Originally Posted by shiznit2169

Is it ok to spray pam on the pan, crack open the eggs (2-4) and just stir it until it's cooked? Like, i wonder if this is any different than egg whites and still has sufficient protein?

Thanks

Originally Posted by Emma-Leigh

What do you mean "if this is any different than egg whites"? Are you not using eggs?

2-4 eggs = 2 to 4 whole eggs right?
And you are not seperating the egg right?
So each egg still has a white and a yolk?
Then that will mean 2 to 4 whites + 2 to 4 yolks
And 1 whole egg is ~7g protein, 5g fat
So it means you will be getting 14-28g protein and 5-20g fat (depending on numbers).

Yes it is different to egg whites - you are cooking the whole egg and not just the white - and therefore you are getting all the good stuff in the yolk as well (vitamins, minerals etc) but you are also getting a lot more fat and calories (5g of fat per yolk and therefore an extra 54 cals per yolk).

But, as long as the eggs are cooked sufficiently you will still be getting protein...

Originally Posted by shiznit2169

thanks emma, i keep getting confused between egg whites and whole eggs. Yes, i cooked 4 whole eggs and ate it all. To get rid of the yolk, i would have to boil it and then peel it off to eat the white part only am i right?