One of the biggest heart healthy changes we’ve made is switching from eating regular eggs to eating egg whites and omega 3 eggs. This was huge for us! We used to eat egg salad sandwiches at least every 3 weeks for lunch. Also, anytime I needed a little something to eat because I was hungry or if my family picked a fast food restaurant I don’t eat at, I would make scrambled eggs. Of course, in all my baking I used eggs too.
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So, we had to switch to liquid egg whites that come in a carton. At first, Costco had a “real egg” product in a yellow box that was 99% egg whites, but it still looked yellow, like a beaten egg. So, that wasn’t too bad of a change, and I found out that it’s much easier and less messy to pour an egg from a carton than crack a real egg. Everything I baked using egg whites seemed to turn out just fine also. Also, all of the recipes I’ve tried in the New American Heart Association Cookbook use liquid egg whites.
Well, I was getting pretty comfortable with that egg product, so of course, Costco changed what they offer and instead now sell “100% egg whites.” The good thing is they’re approved by the American Heart Association. On the first day I used them, I poured my usual amount into the measuring cup, but as I was pouring, I noticed a recipe on the side. Good thing I noticed before I poured the egg whites into my recipe, because there’s also a chart on the side that shows how much egg whites to use for an egg(s). It was not the same as the 99% egg whites!
As the months went by, I found out we weren’t using up all of those egg white cartons from Costco before they expired. So, I looked at Walmart and found “All Whites 100% egg whites.”
Thankfully, they have the American Heart Association Heart Check on the carton, so I know they’re okay to use.
This carton contains about 20 egg whites. I keep track of how many I use with tally marks, so that way I’ll know when it’s time to buy some more. Since I’ve already used 17 eggs in this carton, I put it on my grocery list for this weekend.
Then, last year, I was talking to our primary care physician about how we really miss having deviled eggs for Easter. He said, we don’t have to miss it anymore because now they have Omega 3 eggs that we can use as part of our heart healthy diet! My kids and I were ecstatic! That meant we could color eggs and eat them! We’ve also been able to eat egg salad sandwiches again, every other week for lunch. I’ve used them for making scrambled eggs too.
It’s so nice that as time goes by, companies are realizing that more and more people are wanting to get healthy and for many that includes a heart healthy diet. I’m always on the lookout at the store for the newest heart healthy product that we can try. Things are always changing, so you have to keep on top of it.
Does anyone else use egg whites or omega 3 eggs? What do you think about them?