I have been enjoying scrambled eggs--using 2 egg whites and 1 whole egg--but am wondering about the limitations of using egg yolk in my meal, even if it is only just one.

Two questions:

1- Is it something I should avoid all together, even if it makes the egg whites much more desirable? In terms of avoiding AA, is it an all or nothing thing as the ideal?

2-Are there other ideas people have for making egg whites more tasty, without using egg yolk?

3-What about egg whites from a carton versus fresh egg whites? I have used fresh eggs, but wonder if people think the carton ones taste just as good? Which is more affordable?

Hi!

1. Depends upon how much you wish to lower you inflammation levels. Less is better.

2. Toppings like cheese, salsa, hummus, sauteed veggies, etc.

3. I only use fresh egg whites, so I don't know.

Thanks, Sue.

I hadn't thought of hummus. I wouldn't think that would go with eggs, but sounds interesting!

Next time I'm going to try without the yolk and add something different.

Allison,

I have done omelettes with just egg whites, and you would never notice the difference. Just omit the yolk from the egg and form your omelette in the pan, and add your omelette toppings/fillings as desired.

You can also boil the eggs, then make deviled eggs by removing the yolk and replacing with hummus. I did this for a potluck one time and got rave reviews!

As for the carton egg whites, it is a matter of taste. I prefer flavored ones over the plain ones. I think there is a southwest-flavored one (haven't had these for a while).