The whites are generally more healthy, containing more than half the total protein of a whole egg and none of the fat. The yolk is tasty, nutrient-rich, and useful in cooking but carries 213 milligrams of cholesterol and 5 grams of fat, 1.6 of which are saturated. It is nearly impossible to hard-cook an egg at an altitude of more than 10,000 feet. The more prominent the chalazae are, the fresher the egg. Eggs keep for three to five weeks in your refrigerator.
Egg substitutes are simply egg whites combined with corn oil, water, flavorings, and preservatives.
Because of these additives, they can't be beaten to peak stage. Egg whites work the same, if not better, in most applications. Copyright Southern Progress Corporation, 2000. All rights reserved.