LogFAQs > #966257048

adjl posted...

It's still significant enough that you shouldn't assume your protein needs are met if you just substitute an egg white for every whole egg you'd otherwise eat, especially where the white makes up around 3/5-2/3 of the egg's mass. Just take out the yolks with no other adjustments, and you've dropped the protein content of the eggs in the dish by ~40%.

Of course, you generally aren't going to make substitutes that blindly, so saying that that's something that needs to be considered is very much stating the obvious.

They serve different purposes. Sometimes you want whole eggs, sometimes just whites, sometimes just yolks, sometimes whites and yolks beaten separately then mixed back in together... Eggs are tremendously versatile in baking.

How many eggs do you assume he eats everyday? If its two egg whites a day, a large egg is approximately 56 grams meaning 112 grams. You lose approximately 4.5 grams of protein. Thats less than is found in a part-skim milk string cheese stick which virtually nobody considers to be a significant source of protein. Again, in terms of daily value, we are talking a 2-4% difference. If for the next month, you decreased your daily protein intake by 4% with no other dietary changes, your body would not notice a difference unless you are on a strict diet already or in a heavily physically active industry.