Eggs are one of the most versatile ingredients to experiment with. They are the star of many breakfast dishes and also play a supporting role in some of our most loved desserts. But sometimes a whole egg just won’t do. All keen bakers would know that an interesting characteristic of eggs is that you can use egg whites and the yolks in very different ways in many recipes. While egg whites add a light and fluffy texture to delicate desserts like macaroons and meringues, egg yolks are often used as a binding agent. Both egg whites and yolks are also very different nutritionally. “Egg whites are the main source of protein in an egg while the yolks are large made up of cholesterol, fat soluble vitamins and minerals. Egg whites contain no carbs and are virtually fat free,” shares Dr. Rupali Datta, Chief Clinical Nutritionist at SmartCooky. According to the USDA database, egg white from a whole egg contains about 3.6 grams of protein.
Before you begin dreaming of ways to add egg white to your daily meals, it will be helpful to learn a few tricks to separate the egg whites and yolks without getting messy.
1. Chill the eggs before you separate. Cold yolks are easier to separate than warm ones.
2. The traditional method: Break the shell into two halves. Keep a bowl beneath your hands while holding up the two halves. Transfer the intact yolk back and forth between the two halves three-four times while the egg white slides over the side of the shell and into the bowl below.
3. Using a plastic bottle: Crack an egg in a shallow bowl. Take a clean, plastic bottle and squeeze it to push some air out and hold it in its crumpled position. Place the tip of the bottle on the top of the egg yolk and gently release your grip. The air pressure will cause the yolk to be sucked into the bottle, slowly separate the egg white from it while the egg yolk stays inside the bottle.
4. Egg separators: If you’re lazy then you can buy a tool called an egg separator. It has a deep, rounded base with thin funnels on the sides. When an egg is cracked over it, the egg yolk sits on the deep base while the egg white slides through the funnels straight into a bowl placed below.
One of the most incredible things about egg whites is that you can freeze them easily and then use them later. You can keep them for up to two days but once you have defrosted them, avoid freezing them again. Egg whites are not really just for breakfast. You don’t need to search further for inspiration; here are some of our best egg white recipes that will fit into every meal of the day.
1. Drunken Snow White Meringue
Recipe by Chef Joey Mathew
With a crisp shell and a chewy centre, this cloud-like dessert is absolutely addictive. Throw in some mangoes for a sweet experience. For the recipe, click here.
2. Kiwi Pavlova
Recipe by Chef Nikhil Chib
Pavlova is a meringue based desert named after a Russian ballerina Anna Pavlova. A perfect pavlova is light and airy and the trick to get this texture is to beat the egg whites with great precision till they form soft white peaks.
3. Chicken Omelette with Sauteed Mushrooms
Recipe by Chef Aditya Bal
Add egg whites to your breakfast menu with this protein packed recipe. This omelette is stuffed with delicious sautéed chicken and mushrooms.
4. Hot Cointreau Souffle
Recipe by Chef Preah Narang
A delicate hot soufflé with a boozy twist. A soufflé is actually a sweetened, baked egg dessert that originated in France back in the eighteenth century.
5. Baked Vegetable Casserole
Recipe by Rekha Kakkar, Food Blogger
Baked vegetables are always a delight to eat. Add egg whites for an extra dose of health and some butter for a smile.
6. Broccoli Souffle
Recipe by Chef Rekha Kakkar
A perfect recipe to sneak in some green veggies in your kid's meal. They will never know that it is stuffed with broccoli and egg whites.