By Adina Steiman. Photo by: Romulo Yanes.
They always say that the cream rises to the top; that the best idea always wins; that the truth will out. But sometimes, there's an idea so insidious, so diabolical in its appeal, that it persists, cockroach-like, long after its claims have been debunked and its value utterly disproven.
I speak, of course, of the egg-white omelet, and all its absurd variations: The egg-white chalupa. The egg-white frittata. The egg-white breakfast burrito. Logically speaking, they make no sense.
After all, the egg yolk is no longer considered the bad guy inside the egg. The link between dietary cholesterol and blood cholesterol—and the link between the cholesterol in eggs and heart disease—has been disproven countless times over the past decade. At the same time, researchers have discovered that egg yolks have plenty of benefits, including plenty of fat-soluble vitamins and healthy fats that stabilize blood sugar and help you stay satisfied after meals.
In fact, some studies show that egg yolks and whites actually behave synergistically in the body, with the lecithin in the egg white helping to metabolize the fat in the egg yolk. Who are we to tear asunder the perfect symbiosis of an egg (unless, of course, we're making fluffy, egg-white-based confections like meringues)?
And yet, the egg-white omelet persists. They're usually cooked one of two equally awful ways: in a nonstick skillet greased only with some nonstick cooking spray, or with an avalanche of excess fat and oil designed to compensate for the absence of the egg yolk's richness. To my deep shame, I even discovered a third variety on Epicurious' own site, a recipe called Golden Egg White Omelets with Spinach and Cheese—with egg whites that are whisked with pepper purée and flour to restore some semblance of texture and flavor. But the justifiably horrible reviews (just 1 1/2 out of 4 forks!) fill me with hope.
All of these strategies are absurd. Eat your eggs whole. Eat two or three of them at a time. Remember what it's like to savor their buttery, rich flavor. Heck, work your way up to eating them fried, poached, or over easy, with the yolks rushing out onto the plate as God's own sauce. If you have a friend who's afflicted with Egg-White-itis, lend her a helping hand. Because she knows not what she does.
Get this recipe: Spanish Frittata with Herby Yogurt and Greens
This story originally appeared on Epicurious.
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