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If you’re not used to using egg whites my question is why not?
Dan and I were doing our monthly Costco shopping last week (buy in bulk) and we always get TWO boxes liquid egg whites… at the register that was a very nice lady behind us in line. I could see her glaze over our buggy… chicken, wheat bread, coffee (a must in our house!), salsa, protein powder and LOTS of egg whites. A
She casually asked if they were any good and how do I go about using egg whites?
The real question should be how they heck do you not use egg whites! I use them the same as if I was cracking an egg open but I am getting less cholesterol, just as much protein, fewer calories, low carbs, filling and a great meal!
Studies show that starting the day off with a protein packed breakfast of eggs will keep you fuller longer than eating a bagel and cream cheese! And since you can cook these up in no time at all, it’s great.
I also loved how they are pasteurized! No icky feelings of under cooking!
Here’s my using egg whites lesson…
Use 1/4 cup of egg substitute or egg whites for replacing 1 egg! It’s really that easy…
Scrambled eggs tops with fresh, organic salsa (Yum)… 2 scoops (1 serving) of protein powder mixed with 1-2 servings of egg whites and nuked of 62 seconds and topped with sugar-free syrup… Quiches (That’s right I make quiches with my egg white substitute)… omelets… fritattas… protein ice cream… even for baking cakes!
I am telling you, there is no reason you shouldn’t be using egg whites!
Check this out to get your “Wow moment”..
Eggland's Best Nutrition Info
If you still need more convincing check out… Egg Beaters
Using Egg Whites… So Simple!
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{ 2 comments… read them below or add one }
If you don’t like the icky feeling of undercooked eggs, try an egg that has been pasteurized in the shell. No risk of foodborne illness!
And, they taste way better than that gross liquid stuff.
Hey Rachel,
I’ve actually never heard of that… how do they do it? That’s pretty cool.
Thanks for the tip.