I’ll never understand egg white omelets. I can’t imagine anyone actually eats them for the taste. I tried one once. Abominable. The folks I see eating them don’t look like they are savoring their eggs either, just getting it over with. I think if I was going to discard or reduce anything of from an egg, it would be the whites, not the yolks (though I can usually find a use for extraneous egg whites, too). The yolks are “where it’s at”! All the flavor and the majority of the nutrients.

My husband and I have at least 2, but usually 3 local “hobby” farm eggs nearly every day, cooked over-easy in lots of butter (with a pat of butter on top, too). I like the whites set, but the yolks still runny. Call me OCD, but I make an effort to get at least some yolk with every bite of egg white – egg whites are just too boring on their own. But yolks, ooooh….

I avoid fake foods and false convenience. Therefore, I make the enormous effort to crack my eggs. It takes all of about 10 seconds per egg, at most, even if I am separating them for a particular recipe. The shells are good for the garden compost, too.

I try to find the most credible health info, too (who doesn’t?). Often (but certainly not always) the conflicting info ends up being most credible and that’s what I ultimately adopt, as it shows a willingness to investigate independently, without the groupthink that is so pervasive these days, especially in nutrition science (which often isn’t nearly rigorous enough). My husband is a research scientist (biochemistry), so that has influenced me to be a lot more skeptical of the mainstream health advice that is based on epidemiology (he never thought low fat made sense). I try to view things through an evolutionary lens, too. Bottled, fractionated, and manufactured egg substances don’t look very good through that lens. Real eggs from local, running around chickens, AA and all, look much better. And taste better.