egg whites omlette

Where did this phenomena come from and is it really an omlette made with egg whites only?
We don’t have it here and people would look at you funny if you tried to order it. As far as I can see, the egg yolks are the bit with the flavour - why bother without them?

I have to cook these all the time at work. I think most of the people who order them are watching their cholestoral intake. Either that, or they just don’t like the yolks. They’re kind of a pain in the ass actually.


The protein is all in the egg white. If that’s what you’re going for, that’s what you want.

The fat (and cholesteral) are in the yolk. Some people avoid that altogether. Others make an omelette with 1 whole egg plus 1 or 2 egg whites to up the protein without significantly upping the calorie content.

The yolks are the bit with most of the fat and cholesterol. People with weight issues and heart problems should aviod them. The egg whites are usually enough to bind the omlette together, without the fat/cholesterol problems.

It sounds odd to me too. If messing about separating egg whites, why don’t people just make meringues?

Please, do you have a link to tell us where you heard of this odd-sounding food? *

  • Yes, I can already guess that, like other strange-sounding foods, it could be quite nice. :slight_smile:

Well, Biggirl just ranted about her difficulties in getting a proper egg whites omelette made. They’re not uncommon in the US among those watching their fat/cholesterol intake.

The eggs I use are the processed type that come in a milk carton-type package. They look (and pretty much taste) like scrambled eggs, but they’re made chiefly of egg whites (and coloring and other, of course). They’re supposed to be much healthier.

So, for me and all other users of these “eggs”, all omelettes are egg-white omelettes.

Several of my local diners offer egg white omelettes.

The egg white (or egg substitute) omelette (and other low-cholesterol egg dishes) started to catch on when medical science thought that the digestive intake of cholesterol was the main culprit in hardening of the arteries (artherosclerosis). For, you see, cholesterol is one of the main ingredients of arterial plaque.

However, in the past decade, medical science has updated itself. While there is a significant correlation between ingesting large amounts of cholesterol and artherosclerosis, they’ve discovered that more significantly it is the ingestion of large amounts of transfatty acids (the building blocks of transfatty oils, AKA hydrogenated oils found in margarine and many deserts, and frying oils) and saturated fats (mostly animal fats) that are more highly correlated to artherosclerosis.

For, you see, one’s own body makes cholesterol. And so, a cholesterol free diet will not purge the body of cholesterol (in fact, the cells of your body needs cholesterol to survive).

What binds the cholesterol into artherosclerotic plaque are low density lipoprotiens (LDLs) in your blood. Transfatty acids and saturated fats raise LDLs, which then leads to the plaque that can eventually plug an artery (and when arteries in the heart get plugged, you have a heart attack).

So, it’s not so much the cholesterol in the egg yolk, it’s the saturated fat in there which can be more problematic. What’s worse is the huge amounts of saturated fat in your bacon and the transfatty acids in your margarine on your toast.


How Stuff Works: Cholesterol

No the real problem is that people believe that egg yolks are unhealthy

but egg yolks are the tasty bit - if you don’t it them, why bother with the egg white at all?

sorry that’s ‘eat them’

I don’t have time right now but I’ll try to find a cite. Recent studies indicate that eggs are not bad for you as previous studies suggested. It is now considered healthy to eat a few eggs per week.

Yeah, I know…CITE Maybe tomorrow :rolleyes: it’s too late right now

Eggs in and of themselves don’t have huge amounts of saturated fats that can get you in trouble – it’s the over all American diet that has huge amounts of saturated fats (and the evil transfatty fats).

And so, if you’re not eating huge amounts of the bad fat in your diet, a few eggs a week is fine.

If you’re fast fooding it all the time, any reduction of bad fat is recommended, including nixing the egg yolks.

You need the total picture, people.


Or just simply don’t like them. Well, not very much, at least. And since it isn’t that hard to make an egg white only omelette (even without using the ones in cartons), I’ll do that instead.

As to why not a meringues? unless that means something significantly different to you, it’s a lot more work, and it isn’t fried with various foods inside of it. A meringue is good, but it’s an entirely different food than an omelette.
As to why bother with the egg white at all? I suppose I could stirfry the stuff I’d put inside the omelette (except the cheese. That would fail entirely). But again, that’s an entirely different experience than an omelette. I’d like the omelette experience, but no yolks. So I leave them out.

I have egg white omlette because I’m on Weight Watchers. 3 egg white omlette=1 point. 3 whole egg omlette = 6 points.
Big difference.

Biggirl - in another thread about getting breakfast orders correct (can’t remember which one), I’m sure you were mad that your daily breakfast was not provided for as you wished. Did this include egg white omelettes? and is it a standard thing to order in the US?

Strangly enough, the omelettes did not cause as much of a problem as my side order of toast.

The egg white omelette is on the menu and was on the menu before I started ordering it. So enough people eat it that it’s actually one of the specials.

P.S. You can get an egg white omelette in practically any diner in NYC.

And in New Jersey too.

While it’s the dangers of egg yolks are disputable, there’s certainly nothing good for you in them. Of course, I eat Egg Beaters, which are made from real egg whites, taste better than real eggs, cook better than real eggs and have no fat or cholesterol.

Since the yolk is the part of the egg that nourishes the embryo, wouldn’t the yolk be the part that contains the most nutrients (not the white)?

I’m confused - are you saying that egg white omelettes are usually made without real egg whites?
How can Egg Beaters taste better than real eggs if they are made from real eggs?