The egg-white omelet, America’s reigning symbol of bland dining and misguided nutritional advice, died on a recent Friday. It was 42.
The cause of death was unclear, though longtime fans of the egg-white omelet cited a recent study that found dietary cholesterol played a much smaller role in overall health than many had thought. In late February, medical experts admitted that there was no basis for the long-held assumption that such items as egg yolk, avocado and shrimp played a significant part in cholesterol levels in the bloodstream.
Cholesterol is no longer a “nutrient of concern,” an advisory panel of health experts told the federal government.
Though still legal in most states, egg yolks fell out of favor with cooks hoping to lighten overly rich foods. Despite the yolks’ sunny hue and textural supremacy, few supporters stood up in defense of them.
Yet, in kitchens across the nation, expert cooks found there were no real substitutes. Egg yolk added the sort of creaminess cooks and diners craved across all spectrums of culinary creations, from frostings to frittatas.
Meanwhile, the egg-white omelet became a pseudo-health superstar, despite remaining so bland as to be almost inedible. Even better cooks found that no matter what you mixed in, egg whites remained only slightly satisfying, offering the same level of gastronomic happiness as gnawing on your own elbow.
Survivors of the egg-white omelet include lettuce wraps, tofu lasagna and fat-free sour cream.
Services are pending.
— Chris Erskine, Los Angeles Times
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