ratio of egg whites to eggs
well i've been quite the egg white freak lately and after reading articles i've been pretty convinced of not being afraid of my dietary cholesterol (yolks). i usually eat about 1 cup of egg beaters (just egg whites in the carton) but now that i'll start incorporating the yolks more often, what's a good ratio? should i go 3/4 cup beaters + 2 whole eggs, or is one whole egg enough? right now i'm just maintaining/cutting body fat and have been doing really well so i'm trying to find that golden balance.