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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: 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: 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.