Incorporating Eggs into a Low-Fat Diet

While an egg a day may not keep the doctor away, there is no reason not to incorporate eggs into your low fat diet. After all, there's a fantastic source of protein, they're cheap, and they're versatile. As with anything else, once you learn a little bit about the egg and its uses, you'll not only no longer worry about having to cut them out of your diet when going low fat, but you'll realize that eggs can be the crucial element in a successful diet.

While an egg's yolk has about 5 grams of fat in it, the white has 0. This means that unless you're craving that yolky flavor, it's fairly easy to go wild with eggs, as long as you only use the whites. Now, scrambled egg whites may not sound super-appealing, but there are many dishes that are specifically designed around the amazing properties of the egg white, and others that can be converted easily.

Meringue is a low fat alternative to other unhealthy desserts. Because whipped egg whites trap air in them, they can become many times the size of the original fresh-out-of-the-egg whites. This means that there is a built in portion control, as it doesn't take much egg to make a whole lot of meringue. Because meringue is really only egg whites, sugar, and flavoring (optional), they won't be adding any fat to your diet, and eating them will likely prevent you from indulging in other, higher fat dessert foods. Best of all, if you cook them at a low heat for a slightly longer time, they'll be crispier and will keep better, letting you enjoy them for the better part of a week.