Eggs vs. Egg Whites

I don't get the egg white thing. OK, so there's bugger all calories in it, but there's also bugger all calories in a whole egg anbd all the goodness is in the yolk! I think it's a waste, and a shame to discard the yolk.

Eat the while egg. People fear the yolk because of the myth of dietary cholesterol. Eating cholesterol does not increase your blood cholesterol.

The yolk does contain all the fat, so if you're trying to cut fat, whites are the way to go. That said, the yolk is where all the nutrients are as well. Cutting the yolk, you miss out on the nutrients.

999tigger wrote: »

What a waste of money and an egg. Half the protein and most of the vitamins and minerals.

I get resentful when a recipe calls for egg white and I don't have a use for the yolk, lol. Such a waste of money!

I buy one carton of real eggs and a carton of whites. I add extra whites to a real egg when making an omelet. It gives hubby the illusion he is eating healthy. As soon as I found out all the vitamins were in the yolk, I embraced all the egg.

Whole eggs for the win

999tigger wrote: »

I never throw it away, id find a use for it somewhere else in another recipe. Waffles, french toast, omolette, fried rice etc

Same, I just find it's an issue if I make macaroons or something that require a large number of whites. The solution is generally chocolate mousse

Beast_Mode_Engaged wrote: »

I'd rather just eat egg yolks. Wish they sold those in a carton.

Yes, please.

I buy liquid egg whites in a carton (and I prefer the "highly processed" ones the most - egg beaters, southwestern style, which has with some peppers, etc., included). Very low cal, some protein, and great for scrambles with other additions. Not so great as an egg substitute for me other than as a scramble. And not been a fan of plain egg whites (from whole eggs or from a carton) unless they are added to whole eggs.

I also eat whole eggs - nothing like a few over-easy eggs with toast to sop up the runny yolks. Or a fried egg over-hard in a sandwich. Or poached eggs. Or hard-boiled eggs. All yummy.

About the only time I crack an egg and discard the yolk is when I make a whiskey sour. Not much of a baker so I don't run into baked-goods recipes for egg whites too often.

So . . . I like whole eggs and I like egg whites, too. They both have their place in my meals.

Beast_Mode_Engaged wrote: »

I'd rather just eat egg yolks. Wish they sold those in a carton.

Yeah! What's up with that, though? What do they do with the yolks when they sell only the whites?

I don't see the point in just eating the white, a bit overkill if you ask me.
I'm still in awe they sell egg whites only in America!! What are they packaged in??, Fake eggs or something....

I can't do whites on their own. Yolks are where all the flavor is at.

keithcw_the_first wrote: »

Is it ever worth discarding the yolk? It's got half the protein. Even on a cut I'd think whole eggs are preferred…

Only if you're making a meringue. Otherwise it's blasphemous.

Rigger

I like my egg white from the carton blended with coffee and cocoa or pumpkin for a protein shake snack. I don't like yolks for some reason but I like the whole egg scrambled. One of my sons like just the soft yolk - on a piece of toast or in a tortilla. I usually boil the egg for a few minutes. Anyone have ideas of how to get the yolk cooked soft and easy to separate? My other 2 sons like their eggs different ways too, so I frequently make eggs 4 ways a couple mornings a week. For Ethan I broil whole egg with some cheese on top. For Matthew over easy or with the hole in the bread.... Those new containers that you cook the egg in the microwave and you don't have to even scramble it but it comes out scrambled look pretty cool! Anyway, in our house the dog gets any part of the egg that isn't eaten!