Friday, February 29, 2008

Egg White Recipe of the Day - Pine Nut Crusted Snapper

Was it only one week ago where we were turning up the heat in our homes, dreaming about tropical paradise (and Hawaiian Pies!) and feeling sorry for ourselves because of the cold rainy weather? Well, things move fast here in Southern California, and now that we've enjoyed a week in the high-70s (or dare we even say, low-80s), and have actually been to the beach or taken a dip in the pool, our minds are filled with thoughts of the coming spring! And when we think of spring in a coastal town, who doesn't think of fresh fish and a refreshing beverage? Alas, this brings us to our recipe of the day ...

Pine Nut Crusted Snapper... with Panache
Servings: 4

2 (1-ounce) slices white bread, torn into pieces
1/4 cup pine nuts, toasted
2 ounces Eggology fresh egg whites
1/4 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) skinned red snapper or other firm white fish fillets
cooking spray
2 teaspoons reduced-calorie margarine, melted
Lime wedges

Preheat oven to 400º.

Place bread in a food processor; process until crumbs are fine. Add pine nuts; pulse just until pine nuts are finely chopped.

Place breadcrumb mixture in a shallow dish. Place egg white in a shallow bowl; beat with a whisk. Sprinkle salt and pepper over fish. Dip fish in egg white; dredge in breadcrumb mixture.

Place fish fillets on a baking sheet coated with cooking spray, and drizzle margarine over fish. Bake fish at 400º for 15 minutes or until outside is crispy and browned and fish flakes easily when tested with a fork.

Serve fish with lime wedges.

Friday, February 22, 2008

Egg White Recipe of the Day - Hawaiian Sundae Pie

Well, winter is here! At least in our neck of the woods. Which means lots of rain, overcast skies and just a peak of sunshine here and there. Wouldn't a trip to Hawaii right about now be great? Unfortunately not do-able for most of us ... so why not bring a little tropical paradise into your home this weekend? Turn up the heat and indulge in an eggxotic Hawaiian Sundae Pie! This is our pick for recipe of the day. And, did we mention that it is eggcellent?! :-) Have a happy weekend!

Hawaiian Sundae Pie

Servings: 8

1/4 cup sugar
3 tablespoon white rum
24 gingersnaps
1 stick margarine, melted
1 oz Eggology fresh egg white
1 tablespoon vanilla low-fat frozen yogurt
4 cups sliced almonds, toasted
2 tablespoons flaked sweetened coconut, toasted
2 tablespoons fresh pineapple chunks (optional)
cooking spray

Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.

Preheat oven to 350º.

Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350º for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.

Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.

Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.

Serving Size: 1 wedge

Thursday, February 21, 2008

Egg Whites for our On-the-Go Customers

We believe that health is wealth at Eggology, but we also know that it can be challenging in our time-crunched lives to eat healthy on the run.


We made our egg whites
in a compact, microwave format so you can make fast, healthy snacks in a snap.

There are four fresh egg whites in a microwave safe cup. When microwaved, the lid automatically pops up as the fresh egg whites fluff to a wonderful scramble so it can be taken with you and eaten directly from the cup... or simply emptied onto a plate (we use the cup edges to break the eggs apart)

It takes only 95 seconds to satisfy your craving for the healthiest meal around.

You can see what stores carry our egg whites

You are what you eat - choose to eat healthy! :)

Friday, February 15, 2008

Egg White Recipe Del Dia - Huevos Rancheros de Blancos

We're feeling a little too ready for Happy Hour over here, so we decided that instead of thinking margaritas that we would share a fun Mexican-inspired recipe for you!

Enjoy and have a great weekend!
--Your most eggcellent Eggology bloggers

Egg White Recipe - Huevos Rancheros de Blancos

Servings: 2

Notes: Spoon half of the tomato mixture onto each of 2 plates, and top with eggs.
Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.

14 1/2 ounces no-salt-added tomatoes, undrained;

chopped 15 ounces no-salt-added black beans

4 1/2 ounces chopped green chiles, undrained 2 tablespoons chopped fresh cilantro

2 teaspoons chili powder

1/2 teaspoon ground cumin 1/4 teaspoon salt

1/8 teaspoon pepper

4 ounces Eggology fresh egg whites

1/2 ounce shredded reduced-fat sharp cheddar cheese(2 tablespoons) 2 tablespoons chopped green onions

Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to boil.

Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.

Break each egg into a custard cup, and slip eggs from cups into tomato mixture.

Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.

Buff Dad - Great Book to Check Out

We are all about health and fitness at Eggology and we are really digging the book Buff Dad by Mike Levinson, R.D.

Mike is a nutritionist and trainer to many star athletes, including Charles Oakley and JT Snow. Mike's most eggcellent role is that of dad. (The same dad who put on 50 pounds when his wife had their first child!)

The Buff Dad book offers solutions to the the latest research that shows that men put on“sympathy pounds” and continue to gain weight when each child comes along.

The book is packed with meal plans, an illustrated workout guide, guy-friendly recipes, and shopping lists, the book shows real men everywhere how to lose the “dad fat” and become buff dads for good.

Had to share! You can buy the book on Mike Levinson's website or randomally buy it for any un-buff dads who owe it to their kids to be fit and healthy! :)

Thursday, February 14, 2008

Ronnie Coleman on YouTube - He's one of our Fave Clients!

Check out Ronnie Coleman, Champion Body Builder using our Egg Whites:

We LOVE Natural News

Since it a day of love, we thought it would be wise to remind all our readers to love your body! Simple things like:

*Eating right


*Taking vitamins

*Breathing (I know, it can be hard to forget sometimes as life gets so busy)

and enjoying life can add years (great years!) to our lives.

Natural News is a great easy to read online resource for natural health, natural news and natural living. We'll keep sharing resources that we like that can help you eat right and live healthy!

A while back, Natural News did a nice article on our egg whites for dogs and cats. Don't forget to love your people AND pets today! :)

Have a wonderful Valentine's day!

Wednesday, February 13, 2008

Are Egg Whites Safe To Drink Raw ?

This is a great question and we get emails about this all the time. The truth is, that only Eggology brand egg whites are safe to drink raw because they are continuously tested for salmonella and listeria. The USDA requires that all eggs (out of the shell) be tested, but only one in eight production days. That means, that a company may test their eggs today, and then not again until over a week from today. Eggology tests all day/every day.

Most people think that pasteurization makes egg whites safe, but nothing could be further from the truth. The USDA does require all egg (out of the shell) to be pasteurized, but this process only heats the eggs to approximately 134°F. This temperature only kills everyday bacteria, but you would have to heat the egg whites to above 174°F in order to kill harmful bacteria such as salmonella and listeria. Unfortunately, this high temperature would fully cook the egg whites, thereby eliminating raw usage. The intense testing makes Eggology the only egg whites completely safe to drink raw.

Keep the eggcellent questions coming! We can take it! You can post your questions on our eggciting egg whites blog contact us via email!

Need to eggamine more info? You can go to our Frequently Asked Questions!

Monday, February 11, 2008

What happens to the yolks??

Q. I have a question: what happens to the yolks?

A. Great question! We sell the yolks to companies that make a variety of products: ice cream, salad dressing, various pastries. Even better is that the eggshells are ground into a powder and sold to companies that use it in dog and cat food, as eggs shells are the perfect calcium for animals...similar to egg whites being the perfect protein for humans.

Have a egg white or health-related question? We receive questions every day and are HAPPY to answer them for you. Feel free to post your questions to us on the blog or contact us!We also post Eggology Frequently Asked Questions on our website!

Sunday, February 10, 2008

Eggology Fresh Ideas Recipes - February 2008

Valentine’s Day is coming up – since decadent desserts are probably on your to-do or to-eat list this month, we have suggested some eggcellent dessert recipes that you can make with Eggology’s delicious egg whites! This month’s featured recipe is below. You can find more fun, healthy and yummy dessert recipes on our site.

If you are time crunched (and baking is not an option) but still need a great dessert, Eggology has all natural gourmet Mini Cakes & Muffins !

We’d love to feature your favorite Eggology recipe on our site – if your recipe gets selected, you can win free Eggology products! Email us your recipe (link to !

Gooey Fudge Brownies
Servings: 16
Notes: 16 brownies

1 teaspoon
instant espresso coffee granules
1 teaspoon
hot water
1 1/4 cups
5 tablespoons
butter or margarine, melted
1 teaspoon
vanilla extract
4 ounces
Eggology fresh egg whites, lightly beaten
1 cup
all-purpose flour
1/2 cup
dutch process cocoa
1/4 teaspoon
1/4 teaspoon
baking powder
vegetable cooking spray

Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, and egg whites; stir with a wire whisk until well-blended.
Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool in pan.
Serving Size: 1 brownie

If you would like us to email you our Fresh Ideas Recipes each month, go to our website and sign up on the email sign up!