The cholestrol count in the yolk is high and idealy you should have one yolk to 4 eggwhites, remembering there is around 3-4 grms of protein per medium sized egg white and 5 grms apx of fat if you include the yolk. It is also important to note that it is more productive digestion wise if you cook the egg white to a soft/solid state prior to digestion as the body has trouble digesting the raw form (hence the gastrol problems alot suffer) I myself would rather use a good whey protein as it has a much higher BFO (bilogical value of order, digestablity !) than the egg white , eggwhites score around 88 pionts on the BFO scale whilst a good whey protein can score up to 150 odd pionts , and has a better amino profile !!!