to be any reason to bother counting our
weekly yolks. Of course, eggs shouldn’t
displace positively heart-protective fruits and
vegetables from the diet; and on a strict
regimen to deal with serious heart disease or
obesity, it may make sense to avoid egg yolks
along with similarly fatty animal foods. Better
than 60% of the calories in a whole egg come
from fat, a third of them from saturated fat.
Egg Substitutes Largely impelled by the
public desire for cholesterol-free eggs, food
manufacturers have come up with
formulations that imitate whole beaten eggs,
and can be cooked into scrambled eggs or
omelets or used in baking. These products
consist of genuine egg whites mixed with an
imitation of the yolk, which is usually made
from vegetable oil, milk solids, gums that
provide a thick consistency, as well as
colorings, flavorings, and vitamin and mineral
supplements.