Some experimentation may be necessary, though, since egg yolks perform many functions, including tenderizing, thickening and flavoring. For two whole eggs, use one whole egg and three whites. However, too many egg whites in a batter can result in the finished product being dry or gummy. Lighten Up Eggs by Patricia B. Dailey , Managing Editor Eggs went through a couple of difficult years, becoming the bruised and battered poster child for bad diets. True enough, a large egg has about 75 calories, 4.5 grams fat and 215 milligrams cholesterol, numbers seen as less than favorable in some fat-controlled diets.
Egg whites are a separate matter, though.
The thick albumen is a powerhouse of protein with zero fat or cholesterol. Made from three egg whites and one yolk, the eggs are cooked in a nonstick skillet so a minimum of fat can be used. In keeping with their philosophy of using all natural foods, butter spray is used. We have a lot of training athletes who eat here regularly. Those who want this item really want it.