Egg-White Omelette

[Jeanne G]

I know you're looking for suggestions on egg-whites only, but have you considered egg beaters? I always have some in the fridge and I think they make really good omletttes. My boyfriend never knows the difference when I do this!! http://www.cookinglight.com/bbs/smile.gif

[Nanci]

I make my omeletts with 1 whole egg and 2 egg whites. I also add water -- my sister who has chickens and claims to know said milk will make them tough. My boyfriend can't tell the difference.

Nanci

[valeriek]

I have had some wonderful egg white omelettes at this little cafe near me. My step-mom does make them for my dad, so I will ask her what she does. I think she makes a spinach and feta egg-white omelette (the spinach adds a nice color to the white). I'll talk to her and let you know how she does it.

[andreajackson]

Thanks for the help! I have used egg beaters before and they are delicious, but we don't have them on hand as much as regular eggs so I thought that an egg-white omelette would be a good substitute. Keep the suggestions coming!

[TraceyK]

Does anyone else feel horrible throwing away egg yolks when a recipe calls for egg whites only?

Should I get over it?

[andreajackson]

I have heard of people who make egg-white omelettes, and I want to know if anyone has tried them. Also if you know how to make them? I love omelettes but don't quite like the fat in regular eggs. Any suggestions on this would be great!

[MrsReber]

Tracy, count me in on feeling guilty about throwing away parts of the eggs. I would love to make an angel food cake from scratch, but not with 12 egg whites. I mean, I could save the 12 egg yolks, but for what?? I can hear my grandmother in my head telling me not to waste food!

[kendra]

I feed the egg yolks to my cats after scrambling them. It is good for their coats they say and doesn't waste food.

[Ohioan]

Use the egg yolks to make zabaglione! Yum yum.

Also, let me put in a word for the poor slandered egg yolks. http://www.cookinglight.com/bbs/tongue.gif Although the yolks may have some cholesterol, they also have almost all the nutrients in the eggs: vitamins A, D, and E, plus iron and other minerals. All the whites have is some protein. Egg yolks are a powerhouse of nutrition!

And the American Egg Board didn't even pay me to say this. http://www.cookinglight.com/bbs/biggrin.gif

Cheers from yolk-loving Phoebe

[CHRIST1NE]

Regarding feeding raw eggs to animals - I just had this conversation with my vet yesterday. Feeding a dog raw eggs takes away their vitiam B (?) and you are running the risk as Mrs. Reber said of salmonella. He said that you could feed them cooked eggs as often as every day if you wanted.

[Ohioan]

You twisted my arm, TraceyK (ouch ouch). Here's the recipe for Zabaglione that I've been using for years. It's from a wonderful but long out of print cookbook, Maria Lo Pinto's The Art of Italian Cooking, published in 1948 and reprinted several times in the 1950s. The nice thing about this recipe is that it's so easy to remember and to scale to different portions: 1 each of the three ingredients per person.

Once the mixture is in the pot, by the way, I usually abandon the egg beater and continue with a whisk. But you do have to keep beating it without a stop.

Zabaglione

Serving Size : 6

6 egg yolks
6 half eggshells sweet marsala wine
6 tsps sugar

Break egg yolks into top part of a double boiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add marsala. Beat thoroughly again.

Place boiling water in lower part of double boiler. Cook egg-yolk mixture over boiling water about 5 minutes, beating constantly, or until it begins to thicken. Do not allow it to boil. Remove from heat immediately upon first sign of bubble. Cool and place in refrigerator.

Per serving: 96 Calories (kcal); 5g Total Fat; (60% calories from fat); 3g Protein; 5g Carbohydrate; 213mg Cholesterol; 9mg Sodium

[TraceyK]

Ohioan -

Don't get me wrong - I LOVE egg yolks - I'm just worried if the recipe calls for just egg whites and I add the entire egg, the consistency of the recipe won't come out right.

You're not going to tease with the suggestion of making zabaglione and not offer a recipe, are you???

[This message has been edited by TraceyK (edited 09-07-2000).]

[doggerham]

I, too, tend to make an omlette with 1 whole egg and 2 extra whites. And I recall the Frugal Gourmet saying to use water rather than milk, which I do.

I feed the yolks to the dog -- she'll suck them right out off the half shell. Of course she'll eat tootsie rolls from the cat box, too, so she ain't exactly a gourmet!
A

[MrsReber]

If I am not mistaken, there is a zabaglione recipe on the Italian Desserts thread.

I love egg yolks as well. We haven't been feeding any raw egg parts to the animals, though, because of salmonella (spelling??). I know it's rare to get it from an egg, but we're afraid. I do occasionally save egg whites or egg yolks when a recipe only calls for one or the other, but that's usually around Christmas cookie time so I know I'll use them up quickly.