I know there are calories in the yolk, and as Heather says, that's where the nutrients are but I wanted to addres the cholesterol myth. The warnings against eggs and their high cholesterol date from a time when it was thought that dietary cholesterol had a direct correlation with blood cholesterol. Science has come a long wat since then. Not only are the two not related but now we know there are two types of blood cholesterol and that eggs help with your "good" (HDL) cholesterol levels.
Where did you read this Vidadog? Would like to check into it for I have High cholesterol and my body makes it, eggs did not help the situation at all. I have chickens and love their eggs would like to eat the whole egg with out worrying. Doctor has warned me not to eat the yolk.
I usually eat one whole egg with two whites when I boil eggs. My husband gets the two extra yolks. If I am planning a dish like a fritata where I know I will waste a lot of yolks, I buy a carton of liquid egg whites and just use that. Egg fritata is my new favorite food. Its low calorie, filling and loaded with protein. I am going to post my recipe in the food section
Where did you read this Vidadog? Would like to check into it for I have High cholesterol and my body makes it, eggs did not help the situation at all. I have chickens and love their eggs would like to eat the whole egg with out worrying. Doctor has warned me not to eat the yolk.
Originally it was an article in the health section of the NY Times about recent studies. A lot of info out there still follows the old dietary cholesterol = blood cholesterol myth including the mayo clinic site. I think part of the problem is doctors hate admitting they were wrong in the past. Anyway, here's a link:
I like to bake, so I save some of my yolks for that. My favorite brownie recipe calls for 5 yolks so that's what I make most often. I just make sure to take them to work or to a party afterward.
Recently I've been using Lucerne's white's only, which is like Egg Beaters but without the additives. I like the texture of that much better, but can only find it on the west coast. When I'm on the east coast, I tend to use a store-brand version of Egg Beaters b/c it's usually $1 cheaper and then mix it with egg whites to improve the texture.
I understand that eggs are a good cholesterol, but one yolk still tends to be something like 70% of my cholesterol for the day which means I have to cut out cheese for that day and I like that much more than eggs. Also, I eat eggs for the protein, and the majority of protein is located in the white part so it does have some nutritional value.
I balance by eating the occasional egg yolk. Today I mixedone in with my whites. It's a like a treat for me. I don't do it often though. Like ricepapr, I would rather save my calories for full fat cheese!
I usually eat one whole egg with two whites when I boil eggs. My husband gets the two extra yolks. If I am planning a dish like a fritata where I know I will waste a lot of yolks, I buy a carton of liquid egg whites and just use that. Egg fritata is my new favorite food. Its low calorie, filling and loaded with protein. I am going to post my recipe in the food section
I would love to have that recipe, I love egg frittata!
Vladadog, thanks specifically for the information about cholesterol too!
I can't get Egg Beaters (or whatever) where I live, so it looks like I'll be feeding them to the cat and baking with them. I found a website that said that they can be frozen, which means that I can save them until I'm ready to use them too.
I eat the whole egg, as has been previously mentioned, but I had to respond since this is my first, lifetime ever, response to someone in Cotonou, Benin! I've been to Tanzania, but Western Africa is still on my dying-to-get-there list.
