Sunshine Posted November 4, 2009 Report Share Posted November 4, 2009 Hi,interested to know what you guys do with your left over egg yokes when you only need the egg whites.Do you just bin them? Quote Link to comment Share on other sites More sharing options...
Chillicat Posted November 4, 2009 Report Share Posted November 4, 2009 Yep, that's what I've been doing. Have ordered some powdered eggwhites so that I won't need to do that any more though, as I can't stand that kind of waste. Quote Link to comment Share on other sites More sharing options...
Sunshine Posted November 4, 2009 Author Report Share Posted November 4, 2009 I know I hate wasting them too.Why egg powder? someone just mentioned a liquid eggwhite ,which is better? :shock: Quote Link to comment Share on other sites More sharing options...
teamfatboy Posted November 4, 2009 Report Share Posted November 4, 2009 I freeze the separated yolks, give them to my sister-in-law the chef.... my reward: beautiful Xmas treats when the time comes!Here some firms sell frozen liquid egg-whites, which come in 1l jugs. They store in the freezer, keep quite well in the fridge, and make a nice shake when whizzed up in the blender with some Weight-watchers jelly mix for flavouring. I've never tried egg-white powder, figured I had enough powder with all the whey I was going through. The supplier I used, Eggcel has a website with a good Frequently-Asked-Questions page. Quote Link to comment Share on other sites More sharing options...
maazda Posted November 4, 2009 Report Share Posted November 4, 2009 i hate having to seperate the white from the yoke, after i do seperate them i put the remaining yokes onto a plate and put them in the fridge. the following day i then give them to the dog. he loves them! Quote Link to comment Share on other sites More sharing options...
Sunshine Posted November 4, 2009 Author Report Share Posted November 4, 2009 Great my wee dog will love them too cause she loves anything...haha bit like me in that way! Quote Link to comment Share on other sites More sharing options...
Sunshine Posted November 4, 2009 Author Report Share Posted November 4, 2009 I freeze the separated yolks, give them to my sister-in-law the chef.... my reward: beautiful Xmas treats when the time comes!Here some firms sell frozen liquid egg-whites, which come in 1l jugs. They store in the freezer, keep quite well in the fridge, and make a nice shake when whizzed up in the blender with some Weight-watchers jelly mix for flavouring. I've never tried egg-white powder, figured I had enough powder with all the whey I was going through. The supplier I used, Eggcel has a website with a good Frequently-Asked-Questions page.Yay they have egg white liquid here in Perth yippy however its frozen..not sure how this will work I guess I can half it if it comes in a container so it does not go off to fast...I wonder how long it can last? hmm Quote Link to comment Share on other sites More sharing options...
VampireChick Posted November 4, 2009 Report Share Posted November 4, 2009 Apparently egg yolks make a great hair conditioner. Could be an old wives tale though. Quote Link to comment Share on other sites More sharing options...
teamfatboy Posted November 4, 2009 Report Share Posted November 4, 2009 Yay they have egg white liquid here in Perth yippy however its frozen..not sure how this will work I guess I can half it if it comes in a container so it does not go off to fast...I wonder how long it can last? hmmFrom the Eggcel FAQ page:Is it safe to freeze Eggcel™? Absolutely! You can even put a previously opened, partially used bottle of Eggcel™ in the freezer. They will last indefinitely while frozen (2 years to be exact but we doubt you’ll keep them for that long!). We do not recommend that you re-freeze Eggcel™ if it's not necessary. To defrost, put the bottle in the kitchen sink and leave it overnight. Once defrosted, you must keep them in the fridge. When EggcelTM freeze, the water separates from the egg and settles on top. Therefore, it may be necessary to shake the bottle before using. If the eggs tend to cook up watery, simply blend in a blender for a few seconds to make sure that the water mixes back into the egg. What is the "shelf life" of Eggcel™? When chilled, four weeks. Heaps of time to use up a bottle! If you freeze them, they will last for 2 years. Quote Link to comment Share on other sites More sharing options...
deegee Posted November 4, 2009 Report Share Posted November 4, 2009 Pseudo used to have a picture of all his egg yokes in plastic bags in his freezer!I wonder what he did with them ? Quote Link to comment Share on other sites More sharing options...
Pseudonym Posted November 4, 2009 Report Share Posted November 4, 2009 Hahaha! I was just thinking about that Deegee. It was only 4½ years ago. I'm pleased to see you were paying attention. :grin: Quote Link to comment Share on other sites More sharing options...
Sunshine Posted November 4, 2009 Author Report Share Posted November 4, 2009 Cool so once defrosted it can last 4 weeks...that's great!Cheers. Quote Link to comment Share on other sites More sharing options...
cantygirl Posted November 17, 2009 Report Share Posted November 17, 2009 You're right, big waste of money. I too give my dogs the yolks but in moderation, pretty fatty so don't want to clog their arteries as well. I know you can make cheese straws and its a recipe in the Edmonds cook book. Probably a good time of the year to make up a few batches if summer weather ever arrives, great with the cheese and dips out on the deck. Quote Link to comment Share on other sites More sharing options...
fudoc5 Posted November 17, 2009 Report Share Posted November 17, 2009 Apparently egg yolks make a great hair conditioner. Could be an old wives tale though.yea thats true,every time feed them to my labrador,his coat gets a nice golden shine to it. But hes getting too fat now, so im giving my yolks to my gf for cooking Quote Link to comment Share on other sites More sharing options...
luv.me.oats Posted November 17, 2009 Report Share Posted November 17, 2009 make aoli, the filling for lemon meringue pie or mayonaise Quote Link to comment Share on other sites More sharing options...
Sportsgirl Posted November 17, 2009 Report Share Posted November 17, 2009 Make lemon curd! Quote Link to comment Share on other sites More sharing options...
Ordy Posted November 17, 2009 Report Share Posted November 17, 2009 Hah was gonna say is good for your dogs coat but its already in here a few times =pI just eat them myself, go through a tray in a week or two so i cant be having too much... Quote Link to comment Share on other sites More sharing options...
GHOSTN Posted November 17, 2009 Report Share Posted November 17, 2009 make aoli, the filling for lemon meringue pie or mayonaisewhat every day? im throwin out 7 per day, i dont want anyone to use them because its unhealthy to be eating that much saturated fat that often Quote Link to comment Share on other sites More sharing options...
runveerun Posted November 18, 2009 Report Share Posted November 18, 2009 I eat whole eggs I don't think they are bad for you! I read somewhere most of the protein is in the yolk (don't quote me on that I have no proof to back it up!)I eat 6 a day-ish Quote Link to comment Share on other sites More sharing options...
Peachy Posted November 18, 2009 Report Share Posted November 18, 2009 I eat whole eggs I don't think they are bad for you! I read somewhere most of the protein is in the yolk (don't quote me on that I have no proof to back it up!)I eat 6 a day-ish Yup most of the protein is in the yolk it was on that 'Whats in Your Food' programme. And most of the vitamins and minerals are in the yolk too. Quote Link to comment Share on other sites More sharing options...
Eddy Posted November 18, 2009 Report Share Posted November 18, 2009 I eat whole eggs I don't think they are bad for you! I read somewhere most of the protein is in the yolk (don't quote me on that I have no proof to back it up!)I eat 6 a day-ish Yup most of the protein is in the yolk it was on that 'Whats in Your Food' programme. And most of the vitamins and minerals are in the yolk too.Ummmm....now I don't know which is which regarding the york. Some publications say it's not good, it's fat and some say that's where the protein is.Anyone on here with a more balanced argument regarding egg york? Quote Link to comment Share on other sites More sharing options...
teecee Posted November 18, 2009 Report Share Posted November 18, 2009 you should be eating the lot mate.the yolk contains avadin, which helps process protein and also contains other benificial amino's not present in the white.anyone that tells you the yolk is full of cholestoral not to eat it etc, is seriously misguided!! Quote Link to comment Share on other sites More sharing options...
GHOSTN Posted November 18, 2009 Report Share Posted November 18, 2009 when im bulking i eat more full eggs, but tryin to keep calories down while dieting Quote Link to comment Share on other sites More sharing options...
runveerun Posted November 19, 2009 Report Share Posted November 19, 2009 The white of a large egg has 16 calories, 3 g of protein, 2 mg of calcium, 4 mg of phosphorus, 55 mg of sodium, 45 mg of potassium, the weensiest little bit of riboflavin, and no fat, cholesterol, or carbohydrates.The yolk of that egg has 59 calories, 3 g of protein, 5 g of fat (2 of which are saturated), 212 mg of cholesterol, 23 mg of calcium, 81 mg of phosphorus, 7 mg of sodium, 16 mg of potassium, very small amounts of iron, thiamin, and riboflavin, and no carbohydrates.If you're going to be daring and eat the whole egg, you're looking at 75 calories, 6 g or protein, 5 g of fat (2 of which are saturated), 212 mg of cholesterol, 1 g of carbohydrate, 25 mg of calcium, 89 mg of phosphorus, 63 mg of sodium, 61 mg of potassium, trace amounts of iron, thiamin, and riboflavin.So if you chuck out the yolks you chuck out half the protein. Quote Link to comment Share on other sites More sharing options...
GHOSTN Posted November 19, 2009 Report Share Posted November 19, 2009 The white of a large egg has 16 calories, 3 g of protein, 2 mg of calcium, 4 mg of phosphorus, 55 mg of sodium, 45 mg of potassium, the weensiest little bit of riboflavin, and no fat, cholesterol, or carbohydrates.The yolk of that egg has 59 calories, 3 g of protein, 5 g of fat (2 of which are saturated), 212 mg of cholesterol, 23 mg of calcium, 81 mg of phosphorus, 7 mg of sodium, 16 mg of potassium, very small amounts of iron, thiamin, and riboflavin, and no carbohydrates.If you're going to be daring and eat the whole egg, you're looking at 75 calories, 6 g or protein, 5 g of fat (2 of which are saturated), 212 mg of cholesterol, 1 g of carbohydrate, 25 mg of calcium, 89 mg of phosphorus, 63 mg of sodium, 61 mg of potassium, trace amounts of iron, thiamin, and riboflavin.So if you chuck out the yolks you chuck out half the protein.Thanks for that, thats some good info. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.