Egg Whites

ep_euphoria
ep_euphoria Posts: 40
edited September 24 in Food and Nutrition
I see a lot of people and recipes from overseas use egg whites from what I assume is a carton or something like that?

I've seen egg whites for sale once, I think, in the freezer section of a small Asian grocery store. I can't find them in my usual shop but I don't really know what I'm looking for. Are they in the freezer section? With the milk and things? Are they powdered? What colour is the container?? haha
I usually shop at an IGA, but have access to Coles and Woollies as well and I'm in Australia, if that helps.

I just want some so I can stop throwing away egg yolks and stinking up my counter-top bin :)

Replies

  • angiesteele
    angiesteele Posts: 366 Member
    I am in the states but they have them here in a carton over in the same section as the eggs.
  • Heather75
    Heather75 Posts: 3,386 Member
    They are usually refrigerated. In North America, we refrigerate eggs in the grocery store. Don't know about Australia but I know in the UK they don't. Here, they are right next to the eggs, near the dairy products.
  • Tamiash
    Tamiash Posts: 106 Member
    I've never bought "egg whites" due to cost. Just take a regular egg and use only the egg whites and throw the yolk in the trash. It's easy to do, when you crack the egg use the shell to move the yolk back and forth until all the whites pour into the pan. A lost cheaper to do it this way.
  • firemedicdistel
    firemedicdistel Posts: 2
    Check in your dairy case. By the milk or eggs. That is where they are here in NW Ohio.
  • cnjbarry
    cnjbarry Posts: 91 Member
    I always see egg white cartons with the eggs The only thing with the cartons is that sometimes there it a really high sodium count:noway:
  • mandypizzle
    mandypizzle Posts: 633 Member
    I always see them in cartons by the eggs. I don't get them though because they are just 99% egg whites. There are additives in there. I would rather just have the whole egg white from the egg.
  • sexygenius
    sexygenius Posts: 1,078 Member
    I just always use fresh eggwhites, they work just as well, and much better in omlettes
  • DimenaZhena
    DimenaZhena Posts: 102
    I just always use fresh eggwhites, they work just as well, and much better in omlettes

    Definitely. I love the taste of fresh egg whites!!
  • cbirdso
    cbirdso Posts: 465 Member
    I just eat the whole egg. When I cut food items out of my diet due to calorie content it is the big things like candy, cake, cookies, pop, etc.. The piddly amount in an egg doesn't even make my radar. Plus, I WANT the nutrition in egg yolks.
  • jgkimo
    jgkimo Posts: 61
    Egg whites are pasteurize & this allows them to avoid salmonella. There are no additives or preservatives, no artificial ingredients or food colorings (in most). Egg whites have a naturally light yellow color to them. One of the greatest benefits of Egg Whites is:
    Egg White protein is the purest form of protein known to man in the entire world. Each 8-ounce cup gives you 26 grams of pure protein, only 2 grams of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of it's amino acids are wasted. No artificial protein powder can make that claim. Other high protein sourced foods and supplements need to be broken down before the body absorbs the protein.
    I eat Egg Whites every day.
  • auntiebabs
    auntiebabs Posts: 1,754 Member
    The cartons of egg whites are sooo much more expensive than regular eggs, still a better value to just toss the yolks. And no additives (I was raised with a "waste not, want not" mentality so I understand that it's hard to "waste" the yolk.

    If you do any special holiday recipes that call for additional yolks easy enough to freeze some ahead of time.

    Also it's not an all or nothing situation, sometimes I like to use 2 or 3 egg whites and 1 egg yolk,

    -B
  • auntiebabs
    auntiebabs Posts: 1,754 Member
    The piddly amount in an egg doesn't even make my radar. Plus, I WANT the nutrition in egg yolks.

    It all depends on what your challenges are. What's *piddling* for some is signficant for others.
    The yolks have the cholesterol. While I'm pretty successful and eating low cholesterol, my body still natural produces a lot.
    I've heard that the yolks also have omega3s and heart health benefits. But with my family history don't feel it's wise to jump in the deep end. I like eggs, but only allow myself 1 or 2 yolks a week. And I try to do that on a day that I'm not eating meat.
  • ep_euphoria
    ep_euphoria Posts: 40
    Thanks guys :)

    Our eggs are sometimes in refrigerated sections, usually not. The egg whites in the store aren't around them, but I'll double check next time I'm at one of the big supermarkets.

    I use eggs/egg-whites a lot at the moment already, I was just getting frustrated with throwing yolks out... and the fact that whenever I actually need them perfectly separated (i.e. in desserts) I always make a mess haha

    I have heard that eating yolks and whites together is best, but it really helps me calorie wise by reducing the yolks in relation to whites. For example, I use one egg yolk and two egg whites for my omelets - this is a huge calorie difference to 2 whole eggs.

    I'll definitely think about freezing the yolks. May not use them, but they're there if I need them, better than throwing them out or putting them in my bf's omelet haha
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