“My diet calls for egg whites only instead of the whole egg. They’re so plain! Any suggestions?”
The simple answer to this is to add some yolk. I know that may not seem helpful but hear me out.
Instead of having four egg whites, have two egg whites and one whole egg. When you scramble it all together you get the flavor of the yolk while still cutting down considerably on the fat content of your eggs. This will also make your eggs taste much less rubbery and help them to taste more like whole eggs. The fat from the single yolk will also help you to feel more satisfied after your meal. The yolk also adds that aesthetically pleasing sunshiny yellow color.
You can also save yourself some money by adding a yolk to your egg whites. Instead of eating a dozen egg whites to feel full, you can knock that number down considerably when adding a yolk or two while still feeling just as satisfied as if you’d eaten a dozen egg whites.
Eggs have received a bad rap ever since some brainiac started chirping about the fat content in the yolk. Instead of jumping to conclusions and sending the egg eaters of the world into an Egg Beaters tailspin, he should have taken a closer look. Scientists have since found that the fats contained in egg yolks are good, healthy fats and the yolk also contains a whole slew of B vitamins and minerals that we all need, especially when dieting. (By the way, Egg Beaters are just egg whites with a yolk added in for color. They’re Pasteurized and homogenized to pour smoothly but that’s all they are. The next time you’re in a grocery store, compare prices. Egg Beater buyers are getting the short end of the stick.)
Body-for-Life Proteins (and how to mix them up)
Lose 20 Pounds of Fat in 30 Days