Thread: Egg Whites

If I buy eggs by the carton at the local grocery store and strain the white from the yolk, am I still suseptible to salmonila or other bacteria? Or, should I go to a local health food store and buy whites in a carton (which costs $$$) that have gone through some sort of anti-bacterial process..?

I want to start mixing egg whites and oatmill with my whey shakes for a post workout recovery.

take it from me...be careful when playing with eggs/raw chicken. Wash all the silverware, plates, your hands...ect...

i had salmonella when i was younger and it was not pretty...i never consumed raw eggs (with the exception of my sicilian grandmother who would try and put raw eggs in my milk bottle) however my mom always made me eggs "sunny side up" growing up so im pretty confident thats how i ended up in the hospital for two weeks with a needle in my ass every half hour.

none the less, my bout in my formative years has not stopped me from eating a half dozen or more egg whites every morning or hardboiled later in the day.

I'm kind of confused in respect to the post regarding the doctors serving suggestion for eggs/egg whites. If you cook at a lower temp...it has to cook longer...higher temp/shorter....so wheres this middle block he is suggesting? I usually throw all my eggs in a non stick skillet at 400..they still come fluffy and are done in less than 40 seconds ide say...