Quote:
Originally Posted by Alfisti
There's really no point having egg whites if you're gonna put cheese in them, you're replacing one cholesterol for another, may as well just eat the yolk.
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Nah. The non-fat mozzarella I use has 5mg in 1/4 cup, and I don't use even that much. One large egg has 186mg, almost all in the yolk. Big difference.