Hi all. Question re: egg whites: (1) should one eat them at all(their nutritional value seems negligible outside of protein and their avidin, cooked or not, raises question marks in my mind); (2)What is the best way to cook them?; (3) can they be kept out of the fridge for, say, multiple hours? In heat? I'm concerned as they seem pretty volatile(being liquid and all). I usually consume 12 yolks with some butter for a meal and simultaneously fry up the whites to go with another but...I'm thinking all that sodium and anti-nutrient content might make the game unworthy of the candle. Any opinions on this?
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hey man, the yokes contain the sodium, not the whites. i would never separate yolk and white, they were made together, they shall remain together!
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Nearly everything I've read indicates that eggs are pretty much a wonder-food. Here's something: http://www.marksdailyapple.com/eggs-study-healthy-breakfast/ |
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Quite honestly? I think your overthinking it. Eat them and don't worry about it. Eggs are good food. |
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I segregate my eggs. I buy dirt cheap eggs (usually $1/dozen) and discard the yolks. The toxic fats in these are bad and I dislike the taste. I get farm 2-dozen fresh eggs from a local Amish farmer once a week and eat every last bit of these. I usually hard boil half of them for a few days. They taste great in coffee, over some squash or sweet potato, in protein shakes and even just raw/lightly cooked. I'm all about relishing the quality fats in eggs but after having some awesome pastured eggs, I just can't eat conventional ones. Anytime I get around them, I'll eat the whites if I need protein, otherwise, I'll pass. |
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Taste great in coffee?? This is something about which I need more information... |
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