If you're looking to cut calories, fat, and cholesterol from your diet, you may choose an omelet made of egg whites instead of whole eggs for breakfast. But is choosing egg whites over whole eggs really the best choice nutritionally?
The only way to find out is to do a little comparing, so continue reading to check out my chart comparing eggs to egg whites.
Looking for a fun way to start the weekend? Might I recommend a delicious cocktail? It's called the YumSugar special, and it's a twist on the classic whiskey sour. The traditional recipe involves simple syrup and lemon juice, but our variation, created especially for us by the fabulous barmen at Jardiniere restaurant (we guest-bartended there!), uses honey and Meyer lemon juice. Any honey works, but if you can get your hands on honey that's infused with chestnuts or lavender, that will give the drink a subtle complexity. The libation is sweet but not overly so, and the strong flavor of the whiskey is balanced perfectly by the citrus.
It involves dry-shaking, so be prepared for an arm workout! Want the method to this delightful beverage? Keep reading.
Cocktail aficionados may be familiar with the term dry-shake. It's a verb that's often used in drink recipes for classic and contemporary applications. But what exactly does it mean? Well, when I was a guest-bartender at Jardiniere, I got to know the phrase very intimately. Let me explain: to dry-shake a cocktail means to shake the liquid ingredients in a cocktail shaker with no ice.
All recipes that involve egg whites (which is used to make many concoctions foamy), start with a vigorous dry-shake, one that lasts at least 15 seconds. Dry-shaking ensures that the egg white incorporates with the other ingredients and that it gets a nice frothy texture.
After a dry-shake, ice is added to the shaker and the mixture is shook again. Then, it's strained and enjoyed according to the recipe. Have you ever made a cocktail that called for dry-shaking?
If achieving better physical or mental well-being plays any part in your intentions for the year 2011, then make sure that every day is off to the right start with a healthy, wholesome breakfast. Don't grab a sugary pastry on the go, or — worse yet — skip breakfast, a behavior that's been linked to overeating.
In a new series, we'll offer innovative ways to fuel up with a meal that's packed with protein, complex carbs, or nutrient-rich produce. Up first: a vegetable and egg white scramble that's fluffy, filling, and promises to get you through the day without hitting that wall of hunger or fatigue. My favorite way to serve it? On top of a natural low-calorie corn tortilla. Find a fresh start when you read more.
For a sweet brunch cocktail that's more complex than the standard mimosa, I turn to fizzes — mixed drinks that consist of a spirit shaken with acid, soda water, and egg whites for frothiness. While they've been around for well over a century, they gained international acclaim in the 1950s. Some of them — like the Ramos gin fizz — remain popular today.
Less commonly seen (but no less satisfying!) is the sloe gin fizz. It's similar to the gin fizz, although the star ingredient is sloe gin, a liqueur made from spirits infused with the sloe berry, an astringent fruit that's related to the plum.
The resulting tipple has a ripe, cassis-like flavor with an effervescent, floral finishing note. By drinking more sloe gin fizzes, I'm hoping to bring them back. Join me in the cause when you keep reading.
The New York City Health Department recently told the Pegu Club that using raw eggs in cocktails is a health violation.
However, bartenders know that in some classic cocktails (like a Pisco sour), a raw egg is necessary to make the drink frothy.
Like most daring drinkers, I assume that the alcohol will kill any salmonella and often order beverages made with raw eggs. How about you?
Source: Flickr User twohelmetscooking
The good old egg is an excellent source of protein. I always order scrambled eggs or an omelet when I go out to brunch, but I know many women who ditch the yolks and only order egg whites.
Although most of the calories, fat, and cholesterol come from the yolk, it's also very nutritious, containing protein, calcium, vitamin D, and folate. So I'm wondering . . .
Egg Whites Anytime, Anywhere
Egg Whites "On-The-Go" is a new and unique product where all you have to do is simply microwave and it automatically scrambles and cooks the eggs in the container — all in under two minutes!
Omega-3 eggs are great, but don't waste your money buying fortified eggs if you only eat egg whites.
Eggs fortified with Omega-3 fatty acids are a great way to increase the amount of those polyunsaturated fatty acids in the diet. However, if you buy Omega-3 eggs, then you need to eat the yolks because that is where the Omega-3s are found. The Omega-3s are a fatty acid and the yolk contains most of the fat in an egg as only a trace amount of fat is in the whites (mostly only protein). Since Omega-3 eggs are a bit more pricey than normal eggs, it would be a waste of money to buy Omega-3 eggs if all you are going to do is throw out the yolks.
So eat the whole Omega-3 egg. If you don't have any cholesterol problems, you can eat up to seven Omega-3 eggs a week.
