Gone are the days of breaking eggs and separating the whites from the yolks to make an egg-whites omelette...and then of course, what to do with the lone yolks?!
I first started using All-Whites about seven years ago, shortly after my kidney transplant, and found the product to be extremely easy and convenient to use, and a wonderful, zero-fat and zero-cholesterol way to get protein into my system.
Click here to learn all about All-Whites.
I love making omelettes using All-Whites! First I saute-up some diced potato, red bell pepper, Vidalia onion and freshly-ground peppercorn medley...
I haven't tried pouring some All-Whites into smoothies yet, but since the egg-whites are heat pasteurized, you can do so without the fear of getting sick! When I make turkey meatloaf, or meatballs, I use All-Whites in place of regular eggs as the binder, and I also use All-Whites in place of regular eggs when I bread chicken or fish!
Each serving has 5 grams of protein and All-Whites is certified as Heart-Healthy by the American Heart Association!
I hope you try All-Whites, Liquid Egg Whites in place of regular eggs in your favorite recipes...give it a try! The only thing you have to lose is cholesterol and fat! :)
Ciao for now, Gina D.
Hi Gina! That's good to know! I think I used All-Whites at one time. Then I switched to Egg Beaters. I actually cannot remember where I bought the All-Whites. Costco occasionally would sell the egg whites only item. Thank you for sharing some of the other uses of this product!
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