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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

What to do with egg whites!?!


I did a cooking class a couple of days ago for some rowdy rugby boys and one of the things we made was steak tartare which required lots of raw egg yolks so I was left with about a litre of egg whites. Eggs whites should never be consumed raw but should always be cooked (to understand why refer to my earlier post on Eggs). Instead of being wasteful and pouring egg whites down the sink just store them in the fridge and use them up next time you make  scrambled eggs or omelettes. This morning I made a Japanese style omelette using only the egg whites as follows: 1. to the egg whites add a good splosh of tamari (wheat-free soy sauce)

2. blend well with a hand held blender

3. melt some coconut oil in a frying pan on low heat

4. pour in the egg white mixture

5.  add a good sprinkling of activated sesame seeds (long soaked and long slow dehydrated to remove phytates found in all seeds)

6. leave to cook for 5 or so minutes so that the bottom of the omelette is cooked

7. transfer to heated grill element in the oven to allow the top of the omelette to cook until golden brown (don't use a plastic-handled frying pan otherwise it will burn. And use oven mits to take the frying pan out of the oven so as not to burn your hands!)

I allowed the omelette to cool in the pan, then moved it onto a chopping board where I sliced it into thin strips. I added some strips to small stainless steel containers for my kids' school morning tea tomorrow to be eaten cold and the rest will be thrown into a salad or eaten as a side dish today with a main meal. Next time I think I'll add some strips of nori (thinly cut seaweed sheets) to the Japanese omelette when adding the sesame seeds - this would have made a nice addition.

Note that egg whites are very rich in protein. There is very little fat in this dish, which is not the way nature intended when the chicken laid the egg in the perfect balance of fat and protein (remember that the key is to eat "whole foods" and not mess around with the constitution of our food) so I will ensure that this egg white omelette  is eaten together with liberal amounts of healthy fat from natural sources such as avocados or fatty pastured meat or a cup of bone broth to balance things out. Otherwise instead of a Japanese style omelette you could make a traditional French one with loads of grated cheese (e.g. Swiss raw gruyere) which will increase the fat content of the meal.

I am interested to learn from you other ways to use up egg whites!?! The other thing that comes to mind is in desserts such as meringues or coconut snow cones with chocolate tops or as part of a gluten-free base to a tart. Egg whites have a binding effect so are often used in desserts. I'll post the recepies for these desserts one day.......

[caption id="attachment_337" align="alignnone" width="300" caption="Slice omelette on a chopping board 


Pop into small containers for school/work morning tea"]