So a celebrity and his wife were dining at a trendy NYC restaurant recently and she ordered an egg-yolk omelet but they complained because there was a bit of egg white in the omelet which she’s supposedly allergic to.
Who the celebrity is doesn’t really matter, nor do I care whether he was being an asshole when he complained.
Instead, what I found interesting was the idea of an egg-yolk omelet, which was something new to me, though I’ve heard of egg-white omelets. And is it possible to be allergic to egg whites but not egg yolk?
So have you heard of egg-yolk omelets? Since this story blew up, I’ve seen a couple of articles in which people tried to prepare them.
I genuinely feel for people who have food allergies, but if you’re allergic to part of an egg, don’t get an effing omelet at a restaurant. You’re just asking for something to go wrong.
I’ve never heard of such a thing, though I’ve had/made omelets with extra egg yolks for extra richness.
But, yeah, if you have an allergy, how could you absolutely guarantee that no white was left behind while separating the eggs. I mean, they do often seem to separate fairly cleanly, but I’d never bet on it.
My approximation of Carey’s omelet proved to have a good, eggy profile. But the dense, heavy texture of the thing — which turned leathery as it cooled — ultimately made it unappealing.
Yes, it is, and it’s more common than being allergic to the yolk. However, it’s not possible to separate it well enough to have no egg white at all. OTOH, cooking destroys the proteins that most people are allergic to.
I’ve heard of egg yolk omelets, more as a joke than anything else, but in 20 years of food service, I spent about a third of that in places that made omelets, and while I’ve had lots of requests for egg white omelets, I’ve never had one for an egg yolk omelet.
One of my daughters, who is allergic to eggs, definitely seems to be more allergic to the egg white part. We haven’t experimented though to see if yolks only are OK.
The yolks are the yummiest part, so I could see a yolk omelet being good (though of course you’d need to make adjustments to get the texture right). But I wouldn’t make one unless I had some other recipe that used only whites, because I don’t like wasting food, even cheap food like eggs.
And yeah, you’re definitely going to get trace amounts of white in there.
Perhaps sub in aquafaba for the white instead of plain water or milk? Just sort of thinking.
I had a boyfriend who preferred 3 egg omelets 3 white 1 yolk, I took the yolks and gave him one of my whites. Worked for us. [4 whites 1 yolk, 2 whites 5 yolks] and they were both edible texture and tastewise.
I can’t imagine an egg yolk omelet that didn’t start with beating the yolks so any white would be totally mixed in.
What was, certainly, seen was a chalazae.
It would probably be tasty, but I have never heard of it. And I have made many omelets, regular and egg white. Egg whites come in cartons, btw. We do not waste a yolk to make an egg white omelet.