Baked egg white recipes: 59 photos

Sheet Pan Eggs

FAQ

Consider egg whites: When you're making store-bought cake mixes, you can get away with using just egg whites as your substitute for whole eggs because the mixes usually include other ingredients that help with tenderness and texture. Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.
As mentioned, you're not getting any fat or cholesterol with egg whites, but the downside is you're also not getting many vitamins, minerals and antioxidants either and you're getting less total protein. It's why, ideally, people should eat the yolk in addition to the egg whites.
Baking with egg whites. They can aid in: Adding structure: One of the mighty egg white's primary roles in baking is to provide structure to baked goods. When coagulated (heated or cooked), egg whites are tougheners as opposed to tenderizers.
Top 10 ways of using up egg whites
  1. Meringue.
  2. Bread glaze. Give bagels and burger buns an authentic shiny top with a light layer of egg white before baking. ...
  3. Frosting and topping. ...
  4. Mousse. ...
  5. Macarons. ...
  6. Cocktails. ...
  7. Pancakes. ...
  8. Marshmallows.
Egg whites are a fantastic way to cut calories in recipes, and they're pure protein. A quarter cup of egg whites (about 2 large eggs' worth) has around 30 calories.
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