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The hated egg white - does anyone geniunely enjoy them?

I completely agree that the whole egg is a nutritional powerhouse and eat them quite often. While I love whole eggs in all forms, there are times when a plate of egg whites is quite appealing. When people mention egg white only dishes, the poor egg white usually takes a beating. Does anyone else actually genuinely enjoy egg whites?

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  1. Whipped egg whites make a beautiful nest for steamed tofu and cauliflower, on a Chinet plate during a snowstorm.

    1. Only in dessert form. I'll never eat an egg white omelet.

      1. A local restaurant makes an egg white omelet with kale, broccoli rabe, avocado and sprouts. We ordered it because it sounded so good (and was) not because it was egg whites. I think the whites alone allow the other ingredients to stand out.

        13 Replies
        1. re: c oliver

          I think this is why I find them useful - I often make a large egg white frittata loaded with veggies and ham and a favorite quick lunch or dinner is scrambled egg whites with whatever sausage or cheese are around. The flavor of the other ingredients, with the subtle white flavor is nice.

          1. re: c oliver

            C Oliver,

            I love your posts which are so insightful and interesting. But on this point, I have to disagree with you. An egg white omelet with kale, broccoli rabe, avocado and sprouts sounds like punishment to me.

            1. re: gfr1111

              Yes, C Oliver writes great posts. Give her the honor of trying the egg white omelet with kale, broc rabe, avocado and sprouts before you actually consider it punishment.

              1. re: Tripeler

                Aren't you sweet! But to each his own. Wouldn't it be boring if we all like the same things. Thanks, Tripeler.

                1. re: c oliver

                  Just seemed logical to me, of course you are a poster who stands out so I remember you. Keep doing the good work with your posts.

              2. re: gfr1111

                HAHA! Thanks. Is it the fillings that turn you off??? I'm not sure I'd have tried it at, say, Dennys but this is a very nice cafe in a very nice hotel. Actually I have eggs, kale, avocado and sprouts in the fridge right now. You have inspired this morning's breakfast!

                1. re: c oliver

                  I had an egg white omelet for breakfast with broccoli, ham, and turkey and cheese and it was wonderful. I didn't feel like I was being tortured.

                  1. re: fldhkybnva

                    You poor thing :)

                  2. re: c oliver

                    Yeah, it's the fillings. Like you said, "To each his own." But I will take up Tripeler's challenge. I will make an egg white omelet as described.

                    1. re: gfr1111

                      I'm thinking about having one this morning myself. A little leftover smoked pork, onion, kale, jalapeno, cheese. Mmm.

                      1. re: c oliver

                        I'm gearing up for another episode of torture too - scrambled egg whites planned for night time snack. Your mix sounds great, I never would think to add jalapenos to eggs. My egg whites will likely star cajun turkey breast and/or andouille sausage.

                        1. re: fldhkybnva

                          Basically anything lying around gets used up. These jalapenos area especially 'zippy' so gets me going in the morning :) I did one with leftover salad a while back the little bit of vinaigrette was quite tasty!

                      2. re: gfr1111

                        If I bothered to separate egg whites for an omelet I think I would go all the way and smother it with hollandaise from the other half of the eggs.

                2. the white of a hard boiled egg with a sprinkle of garlic salt. . . Yum. And then my toddler devours the yolk. Win for me

                  1 Reply
                  1. re: autumm

                    I could eat egg whites for breakfast, lunch and dinner, and often do. In all it's forms, scrambled, hard boiled, in a soup (think egg drop) whipped and frozen...YUM! I also gave the yolks to my son when he was a baby, but now he fights me for the whites, too:)

                  2. Heck no. They are the tofu of the animal kingdom, but neither as versatile nor as capable of taking on the flavors of neighboring ingredients. Also, the sulfur is in the whites, not the yolks, so they are the stinky part of the egg.

                    2 Replies
                    1. re: greygarious

                      Regarding sulfur:


                      1. re: c oliver

                        I learned about it from ATK. A hardcooked egg was separated into yolk and white, each on its own plate. A blindfolded CK had to sniff them and easily picked the white as the sulfurous one. There may be sulfur throughout but clearly the bulk of it is in the white. According to Jacques Pepin, the sulfur migrates toward the coolest part of the egg, which is the cause of the gray ring in overcooked or slowly-cooled hardcooked eggs. The iron/sulfur reaction makes the ring. Pepin says if you crack the just-cooked egg and put it quickly in cold water, the sulfur will bang a U-turn and escape out into the water before it has a chance to bond with the iron.

                    2. Oh, also, I had a coupon for a free Egg White McMuffin. I preferred it to the regular. It wasn't overcooked.

                      And actually I DO like the flavor of egg whites.

                      5 Replies
                      1. re: c oliver

                        While I do like the flavor of both, I often ponder what is it about a runny yolk that draws the masses since I can't describe the flavor myself. The flavor of a cooked yolk is distinctive to me, but the runny yolk seems to be somewhat flavorless to me.

                        1. re: fldhkybnva

                          It's texture as much as anything.

                          1. re: fldhkybnva

                            It's funny you say that, because I love eggs in almost all forms, yolks and whites both, but I CANNOT STAND runny egg yolks. The texture isn't an issue - it's that flavor. I can't describe it either, but I know it when I taste it - nothing else tastes like runny egg yolk. Ugh.

                            1. re: biondanonima

                              Like snot, maybe? Just a wild guess. Not that I've ever tasted snot.

                              Can't believe that someone said the same thing downstream. Think I might be on to something.

                              1. re: biondanonima

                                That's why runny egg yolks are unique - nothing else tastes like runny egg yolk. Yum.

                          2. I do love egg whites.... if they are in the form of a meringue.

                            Egg white omelets, not so much. But that may be because I really love the flavor of the yolks.

                            1. I love egg whites. I was vegan for a very long time and am still somewhat repulsed by a runny egg yolk. However, I always try to use at least one whole egg along with my whites for the added fat and nutrients, and much prefer the combination that either alone.

                              1. It's my favorite part of the egg, particularly a fried egg. I also like egg whites in Chinese cuisine -- I recall having tiny scallops sauteed in egg whites.

                                1 Reply
                                1. re: Tripeler

                                  Oh, wow, that scallop dish sounds lovely.

                                2. I love egg whites. In all forms and shapes, sweet and savory, etc.. What's not to love?

                                  8 Replies
                                  1. re: ipsedixit

                                    Well, since I like tofu also :).... But, yeah, I love the texture, i.e., egg salad, the mild flavor.

                                    1. re: c oliver

                                      I don't think it's anything like tofu, and I love tofu.

                                      And for those who do not like tofu, I just think they've never had it prepared intelligently.

                                      1. re: ipsedixit

                                        Just referencing greygarious' post above :) And I agree. Or like my SIL who THINKS he doesn't like it. Today's lunch was leftover fish fillets in hot chile oil and ma po tofu. Mmm.

                                        1. re: c oliver

                                          Not to totally sidetrack this discussion re our love of egg whites, but I think the mental block many people have with tofu is that they have this preconceived notion that it is a substitute for meat (or whatever).

                                          It's neither "fake meat" or setian or meat substitute or anything of that nature.

                                          It is an ingredient all unto itself, just like (for example only) chicken is an ingredient all unto itself, and is not a substitute for beef or pork or whatever.

                                          Treat it with the respect it deserves and it will reciprocate in triplicate.

                                          1. re: ipsedixit

                                            Totally agree. We just started worshiping at the tofu altar a few years ago. Totally hooked.

                                            1. re: ipsedixit

                                              My grandfather once said "Heck, yer Tofu ain't nothin' but beans for people what got no teeth."

                                              1. re: Tripeler


                                      2. re: ipsedixit

                                        Especially those marked Feb 06.

                                      3. I do! In fact, when eating a hard-boiled egg, I much prefer the white to the yolk. That being said, my preference for eggs is over-easy or sunny-side up, so that the yolk is runny. Maybe it's more that I don't like hard-cooked egg yolk....but I do really enjoy some hard-boiled egg white, diced with a little s & p :)

                                        1. I don't mind egg whites. I mostly do not use egg white dishes because I don't know what to do with the egg yolks.

                                          5 Replies
                                          1. re: Chemicalkinetics

                                            That's what stops me from eating them more often.

                                            1. re: Chemicalkinetics


                                              1. re: sr44

                                                That's what a few people said to me, but how often can I possibly use Hollandaise sauce.

                                                1. re: Chemicalkinetics

                                                  As often as you want. It goes well with fish, many steamed veggies (broc, asparagus, snow peas, cauli, brussels, etc.), eggs benny, of course.... you can turn it into a béarnaise for steak, too.

                                              2. re: Chemicalkinetics

                                                This is when having a dog comes in handy! I love egg whites and sometimes I want more white and less yolk, especially when it comes to hard boiled eggs (either plain or in egg salad). My dog will always gladly take an extra yolk or two off of my hands.

                                              3. Eh, perhaps it's because I'm south of the middle-aged mark, but I never feel guilty about eating egg yolks.In the scheme of things, I'd venture to say that many things folks eat on a regular basis (Oh, say, grocery store white bread, or Mountain Dew) are worse in terms of health than an egg yolk. I would eat an egg white omelet, but I would miss the yolk dearly

                                                Basically my point is that egg yolks are probably unjustly deemed evil by health nuts

                                                3 Replies
                                                1. re: Meowzerz

                                                  I never said that I thought they were bad for you. I eat them all the time, just tonight I had a steak with two over easy eggs, but that was followed by a plate of egg whites which were also pretty enjoyable. I guess my question was why the latter seems to invoke the "yolks are good for you" or "egg whites have no flavor" arguments. Regardless, I agree with you 100%, sop up the yolk.

                                                  1. re: Meowzerz

                                                    I also don't have a problem with the yolks from a health standpoint. I thought that notion had been debunked years and years ago. No?

                                                    1. re: c oliver

                                                      Yea, but many hold on to it.

                                                  2. I eat whites only. The yolks gross me out.

                                                    1 Reply
                                                    1. re: boogiebaby


                                                    2. I always liked the whites more than the yolks

                                                      1. When dipped in over easy yolks, sure! Otherwise, they're kind of bland to me.

                                                        1. While I don't like a plain egg white omelet I do love them with spinach and mushrooms. It usually what I order when I eat breakfast out. They are great with many others fillings too. I have also had egg white frittata that had potato, ham, mushrooms and kale that was quite good.

                                                          All that said I rarely make egg white only items at home because I prefer the whole egg and never know what to do with egg yolks other than dessert-type things and we are not really a dessert family. (I am also not actively looking for ideas either, LOL, but I am sure there are many)

                                                          1. I like egg whites IN things. Meringues, angel food cake, cocktails, even in a soft-cooked egg. But if I was faced with a plate of warmed over egg whites (which often happens when I've been using just yolks), no, I'm not a huge fan.

                                                            6 Replies
                                                            1. re: JungMann

                                                              I never eat them just as a pile of whites, not sure I'd be into that unless cheese was involved. Egg whites are staple in our house so I keep a ready supply of cartons which sit alongside my favorite pastured eggs used for runny yolk and other purposes.

                                                              1. re: fldhkybnva

                                                                I've seen the cartons of all whites at the grocery store. Do they taste as good as egg whites separated from an egg? If so, I'd feel a lot better about not tossing the yolks.

                                                                1. re: ohmyyum

                                                                  You might notice a difference, but I don't. However, I have been eating them for probably more than a decade so that might make a difference as to whether you'd notice.

                                                                  1. re: fldhkybnva

                                                                    Fldhky I bought a carton of egg whites and just made one of my favorite quick snacks-- simply scrambled egg whites with salt, pepper, a drizzle of sesame oil and a sprinkle of sesame seeds... and they were great! Indistinguishable from egg whites separated from whole eggs, at least in this application. I buy eggs at the farmers market or get them from friends with chickens and am glad to not waste the yolks when I just want whites! Thanks for the suggestion!

                                                                    1. re: ohmyyum

                                                                      No problem. The sesame approach sounds outstanding! Around here SO and I refer to it as he "screw and pour" since we're protein inhaling freaks usually have a fridge full of egg whites for all occasions.

                                                                      1. re: fldhkybnva

                                                                        Haha I eat more than my daily requirements for protein as well.

                                                                        And yup, it's delicious! The one application in which I definitely prefer no yolks.

                                                            2. Egg whites are great but should be accompanied by the yolk. It's only natural!

                                                              1. Eh, I'll eat an egg white omelet if I have to, but I'd never seek one out. If by chance I have leftover whites in the house I usually mix them with some whole eggs for quiche/omelet/frittata rather than eating them solo. I like hardboiled whites better, but even there I'd rather have the whole egg.

                                                                1. I love egg whites when they're fried, scrambled or boiled with the yolk attached, but see no particular reason to have them alone. I really don't care for soft meringue, either; I'll tolerate it on a lemon pie, but would much prefer whipped cream. When I was younger I didn't like hardboiled yolks, unless they were either chopped up with mayonnaise in egg salad or mixed with same as devilled eggs. I've outgrown that to a certain extent, but I still need some salt …

                                                                  Interesting observation about runny yolks having no particular flavor, since on reflection I have to agree - or, rather, to say that there is some flavor, just not one that tastes good all by itself. On a bite of buttered toast, okay, but in a spoon? Yuck. To me the yolk becomes delicious on its own when it's in that magical state between runny and opaque, gelatinous but not yet rubbery.

                                                                  8 Replies
                                                                  1. re: Will Owen

                                                                    >>I love egg whites when they're fried, scrambled or boiled with the yolk attached, but see no particular reason to have them alone.<<

                                                                    I agree with this. I don't think I have ever ordered or made anything with egg whites alone, save egg white specific dishes, like meringue (which I do like, both soft and crispy). If I am going to order an omelet, which I frequently do, I want the whole egg.

                                                                    As to the flavor of egg yolk, well, to each their own, but I find egg yolk to have a wonderful flavor. We have searched out and do buy local eggs that we really like, so perhaps that has something to do with it. (Supermarket eggs only show up here in baking, largely for the consistent size, versus the size range we get from the farmer and which we use for savory dishes.) I'll concede, Will, that that over-easy yolk tastes better on a buttered point of toast (or laying over some fried potatoes) than alone, but it does a job that the white alone just wouldn't do.

                                                                    I guess I am a package-deal sort of gal with eggs, for the most part. Like the white, like the yolks, but like them most together.

                                                                    1. re: cayjohan

                                                                      I'm with you on the fresh local eggs. Taste tests claim we're crazy, but if I'm having a runny yolk it's going to be with a local fresh egg. Regular eggs aren't really appealing for that use.

                                                                      1. re: fldhkybnva

                                                                        Color me crazy along with you, then! To my palate, there is a vast difference in flavor. I grew up with eggs from the neighbor's pastured chickens (before that was a "thing"), and it was actually difficult to adjust to supermarket eggs when I fled the nest.

                                                                        1. re: cayjohan

                                                                          Seriouseats did a taste test and claimed that at least in scrambled form there was no difference in taste, they even added a green eggs tasting as people seemed to prefer "brighter yellower" eggs. We can be crazy together.

                                                                    2. re: Will Owen

                                                                      Yea, it seems that there is no flavor or not one that is enjoyed without being sopped up. I admit I like the "flavor" just as I did when I sopped it up with chunks of steak, but when people comment that the yolk has more flavor, in the partially cooked state, I don't understand. Fully cooked, yes it has a prominent flavor, but runny it's pretty flavorless to me. I agree with your stage of runny yolk preference - too runny and it's like snot. I think I like that balance because it offers a hint of the taste of a fully cooked egg yolk as with a boiled egg but with the runny creaminess.

                                                                      1. re: fldhkybnva

                                                                        Too runny, and it is like snot, I agree. There is a difference between gelatinously cooked and almost raw in runny yolks, and I honestly think it's often ignored. Sunnyside-up will often get you an undercooked yolk, unless it's been basted adequately.

                                                                        I often think the whites are the more difficult thing to get right in frying eggs, say; to get the right cook on the yolks, it's easy to destroy the whites. I try, and succeed often, but sometimes I am too impatient and get whites that are a little over.

                                                                        1. re: cayjohan

                                                                          So true! In fact, last night mostly in motivation to improve another cooking technique I decided to forego my usual sunny side up and practice the over easy flip. Well, the result mostly of a slightly more cooked and thus different textured yolk reminded me that I really do like the yolk even if I can't describe the flavor. My opinion on runny yolk seems to vary and I think it's when I don't manage to cook the yolk long enough.

                                                                      2. re: Will Owen

                                                                        Will Owen writes, in part...
                                                                        "Interesting observation about runny yolks having no particular flavor, since on reflection I have to agree - or, rather, to say that there is some flavor, just not one that tastes good all by itself."

                                                                        You guys gotta be talking about store-bought cage-raised chicken eggs because a free range scratch-for-and-eat-worms chicken's egg has a full, rich flavor to it that makes buttered toast and a fresh cup of coffee worth waking up for!

                                                                        But I do agree that mass produced store bought eggs are pretty neutral in flavor. Treat yourselves!

                                                                      3. Don't HATE whtes ut a "dippy" yolk is my favorite. If I cook over-easy eggs, will start at the yolk with LIBERALLY buttered toast and work my way out. When I had a dog, she'd never balk at finishing up any whites I didn't eat... or ANY food, for that matter. Cat... not so much.

                                                                        1. Only when whipped into meringue, sweetened and flavored with vanilla.

                                                                          Savory egg whites? No, thanks, unless they come with the yolks.

                                                                          1. One of my favorite breakfast taco combinations is egg white, Cotija, avocado, and an almost wasabi-like green salsa.

                                                                            3 Replies
                                                                            1. re: tim irvine

                                                                              Oh, wow, that sounds great. Could you elaborate on that salsa please? I see this in our future :)

                                                                              1. re: c oliver

                                                                                I am not sure what it is. I get it at Royal Blue Grocery here in Austin in those little single serving tubs that come with the tacos. It looks creamy and pale green and is very zippy. If I were going to try to replicate it, my imitation might have a smidge of avocado and sour cream and a good bit of some zippy but not painful peppers, maybe serranos. I realize you might think that weird since the taco has avocado, but there is a bowl with three kinds of salsa: green, dark roasted tomato, and orange red ripe habanero. All three are great.

                                                                                1. re: tim irvine

                                                                                  Usually there are tomatillos in green salsa ...

                                                                            2. i love em. whether scrambled, omeletted, or made into a custard (yes it's possible...).

                                                                              1. I didn't realize until this thread that egg whites were "hated" on any wide-spread basis. Other posters certainly spoke up for me when they mentioned the gross runny-egg-yolk. Now, that- that's hated! Speaking only for myself.
                                                                                The egg white is a blank canvas, to which you can add sugar and turn it into a meringue. Salt and pepper, fry it up. Add cheese, peppers, onions, and have a wonderful omelet. Any of the preceding, except the merigue, put it between 2 pieces of buttered toast or English muffin for a nice breakfast sandwhich. Egg white scrambled eggs are pretty good with salt and pepper. And these items would be on my "genuinely enjoy" list.
                                                                                10 years ago, I think eggs were still on the health gurus' cholesterol scare list, especially due to yolks. And it didn't bother me to do egg-whites-only in a lot of things.
                                                                                Side note: Egg dishes I genuinely hate: Plain hard boiled or hard cooked eggs as well as deviled eggs.

                                                                                1 Reply
                                                                                1. re: Florida Hound

                                                                                  They are in my parts, I'm glad to find so many kindred souls.

                                                                                2. Egg whites from hard cooked eggs make a wonderful carriage for deviled eggs.

                                                                                  1 Reply
                                                                                  1. re: Candy

                                                                                    Did you just invent that?!?!? :)

                                                                                  2. If I'm eating boiled eggs, I love the white sprinkled with salt and won't eat the yolk (too dry, yuck the texture). However, I LOVE a good poached egg on a salad, bit of warm, runny yolk, yum!

                                                                                    1 Reply
                                                                                    1. re: Kat

                                                                                      If your yolk is "too dry", you overcooked your egg.

                                                                                    2. Fladjfnirhieirhfhhsyyyssbnva,

                                                                                      I am your person. I like egg whites and I eat them plain, no salt, pepper or anything else, but that's mostly because I don't like yolks. Vile disdain in runny form.

                                                                                      I should also add, I started eating them that way in high school for pure protein.

                                                                                      1 Reply
                                                                                      1. re: mushroomaffairs

                                                                                        Bahahahhahaha that's how I used to say her name in my head too. Then she explained the first part was an abbreviation for field hockey so now I just write fldhky and think field hockey in my head.

                                                                                        As far as eating them plain, do you mean raw? Fried? Scrambled? Omelette-ed? Boiled with yolk discarded?

                                                                                      2. I do - sure I like the yolk too, but I eat an egg white omelet every morning loaded with veggies. Love it. It is a great protein and a carrier for the rest of the omelet. But I am alone in my family on this one.

                                                                                        Love them with sugar too in all incarnations : ).

                                                                                        1. You betcha! A lemon meringue pie just wouldn't be the same without them...

                                                                                          1. no hatred here. just much dislike for the loose white in a fried egg. a good over easy egg should have a firm, but not tough, egg white with absolutely no crisp, no brown, no crust, no nothing but tender egg white and a warm, but semi runny yolk. I ordered an egg white omelet exactly once in my life and never again as it came crusty brown hard and tough. That crispy egg white turned my stomach. Never again.
                                                                                            I use egg whites as a binder in meatballs and meat loaf, reserving the yolks for other, better suited, purposes

                                                                                            1 Reply
                                                                                            1. re: Gastronomos

                                                                                              I agree, I like a runny yolk but with a fried egg the egg white needs to be firm. Wow, a crusty brown egg white omelet, that sounds awful.

                                                                                            2. I like egg whites just fine. Even when making scrambled eggs, I like them scrambled in the pan so that I get lots of white bits.