I have never like egg yolks as in a hard boiled egg or fried egg but will use them in baking and a occasional scrambled eggs. But in the past two weeks I think I have discovered a new and tasty way to eat egg whites and it has... (2 replies, last updated by Emme November 21, 2009)

on a creme brulee kick(which takes egg yolks only). Once in a while I have an egg salad sandwich. And many baking recipes take eggs. Blah. So how can I still make and eat yummy things with just egg whites? or I guess no eggs at... (5 replies, last updated by addicted2cake March 8, 2008)

I’VE STARTED EATING EGG WHITES NOW, ANY CONSENSUS ON HOW MANY CALORIES EACH ONE IS AND ALSO WHAT THE GRAM AMOUNT OF PROTEIN IS? I’VE LOOKED AT THE CARTON AND FOR BOTH WHITES AND YOLKS FOR EACH EGG IT’S A TOTAL... (3 replies, last updated by Fickle June 30, 2004)

Does anyone have advice about making tails with egg whites? -should the egg white be cold or room temperature? -do fresh egg whites work better, or pasteurized egg whites from a carton? I’m trying to perfect a pisco sour and... (11 replies, last updated by Yoshi99 May 7, 2009)

I’m wondering if I can use an immersion blender to beat eggs whites stiff? Would there be any advantage to using my hand mixer? Just curious. Since I have both, I can use whichever is preferable. Thanks (11 replies, last updated by Ruth Lafler April 14, 2009)

I’ve been making a lot of custard lately, which means egg yolks used and whites left over. It seems a waste to toss half of half a dozen eggs - what should I do with them? (13 replies, last updated by lisaf March 22, 2009)

After spending this summer making far too much ice cream (David Lebovitz’s book is DANGEROUS), I find myself with several dozen egg whites in the freezer. Other than an egg-white omelet (boring) or an Angel Food cake... (4 replies, last updated by hyde September 25, 2008)

You can do a great egg white omelette with spinach, carmelized onions, tomatoes, mushroom, and garlic if you so choose. You can also pass freshly grated parmesan with it, if people want to indulge. Also I’ve made crepes... (7 replies, last updated by normalheightsfoodie November 21, 2008)

In the interest of eating a more healthy breakfast I attempted to make my first egg white omelet at home this weekend. The omelet came out in pieces ... like a crumbled up egg white. And, even though I used non-stick spray, it... (13 replies, last updated by Johnny Pastrami July 12, 2008)

Hi there, I make Pavlova occasionally and it turns out pretty nice. Someone told me today that they whisk in a mixer their egg whites and sugar for 30 mins ! They said that adds even more air and makes their pav nice and high. I... (5 replies, last updated by pinktori71 May 8, 2008)

could you please tell me how many egg whites make a 1/4 cup? would it be the same regardless of whether the eggs are med., lg., or XL? Thanks. (2 replies, last updated by Diana February 25, 2007)

Hi... Does anyone have any ideas of what to do with powdered egg whites other than meringues or omellettes... I’m just trying to use some up. thanx (5 replies, last updated by kindofabigdeal October 30, 2007)

Since I just posted asking for recipes to use up some extra egg yolks, I thought starting a thread to use up extra egg whites (or perhaps to create those extra egg yolks to try out any tempting recipes) would be appropriate. My... (6 replies, last updated by JasmineG July 8, 2007)

Hi. I’m going to make a cookie recipe that calls for 1 cup of egg whites. Anyone have an idea of how many eggs that would take? I’m using New Zealand browns. TIA (5 replies, last updated by Aaron April 26, 2006)

I have a recipe for strawberry sorbet that suggests the option adding a raw egg white during the last few minutes of churning. The intended effect is to help emulsify and stabilize the sorbet and preserve it if it’s to be... (6 replies, last updated by de_soie June 28, 2007)