascular disease then some caution and moderation (as the OPs doctor is suggesting) is probably wise.The study looked at data from 1,231 men and women, with a mean age of 61.5, who were patients attending vascular prevention clinics at London Health Sciences Centre's University Hospital. Ultrasound was used to establish a measurement of total plaque area and questionnaires were filled out regarding their lifestyle and medications including pack-years of smoking (number of packs per day of cigarettes times the number of years), and the number of egg yolks consumed per week times the number of years consumed (egg yolk-years).0 -
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Or 2012 - http://www.sciencedaily.com/releases/2012/08/120813155640.htm
While they're probably not necessarily terrible for many folks, this idea that it's been so thoroughly debunked that it's now a non-issue for everyone is false. If you're at risk for cardivascular disease then some caution and moderation (as the OPs doctor is suggesting) is probably wise.
That study is funny...
Because it had to be the eggs instead of the cigs and other unaccounted for variables.
Plus, it relied on the patients actually telling the truth which has been shown to be one of the worst ways to conduct these sorts of studies. They lie to look better on paper. It has happened with similar studies in the past.0 -
In baking and cooking eggs are generally used in three ways: liquid content (to balance dry ingredients), leavening and binding. In all three cases, all you need is the egg white. If you want to decrease a bit of fat content (because maybe you want more cheese on your casserole but want the right macro ratio for your meal, I don't know why everyone is hatin' on leaving out some yolks!) but get the benefit of binding and liquid content for your casserole (obviously leavening is only relevant to baking) go ahead and substitute the same amount of liquid of egg whites instead of using whole eggs. It ain't gonna make or break your casserole. You don't even taste egg yolks when they're in anything but like plain, omelet (maybe), and egg salad.0
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How many cigs and eggs did you eat on the second Tuesday in May in 2005..........and could you update for each subsequent day, that would be great, wouldn't want the FFQ to be inaccurate, for you know, study purposes.Or 2012 - http://www.sciencedaily.com/releases/2012/08/120813155640.htm
While they're probably not necessarily terrible for many folks, this idea that it's been so thoroughly debunked that it's now a non-issue for everyone is false. If you're at risk for cardivascular disease then some caution and moderation (as the OPs doctor is suggesting) is probably wise.
That study is funny...
Because it had to be the eggs instead of the cigs and other unaccounted for variables.
Plus, it relied on the patients actually telling the truth which has been shown to be one of the worst ways to conduct these sorts of studies. They lie to look better on paper. It has happened with similar studies in the past.0 -
I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.
If your doctor has told you to not eat eggs, maybe get a casserole recipe without eggs?0 -
I'm with the other guys asking why your doctor would say to avoid the yolks? It may not look like it to view my diary now, but before I got done with my heart surgery for a defective valve and then three catheter ablations for fibrillations, I was in pretty damn good shape for 50 (by current american standards). I weighed 180, had 18%bf (which is still high I know), and was running 10ks and could knock out 50+ pushups in a row (again, not phenomenal but higher than the average american 50 year old). I usually eat at least a dozen whole eggs a week except at the end of the school semester when I sleep too late to make breakfast from staying up late grading. Just prior to my heart surgery they of course did all the major blood work and esophageal ultrasound to look at my arteries. In the year leading up to the surgery I was probably eating 18 whole eggs a week, exercising like a mad man, and feeling great (other than the congenital valve problem). My cholesterol numbers SHOCKED my doctor....he could not believe that I ate that many eggs weekly and had that good of an HDL number. It was so high that he said it completely negated the already low LDL number I had. And my arteries? Smooth as glass.
So - unless you have some kind of medical condition that precludes you from eating whole eggs, why would your doctor tell you to avoid them?0 -
message board doctors lol.0
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Most Dr's shouldn't be giving out dietary advice and it seems when they do, it's can sometimes be described as Medieval. Most GP's would do themselves and their patient a great service if they referred them to dietitians or sport nutritionists.I can see that for cakes etc. But I want to replace at least some of the whole eggs in a casserole. My doctor said not to eat whole eggs anymore (or very rarely), so I thought if the recipe calls for 4 whole eggs I could go with maybe 2 whole eggs and fill up the rest with only egg white as a first trial.
May I ask why your doctor has said that? What the reasoning was? Truly curious because I can't think of any reason backed medically anymore (they used to demonize eggs for fat content and then cholesterol, but both have been disproven).
I'm so glad I found the doctor I did - he works hard to keep his knowledge up to date and he's told me about various educational sessions he's attended about things, like when we were talking about nutrition he said he had recently been to a conference on nutrition and what information he learned.0 -
I have bought a carton of egg white to make myself omelets etc. Now I also would like to use some recipes which call for whole eggs. The box with the egg white says that one serving is the equivalent of the egg white of one egg. So if the recipe calls for a whole egg, do I add two servings of egg white?
If you look on the box of the egg whites it should tell you the conversion amount for recipes.0 -
Funny how the Dr's in my extended family agree that most of their peers should not be giving out nutritional advice. Some of the conversations were shocking and quite hilarious, I guess the caveat would be you would have to know something about nutrition to get the jokes. I wouldn't go to my cardiologist for dental work either. Funny how that works.message board doctors lol.0 -
My son has an egg allergy so I have had to find ways to replace eggs in recipes. So to all those that have posted about how there are no reasons not to eat eggs .... please don't be critical or question a person's reasons for doing what they are doing .. just try to be helpful and answer their question if possible. :-)
Here are the proven ways to replace eggs in recipes that I have found. (these are gluten free ways as we are gluten intolerant too)
1 Lg egg = 1/4C ...... so with that in mind
1/4 C warm water (obviously no flavor but will provide the "wet")
1/2 tsp baking powder + 1/2 tsp xantham gum + 3T warm water
3T tapioca starch + 3T warm water
1/4C ground tofu
1T ground flaxseed soaked in 3T water (whisk well let sit 5 min) (called flax egg) *** I use this often because of the high protein count
1/4 C puree fruit (like baby food) *** works excellent as well and you can add different flavors depending on fruit used
A little extra info ....
FOR BINDING
use flax egg OR 2T arrowroot or cornstarch
FOR THICKENING AND LEAVENING
1/4 C yogurt
TO ADD MOISTURE
fruit (or veggies) puree
BINDING IN CASSEROLES
2T puree OR tomato paste, flax egg OR 2T arrowroot or cornstarch + 2T water
I know this doesn't exactly answer your question about replacing with egg whites only .... but it gives you some other options and hopefully someone will find it helpful0 -
If the OP mentioned egg allergies, I'm sure you'd agree the responses would have been different, and considering she still eats eggs I assume that is not a factor.0
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In baking and cooking eggs are generally used in three ways: liquid content (to balance dry ingredients), leavening and binding. In all three cases, all you need is the egg white. If you want to decrease a bit of fat content (because maybe you want more cheese on your casserole but want the right macro ratio for your meal, I don't know why everyone is hatin' on leaving out some yolks!) but get the benefit of binding and liquid content for your casserole (obviously leavening is only relevant to baking) go ahead and substitute the same amount of liquid of egg whites instead of using whole eggs. It ain't gonna make or break your casserole. You don't even taste egg yolks when they're in anything but like plain, omelet (maybe), and egg salad.
finally, the voice of reason.
i cook (a lot) and you are right, the yolks add fat but are not necessary to actually do any of the things eggs are supposed to do as an ingredient. 0 -
Not really, egg yolks are in cooking for a reason. You can of course substitute the yolk and in some incidences that will work, in others it a fail, big time.....In baking and cooking eggs are generally used in three ways: liquid content (to balance dry ingredients), leavening and binding. In all three cases, all you need is the egg white. If you want to decrease a bit of fat content (because maybe you want more cheese on your casserole but want the right macro ratio for your meal, I don't know why everyone is hatin' on leaving out some yolks!) but get the benefit of binding and liquid content for your casserole (obviously leavening is only relevant to baking) go ahead and substitute the same amount of liquid of egg whites instead of using whole eggs. It ain't gonna make or break your casserole. You don't even taste egg yolks when they're in anything but like plain, omelet (maybe), and egg salad.
finally, the voice of reason. i cook (a lot) and you are right, the yolks add fat but are not necessary to actually do any of the things eggs are supposed to do as an ingredient. 0 -
I was simply giving her some options to replace the eggs when baking.
While I do agree that if she had mentioned an allergy, the responses would have been different. However, that really has nothing to do with my post or comments. I mentioned my sons allergy only as information as to why I have information on different ways to replace eggs. I was in no way insinuating she had an allergy.
And my comment about trying to be helpful and answer someones question instead of questioning their motives or reasoning still stands. While sometimes questioning can be done out of caring, most of the responses here come across as negative insinuating that her doctor doesn't know what they are doing and without all of the pertinent information that is irresponsible and inappropriate. IMO
of coarse everyone is entitled to their own opinion ... I was just trying to be helpful instead of critical0 -
This thread is a perfect example of people throwing out their know-it-all opinions stated as fact, possibly to someone's harm since they know nothing about the OP or why the doctor gave that advice and it's none of their business anyway. The question was about the best way to substitute for egg yolks in recipes. Immediately the typical MFP sharks jumped in to denigrate the person's choice to do that, even though leaving out egg yolks is not going to hurt anyone. Hopefully if the OP wants a second opinion she will get it from a professional and not an internet dieting message board.
Guess I'll repeat the link I gave earlier so there is something useful in this post:
http://www.foodsubs.com/Eggs.html0 -
Your right of course. The questioning about why the Dr. said to remove yolks is a valid one though. This type of advice has been seen multiple times, hundreds actually and with the answer being egg yolks have cholesterol, therefore you shouldn't eat them because cholesterol. That is not a valid reason if someone was current with clinical studies......of course this is only one explanation, but people here in general that are familiar with these clinical studies are generally skeptical with these simple, and not explained reasons.This thread is a perfect example of people throwing out their know-it-all opinions stated as fact, possibly to someone's harm since they know nothing about the OP or why the doctor gave that advice and it's none of their business anyway. The question was about the best way to substitute for egg yolks in recipes. Immediately the typical MFP sharks jumped in to denigrate the person's choice to do that, even though leaving out egg yolks is not going to hurt anyone. Hopefully if the OP wants a second opinion she will get it from a professional and not an internet dieting message board.
Guess I'll repeat the link I gave earlier so there is something useful in this post:
http://www.foodsubs.com/Eggs.html0 -
Thank you all for all your great advice!
As for the reasoning: I had a 99% closure of one of my heart arteries at the beginning of the year and unfortunately we are not sure where this comes from (no family history, no smoking, no high cholesterol, not diabetic...). The obvious ones were "only" 15-20 pounds overweight and stress. So while I'm working on the stress and the overweight my doctor recommended a cardiac diet as obviously my body does not react to cholesterol in the same way as the main stream person and builds plaque even though I was in the "green" with all my values. Right now, as this is about a month ago with surgery etc, I am trying to adapt to this cardiac diet in as many ways as possible to have a low sodium, low fat, no trans fat, very low saturated fat diet. Looking at the nutrients of eggs, I think that the cholesterol is one of the reasons to leave the egg yolk out, the other reason for me is to cut down on saturated fats. There is not much in it but it adds up over the whole day, so I try to balance it where I can. SO my thought is if I need to add 4 eggs and I can cut it down to two eggs and add extra egg white to substitute the "missing" two whole eggs, I can have the casserole I want, and do not add to much of cholesterol and saturated fat to my diet.
In a year I might look much more relaxed at this whole story about how to eat etc, but right now I am still shocked by the fact that I almost died (at age 43 with two kids under 10) and at least for a while what my doctor says "is law". He recommended not more than 2 (whole) eggs per week and otherwise to substitute with egg white. Over time I most likely will also consult with a nutritionist or a dietician, right now I try to adapt and get used to the whole fact "I am a cardiac patient".
thanks again for all your answers and I also do understand the critical views of "how can your doctor even recommend this". Usually I would be the first to think this, on the other hand he is an experienced cardiologist and I hope that the advice is not totally off.0 -
In baking and cooking eggs are generally used in three ways: liquid content (to balance dry ingredients), leavening and binding. In all three cases, all you need is the egg white. If you want to decrease a bit of fat content (because maybe you want more cheese on your casserole but want the right macro ratio for your meal, I don't know why everyone is hatin' on leaving out some yolks!) but get the benefit of binding and liquid content for your casserole (obviously leavening is only relevant to baking) go ahead and substitute the same amount of liquid of egg whites instead of using whole eggs. It ain't gonna make or break your casserole. You don't even taste egg yolks when they're in anything but like plain, omelet (maybe), and egg salad.
Good advice there. I would add that I use a 3T of egg-white = 1 large egg conversion.0 -
This thread is a perfect example of people throwing out their know-it-all opinions stated as fact, possibly to someone's harm since they know nothing about the OP or why the doctor gave that advice and it's none of their business anyway. The question was about the best way to substitute for egg yolks in recipes. Immediately the typical MFP sharks jumped in to denigrate the person's choice to do that, even though leaving out egg yolks is not going to hurt anyone. Hopefully if the OP wants a second opinion she will get it from a professional and not an internet dieting message board.
Guess I'll repeat the link I gave earlier so there is something useful in this post:
http://www.foodsubs.com/Eggs.html
Praise sister!
And there you have it. The OP listed her reasons behind why she wanted to cut out the yolk. Anyone feel better now? :laugh: Do her reasons assuage your curiosity? I can't believe it took 30+ replies for her to get an answer to her simple question.0
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