Egg whites are a popular ingredient for making food like omelettes, quiches, and meringues. While egg whites are healthy and low in fat, plain liquid egg whites can sometimes lack flavor. Luckily, there are easy ways to make liquid egg whites tastier so you can enjoy their benefits without sacrificing taste.
Add Flavorings
One of the simplest ways to boost the flavor of egg whites is to add extra ingredients before cooking. Here are some easy flavor ideas to stir into your whisked egg whites:
- Fresh or dried herbs – Try dill, basil, oregano, thyme, rosemary, etc.
- Spices – Garlic powder, onion powder, paprika, cumin, etc.
- Grated cheese – Parmesan, cheddar, feta, etc.
- Chopped veggies – Onion, bell pepper, tomato, spinach, etc.
- Meat – Cooked crumbled sausage or bacon
Aim for 1-2 tablespoons of flavorings per 1 cup of egg whites. Let the mixture sit for 5 minutes so the egg whites fully absorb the flavors before cooking.
Use Healthy Fats
While egg whites themselves are fat-free, adding a small amount of healthy fats can make them richer and more palatable.
Stir in a teaspoon or two of any of these per 1 cup of whites:
- Olive oil or avocado oil
- Melted coconut oil
- Plain Greek yogurt
- Pesto or hummus
- Cottage cheese
- Diced avocado
The healthy fats will provide creaminess and moisture to the egg whites when cooked. They’ll also allow more even heating so the egg whites cook gently instead of drying out.
Mix with Egg Yolks
For a richer flavor similar to whole eggs, you can add 1 or 2 egg yolks into your whisked whites. The yolks provide extra protein, healthy fats, and nutrients like choline. They also give great color, texture, and taste.
Use about 1 yolk per 4-6 whites. Gently fold the yolk into the whisked whites until just combined. Be careful not to overmix or the whites will deflate.
Cook Slowly
Cooking egg whites slowly helps them stay tender and moist instead of rubbery. Low, gentle heat allows more time for flavors to develop as well.
On the stovetop, use medium-low heat when making egg white omelettes or scrambles. Bake frittatas and quiches made with whites in a 300°F oven.
You can also poach or coddle the whites gently surrounded by water in a saucepan. Keep the temperature under 180°F.
Season After Cooking
While flavorings mixed into raw egg whites will cook into the eggs, you can also season cooked egg whites after they’re done:
- Sprinkle with salt, pepper, hot sauce, or grated cheese
- Top with fresh herbs, sautéed onions or mushrooms, roasted veggies, bacon crumbles, etc.
- Drizzle with olive oil, pesto, or hollandaise sauce
- Serve with fresh tomato salsa, guacamole, or creamy hummus
This layering of flavors helps liven up plain egg whites even more. The toppings also add enticing colors and textures.
Whip into Stiff Peaks
Whipping egg whites into soft or stiff peaks incorporates air, making them lighter and fluffier. This gives more body and height to dishes like meringue and soufflés.
Use a stand mixer or hand mixer to whisk whites until frothy. Add cream of tartar or lemon juice to help stabilize them. Then continue beating until soft or stiff peaks form.
Soft peaks curl over when the whisk is removed. Stiff peaks stand up tall and straight. Don’t overbeat until liquid starts leaking out or the whites will be dry.
Fold Gently Into Batters
For cakes, waffles, and other baked goods, gently fold whipped egg whites into the batter at the end. This makes the texture lighter without deflating the whites.
First mix the dry ingredients and wet ingredients (except egg whites) in separate bowls. Then in a third bowl, beat the whites into peaks. Fold up to 1/3 of the whipped whites into the batter to lighten it. Then scoop the lightened batter over the remaining whites and fold together until just combined.
Aim for streaks of white still visible rather than completely blending in. The air pockets create lift as the batter bakes.
Use Egg White Substitutes
If you want to avoid using real egg whites, you can substitute with pasteurized egg white products or commercial powdered egg white replacers like Just Whites. These provide the binding, leavening, and moisture benefits without raw egg risk.
Some people also use aquafaba (the liquid from canned chickpeas) as an egg white substitute. Aquafaba can mimic certain properties, but it doesn’t have the same nutrition or protein content.
Conclusion
With these easy tricks, liquid egg whites can become far tastier and more versatile. Boosting flavor, texture, and gentle cooking are key to making whites more enjoyable to eat. Whipping them into peaks also unlocks their potential for making light and airy baked goods.
From adding herbs to folding into cakes, you have many options to help plain egg whites reach their maximum flavor and culinary potential. So don’t hesitate to use them more often and discover easy ways to turn bland whites into something delicious.
Nutrition Comparison of Whole Eggs vs Egg Whites
When choosing between whole eggs and egg whites, it’s helpful to compare their nutritional profiles:
| Nutrient | Whole Large Egg | Egg Whites from 1 Large Egg |
|---|---|---|
| Calories | 72 | 17 |
| Fat | 5g | 0g |
| Protein | 6g | 4g |
| Carbs | 0.6g | 0.2g |
| Choline | 147mg | 7mg |
| Calcium | 28mg | 4mg |
As you can see, whole eggs provide more calories, fat, and certain nutrients like choline and calcium compared to the whites alone. But egg whites are the lower calorie option.
So if you’re looking to reduce fat and calories, egg whites provide pure lean protein without the yolk. But for overall nutrition, whole eggs may be a better choice.
Common Questions About Egg Whites
Are egg whites healthy?
Yes, egg whites are very healthy and nutritious. They provide high-quality complete protein to support muscle growth and maintenance. Whites are low calorie, fat-free, and rich in vitamins and minerals like selenium, zinc, potassium and magnesium.
Are raw egg whites safe to eat?
Raw egg whites may contain salmonella bacteria and should be avoided by young children, elderly, pregnant women, and anyone with a compromised immune system. For most healthy people, raw whites are generally safe in dishes that will be fully cooked like casseroles or well-heated like fried eggs or omelettes.
Can you freeze egg whites?
Yes, egg whites freeze well for 4-6 months. Beat lightly first, then pour into ice cube trays or an airtight container leaving headspace. Thaw frozen whites in the refrigerator before using.
How long do egg whites last?
Raw egg whites last 4-5 days in the refrigerator. Once hardened by cooking, they can be refrigerated 3-4 days. Opened pasteurized egg whites in cartons have a 10-14 day fridge life.
Are store-bought egg whites pasteurized?
Most egg whites sold in cartons are pasteurized to destroy any potential bacteria, making them safe to consume raw. Check the label to confirm the pasteurization process if concerned about raw egg safety.