For a change I've recently been mixing in 1/4c cottage cheese with my egg before cooking. Same protein as 1 white and makes the egg really fluffy and cheesy.
Not sure how it would work with lots of whites, but might be worth a try.
Plus saves a lonely yolk...especially if you get the pricey vegetarian-fed omega-3 rich ones...
I vote for cracking them in the a.m. too [img]smile.gif[/img] Or maybe the night before?
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