Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 21

Thread: what to do with egg whites? page 2

  1. #11
    slowcooker's Avatar
    slowcooker is offline Senior Member
    Join Date
    May 2010
    Location
    Ontario
    Posts
    510
    Primal Blueprint Expert Certification
    They are good for making things stick to meat and fish when frying..

  2. #12
    Gorbag's Avatar
    Gorbag is offline Senior Member
    Join Date
    Oct 2012
    Location
    Ecuador
    Posts
    3,853
    Quote Originally Posted by eKatherine View Post
    I understand raw egg whites bind up biotin and make it unavailable. So if you did eat them, they should be cooked.
    Not unavailable, only less bio-available than if cooked! There might be other benefits of raw egg whites though, and personally I like to take them in a shake made on CokeZero and brewers yeast as a pre-workout drink...

  3. #13
    Wulf's Avatar
    Wulf is offline Senior Member
    Join Date
    Dec 2012
    Location
    USA
    Posts
    174
    if the biotin-binding is a concern, just don't eat them at the same meal as biotin containing food or supplements

  4. #14
    primal_alex's Avatar
    primal_alex is offline Senior Member
    Join Date
    Apr 2012
    Location
    Geneva (Switzerland)
    Posts
    178
    Use them in a meatloaf.

  5. #15
    Marinas Florin's Avatar
    Marinas Florin is offline Senior Member
    Join Date
    Jan 2013
    Location
    Romania
    Posts
    124
    I would not throw them on the window as they have a nice protein content. I would cook them with an whole egg so for every 5 egg whites, you can throw a whole egg and cook them whatever you want.
    No Bull fat loss and muscle gaining at http://www.nobsbb.com

    I am not a bodybuilding/fat loss/strength training "guru" BUT I achieved a lean state with ease after learning the correct way to train and eat and I want to HELP YOU achieve the same.

    Lose Weight/Gain Muscle/Strength - FEEL BETTER

    Start here: http://www.nobsbb.com/new-start-here/

  6. #16
    pjgh's Avatar
    pjgh is offline Senior Member
    Join Date
    Jun 2011
    Location
    Halifax, UK
    Posts
    1,229
    For folks wondering why we wind up with just whites ... I can't speak for the OP, but I make a lot of sauces which only use the yolks: Hollandaise, Mayonnaise and so on.

  7. #17
    newlife77's Avatar
    newlife77 is offline Member
    Join Date
    Feb 2011
    Location
    Surrey, UK
    Posts
    71
    If u don't mind using a bit of coconut palm sugar then this recipe makes good meringue!

    I’ve Only Got Eyes For You and Your Meringues Part-Time Health Nut

    H x
    An English girl who's been on lots of different diets, weight gone up and down but always been a naturalist at heart and have always wondered why "Conventional Wisdom" diets don't allow you to eat red meat and nuts - that are purely natural things?! So feel I've found my niche in the PB/Paleo Lifestyle and really want to make this my way of life for good!!!

  8. #18
    girlhk's Avatar
    girlhk is online now Senior Member
    Join Date
    Aug 2011
    Posts
    967
    Quote Originally Posted by primalrob View Post
    i'm wondering the same thing. i haven't read the perfect health diet yet; do they specify just eating the yolks?
    and, if they do, does that mean you should just toss the whites?

    if you just prefer them separated, the whites still make a good binding agent for meatza, meat loaf, etc.
    Yes, the PHD says egg yolks specifically. They don't mention what to do with the whites. Anyway, I always thought that it's easy to develop sensitivity to egg whites if they're eaten everyday, but not to egg yolks. Maybe I'm mistaken?

    And 5 is the number advised in the PHD for those who are pregnant or trying to conceive. I'm lactating, hoping to get my period back.

  9. #19
    girlhk's Avatar
    girlhk is online now Senior Member
    Join Date
    Aug 2011
    Posts
    967
    Quote Originally Posted by pjgh View Post
    For folks wondering why we wind up with just whites ... I can't speak for the OP, but I make a lot of sauces which only use the yolks: Hollandaise, Mayonnaise and so on.
    Can you share some recipes?

  10. #20
    girlhk's Avatar
    girlhk is online now Senior Member
    Join Date
    Aug 2011
    Posts
    967
    Thanks everyone for your suggestions! I've never made meringue or souffles-- I've always thought those were sugary desserts?

Page 2 of 3 FirstFirst 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •