When I was little me and my best friend had nick names for each other...I was egg and she was bacon. I honestly don't remember how this came about or why it was so funny at the time but I do see how it fit me. I was a egg lover from the beginning...I was the kid that stuck my finger in the cookie dough right after the egg was mixed in, I know gross!! I was the kid that got more excited about scrambled eggs then pancakes for breakfast. I was the kid that cooked feta spinach omelets whenever I would sleep over at my best friends house. The love for eggs has followed me through my life up to now. Through years of practice I have found that cooking egg whites is an art. It honestly comes down to two things...the kind of egg whites, the pan and patience.
First, choose your favorite type of egg whites...Bodybuilding Liquid Egg Whites are my favorite. I also sometimes use Eggology. If your old school and love to crack each one individually then more power to ya, I just like the convenience of having it done for me since its my morning staple :)
Second, while waiting for nonstick flat pancake pan (only kind I'll use for eggs) to warm up...pour 1/2 cup which is 60 calories and 13 grams of protein!
Third, once pan is hot enough pour egg whites into the middle. The liquid will disperse evenly and the middle will cook first. Wait until the clear color becomes white then scrape insides into middle...this makes them fluffy. Avoid chopping or cutting into the egg whites with your spatula. The less fussy you are with them the more fluffy they will be!
Last, turn off heat and allow eggs to finish cooking in the pan but off the stove top. Then salt and pepper eggs and enjoy!
Some of my recent egg white creations: 1,2,3
See? Sooo simple! Now go make some eggs!! :)
Ps: Don't forget to sign up for the Healthycookie giveaway! Ends Sept 23!
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