Egg whites can completely transform the food you eat. Whether it is used for dessert or breakfast, egg whites lightens up any dish. Although many people prefer using egg whites only for desserts, there are several other savoury recipes that you can try with egg whites.
Egg White Recipes
Baked Jalapeno Poppers
Jalapeno Peppers (12 – sliced lengthwise), Light cream cheese (4.5 oz), Scallions (5 medium), Egg whites (1/2 Cup), Panko Crumbs (1/2 Cup), Paprika (1/8th tsp), Garlic Powder (1/8th tsp), Chilli Powder (1/8th tsp), Fresh Pepper and Salt, Oil.
Preheat Oven (350 degree F). Cut peppers into half (lengthwise). Scoop out all the seeds as well as the membrane. In a bowl, mix together cheddar and cream cheese and scallions. In another bowl mix chilli powder, paprika, garlic powder, panko, pepper and salt. Fill the slit peppers with the cheese filling. Dip them in the egg whites. Roll the peppers in panko mixture ensure that the filling doesn’t come out. Spray oil on a baking pan. Arrange the peppers on the pan and bake for 20 to 25 minutes until cheese oozes out.
Egg White And Chorizo Burrito
Chorizo (2 oz. Remove skin and slice it), Red Wine Vinegar (1 tbsp), Egg Whites (3 Large), One Large Egg, Pepper and Salt and two whole wheat wraps (Tortilla).
Combine egg, egg whites, pepper and salt in a bowl. Whisk well. In a pan, add chorizo. Cook for about one minute on both the sides until they are slightly browned. Now add vinegar and cook further for another minute. Add the egg mixture and scramble them until cooked. Serve on tortillas.
Spinach And Egg White Quiche
For the Crust – Whole wheat flour (3/4 cup), all-purpose flour (1/2 cup), Salt (1/4 tsp), Butter (1 tbsp), Canola oil (3 tbsp), Ice Water (1 – 2 tbsp)
Egg (1 large), 3 Egg Whites, Nonfat Milk (3/4th cup), Non-fat Evaporated Milk (3/4 cup), Ground Nutmeg (1/4 tsp), Salt (1/4 tsp), Pepper Powder (1/4 tsp), Gruyere or Gouda Cheese (1/2 cup shredded), Fresh Spinach (3 cups, roughly chopped), One large Shallot (diced finely), Parmesan Cheese (1 tbsp)
Preheat to 425 degree F. To prepare the crust, mix together all-purpose flour, whole-wheat flour and salt. Melt butter on low heat until it is nutty brown. Pour it in a bowl and stir in oil. Use fork to stir the oil-butter mixture into the flour until it becomes crumbly. Prepare the dough by adding enough ice cold water. Roll the prepared dough to fit into a nine-inch pie pan.
Fold the edges of the dough at the rim. Crimp with fork. Bake for seven minutes. To prepare the filling, sauté diced shallot in a skillet for 5 – 8 minutes. Add spinach. Cook until it is wilted and remove from heat. Whisk egg whites and eggs in a bowl. Add evaporated milk, milk, nutmeg, pepper and salt. Sprinkle spinach and Gouda mixture at the bottom of the crust. Pour in carefully the egg filling. Add grated parmesan. Bake for 35-40 minutes.