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Author: alexis
Date: 09-16-04 06:52
Hello all,
Well i am thinking about my dinner already (planning ahead)...and remember reading some posts saying that when cooking eggs everyone cooked only the egg whites? Why is this? and how do you go about it exactly?
I am craving a ham/egg sandwich for dinner tonight, and am trying to modify it for a healthier lifestyle. Someone, i think it was Don, wrote a detailed description about a breakfast sandwich...AND I HAVE BEEN CRAVING IT EVER SINCE!!!!! :)
Alexis
Started August 30, 2004
(142,139,125) *Hoping to attain this by Christmas 2004
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Author: LeeV
Date: 09-16-04 07:45
I know, didn't his sandwich sound great?
As for whites only, MY personal reason for eliminating the yolk is because of the cholesterol. I'm trying to get my cholesterol down on my own (so I don't have to take the drugs my doctor wants me on) so I leave out the yolks in eggs. Unless something I'm baking calls for whole eggs, of course.
However, they say that foods high in saturated fat affect your cholesterol levels moreso than foods higher in cholesterol but LOWER in fat. Like I'd be better off eating a whole egg than a donut or something fried that doesn't even contain egg. But, I still keep plugging along and removing the yolks anyway, mostly because that's what I'm used to now. You might want to do some nutrition research, though, because the yolk is where most all of the nutrients are.
That and it's also a calorie issue. When you remove the yolk, you cut many of the egg's calories.
To make my scrambled egg whites, I put them in a bowl like I would normally with whole eggs, add just a touch of milk (that's just a personal preference) then mix them up a few seconds and pour them into a nonstick skillet coated with cooking spray (I avoid oils unless I absolutely need them to cook with). It takes a little getting used to because the eggs are clear, not nice and yellow like they would be with the yolk included. So to add color (and also taste) I sprinkle on some Butter Buds. Again, it adds taste and gives the eggs back a little of the color they've lost. Some people, those who just can't get used to all-white scrambled eggs, even add a drop or two of yellow food color.
Hope this helps :)
220/175/130
Began New Lifestyle June 18, 2004
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Author: LeeV
Date: 09-16-04 08:06
And it sounds delicious!
He uses Egg Beaters, a yolk-free egg substitute, and I use it quite a bit myself, it's very good.
220/175/130
Began New Lifestyle June 18, 2004
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Author: GymmyMac
Date: 09-16-04 20:57
From memory an egg is around 70 cals with the yolk...the yolk is essentially a great source of those ''good'' fats (omega fats)....however when measuring calories, fat is fat wether it be good or bad...the white of an egg is pure protein basically and leaves you with around 15 cals (as you can see the yolk makes up the proportion of cals in an egg)...hence people ditching them...it is up to you and you calorie allowance as to what you do with the yolk
~Short, sharp and intense = results~
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Author: Otta-no-better
Date: 09-17-04 06:26
A couple of egg whites thrown in a fruit smoothie make it nice and fluffy and add protein which makes it keep you full longer. I do it all the time.
Susan lost 40 lbs in 17 months
At goal, under 124 lbs since Sept. 10/04
Eat your protein, muscle is key
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