Because they're just artificially colored whites, I find it's more economical and better tasting to use a combination of eggs and egg whites. When "scrambling" I do use 1 whole egg to 4 or 5 egg whites. When I first started adding extra whites, I started with 1 egg to 2 additional egg whites, and just kept adding another egg white every time I made them. Now I can use up to 6 egg whites for every whole egg, but without any yolk, scrambled eggs just don't taste like eggs to me. My husband won't eat any ration of less than a 1 egg to 3 egg whites (the point at which he can tell that I made the eggs "differently").
I follow an exchange plan, so there are times when I just factor in the yolk but since I like the taste of scrambled eggs with fewer yolks, I figure it allows me to spend my fat exchanges on something else.
In my exchange plan one medium to large egg = 1 protein exchange, and one large to extra large egg = 1 protein and 1 fat, but 3 egg whites = 1 protein exchange - so egg whites are a better "value" because they're more filling for fewer calories/exchanges.
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