sf wrote:

> On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >You might only be sensitive to the egg whites, but not the yolks.
>
> Hmmm. I *hate* egg whites but love the yolks.....

The whites are not completely useless, especially when beaten.
Meringues shells are a great base for desserts, and there is meringue
topping on pies.When I make waffles I separate the eggs and whip up
the whites to be folded into the batter. My favourite Marguarita
recipe calls for egg whites to be whipped up in the blender with the
rest of the stuff. It makes a nice foamy topping on the drinks.

But to eat something like an egg white omelette? No thanks.