31.   Substituting egg whites for whole eggs in some recipes is another way to cut down on saturated fat and cholesterol.

32.   That includes milk and all other dairy products, eggs or egg substitutes, which are egg whites colored to look like whole eggs.

33.   That egg-lemon sauce can be made by two methods, one using whole eggs, the other separating them and folding in the whipped whites.

34.   The egg whites, like whole eggs, help the coating stick to the food.

35.   The traditional formula includes several yolks, in addition to whole eggs.

36.   Two egg whites will generally take the place of one whole egg.

37.   Whisk in whole eggs and egg yolks until smooth.

38.   Whisk in the combined whole egg and vanilla mixture.

39.   Yagloski puts extra sugar in the dough and uses egg yolks instead of whole eggs.

40.   Beat the whole eggs and yolks with the sugar in a mixing bowl.