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Thread: egg whites ?

  1. #1
    Vidooch's Avatar
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    egg whites ?

    just wondering, what is the simplest way to incorporate egg whites for breakfast. or better yet, what are some delicious egg white breakfast recipes you fellow AR members have?

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    Hardboiled, with some seasoning, hot sauce, and mustard. That's how I do it.

  3. #3
    carbs-rule is offline Associate Member
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    I make an omelet with one to two yolks. The omelet has surprisingly good consistency even with only one yolk. I don't like the prep work for hardboiled eggs whites.

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    i throw some garlic powder lil pepper ............and u no what they still ant that good but u know u got to be a warrior and toughin up and get them done

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    Franks red hot sause is the way to go, that stuff is money!

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    scrambled with hot sauce or salsa... mmmmm

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    salsa does the trick

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    thanks for the info guys.....i personally like the omelet with hot sauce idea. i just get sick and tired with the hardboiled eggs

  9. #9
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    Quote Originally Posted by DNoMac
    salsa does the trick
    DNoMac is that your midsection in your avatar? If so, holy f*ck

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    scrambled with tony chachere's seasoning on em...mmmmmm

  11. #11
    bigwill485 is offline Junior Member
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    Yo bro, the way i do it is in the morning i mix 6 egg whites with 1 cup of oatmeal. Im telling you it taste so good!!!!!!!!!!!!!!!!!!

  12. #12
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    make them pancakes that what i do. 7 whites + 1sc whey put them all in a blender and cook it like pancake. if i like to add fat (i.e pro/fat meal) i add 1 yolk and 1teaspoon PB (after cooking).. kick ass ..
    great taste fellas

  13. #13
    Deezuhl is offline Anabolic Member
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    I slow cook them in a pan and chop them up small with the spatula and spray them down with pseudo butter called buttery burst, it has all 0's in the nutritional info on the bottle. hard boiled gives me mad gas for some reason.

  14. #14
    Vidooch's Avatar
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    Quote Originally Posted by cyflex
    make them pancakes that what i do. 7 whites + 1sc whey put them all in a blender and cook it like pancake. if i like to add fat (i.e pro/fat meal) i add 1 yolk and 1teaspoon PB (after cooking).. kick ass ..
    great taste fellas
    WOW! bro that sounds pretty good. i might seriously give that a try. Thanx

  15. #15
    diesel21's Avatar
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    omg, i might waste a scoop of whey, let me go try that out....

  16. #16
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    i have made this and it kicks ass !
    Mexican Omelet w/ Macrobolic Granola
    YIELD: 1 SERVING


    5 large eggs, whites only
    1/4 cup chopped sweet green pepper
    1/4 cup chopped sweet red pepper
    2 tablespoons chopped onions
    1 ounce shredded low-fat cheddar cheese
    1 serving Macrobolic Granola
    1 cup Skim Plus Milk or skim milk

    1. Preheat an 8-by-12-inch skillet over medium-low heat.
    2. Place egg whites in a bowl and beat with a fork until blended.
    3. Spray preheated pan with nonstick cooking spray and pour in the egg
    whites. Flip eggs when the underside starts to get firm or it reaches
    the desired consistency (about 2-3 minutes).
    4. Place the vegetables and cheese on top of one side of the omelet.When the underside reaches desired consistency, fold one half neatly over the other and allow the cheese to melt.
    5. Serve with a side of Macrobolic Granola mixed with milk.


    this is for the granola
    Macrobolic Granola
    YIELD: 24 HALF-CUP SERVINGS

    7 cups quick oats
    11/2 cups wheat germ, crude
    11/2 cups wheat bran, crude
    6 scoops Up Your MASS CinnaBun
    1/4 cup safflower seed oil
    1/2 cup water
    1 tablespoon vanilla extract
    1/4 cup honey
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 cup chopped pecans
    1/2 cup sliced or chopped almonds

    1. Preheat oven to 275°F.
    2. In a large bowl, mix the oats, wheat germ, wheat bran, and Up Your MASS CinnaBun.
    3. In a separate bowl, mix together the remaining ingredients except the pecans and almonds. Combine with the oat mixture and place into a shallow baking dish.
    4. Bake for 30 minutes, stirring every 15 minutes.After 30 minutes, stir
    in the pecans and almonds, and continue baking for 15 minutes more,
    or until the mixture is lightly brown. Remove and cool and store in an airtight container.

    *Note: Macrobolic Granola is nutritionally enhanced, but does not meet the 45/35/20 ratio. Macrobolic Granola should be used with other high-protein food sources as part of a meal to balance the ratios to 45/35/20. (See breakfast omelet with Macrobolic Granola recipes.)

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