3 ms·

A few of the recipes use eggs but you're right, they could be used more often. It's actually not bad to stir in an egg while cooking (for example) pasta to add

A few of the recipes use eggs but you're right, they could be used more often. It's actually not bad to stir in an egg while cooking (for example) pasta to add flavor and protein. With the right ingredients you might not know it's there.

52-6F-62 7y ago
Also pure egg whites. You get a lot of protein per calorie and they're often reasonably priced. A 750mL or 1L carton is often around $6. (Sorry, speaking in CAD) If you measure your usage, then two whole egg whites is equal to about 60mL or a quarter-cup. (at least for the brand I buy). Over a carton that's between 24 and 30 large egg whites. The economy is pretty good. Usually in a week between my girlfriend and I go through one carton of egg whites and maybe a large carton of eggs (18). We both love eggs. And I make a scramble every morning after the gym with usually between 2-4 whole eggs and 2-6 egg whites (w/ red pepper, green onion, spinach). If you don't like the flavour of eggs, I can understand... but I love them. If you do like them, I recommend egg whites as very easy, economical protein. Egg whites might even be suitable for people who don't care much for the flavour as they're much milder, and easy to mask as well.
tigershark 7y ago
Or maybe better to cook a proper carbonara pasta with only guanciale (pork cheek), pecorino cheese and eggs. It ain’t cheap, but I can assure you that it’s worth every penny when done properly.
- logfromblammo 7y ago
  I imagine "it ain't cheap" does not score well by the g protein/$ metric.
- asveikau 7y ago
  +1 for carbonara. With current anti-carb fads a lot of people have a kneejerk reaction against pasta. But good pasta dishes in modest portion sizes, often staying close to the Italian style recipes, have been good to me. Also alla gricia or all'amatricana.

3 ms·

A few of the recipes use eggs but you're right, they could be used more often. It's actually not bad to stir in an egg while cooking (for example) pasta to add

by iamnothere 7y ago

52-6F-62 7y ago
Also pure egg whites. You get a lot of protein per calorie and they're often reasonably priced. A 750mL or 1L carton is often around $6. (Sorry, speaking in CAD) If you measure your usage, then two whole egg whites is equal to about 60mL or a quarter-cup. (at least for the brand I buy). Over a carton that's between 24 and 30 large egg whites. The economy is pretty good. Usually in a week between my girlfriend and I go through one carton of egg whites and maybe a large carton of eggs (18). We both love eggs. And I make a scramble every morning after the gym with usually between 2-4 whole eggs and 2-6 egg whites (w/ red pepper, green onion, spinach). If you don't like the flavour of eggs, I can understand... but I love them. If you do like them, I recommend egg whites as very easy, economical protein. Egg whites might even be suitable for people who don't care much for the flavour as they're much milder, and easy to mask as well.
tigershark 7y ago
Or maybe better to cook a proper carbonara pasta with only guanciale (pork cheek), pecorino cheese and eggs. It ain’t cheap, but I can assure you that it’s worth every penny when done properly.
- logfromblammo 7y ago
  I imagine "it ain't cheap" does not score well by the g protein/$ metric.
- asveikau 7y ago
  +1 for carbonara. With current anti-carb fads a lot of people have a kneejerk reaction against pasta. But good pasta dishes in modest portion sizes, often staying close to the Italian style recipes, have been good to me. Also alla gricia or all'amatricana.