Have you ever made a recipe that calls for egg yolks, leaving you with multiple eggs’ worth of whites to waste?
Don’t fret, I’ve come up with a perfect use for those lone whites that is delicious enough to make keeping up with them worthwhile.
Ingredients
1 Tbsp butter
4 egg whites/ 1/2 cup liquid egg whites
1 slice white american cheese (broken up into small pieces)
salt and pepper to taste
Something carby to accompany your eggs (crusty bread, toast, rice, etc)
Equipment
small nonstick pan (you can use a well seasoned carbon steel/ cast iron of you’d prefer), rubber spatula
- Heat your tbsp of butter over medium-high heat until the bubbling subsides and the milk solids have darkened. Season your egg whites with a pinch of salt, 2-3 cranks of freshly ground black pepper and your broken up slice of cheese.
- Immediately turn the heat down to medium-low, and add your egg whites.
- Stir it quickly with your rubber spatula, incorporating the butter into the eggs and breaking up any large curds that form.
- Once the whites are no longer watery and are almost completely firmed up, remove them to a plate and enjoy with your preferred carb!
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