Monday, April 28, 2008

Egg White Recipe of the Day

We just had the most amazing weekend - warm, sunny weather, clear skies! Summer is near and we are excited. One of the best parts of summer, in my humble opinion, is the fresh fruit available. Blueberries, strawberries, blackberries, raspberries - you get the idea. What goes best with berries? Did you say whipped cream and a little angel food cake?



1 1/4 cup cake flour; sifted
1 3/4 cup sugar
1/2 teaspoon salt
12 egg whites; at room temperature
1 1/2 teaspoon Cream of tartar
1 1/2 teaspoon Vanilla extract
1/2 teaspoon Almond extract; optional

In bowl sift together flour, 3/4 cup sugar and salt. Re-sift 3 times. Set aside.
Beat egg whites until foamy.
Add cream of tartar and continue to beat until soft peaks form.

Gradually beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds stiff peaks.

Fold in vanilla and almond extracts.

Add 1/4 flour mixture at time, folding in gently with rubber spatula. Gently spoon batter into ungreased 10-inch angel food cake pan.

Cut through center of batter 2 or 3 times with spatula to remove large air bubbles.

Bake at 350 degrees 40 to 45 minutes or until top springs back when touched with finger and wood pick inserted near center comes out clean.
Invert pan over bottle or inverted funnel and let stand until thoroughly cool. When cool, loosen sides and center with metal spatula and turn out onto platter.

Egg Whites are Not Just for Eating!

Did you know that you can use egg whites as a glue substitute? Use it to glue paper or light cardboard in place of white glue.

Tuesday, April 22, 2008

I Spies Some Egg Whites in That Recipe!

I spy Dani Spies! Do you know who she is? You do - Great! Or if you don't - Here's your opportunity to get smart for the day. Dani Spies is a certified fitness trainer and holistic health counselor who takes time out of her schedule to teach us about how to be smarter in the kitchen - focusing on nutritious ingredients and healthy cooking. She has helpful hints and recipes - both written and video - on her site. I've found that it's fun to watch a cooking video - it seems to make the recipe less intimidating! Here she is with an incredible asparagus and herb omelet recipe - can you find the Eggology egg whites in the video?!

Friday, April 18, 2008

Egg White Appetizer Recipe of the Day

Since the last post was about an eggwhite cocktail, I definitely have had happy hour on my mind (by the way, Happy Friday!). Last weekend, I had an incredible (and incredibly healthy) dinner cooked by a friend of tuna, quinoa (heard of it? it's a high protein grain), and a salad full of vegetables with a homemade dill dressing. Never being a huge fan of tuna before, well, I am now. So basically what's been on my mind is tuna and happy hour. What better recipe than this one?

Tuna Cakes with Dill Tarter Sauce

Servings: 2

Notes: Serve with Dill Tarter Sauce.

vegetable cooking spray
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 tablespoons light process cream cheese product, softened
2 teaspoons lemon juice
1/8 teaspoon white pepper
1 dash ground red pepper
1/3 cup fine dry breadcrumbs
1 teaspoon dried whole dill weed
1 (9.25-ounce) can (less salt) tuna in water, drained
2 ounces Eggology fresh egg whites
2 ounces dill Tartar Sauce (see recipe)

Dill Tartar Sauce

2 tablespoons Mayonnaise
1 tablespoon Plain togurt
1 tablespoon Onion -- chopped
1 tablespoon Cucumber -- chopped
1 teaspoon Dried dill
1 teaspoon Lemon juice

Add celery and onion; sauté until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes.
Combine tartar sauce in small bowl. Serve with tuna cakes.

Serving size: 2 cakes and 1 tablespoon sauce

Sunday, April 13, 2008

Egg White Recipe of the Day: Egg White Cocktail

As I know them, egg whites have many uses . . . but this was a new discovery to me. I came upon a short article in Esquire magazine that touted the egg white cocktail. Apparently very famous back in the day (think 1800s) where the egg white would add smooth creaminess and a frothy head to the drink.

This recipe, thank you to Esquire magazine, by a St. Paul bartender, won him the 1901 National Police Gazette bartender's medal. Here's to a little history!

The Elks Own

Combine in cocktail shaker:
1-1/2 oz straight rye whiskey
1 oz Graham's Six Grapes ruby port
1/2 oz fresh-squeezed lemon juice
1 tsp simple syrup (2 parts sugar to 1 part water)
1 oz (or 2 tablespoons) organic egg white

Without adding ice, shake briefly but viciously. Add ice, shake again for 8 to 10 seconds, and strain into chilled cocktail glass.

Tuesday, April 8, 2008

Trading Up: New Easter Promotion Lets Health-Conscious Consumers Eggschange Egg Cartons For Eggology Products

CANOGA PARK, CA. – With millions of consumers about to crack open their wallets to buy extra cartons of eggs this Easter, Eggology ( - the leading all natural egg white company – today unveils a new promotion specifically created to help egg lovers make the transition to egg whites and healthier egg white-only products the rest of the year.

The new “Easter Eggschange” promotion invites consumers to send in an empty egg carton (limit one submission per household) along with a paragraph or two describing their love of eggs and interest in switching to a healthier form of the timeless food staple. All egg cartons (which will be given to a recycling center) and accompanying letters must be received no later than April 23, one month following Easter day. Eggology will then select the ten most compelling submissions and send each winner $100 worth of products to enjoy.

Cartons and letters can be sent to:
Shaina Zalma
9507 Santa Monica Blvd., Ste 300
Beverly Hills, CA 90210

Please include a self addressed stamped envelope with the submission. Certain restrictions apply; please visit for details.

Commented Eggology founder Brad Halpern, “Since our products come without shells, they can’t compete with traditional eggs when it comes to Easter egg hunts and egg decoration events. But once the holiday is over and people go back to thinking about eggs as a food again, we think they’ll find our products offer a level of taste and nutritional value no standard egg could ever provide. Our new promotion seemed like a fun way to help consumers make this important transition to egg whites, and we anticipate offering the same promotion every year at this time.”

Sold in health and mainstream food, nutrition, and convenience stores around the country, Eggology’s products today extend well beyond the original 100% Liquid Egg Whites (which still remain hugely popular, as well as the only egg product fresh and pure enough to be packaged in a clear bottle). These include:

On-The-Go - One of the most original and appealing quick-serve food products on the market, with each cup equaling four fresh cage free pasteurized egg whites. They are not frozen or powdered, have a shelf life of three months refrigerated or frozen indefinitely and come to life in the microwave looking and tasting like fresh scrambled eggs (without the yokes) in 95 seconds.

Simply Sensational - A delicious new line of egg white protein-fortified muffins. These truly decadent and gourmet all-natural desserts are free of artificial flavors and preservatives, and possess a heightened level of richness and natural sweetness from the egg whites. Mini Carrot Cake, Carrot & Walnut and Oatmeal Raisin & Walnut muffins available.

Cool Cravings - A new Eggology ice cream brand featuring egg whites instead of yokes for higher protein content and a lighter texture. All flavors, including Amorour Almond Praline, Bodacious Blueberry, Captivating Chocolate Banana, Mind-Blowing Mint Chip, and Pulsating Pineapple Coconut, have chunks of real fruit, almonds, or coconut; and are 100% natural with no artificial ingredients.

About Eggology
Eggology was launched as a consumer retail company in 1995 after enjoying widespread success among bodybuilders and other savvy health aficionados with its flagship 100% all-natural, certified Organic Liquid Egg Whites. Eggology is the only company that utilizes only fresh pasteurized egg whites (from eggs just three days off the farm), which are 100% pure, organic, USDA approved and kosher. The company also uses an independent lab to test for salmonella and listeria, meaning food-lovers can enjoy the company’s products cold, hot, cooked, or raw. More info at

Friday, April 4, 2008

Eggology Egg White Recipe of the Day

Are you familiar with the old adage "you are what you eat"? Keeping that in mind, we like to choose the freshest, healthiest products for our family. One of our main food staples are Eggology egg whites because they are simply divine and adhere to our food standards. I've found myself using them in place of eggs in lots of recipes. And one favorite is the pancake recipe. We used to make our pancakes with a few basic ingredients. But once I stumbled upon this recipe, there was no going back! These pancakes are delicious and healthy! (Shhh, don't tell the kids!)

Notes: Yield 4 cups

1 cup low-fat buttermilk
3 tablespoons vegetable oil
3 ounces Eggology fresh egg whites
1 1/2 cups (see below) multigrain pancake mix *
vegetable cooking spray

* Multigrain Pancake Mix

1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda

Multi-grain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator.

Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges looked cooked.
Yield: 10(4-inch) pancakes (serving size: 1 pancake)

Visit Eggology's Recipe page for lots of healthy, heart-smart recipes using Eggology egg whites!