so what do you do with all those extra egg whites?

[Guest guest]

any thoughts out there? we do raw egg yolks in our smoothies every

morning--so have lots of egg whites...there must be something else out

there to use for these as they are pastured eggs :-) we've tried the

merangues but are trying to cut down on treats in general...any

thoughts people?

[Guest guest]

On 8/16/08, malennon781 <lennonnewell@...> wrote:

> any thoughts out there? we do raw egg yolks in our smoothies every

> morning--so have lots of egg whites...there must be something else out

> there to use for these as they are pastured eggs :-) we've tried the

> merangues but are trying to cut down on treats in general...any

> thoughts people?

I would throw them out. Their anti-nutrient content is much more

significant than their nutrient content. If you want to feel as if

you are not being wasteful, you could recycle the egg shells in a worm

bin:

http://whatcom.wsu.edu/ag/compost/Easywormbin.htm

http://www.cityfarmer.org/wormcomp61.html

Most people throw the shells out and eat the whites, so throwing the

whites out and feeding the shells back into your soil is wasting the

same amount of total food scraps, but it is much less wasteful in that

the shells are probably much denser in fairly unusable forms of

nutrients, especially calcium, whereas the whites are not dense in

nutrients.

If you can think of something to do with whites that doesn't involve

eating them, that would be even better, and I'd be interested in your

thoughts.

For full disclosure, I had a whole-egg omelet this morning and have

been eating a lot of cooked whole eggs in general the last couple

months. I'm much healthier, I think, when I eat most of my meat as

liver and heart and most of my eggs as raw egg yolks, but I often lull

myself into comparatively bad eating patterns for periods of time.

Chris

[Guest guest]

Thanks for the confession, Chris! Makes me feel not quite so bad!

If the eggs are from your own birds, you can feed them back to them.

They can also be fed to dogs, cats, hamsters, etc. I'd cook them

just to keep the mess down.

You can also get neat shiny, crackly effects from mixing egg whites

with paint for pictures.

You can mix it with water and spray it on your landscape to deer

proof it. They won't eat anything that smells like egg to them, and

they can smell it a lot better than we can.

You can freeze them and give them to deluded health-conscious friends

who only eat the whites (eew!)

Here, tho we mostly just eat them.

> > any thoughts out there? we do raw egg yolks in our smoothies

every

> > morning--so have lots of egg whites...there must be something

else out

> > there to use for these as they are pastured eggs :-) we've tried

the

> > merangues but are trying to cut down on treats in general...any

> > thoughts people?

>

> I would throw them out. Their anti-nutrient content is much more

> significant than their nutrient content. If you want to feel as if

> you are not being wasteful, you could recycle the egg shells in a

worm

> bin:

>

> http://whatcom.wsu.edu/ag/compost/Easywormbin.htm

>

> http://www.cityfarmer.org/wormcomp61.html

>

> Most people throw the shells out and eat the whites, so throwing the

> whites out and feeding the shells back into your soil is wasting the

> same amount of total food scraps, but it is much less wasteful in

that

> the shells are probably much denser in fairly unusable forms of

> nutrients, especially calcium, whereas the whites are not dense in

> nutrients.

>

> If you can think of something to do with whites that doesn't involve

> eating them, that would be even better, and I'd be interested in

your

> thoughts.

>

> For full disclosure, I had a whole-egg omelet this morning and have

> been eating a lot of cooked whole eggs in general the last couple

> months. I'm much healthier, I think, when I eat most of my meat as

> liver and heart and most of my eggs as raw egg yolks, but I often

lull

> myself into comparatively bad eating patterns for periods of time.

>

> Chris

>

[Guest guest]

You can add an egg white to your regular shampoo for a thick and

glossy hair treatment. For an inexpensive facial mask beat a few egg

whites until they get foamy. Then spread them over your face and let

them dry. Wash off the egg white mask with cool water to reveal

tighter pores and firmer, refreshed skin. Don't apply an egg white

mask any more than once per week, or the skin will get used to egg

white and have less effect each time. In many Asia countries, women

use egg whites to whiten their faces and keep them youthful looking.

After each egg white facial if you have egg white left over, it can

be stored in a clean container in the refrigerator for up to one

week. Jeni

>

>

>

[Guest guest]

Make them into meringue-consistency and dehydrate them into a powder which

can be used for Whatever down the road.

Egg yolks can also be dehydrated - as long as they're whisked into a

lemon-yellow consistency.....

Sharon

On Sat, Aug 16, 2008 at 9:40 AM, malennon781 <lennonnewell@...>wrote:

> any thoughts out there? we do raw egg yolks in our smoothies every

> morning--so have lots of egg whites...there must be something else out

> there to use for these as they are pastured eggs :-) we've tried the

> merangues but are trying to cut down on treats in general...any

> thoughts people?

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Use them to make these simple low-carb crackers...

Almond Thins

1 cup almond flour

1 egg white

pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto sheet of

parchment paper. Spray a piece of wax paper with cooking spray and

lay over top of mixture (or use plastic wrap, if you must). Use a

rolling pin to roll out to a cracker thickness. Gently remove wax

paper. Sprinkle more salt on top, if desired, and press lightly into

dough. Score with knife or pizza cutter into squares. Lay parchment

paper on cookie sheet and place in oven. Bake until golden brown

about 10 minutes. Makes around 50 crackers.

Carb count is about 9 for the whole batch. You can also vary the

flavor by using different seasonings.

Suggestions: sesame seeds or few drops of olive oil with rosemary,

parmesan, garlic. Add a few drops of water if dough becomes too dry.

I have used this basic recipe successfully to make a quiche crust for

my husband who must eat low-carb for health reasons. Can also make a

pie crust. Makes one crust.

-Patty

>

> any thoughts out there? we do raw egg yolks in our smoothies every

> morning--so have lots of egg whites...there must be something else

out there to use for these as they are pastured eggs :-)

[Guest guest]

Another poster once suggested making scrambled eggs

with left over egg whites and using shredded cheese to

replace the yolks. Might make a decent omelette base?

Bill

--- malennon781 <lennonnewell@...> wrote:

> any thoughts out there? we do raw egg yolks in our

> smoothies every

> morning--so have lots of egg whites...there must be

> something else out

> there to use for these as they are pastured eggs :-)

> we've tried the

> merangues but are trying to cut down on treats in

> general...any

> thoughts people?

>

>

[Guest guest]

Bill,

> Another poster once suggested making scrambled eggs

> with left over egg whites and using shredded cheese to

> replace the yolks. Might make a decent omelette base?

In my opinion, egg white omelets are kind of gross. But I think the

more important issue is whether this is a good idea healthwise. It

would appear that frying egg whites only neutralies 2/3 of the avidin:

========

http://www3.interscience.wiley.com/journal/119344834/abstract?CRETRY=1 & SRETRY=0

An assay, based on binding of the dye 2–(4'hydroxyazobenzene)-benzoic

acid (HABA) and widely used in studies of avidin in liquid systems,

was combined with an aqueous extraction method and used to assay

avidin in cooked egg white. The method was validated for linearity of

response to increasing avidin concentrations, precision, accuracy,

recovery and sensitivity. Mean residual avidin activity in fried,

poached and boiled (2 min) egg white was 33, 71 and 40% of the

activity in raw egg white.

=======

So, nutrition-wise, one would be best-off throwing the whites in the

trash and eating a little bit of meat in their place (at a different

meal, if you want).

Chris

[Guest guest]

--- malennon781 <lennonnewell@...> wrote:

> > we do raw egg yolks in our smoothies every morning--so have

> > lots of egg whites...there must be something else out there

> > to use for these as they are pastured eggs :-)

> > we've tried the meringues but are trying to cut down on

> > treats in general...any thoughts people?

>

--- Masterjohn <chrismasterjohn@...> wrote:

> I would throw them out. Their anti-nutrient content is much more

> significant than their nutrient content.

I've been throwing out the egg white too. I tried saving them

and cooking them with left-overs. It was edible, but I didn't find it

too appetizing. I also didn't feel like it was enhancing my health.

Since I've read (here I think) that only about half of avidin in the

egg whites is deactivated by cooking, eating a lot of egg whites is

probably not a good idea. IIRC, there are also protease inhibitors in

egg whites, but I don't know how they fare with cooking.

> Most people throw the shells out and eat the whites, so throwing the

> whites out and feeding the shells back into your soil is wasting the

> same amount of total food scraps, but it is much less wasteful in

> that the shells are probably much denser in fairly unusable forms of

> nutrients, especially calcium, whereas the whites are not dense in

> nutrients.

Maybe the egg whites could be tossed onto a compost pile, along with

the shells?

> For full disclosure, I had a whole-egg omelet this morning and have

> been eating a lot of cooked whole eggs in general the last couple

> months. I'm much healthier, I think, when I eat most of my meat as

> liver and heart and most of my eggs as raw egg yolks, but I often

> lull myself into comparatively bad eating patterns for periods of

> time.

I'm appalled!

Though I have to admit that I like to eat scrambled eggs and bacon

once or twice a month. And for my recent 56th birthday we ate out and

I had scrambled eggs with chili. It was quite tasty, even though it

was probably all factory farmed food.

For the last couple of months I've been getting eggs from a local farm

with pastured chickens that are given supplemental feed with no soy

and which includes kelp and diatomaceous earth. I eat 3 or 4 raw egg

yolks each day in a raw milk, raw cream, raw organic cocoa powder

smoothie. I didn't used to think it mattered too much as long as the

eggs are pastured - but these eggs had a very noticeable positive

effect on my health. I noticed a considerable increase in libido not

long after switching to these eggs from other pastured eggs (and at my

age I need all I can get . I didn't change much else in my diet

around that time, so I think it was the eggs. In fact, I ran out of

those eggs and ended up finishing off some local free-range eggs from

Whole Foods for a few days. And my libido disappeared! I'm guessing

those chickens were fed a diet high in soy and the phytoestrogens

kicked in. Who knows? But I'm back on the good eggs and recovering

now

Apparently the quality of the eggs does make a difference!

Here's what I had for dinner tonight:

http://www.flickr.com/photos/oz4caster/2768924221/in/pool-

Lazy pizza!

[Guest guest]

Another use is to clarify stock- cook them gently in the stock, then

strain and discard the whites.

desh

____________________________________________________________

Need cash? Click to get a cash advance.

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3mKes1wuXtoVn3Edoj93doTLdPaUr7\

Y3NJl592Ud1dAY2rXY/

[Guest guest]

,

> Maybe the egg whites could be tossed onto a compost pile, along with

> the shells?

That would be ideal, but on a quick scan I couldn't see whether egg

whites were ideal to put in worm bins, which is what I had in mind,

though if they can go in one or another type of compost, that would be

much better than throwing them in the trash.

> I'm appalled!

Well, I'm not listening because I never do. Na na. :-)

> Though I have to admit that I like to eat scrambled eggs and bacon

> once or twice a month. And for my recent 56th birthday we ate out and

> I had scrambled eggs with chili. It was quite tasty, even though it

> was probably all factory farmed food.

What I was doing fairly recently was eating omelets once a twice a

week on the weekends and eating raw egg yolks during the week.

> For the last couple of months I've been getting eggs from a local farm

> with pastured chickens that are given supplemental feed with no soy

> and which includes kelp and diatomaceous earth. I eat 3 or 4 raw egg

> yolks each day in a raw milk, raw cream, raw organic cocoa powder

> smoothie. I didn't used to think it mattered too much as long as the

> eggs are pastured - but these eggs had a very noticeable positive

> effect on my health. I noticed a considerable increase in libido not

> long after switching to these eggs from other pastured eggs (and at my

> age I need all I can get . I didn't change much else in my diet

> around that time, so I think it was the eggs. In fact, I ran out of

> those eggs and ended up finishing off some local free-range eggs from

> Whole Foods for a few days. And my libido disappeared! I'm guessing

> those chickens were fed a diet high in soy and the phytoestrogens

> kicked in. Who knows? But I'm back on the good eggs and recovering

> now

That's a very interesting anecdote. I've definitely noticed that the

apparently free-range local eggs at the food coop from about five

different brands all seem very inferior to the one brand sold at a

local food coop up here in my hometown where I'm visiting, though I

haven't gotten a chance to experiment clearly to see if the effect on

my health is noticeable. The lack of soy might make quite a

difference, though the kelp and its iodine and maybe other factors

could also be very important.

> Apparently the quality of the eggs does make a difference!

>

> Here's what I had for dinner tonight:

> http://www.flickr.com/photos/oz4caster/2768924221/in/pool-

> Lazy pizza!

Interesting... looks good! I'd probably have buttered the bread though.

Chris

[Guest guest]

--- Masterjohn <chrismasterjohn@...> wrote:

> Well, I'm not listening because I never do. Na na. :-)

maybe you and Gene can get together for some peaceful and

enlightening discussions at the WAPF Conference. Maybe Alyss would be

willing to come down from Portland with her pit bulls to moderate

> > Here's what I had for dinner tonight:

>http://www.flickr.com/photos/oz4caster/2768924221/in/pool-

> > Lazy pizza!

>

> Interesting... looks good! I'd probably have buttered the bread

> though.

Good idea! Next time

[Guest guest]

I've been thinking about using them to make aspic. Is there egg white in sweet

potato fly?

I think they can also be used as a glue or a glaze. Does anyone have any crafts

projects

that use egg whites?

I've gotten into such a habit of throwing egg whites and shells together into a

container

for our chickens that I forget to save them for all those other uses.

Lately I've been bringing hard boiled eggs with me as a snack, and treating the

whites as

an easy-to-peel extra shell.

MIke

--- In , " Masterjohn "

<chrismasterjohn@...>

wrote:

>

> Bill,

>

> > Another poster once suggested making scrambled eggs

> > with left over egg whites and using shredded cheese to

> > replace the yolks. Might make a decent omelette base?

>

> In my opinion, egg white omelets are kind of gross. But I think the

> more important issue is whether this is a good idea healthwise. It

> would appear that frying egg whites only neutralies 2/3 of the avidin:

>

> ========

> http://www3.interscience.wiley.com/journal/119344834/abstract?

CRETRY=1 & SRETRY=0

>

> An assay, based on binding of the dye 2–(4'hydroxyazobenzene)-benzoic

> acid (HABA) and widely used in studies of avidin in liquid systems,

> was combined with an aqueous extraction method and used to assay

> avidin in cooked egg white. The method was validated for linearity of

> response to increasing avidin concentrations, precision, accuracy,

> recovery and sensitivity. Mean residual avidin activity in fried,

> poached and boiled (2 min) egg white was 33, 71 and 40% of the

> activity in raw egg white.

> =======

>

> So, nutrition-wise, one would be best-off throwing the whites in the

> trash and eating a little bit of meat in their place (at a different

> meal, if you want).

>

> Chris

>

[Guest guest]

,

> maybe you and Gene can get together for some peaceful and

> enlightening discussions at the WAPF Conference. Maybe Alyss would be

> willing to come down from Portland with her pit bulls to moderate

Hey, and I will buy the scotch!

--

" If you're not on somebody's watch list, you're not doing your job " -

Dave Von Kleist

Life is too short to wake up with regrets.

Love the people who treat you right.

Forget about the ones who don't.

Believe everything happens for a reason.

If you get a second chance, grab it with both hands.

If it changes your life, let it.

Nobody said life would be easy.

They just promised it would be worth it.

[Guest guest]

thanks for all the great input! especially like the ideas for a facial

and craft projects! or send the extra eggwhites to all the SATC fans--

ever notice that's all they eat! my step daughter is convinced that

because sophisticated NYers do it on tv, it must be right!

[Guest guest]

Thanks Cris, I am now better informed.

If I can just get this stuff off my face now...Lol.

Bill

--- Masterjohn <chrismasterjohn@...>

wrote:

> Bill,

>

> > Another poster once suggested making scrambled

> eggs

> > with left over egg whites and using shredded

> cheese to

> > replace the yolks. Might make a decent omelette

> base?

>

> In my opinion, egg white omelets are kind of gross.

> But I think the

> more important issue is whether this is a good idea

> healthwise. It

> would appear that frying egg whites only neutralies

> 2/3 of the avidin:

>

>

[Guest guest]

Remind your stepdaughter that Charlotte, the egg white omelette eater, is the

one who got

the runs in the movie... not to mention all her reproductive troubles. I don't

think any of

the other ones ate them. eats organic and raw, Miranda likes donuts and

chocolate cake, and eats candy and smokes constantly. Considering that

Samatha's

the oldest and best preserved, I'd think she was the best of the four to

emulate...

I always worried about Charlotte's health, poor girl. !!

Ok, ok, I think I'm taking it a little too seriously. It's all made up after

all...

Mike

>

> thanks for all the great input! especially like the ideas for a facial

> and craft projects! or send the extra eggwhites to all the SATC fans--

> ever notice that's all they eat! my step daughter is convinced that

> because sophisticated NYers do it on tv, it must be right!

>

[Guest guest]

On 8/17/08, captainmikee <captainmikee@...> wrote:

> Remind your stepdaughter that Charlotte, the egg white omelette eater, is

> the one who got

> the runs in the movie... not to mention all her reproductive troubles. I

> don't think any of

> the other ones ate them. eats organic and raw, Miranda likes donuts

> and

> chocolate cake, and eats candy and smokes constantly. Considering

> that Samatha's

> the oldest and best preserved, I'd think she was the best of the four to

> emulate...

I think she must have quit? It was my observation that she didn't

smoke a single cigarette the whole movie, except pretending to do so

in the scene where she put on all the horrid 80s clothes.

Chris

[Guest guest]

This humorous piece contains an idea for egg whites. LOL

Are you Martha or Maxine?

Stuff a miniature marshmallow in the bottom of an ice cream cone to prevent ice

cream

drips.

Just suck the ice cream out of the bottom of the cone, for Pete's sake! You are

probably

lying on the couch with your feet up eating it, anyway!

To keep potatoes from budding, place an apple in the bag with the potatoes.

Buy Hungry Jack mashed potato mix. Keeps in the pantry for up to a year.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake

mix instead

and there won't be any white mess on the outside of the cake.

Go to the bakery! Hell, they'll even decorate it for you!

If you accidentally over-salt a dish while it's still cooking, drop in a peeled

potato and it

will absorb the excess salt for an instant 'fix-me-up.'

If you over-salt a dish while you are cooking, that's too bad. Please recite

with me the real

woman's motto: 'I made it, you will eat it and I don't care how bad it tastes!'

Wrap celery in aluminum foil when putting in the refrigerator and it will keep

for weeks.

Celery? Never heard of it!

Brush some beaten egg white over pie crust before baking to yield a beautiful

glossy

finish.

The Mrs. frozen pie directions do not include brushing egg whites over

the crust,

so I don't.

Cure for headaches: take a lime, cut it in half and rub it on your forehead.

The throbbing

will go away.

Take a lime, mix it with tequila, chill and drink! All your pains go away!

If you have a problem opening jars, try using latex dish washing gloves. They

give a non-

slip grip that makes opening jars easy.

Go ask that very cute neighbor if he can open it for you.

Don't throw out all that leftover wine. Freeze into ice cubes for future use in

casseroles

and sauces.

Leftover wine??????????? HELLO!!!!!!!

>

> any thoughts out there? we do raw egg yolks in our smoothies every

> morning--so have lots of egg whites...there must be something else out

> there to use for these as they are pastured eggs :-) we've tried the

> merangues but are trying to cut down on treats in general...any

> thoughts people?

>

[Guest guest]

That is very funny!

Actually I do brush egg white on an unbaked pie shell, bake just long enough to

let the egg set up, then continue with adding filling and baking. Especially

for pumpkin and other custard pies, it prevents a soggy crust!

Naomi

[Guest guest]

AFAIK egg yolk is used as a mask in India, not the whites, due the

vitamin content. The whites are used for astringent purposes, as

previously mentioned.

What I do for omlettes and fried eggs and some baked goods where the

drying effect of whites is necessary is to use much less of the white,

discarding the majority of it.

desh

____________________________________________________________

Click to receive credit card help and get out of debt fast.

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[Guest guest]

> > Remind your stepdaughter that Charlotte, the egg white omelette eater, is

> > the one who got

> > the runs in the movie... not to mention all her reproductive troubles. I

> > don't think any of

> > the other ones ate them. eats organic and raw, Miranda likes donuts

> > and

> > chocolate cake, and eats candy and smokes constantly. Considering

> > that Samatha's

> > the oldest and best preserved, I'd think she was the best of the four to

> > emulate...

>

> I think she must have quit? It was my observation that she didn't

> smoke a single cigarette the whole movie, except pretending to do so

> in the scene where she put on all the horrid 80s clothes.

I didn't notice that. I can't imagine her living with Big and not smoking a

lot...

Wifey reminded me that everyone except Charlotte eats a lot of steak. It's only

towards the

end of the series that tries organic, etc.

[Guest guest]

Since avidin's ability to bind with biotin is destroyed by heating/cooking,

are there other reasons you're not using the whites, Desh?

Sharon

On Mon, Aug 18, 2008 at 3:43 PM, De Bell-Frantz <deshabell@...> wrote:

> AFAIK egg yolk is used as a mask in India, not the whites, due the

> vitamin content. The whites are used for astringent purposes, as

> previously mentioned.

>

> What I do for omlettes and fried eggs and some baked goods where the

> drying effect of whites is necessary is to use much less of the white,

> discarding the majority of it.

>

> desh

> __________________________________________________________

> Click to receive credit card help and get out of debt fast.

>

>

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3m2DUMssM2EoypHTU4IUizOWLgGnFp\

gHn6X13xpoxTC0dBCO/

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Sharon,

> Since avidin's ability to bind with biotin is destroyed by heating/cooking,

> are there other reasons you're not using the whites, Desh?

As per the abstract I posted towards the beginning of this thread,

cooking does not completely neutralize avidin by any stretch of the

imagination. The residual avidin with most forms of cooking is large.

Chris