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...

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...

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.

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

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...

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

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...

what exactly does this mean? what do dry, beaten egg whites look like? and is this a point of no return? are there any uses for these, or any recipes that require dry whites, or this purely an error o be avoided?

I used a bunch of yolks on Saturday and still have 10 egg whites in a tupperware in my fridge. I am risking life/limb/salmonella if I use them (say, specifically, for an Italian meringue buttercream?).

Is this a novel idea, or was I just on the slow train? I whipped some egg whites to stiff peaks and folded them into my usual beer batter for fish and onion rings today, and wow! The batter was a lot fluffier and crisper than...

I would love to make the souffle mentioned recently, but whipping egg whites to stiff peaks is a little more that I’m capable of doing with my arms. I’m wonder whether I could whip up egg whites in a blender or other...

I haven’t used them for meringues, I usually save my frozen egg whites to make angel food cakes (my husband’s favourite). I don’t see why they can’t be used in most recipes, they seem to whip up find for...

Does anyone know the caloric and fat content of egg whites by the ounce. I have found information for nutritional content for one egg, but never per ounce. The reason I ask is I generally have an egg white omelette each morning...

Chewy, sweet coconut gives these cookies great texture and flavor.

I’m making muffins which calls for 3 egg whites, I would like to replace them with whole eggs and I was wondering if I should go one for one? Six eggs seems a bit much for twelve muffins, should I cut it in half? Any help...