Topic profile page for Egg white.
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Topic "Egg white" was discussed 11,981 times on 1,178 sites in last 3 months
Started 6 days, 21 hours ago (2009-11-20 21:12:00)
by emmasmom
I was wanting to make low fat cranberry pumpkin bread and it says 1 cup of egg substitute how many egg whites is that?Thanks. emmasmom ibs-c gas Post Extras:
Started 6 days, 23 hours ago (2009-11-20 19:02:00)
by vicwick
Hi i was wondering how long you tend to have the egg white CM before durin and after OV please? I've got it today but had a neg OPK and was wondering if its possible to have it over a few days or if it only comes on the day you OV?? I'm new to the charting
Started 6 days, 23 hours ago (2009-11-20 19:02:00)
by 1 vicwick Mother of 1, TTC #2 Active BnB Member Join Date: Jul 2008Location: Tyne and Wear Posts: 7
Hi i was wondering how long you tend to have the egg white CM before durin and after OV please? I've got it today but had a neg OPK and was wondering if its possible to have it over a few days or if it only comes on the day you OV?? I'm new to the charting
Started 1 week, 2 days ago (2009-11-17 22:48:00)
by KevinK
I've looked around for the caloric value of an egg white, and have gotten mixed reviews. I've got large eggs (including yolk) with 80 calories, 7p/0c/5f. The fat really piles on so thought I'd go with trying out the egg whites, but would like to know exactly what I'm consuming Thanks Guys
Started 1 week, 3 days ago (2009-11-17 13:16:00)
by excalibur1
The word on the street is that whey is fast digesting, egg is medium, and casein is slow-digesting. Except I can't find nuttin' to back up the fact that egg albumin is processed b/w 1.5-3 hours. Searched on pubmed, google, etc, and there's no scientific data. Any suggestions?
Started 1 week, 6 days ago (2009-11-14 11:56:00)
by LEISEMAN12
So I went out to breakfast this morning with some of my friends. We went to a little diner and even thought the sausage and pancakes were tempting, I made some pretty good choices. I ordered a western omelet(egg whites only) and got my wheat toast dry. The omelet had peppers, onions, and ham in it, and although I asked for no cheese, the cook ...
Started 2 weeks ago (2009-11-13 14:15:00)
by somervilleoldtimer
I was about to make a recipe for a chiffon pie, when I realized that the egg whites that are used to keep the thing inflated will be raw. I know that some of the people who will be eating this pie are squeamish about raw eggs. If I use pasteurized egg whites (from a carton) instead, will I be able to beat the whites to a stiff state, and will they hold as long as real egg whites, or will they ...
Started 6 days, 21 hours ago (2009-11-20 21:26:00)
by BabyPatel
Quote: Originally Posted by vicwick Quote: Originally Posted by BabyPatel Quote: Originally Posted by vicwick Hi i was wondering how long you tend to have the egg white CM before durin and after OV please? I've got it today but had a neg OPK and was wondering if its possible to have it over a few days or if it ...
Started 6 days, 21 hours ago (2009-11-20 21:26:00)
by 7 BabyPatel Trying to conceive (TTC) Active BnB Member Join Date: Sep 2009Location: Tucson Posts: 6
Quote: Originally Posted by vicwick Quote: Originally Posted by BabyPatel Quote: Originally Posted by vicwick Hi i was wondering how long you tend to have the egg white CM before durin and after OV please? I've got it today but had a neg OPK and was wondering if its possible to have it over a few days or if it ...
Started 1 day, 8 hours ago (2009-11-26 10:24:00)
by somervilleoldtimer
After all that, I got nervous about the raw whites and tracked down a pumpkin chiffon recipe from Yankee Magazine that cooks the eggs with gelatin, rum, sugar, pumpkins and spices to make a custard, which is then folded into whipped cream. Cooling in the fridge as we speak, and I'll let you know how it is later.
