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Egg whites. We always seem to have some around, especially if you are making ice cream and have those yolks consumed in your fabulous dessert. What to do with the whites?

There are books on meringue, of course, but this one, from 2005, lets those egg whites be used across the board in every meal of the day. Breakfast, surely, with egg white omelets but also pancakes and frittatas and just a simple poached egg white.

Drinking egg whites? Sure, in the Tasty Shakes chapter, you’ll find an Avocado Carrot Shake and Cold Cappuccino Shake.

You can bake, naturally, with just the whites. The Muffins chapters suggests Zucchini Pancakes or Banana Almond Muffins.

Soups famously offers ideas like Egg White Drop Soup and Greek Egg Lemon Soup.

There are ideas for sandwich, salads, and appetizers. And Main Courses lets you employ those egg whites in hearty ways:

Ham, Pea and Egg White Risotto

Salmon Cakes with Tarragon Sauce

Stir-Fried Rice with Egg Whites and Edamame

Grilled Asparagus and Tuna Rafts

And, in Desserts, egg whites return to their culinary home in ideas like:

Banana Graham Pudding

Brown Sugar and Ginger Pavlova

Pomegranate and Tapioca Parfaits

It’s time to consider egg whites as, not some special delicate but sticky component, but just another ingredient that can add texture and robustness to dishes across the spectrum. Dessert is, surely, the place where we first encounter them in our lives. But then breakfast and then more. Try the Ham, Pea and Egg White Risotto and you’ll have new respect for every egg you crack and separate!