Egg whites: all brands are not the same, read the labels

One of the three nutritionists I saw after my angioplasty in 2012 recommended I eat only egg whites rather than whole eggs to avoid cholesterol in eggs. Other nutritionists disagree about this. Indeed, eggs seem to be making a comeback and I’m sure the Egg Board, which promotes their consumption, is happy that it’s PR work over the years is bearing fruit.

But I prefer to avoid eggs these days and stick to egg whites only. I’ve been buying whatever brand of packaged egg whites is on sale. But then I realized that all egg white are not the same. A store brand I bought, shown here, has lots of additional ingredients, as you can see on my photos here. Another brand I found lists only egg whites as the ingredient in the carton. So that’s the one I’m sticking with these days.It doesn’t scramble yellow like the other does, but now I know that comes from added coloring which I’d rather not have.