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.
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Thread: ratio of egg whites to eggs
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08-19-2007, 11:58 AM #1
ratio of egg whites to eggs
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08-19-2007, 12:18 PM #2
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its up to you. Fit it into your macros. I eat a 1:1 ratio of 4 yolks and 4 whites. I don't like to waste any of it. If you can't fit that into your macros, just play with it and see what fits. Since eggs are great protein, fats, nutrients, etc... you can't go wrong with whatever you end up choosing.
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08-19-2007, 12:20 PM #3
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08-19-2007, 12:26 PM #4
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08-19-2007, 12:28 PM #5
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08-19-2007, 12:33 PM #6
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08-19-2007, 12:46 PM #7
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Boiled or raw.
I have all six raw mixed with my whey protein.
Here is a look at my typical day.
By blashy at 2007-08-18
I ate six even when I was not on an obvious low carb plan (I just started that 4 days ago). The difference was I ate 4 pieces of a 7 grain bread with some blackstrap molasses. Now I do not.You can live a healthy life without Carbs.
You'll die if you eliminate proteins or fats.
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08-19-2007, 12:51 PM #8
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08-19-2007, 02:15 PM #9
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Omelets: 5:1
I use 1/2 cup Egg Beaters (~4 whites), plus one whole egg 2 (1 yolk + 1 white) 2 make an omelet thats a 5:1 whites:yolks ratio.
Best Regards,
Ed
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08-19-2007, 04:50 PM #10
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08-19-2007, 04:52 PM #11
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08-19-2007, 04:53 PM #12
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