I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Therefore when I cook eggs straight up, I always cook without the yolk, since the yolk has all the cholesterol of the egg. However, I have never done this when cooking pancakes, cake, cookies, etc. Therefore I wanted to know if I could use egg for it's intended function (i.e. binding mixed ingredients) without the yolk.
What is the binding agent in eggs, is it the white, the yolk, or both?