Eggs vs egg whites
Replies
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I have never bought eggs in a carton like that. It just feels weird to me lol.2
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I eat the whole egg because, first, they're tasty; second, I need the fat to keep me full. Egg whites alone would not be filling enough for me.0
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jdubois5351 wrote: »This might be a stupid question, but for the people who only eat egg whites ... what do you do with the yolks? Just tossing them seems to be such a horrendous waste of good food.
I'm in the mixed up camp. For poached or fried, it's the whole egg. Scrambled is usually with a bunch of low-cal veggies (mushrooms, peppers, zucchini) so I do 2 whole eggs and 3-4 egg whites (enough for a couple days worth).
I cook up the yolks in a separate pan and keep in the fridge to add to my furbabies kibble. Not too much, just a little bit at a time. They love it and they have nice shiny coats!
Also, re: the WW question - who knows what their whole "zero foods" program is all about. I briefly tried WW two different times, with two different point systems, and found it to be an exercise in frustration. Now they've come up with a third point system. WHAT? Not to get all snarky, but WW is a multi-million dollar corporation who's main agenda is to make money from selling their memberships, foods and gadgets. Good for people who lose weight along the way, but I'm not sure there are a ton of long-term success stories out there. I've found it much easier (and cheaper) to track calories and exercise on MFP for FREE!1 -
I have never bought eggs in a carton like that. It just feels weird to me lol.
It's just the whites so you don't have to waste the yolk. Nothing added...just egg whites...and it's more convenient than separating them.
I actually rarely eat egg whites...I'm a whole egg guy...over easy, scrambled, or hard boiled.1 -
cwolfman13 wrote: »I have never bought eggs in a carton like that. It just feels weird to me lol.
It's just the whites so you don't have to waste the yolk. Nothing added...just egg whites...and it's more convenient than separating them.
I actually rarely eat egg whites...I'm a whole egg guy...over easy, scrambled, or hard boiled.
I'm mostly in the whole eggs camp too. Almost the only time I use egg whites is for scrambled eggs, to bulk them up and add extra protein for minimal calories. I can add 4 servings of egg whites to my scrambled eggs for only 100 extra calories (and almost 25 extra grams of protein). I'm not a fan of egg whites all by themselves - no flavor and they're not filling to me at all.2 -
Presumably, one could bulk up the protein in any recipe by adding a few egg whites. I find myself pondering the advisability of doing this with some of my baked oatmeal recipes. At which point does it become a little (for lack of a better description) too custard-y?0
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PloddingTurtle wrote: »Presumably, one could bulk up the protein in any recipe by adding a few egg whites. I find myself pondering the advisability of doing this with some of my baked oatmeal recipes. At which point does it become a little (for lack of a better description) too custard-y?
One way to find out.
[ETA:] Actually, custard-y oatmeal sounds kind of good.3 -
PloddingTurtle wrote: »Presumably, one could bulk up the protein in any recipe by adding a few egg whites. I find myself pondering the advisability of doing this with some of my baked oatmeal recipes. At which point does it become a little (for lack of a better description) too custard-y?
I think the "custard-y" texture in recipes comes primarily from the yolk, but I'm sure egg white will change the texture somewhat. When I was still eating wheat, I used to add a whole beaten egg to my cream of wheat and it was delicious. I've never done it with oatmeal, but I'm game for being a guinea pig!2 -
PloddingTurtle wrote: »Presumably, one could bulk up the protein in any recipe by adding a few egg whites. I find myself pondering the advisability of doing this with some of my baked oatmeal recipes. At which point does it become a little (for lack of a better description) too custard-y?
One way to find out.
[ETA:] Actually, custard-y oatmeal sounds kind of good.
Agreed. This thread has inspired to experiment, maybe later in the fall when I switch back to a hot breakfast. I usually add a hard boiled egg in addition to oatmeal to get the right protein for my take-along morning meal. It's inconvenient. I was thinking of experimenting with the addition of protein powder, but egg white may be the solution.2 -
PloddingTurtle wrote: »Presumably, one could bulk up the protein in any recipe by adding a few egg whites. I find myself pondering the advisability of doing this with some of my baked oatmeal recipes. At which point does it become a little (for lack of a better description) too custard-y?
I used to make baked oatmeal all the time for breakfast (I'd make a big pan and eat it all week). I'd mix the oatmeal with mashed up banana, milk, brown sugar, blueberries, and and EGG. it was delicious. I bet I could've added in a few more egg whites and it would have been good.2 -
whole eggs. free range 1
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rheddmobile wrote: »A recent study found that although egg whites and whole eggs provided the same amount of amino acids for muscle building, in practice for some reason the eggs consumed whole ended up being utilized to build more muscle. The reason why is unknown at the moment. However, this would not be the first instance in which whole foods operate differently from theoretically identical partial foods.
"By using those labeled eggs, we saw that if you ate the whole egg or the egg whites, the same amount of dietary amino acids became available in your blood," Burd said. "In each case, about 60 to 70 percent of the amino acids were available in the blood to build new muscle protein. That would suggest that getting one's protein from whole eggs or just from the whites makes no difference, as the amount of dietary amino acids in the blood after eating generally gives us an indication of how potent a food source is for the muscle-building response."
But when the researchers directly measured protein synthesis in the muscle, they found a very different response.
"We saw that the ingestion of whole eggs immediately after resistance exercise resulted in greater muscle-protein synthesis than the ingestion of egg whites," Burd said.
https://www.sciencedaily.com/releases/2017/12/171220122054.htm
I mostly eat whole eggs myself, and almost always combine egg whites with at least one whole egg when I eat them, but this study seems to ignore the fact that in the real world, people utilizing egg whites for a post-workout regimen are probably doing it so they can get more protein than their calorie budget would allow if they ate whole eggs. The study compares identical protein amounts from eggs and egg whites, which is interesting, and certainly defensible from the standpoint of wanting to have a one-to-one comparison, but I'm not sure it tells us much about the results from the things that people actually do.3 -
lynn_glenmont wrote: »rheddmobile wrote: »A recent study found that although egg whites and whole eggs provided the same amount of amino acids for muscle building, in practice for some reason the eggs consumed whole ended up being utilized to build more muscle. The reason why is unknown at the moment. However, this would not be the first instance in which whole foods operate differently from theoretically identical partial foods.
"By using those labeled eggs, we saw that if you ate the whole egg or the egg whites, the same amount of dietary amino acids became available in your blood," Burd said. "In each case, about 60 to 70 percent of the amino acids were available in the blood to build new muscle protein. That would suggest that getting one's protein from whole eggs or just from the whites makes no difference, as the amount of dietary amino acids in the blood after eating generally gives us an indication of how potent a food source is for the muscle-building response."
But when the researchers directly measured protein synthesis in the muscle, they found a very different response.
"We saw that the ingestion of whole eggs immediately after resistance exercise resulted in greater muscle-protein synthesis than the ingestion of egg whites," Burd said.
https://www.sciencedaily.com/releases/2017/12/171220122054.htm
I mostly eat whole eggs myself, and almost always combine egg whites with at least one whole egg when I eat them, but this study seems to ignore the fact that in the real world, people utilizing egg whites for a post-workout regimen are probably doing it so they can get more protein than their calorie budget would allow if they ate whole eggs. The study compares identical protein amounts from eggs and egg whites, which is interesting, and certainly defensible from the standpoint of wanting to have a one-to-one comparison, but I'm not sure it tells us much about the results from the things that people actually do.
However, if that extra protein from the egg whites doesn't get used in muscle but is simply excreted, is it of any benefit? Would eating one egg yolk cover several egg whites? We simply don't know at this point, there need to be more studies.1 -
i think its kind of hard to make reliable valid judgements when the study consisted of 10 young men engaged in a single bout of resistance exercise and then ate either whole eggs or egg whites containing 18 grams of protein.
if it had been a larger study group; or a study with a control and an experimental group, or even repeated the experiment several times - it would be more reliable4 -
I eat the whole egg, usually 2 hard-boiled with my morning oatmeal, and sometimes a couple fried for supper. All with the blessing of my cardiologist. I also have my own flock of free-range hens, so don't buy eggs, either whole or cartons of whites.
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When I was little my mom was going through both a "breakfast for dinner" phase and a "children must remain at the table until their plates are cleared" phase. She served over-easy fried eggs for dinner. I didn't much like the runny yolk. I ate all the white around the quivery yolk but refused to eat the yolk. I sat there until 9:00 at night (dinner was at 5:00). There were many tears but she was immovable. If I didn't eat the yolk that night, it would be waiting for me at breakfast. At that point it was totally congealed and disgusting.
I finally plugged my nose, threw it down and drank an entire glass of water.
To this day I can't eat visibly separate egg yolks. I can have scrambled if they are fully mixed and fully cooked. I LOVE to buy just egg whites in the cartons.
PS - my mother is HORRIFIED that she did that to me and has absolutely no memory of it...3 -
I figure whole eggs are evolution-tested for effectiveness. Also, they come in those handy serving (or partial serving) sized containers, and the containers are not only biodegradable, but diversely useful, from crafts to de-acidifying houseplant soil. They keep really well for a long time in there, too. 3
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I eat 3 eggs a day on average.. that would be 210 cals a day unaccounted for.. just saying1
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rheddmobile wrote: »lynn_glenmont wrote: »rheddmobile wrote: »A recent study found that although egg whites and whole eggs provided the same amount of amino acids for muscle building, in practice for some reason the eggs consumed whole ended up being utilized to build more muscle. The reason why is unknown at the moment. However, this would not be the first instance in which whole foods operate differently from theoretically identical partial foods.
"By using those labeled eggs, we saw that if you ate the whole egg or the egg whites, the same amount of dietary amino acids became available in your blood," Burd said. "In each case, about 60 to 70 percent of the amino acids were available in the blood to build new muscle protein. That would suggest that getting one's protein from whole eggs or just from the whites makes no difference, as the amount of dietary amino acids in the blood after eating generally gives us an indication of how potent a food source is for the muscle-building response."
But when the researchers directly measured protein synthesis in the muscle, they found a very different response.
"We saw that the ingestion of whole eggs immediately after resistance exercise resulted in greater muscle-protein synthesis than the ingestion of egg whites," Burd said.
https://www.sciencedaily.com/releases/2017/12/171220122054.htm
I mostly eat whole eggs myself, and almost always combine egg whites with at least one whole egg when I eat them, but this study seems to ignore the fact that in the real world, people utilizing egg whites for a post-workout regimen are probably doing it so they can get more protein than their calorie budget would allow if they ate whole eggs. The study compares identical protein amounts from eggs and egg whites, which is interesting, and certainly defensible from the standpoint of wanting to have a one-to-one comparison, but I'm not sure it tells us much about the results from the things that people actually do.
However, if that extra protein from the egg whites doesn't get used in muscle but is simply excreted, is it of any benefit? Would eating one egg yolk cover several egg whites? We simply don't know at this point, there need to be more studies.
I think to the extent that we're disagreeing at all, it is a glass half-full or half-empty kind of disagreement. I'm saying that the study doesn't really examine the way many or most people use egg whites in the real world, and thus is of little value in making a decision about whether those real-world practices are useful. You seem to be saying -- correct me if I'm wrong -- that the study doesn't show that what many people do in the real world is effective, and that it would help if someone studied that.1 -
WJS_jeepster wrote: »When I was little my mom was going through both a "breakfast for dinner" phase and a "children must remain at the table until their plates are cleared" phase. She served over-easy fried eggs for dinner. I didn't much like the runny yolk. I ate all the white around the quivery yolk but refused to eat the yolk. I sat there until 9:00 at night (dinner was at 5:00). There were many tears but she was immovable. If I didn't eat the yolk that night, it would be waiting for me at breakfast. At that point it was totally congealed and disgusting.
I finally plugged my nose, threw it down and drank an entire glass of water.
To this day I can't eat visibly separate egg yolks. I can have scrambled if they are fully mixed and fully cooked. I LOVE to buy just egg whites in the cartons.
PS - my mother is HORRIFIED that she did that to me and has absolutely no memory of it...
When my mother reupholstered some dining room chairs after all her children had passed the stage of being as likely as not to spill something during dinner, she found years-old dried lima beans stuck in the corners of the underside of the seats of the chairs my two oldest brothers sat in. Another downside of the sit-there-until-you're-finished rule.0 -
Whole eggs. They just taste better. I prefer having smaller quantities of food, rather than give up taste. I am the person that is fine with one really good cookie instead of 6 bland ones for the same calories.2
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lynn_glenmont wrote: »WJS_jeepster wrote: »When I was little my mom was going through both a "breakfast for dinner" phase and a "children must remain at the table until their plates are cleared" phase. She served over-easy fried eggs for dinner. I didn't much like the runny yolk. I ate all the white around the quivery yolk but refused to eat the yolk. I sat there until 9:00 at night (dinner was at 5:00). There were many tears but she was immovable. If I didn't eat the yolk that night, it would be waiting for me at breakfast. At that point it was totally congealed and disgusting.
I finally plugged my nose, threw it down and drank an entire glass of water.
To this day I can't eat visibly separate egg yolks. I can have scrambled if they are fully mixed and fully cooked. I LOVE to buy just egg whites in the cartons.
PS - my mother is HORRIFIED that she did that to me and has absolutely no memory of it...
When my mother reupholstered some dining room chairs after all her children had passed the stage of being as likely as not to spill something during dinner, she found years-old dried lima beans stuck in the corners of the underside of the seats of the chairs my two oldest brothers sat in. Another downside of the sit-there-until-you're-finished rule.
That's awesome. My children will never know the suffering as we have two black labs that lurk under the table at dinnertime looking for handouts. One will turn up her nose at most vegetables, but the other is game for anything.1 -
I have a question about adding egg whites to whole egg. What ratio do you use? Like one whole egg and add how much egg white. This idea appeals to me, because I cannot eat just egg whites.0
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elsie6hickman wrote: »I have a question about adding egg whites to whole egg. What ratio do you use? Like one whole egg and add how much egg white. This idea appeals to me, because I cannot eat just egg whites.
It's really personal preference. I prefer a two whole egg to one egg white serving (46g) ratio but sometimes do it one to one. The latter is a bit more bland but I still enjoy it.0 -
So what do you suppose happens to all of the yolks discarded to make egg whites in cartons? I never thought about all that waste before.0
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mountainmare wrote: »So what do you suppose happens to all of the yolks discarded to make egg whites in cartons? I never thought about all that waste before.
They separate the whites and the yolks and sell them for different products/to different companies. There are tons of products that use just yolks. Ice cream is a big one.
ETA: Before I started buying the carton of whites, I would separate them and freeze the yolks in ice cube trays to use for baking later on.0 -
mountainmare wrote: »So what do you suppose happens to all of the yolks discarded to make egg whites in cartons? I never thought about all that waste before.
They separate the whites and the yolks and sell them for different products/to different companies. There are tons of products that use just yolks. Ice cream is a big one.
Mayo, salad dressings, custard.0 -
OK that makes sense, I had visions of a yolk river0
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elsie6hickman wrote: »I have a question about adding egg whites to whole egg. What ratio do you use? Like one whole egg and add how much egg white. This idea appeals to me, because I cannot eat just egg whites.
I eat one egg with three egg whites every day, I also scramble a half ounce of low-fat cheese in1 -
mountainmare wrote: »So what do you suppose happens to all of the yolks discarded to make egg whites in cartons? I never thought about all that waste before.
@mountainmare
?Creme brulee?1
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