Great Eggwhite preparation tips!
01/16/05 11:04 AM
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I just went to the Eggology website because I have been so happy with their eggwhites. I found this page: web page and did the egg sandwich tip. I cooked the eggwhite in a coffee cup, in the microwave, and popped it in an english muffin. It was so yummy! I always used to poach eggs in the microwave, but I could never get it to come out right with just the whites. The coffecup trick worked really well.
Here's the text of the website in case the link doesn't work:
Cooking Tips
Shake well - Always shake the bottle prior to use. The reason is that when you break an egg, most people use a fork to beat the egg. Why? Because eggs have natural water in them and they must be beaten to cook properly. We do not add water to Eggology – in fact we don't add anything! But, when a bottle of Eggology sits on a refrigerator shelf, gravity pulls the heavier parts to the bottom, leaving the watery parts on top and are the first liquid poured. Cooking just the watery parts of the egg will result in a foam-like consistency. Shaking the bottle serves the same purpose as beating. Shake the bottle, even if you plan to whip the egg whites. You will also notice that your omelets will be more fluffy by doing so.
Omelets - When making an omelet, coat the pan with either a non-stick spray or olive oil. Always preheat the pan prior to pouring the egg whites – they will cook better!
Drinking Raw - Eggology is completely safe to drink raw, as it has been salmonella tested. For best assimilation of protein, always shake the bottle first. If you plan to make a protein drink, then it is best to stir or blend the drink for best protein absorption.
Whipping - Shake the bottle prior to pouring contents. Allow the egg whites to come up almost to room temperature (it's safe – Eggology has been salmonella tested), then whip to your heart's content.
Egg White Sandwich - Pour ¾" of Eggology into rounded Tupperware type container that is the size of a piece of bread. Set the container lid on top, leaving space for air (do not affix lid). Cook in microwave for 75 seconds. View the now hardened egg patty, and cook more if still watery. The egg patty will pop right out, but use a spatula if necessary. *For the size of a muffin, use a coffee cup (no lid is necessary).
Hard Boiled Egg White – Life just got better! Pour Eggology into a zip-lock bag holding the top by the corner. Fill until the bottom corner is the size of an egg. Do not zip the bag shut. Place the corner of the bag that holds the egg whites into a coffee cup with the bag's opening sticking above the cup opening. Place the cup into the microwave and cook for 75 seconds. Observe the egg-ball, and cook more if still watery. Allow to cool, and enjoy.
Reheating – Great news for everyone who makes an omelet or scrambled egg whites and then gets called away, allowing the eggs to get cold. You can microwave them back to being hot, without losing any taste. Microwave time varies.
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Amanda
I live in the Big Apple, but I don't eat the skin
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