I’ll never understand why people insist on removing the best part of the egg.

Looks delicious.

Why would you do that? How do you obtain the egg white without the yoke in the first place, or do you just dump the yoke? Splitting the two and then what, add some random shit to compensate for the lack of taste and feel? Maybe some lactose free cheese? And margarine?

*God has left the the chat*

BTW, the yoke contains more protein than the egg white.