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Egg whites or whole eggs?
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I've been trying to figure out practical meals to cook. We have a dairy farm with fresh milk, eggs, beef, etc. I have given up the fresh milk, but still like those whole eggs.
In perusing over hundreds of recipes, most of them call for egg whites or an egg substitute.
My question is will using a whole egg ruin the recipe? I've never used egg substitute and seldom use just egg whites.
My doctor encourages eating whole eggs, even suggested keeping boiled eggs in the fridge, having an egg for breakfast, or an omelette for lunch. I haven't been very successful at this lapband thing, but I am back on track now. I need to keep the momentum going. Is it okay to put the whole egg back in a recipe that now calls for egg white or substitute?