The jfoods like cooking eggs for egg salad in thos white pots (usually ceramic) and was wondering if anyone knew where we could buy a 1QT or 2Qt version. we have a large pots for matzah balls but are looking for a 6-8 egger... (2 replies, last updated by jfood July 31, 2007)

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)

so excited for this new board on chow!! I am on my second year of a new garden and learning lots. question #1 (of many this year I am sure) tilled over my soil from the winter and found clumps of white eggs in a couple of my... (18 replies, last updated by cleopatra999 May 3, 2009)

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... (1 reply, last updated by hotoynoodle January 13, 2007)

In the past few months I’ve seen items described as egg white egg tarts on the menus of menu only dim sum restaurants on both coasts. However I was thinking that maybe this was a misprint or a bad translation, since the one... (3 replies, last updated by Miss Needle August 28, 2008)

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)