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June 28, 2005
If You Love Somebody, Feed Them Eggwhites
That's bad grammar, isn't it? But ever since the Sting song, we've been saying it that way.
There has been a lot of talk lately on the CR Society List about eggs and cholesterol. I thought that MR had put the chatter to rest with this post, but apparently not... there's been more and more questioning, including quoting of my old idol John McDougall (yes, I can admit it!) and finally resulting in MR reminding folks that if they must have an omlette, they can do so with the humble eggwhite!
If it were possible to be in love with a food, I would be in love with eggwhites. Eggwhites are so yummy, easy to prepare, versatile, cheap, and just plain cute. (Cute?) I urge you to use them whenever you need to add some fat-free, no cholesterol, vegetarian protein goodness to a meal.
It's been said before that eggs aren't just for breakfast anymore (it was eggs they were talking about wasn't it? or was it orange juice? Hmmmm) and the same goes for eggwhites. Here are some suggestions on how you can use eggwhites that might not be as obvious as the scrambled, omletted, or sunny-side-up versions (yes, I am joking about sunny-side-up, no need to point out that eggwhites don't have yolks!)
Eggwhites, like tofu, can pick up the flavor of whatever you put them in. Unlike tofu, most non-vegetarian people have not already developped an aversion to eggwhites, and you are unlikely to hear that refrain so familiar to those who have tried to cook tofu dishes for non-vegetarians, "I just don't like the texture!" Try microwaving eggwhites, allowing them to cook, chopping them into bite-sized cubes, and marinating them in whatever. Lately I've been marinating them in Carolina barbeque sauce... yum! Try adding them to a salad for protein, after marinating them in your own homemade oil and vinegar dressing. Here's my "Greek" salad recipe with eggwhites:
Romaine lettuce
Kalamata olives
Capers
Bell peppers
Red wine vinegar
Extra virgin olive oil
Dried Oregano
Eggwhites
Pepper
Mix about a fourth cup of vinegar with a tablespoon of olive oil. Add a bunch of oregano and pepper to taste. Marinate the eggwhites (cubed) for an afternoon or however long. Arrange the salad on the plate like you think that the eggwhites are feta, use the reserved marinade liquid as the dressing.
Here's another favorite way to turn a no-protein recipe into a... dare I say it... Zoned recipe.
Eggwhite Gazpachzo
(or call it Protein-rich Gazpachzo if that sounds weird.)
V-8 juice, tomato juice, or Clamato (Clamato rocks.)
Bell peppers
Red onion
Cucumber
Fresh tomatoes
Juice of one lemon
Tablespoon extra virgin olive oil
Tabasco
Wochestershire Sauce (spelling, Aubrey?)
Black pepper
Tarragon vinegar or white wine vinegar
In the food processor, blend the cucumber, bell pepper and onion until they seem like gazpachzo texture. Stir them into a big bowl with the vegetable juice. Chop the tomatoes into bite sized pieces and add. Add olive oil. Add remaining ingredients to taste (you have to figure out what you like... I'm not going to tell you how much Tabasco to put in it. I may be able to help you de-program yourself from the layers of gak-eating that coat your tastebuds, but once you have been set free, you have to find your own True Taste.) Stir in the eggwhites (cubed). Then put it in the fridge, covered, Go away for a day. WARNING: The tastes get stronger as they marinate, so don't freak out on the tabasco cause it seems bland. It will get stronger. Serve after at least overnight refridgeration; serve cold. This is an amazing summer lunch. A little yogurt with berries on the side and a drop of hazelnut oil and you've got a fancy summer lunch with dessert. If you're having a brunch party, throw in a drop of vodka to make it a Bloody Mary Gazpachzo.
I am working on a recipe for eggwhite/yogurt quiche, and you can be assured that once I have it worked out, I will post it under the title "Real Men Don't Eat Quiche... Unless It's Made With Eggwhites."
Whenever we talk about eggwhites, the question invariably arises: what do you do with the yolks? Nothing!!! Cause you buy them in cartons at the grocery store! Please... do I seem like the type of woman who would spend all day separating eggwhites from yolks??? As if!
Enjoy your eggwhites, my friends. If you have eggwhite worshiping recipes to share, please comment!
Posted by april at June 28, 2005 8:15 AM
Comments
Yum, I think I see a bowl of that gazpacho looming in my very near future. My tip du jour: For people who're put off by the sheer unadulterated *whiteness* of egg whites, try adding a tiny fraction of a pinch of tumeric to turn them a nice yolky yellow (careful--too much turns them a frightful Halloweeny Kraft Mac & Cheese orange).
-Liz
Posted by: Elizabeth at June 28, 2005 8:31 AM