Whether you’re looking for a healthy alternative or simply have some leftovers after a different recipe, there are many options for cooking egg whites. Egg whites are more versatile than the yolks. When you beat egg whites, they begin to stiffen, making them an excellent addition to cakes, as they add a bit of air and lightness. Egg whites can also be used to make a souffle, mousse or a meringue, as they are the basis of both dishes.

Things You'll Need

Egg White Omelet

Make an egg white omelet: the easiest recipe for cooking egg whites. Add a tablespoon of milk to a bowl with three egg whites in it.

Add salt and pepper to taste. Use a fork or whisk to beat the egg whites until the milk and egg whites are thoroughly mixed and there are a few air bubbles trapped in the scramble.

Heat a pan. Add half a tablespoon of butter to the pan, as needed, and wait for it to melt. Coat the pan with the butter.

Add the egg white scramble to the pan. As the egg cooks, use a spoon or spatula to run around the edges of the omelet, keeping it from sticking to the pan too much. Tilt the pan and let the uncooked egg travel out and underneath the omelet.

Cover the omelet when most of the liquid has been absorbed. Leave it covered on a low heat until the omelet is thoroughly cooked, and begins to brown on the bottom. If the omelet browns too quickly on the bottom and the top remains liquid, the heat is too high.

Uncover the pan and fold the omelet into three, so it looks like a wrap. Serve.

Egg White Meringue

Preheat the oven to 300 degrees Fahrenheit. Add four egg whites to the electric mixer and beat on high until the egg whites begin to foam.

Slowly mix in one cup of sugar, one teaspoon of vanilla extract, one teaspoon of white vinegar and two teaspoons of cornstarch. Beat the egg whites on high until it’s stiff. Dip the mixer into the egg whites to test. When you pull it out, the peaks should hold.

Put two tablespoons of egg white at a time onto a baking sheet. You can use your hands, a spoon, or even a pastry bag to do this. Bake the meringue until it browns: about 40 minutes.

References and Resources

Mark Bittman on Meringues