In some recipes, but not in all recipes.
You can use egg whites instead of whole eggs in a recipe by separating the yolks from the whites and using only the whites in the recipe. This can help reduce the fat and cholesterol content in the dish while still providing structure and binding properties.
To make a healthier version of French toast, use egg whites instead of whole eggs. Egg whites are lower in calories and fat, making the dish healthier. Simply separate the egg whites from the yolks and dip the bread in the egg whites before cooking as you normally would for French toast.
To convert 2 whole eggs into egg whites for a recipe, simply separate the yolks from the whites by cracking the eggs and carefully transferring the whites into a separate bowl. You can discard the yolks or save them for another recipe.
Depends on what you're making. If baking, probably not a good idea, but if making meatloaf for example, no problem.
No. Egg yolks are required.
If a recipe calls for "2 eggs," it means THE WHOLE EGG. If they want you to use the egg yolk only, it will say, "add the yolk of 2 eggs." If they want you to use the egg whites only, it will say, "separate the eggs and beat in the whites." To 'separate' an egg means to separate the yolk from the whites.
There's allot if cholesterol in the yolk.
As an egg ages the whites of the egg will become thinner. Eggs are graded for freshness by observing the whites. The more the whites spread out the older the egg is.
Egg Whites have no fat.
Yes, you can eat eggs on a low-fat diet, but it's important to be mindful of how they're prepared and how many you consume. While egg whites are low in fat and high in protein, whole eggs contain some fat, primarily in the yolk. To keep fat intake low, consider using egg whites or limiting the number of whole eggs you eat, and opt for cooking methods like boiling or poaching instead of frying.
1 cup egg beaters equals 8 egg whites.
Each recipe is different, but no-cholesterol recipes DO exist.