To Yolk or Not To Yolk? Egg Whites!
Do you guys use eggwhites? If so, do you seperate the eggs yourself or do you buy this bad boy?
Let's discuss...
Eggwhites are just that... they are the white of the egg that is left once you remove the yolk. They're both fat and cholesterol free, not to mention very low in calories. As a matter of fact 1/2 cup of eggwhites (which is equivilant to four egg whites) weighs in at only 60 calories.
Egg whites (just like whole eggs) are packed with protein so enjoying them with some toast and fruit or veggies for breakfast is a great way to start of the day with a balanced meal.
In my opinion they are a great option for anyone who is trying to either maintain a healthy weight or lose weight.
I use egg whites often enough that it is well worth it for me to buy them pre-seperated. I use them on their own scrambled up, to make omlettes, for baking, and for cooking. Basically, you can use them almost anywhere you would use a regular egg. The only thing that these pre-separted egg whites seem to struggle with are meringues. They just don't seem able of being whipped as high and fluffy as regular egg whites that you seperate yourself, but lucky for me I don't spend a whole lot of time making meringue:).
I personally prefer these "Eggology" eggwhites to eggbeaters or other egg substitutes for the simple fact that the only ingredient listed is egg whites, that's it. No fillers. No stabelizers. No artificial coloring.* I like that.
If you use egg whites often and time is at all an issue for you, I would definitely reccomend buying them this way. This 32 oz. container cost me 13.99 at Whole Foods. They're a little pricey but they are so, so convenient. Besides, each oz. is equivilant to one white so you do get 32 egg whites out of the deal and they last for a good three months in the fridge!
Bottom line conclusion:
There is nothing wrong with whole eggs, I eat them all the time. They definitely have a place in a clean, simple, and d'lishes kitchen BUT if you are trying to watch your calories a bit, egg whites are a great choice; they're easy, convenient, and delicious!
*If you want to add a little color to your whites, give them a shake of tumeric... that'll do the job!
Some Recipes You May Enjoy:
Spinach Scramble (video)
Apple and Cheddar Egg "Pizza"
Clean and Simple Egg White "Omelet"
Apsaragus and Herb Omelet (video)
Extra Lean Turkey Meatballs
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Comments
Karen :
I like Eggology too- but l've had the same problem trying
to whip them up.
It seems to make so much sense to buy just the whites when I'm in the mood for angel food cake or meringues, but for some reason this product doesn't deliver the lofty quality that freshly separated egg whites have.
Is there a food scientist out there?!
posted on January 31, 2008 8:20 AM
Elizabeth :
I can never decide whether to buy whole eggs and seperate them myself or buy just egg whites. Its definitely more expensive to buy egg whites, but I feel less wasteful than I do when I toss a bunch of yolks from whole eggs. Such a dilemma!
posted on January 31, 2008 1:38 PM
Dani :
Karen - Good question..."Are there any food scientists out there"?? We need you're input:)!
Elizabeth - I know...the dilemmas we have to deal with are really tough:)!
posted on January 31, 2008 3:49 PM
kacee :
Ihave to say... i truly look forward to what you are going to post next. i always learn a lot from you. You are truly an inspiration to me. This is the 1st time I have ever really worked myself toward eating better, losing weight and becoming a healthier me!:) Keep up the great (and hard work). I'm sure I'm not the only person you have inspired.
posted on January 31, 2008 4:42 PM
Dani :
Kacee - You have NO idea what that means to me... Keep up your hard work:)! You can do it!
posted on January 31, 2008 9:23 PM
Nicole :
I go back and forth between using egg whites and whole eggs in my cooking and baking. I might be more likely to use more egg whites if I had them readily available but I've always been leery of egg beaters and other prepackaged egg substitutes. I like that this product has no extras or fillers but how do they have such a long shelf life? If I separated the eggs myself and stored them in the fridge, I don't think I'd want to keep them longer than a couple of weeks. Any idea what makes them last so long?
posted on February 9, 2008 7:59 AM
Dani :
Nicole - According to their website, this is how the eccology ehh whites stay so fresh:
"egg whites are heat pasteurized, and will remain fresh for 4 months in the refrigerator (opened or unopened), because egg whites have no bacteria and that’s how long FRESH egg whites last! Our ON-THE-GO microwavable egg whites remain fresh for 3 months. After 2 months we recommend you check the aroma for freshness prior to each use — refer to the date on the top of the bottle and discard if there is any odor present. The aroma of fresh egg whites resembles an eggy or dairy aroma — when egg whites are bad there’s a distinctive odor. Furthermore, the “Best if used by” date holds true whether the bottle is opened or unopened."
posted on February 10, 2008 9:05 AM