Egg Whites!
I’m a pretty huge fan of egg whites — even the kind that comes from a carton. I know you’re thinking that it’s not worth giving up the sweet, sweet deliciousness of the yolk, but really, you’ve got to try it out before you judge!
Now, as a disclaimer, I don’t think that anyone should solely rely on egg whites. There are many, many articles that point to the essential nutrients that the egg yolk supplies, but I just choose to use a little of both. I like hard-boiled eggs as a snack, but I LOVE egg whites mixed in with veggies and random stuff for breakfast. I’ve tried combining egg whites with 1 whole egg, but it just ends up looking dirty to me? Has anyone else ever thought that? I just like em separate! It’s a personal choice, but I think people shouldn’t go to either extreme with eggs, since only having egg whites means you lose out on nutrients and only having whole eggs means you’re consuming a lot of fat and cholesterol.
Anyhow, there used to be a time in which I would just have my egg whites plain with salt and pepper. Those days are over! I love to dress them up with veggies, herbs and spices, some extra protein or vegan cheese. Or all of them! The combinations are endless once you get started, but here are some of my favorites:
1. Egg whites with spinach, tomatoes, vegan mozzarella cheese and basil : simple, delicious
2. Egg whites with zucchini, red bell pepper, turkey slices, vegan cheese, Mediterranean seasoning from McCormick’s (from the website, it includes: CHILI PEPPER, OREGANO, ROSEMARY, THYME, AND PAPRIKA)
I added some mashed up avocado with paprika on top
Ate this with a blood orange. Love winter for the blood. Odd to write, but true
3. Egg whites with red bell pepper and broccoli, seasoned with basil and oregano:
4. Egg whites with cauliflower, vegan mozz. cheese and cumin:
5. Egg whites with kale, roasted red bell pepper and paprika:
So, as you can see, there are a LOT of ways you can make them! Other, undocumented options are: zucchini, tomatoes and olives; kale and parmesean; tomatoes, corn and green onions with fajita seasoning.
For actually cooking the eggs — I, for one, nuke em in the microwave. To make it easier to pop em out of the pyrex mold, I add a little water to coat the bottom before I put all the ingredients in. The more stuff I add, the longer the cooking time. But it’s usually around 3:30 – 4:40 minutes.
It may not be kosher to microwave and the Joneses of the health-food blog world may not approve, but it’s quick and it comes out like a little egg cupcake.
Hurray for Egg Whites!
I’ll get back to you either later today or tomorrow with some GREAT news!
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