Saturday, May 31, 2008

Eggology Recipe of the Day: Quick Corn Bread

Last weekend we hosted a bbq for some close friends. I whipped up a cornbread that my sister-in-law had made for our family before. It was a heavy (think: rich and dense) cornbread that was tasty, but if you knew what went into it (think: sour cream and butter), you'd wish you only had one small piece. I love my family too much to continue feeding them such a high-fat food. So I went on a search for a made-from-scratch, lowfat cornbread recipe that still tastes great and makes me feel great about what I'm serving my family. Here it is!

Quick Corn Bread

Recipe by Kathleen Daelemans from her show "Cooking Thin" on the Food Network.

1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse grained salt
1 cup skim milk
1/4 cup canola or vegetable oil
4 tablespoons Eggology egg whites (equivalent to 2 large egg whites), lightly beaten
cooking spray

Heat oven to 400 degrees F.

Spray a 9-inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, oil and egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix.

Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
Visit Eggology's Fresh Ideas Recipe page for a variety of healthy recipes using egg whites!

Tuesday, May 27, 2008

Eggology in the Colorado News

Thanks Rocky Mountain News for keeping Colorado informed about Eggology. Eggology was featured on May 23rd in the "Home > Living > Health & Fitness" section of their online newspaper.

A portion of the article appears below:

Try 'liquid eggs' in protein drinks
Lisa Ryckman, Rocky Mountain News
Friday, May 23, 2008

Question: I'd like to add eggs to my smoothies like bodybuilders do, but I'm worried about whether it's safe.

Answer: A fear of salmonella and other food-borne illnesses keep most people from cracking raw eggs into their protein drinks. But it's possible to get the protein-packed punch of eggs these days without any of the worry.

There are a number of liquid egg products on the market that have been screened for bacteria and are considered safe to consume without cooking.
Eggology, Papetti All White and Better n' Eggs all have been tested for both salmonella and listeria, the two most common bacteria found in eggs.

Eggology products, available online at, also have the advantage of keeping in the fridge for up to four months after opening, and they come in both regular and organic varieties. Powdered egg whites that mix well in smoothies are available at health-food stores.

Good news about egg whites: They're very low in calories - about 15 calories per egg - contain no cholesterol and are loaded with protein.


To read the entire article, click here.

Friday, May 23, 2008

Egg White Recipe of the Day

This weekend is a long weekend for most. Monday is the day Memorial Day is observed and many of us are gearing up for barbecues with family and friends. Planning the menu is easy, it's the dessert part that's hard. With so many options out there, I ask myself what is unique and a bit lower in fat than the traditional ice cream and pie? How does a peanut butter swirl cake sound? Rich? Well, this recipe provides a new 'swirl' on an old recipe - using lower fat ingredients, but still rising up to the the occasion of a 'rich' cake. Enjoy!

Rich Peanut Butter Swirl Cake
Servings: 16
Notes: 30 minutes

cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine, softened
1 1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
5 oz Eggology fresh egg whites
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter

Preheat oven to 350 degrees.

Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended.

Add vanilla, egg whites; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife.

Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean.
Find more dessert recipes made with egg whites at Eggology's website.

Friday, May 16, 2008

Eggology Egg White Recipe of the Day

Have you been cooking the same meals all winter? Ready to branch out and try something new? I was! The idea of making a souffle was daunting . . . I didn't want it to flop (literally and figuratively!). But this turned out fabulously - the instructions are thorough and if you follow them precisely, your souffle will be a hit with your family and guests - prepare yourself for the compliments!

Since this is a Middle Eastern-inspired soufflé it is best served with pita bread and a sliced cucumber salad for a light and healthy supper.

Sensational Sesame & Roasted Eggplant Soufflé

cooking spray
3 cups cubed peeled eggplant (about 12 ounces)
2 teaspoons dark sesame oil
3 garlic cloves
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
10 ounces Eggology fresh egg whites, lightly beaten
2 tablespoons chopped fresh parsley
2 teaspoons dried parsley flakes
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cream of tarter
1/2 teaspoon sesame seeds

Preheat oven to 400º.

Cut a piece of foil long enough to fit around a 1 1/2-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above the rim to form a collar; secure with string or masking tape.

Combine eggplant, oil, and garlic in a bowl; toss gently to coat. Place eggplant mixture on a jelly-roll pan coated with cooking spray, spreading evenly. Bake at 400º for 30 minutes.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until
well-blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.

Place 4oz egg whites in a large bowl. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Combine the milk mixture, eggplant mixture, parsley, lemon juice, tahini, salt, and pepper in a blender or food processor; process until smooth. Return mixture to bowl.

Beat 6oz egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of the egg white mixture into the eggplant mixture. Gently fold in the remaining egg white mixture. Pour mixture into prepared soufflé dish, and sprinkle sesame seeds evenly over the soufflé.

Bake at 400º for 10 minutes. Reduce oven temperature to 375º (do not remove the soufflé from the oven), and bake for an additional 40 minutes or until puffy and golden. Carefully remove foil collar, and serve immediately.


For more fresh, healthy recipes that utilize egg whites, visit the Recipe section of Eggology.

Monday, May 12, 2008

Does a 4-Hour Work Week Sound Eggsilarating? If so, read on ...

As I look around, I am beginning to wonder when we became such a time-crunched nation? People multi-tasking everywhere ... everywhere ... I drive up my street and people are on their evening stroll, on the phone. I see people texting, emailing, talking, everywhere - in traffic, at the hairstylist, in the stores, at their kids soccer games.

Although it is great to always be "connected" (especially when you have teenage kids) I am beginning to think that being so "available" isn't great in other ways. It seems that what comes with this availability, for some people, is the feeling of obligation to their job 24 hours a day. Checking their work email and messages at night, before breakfast, all day long! I am striving, on the other hand, to lead a life opposite of this. And in doing my research, I discovered the book The 4-Hour Workweek. As I read it, I am picking up ideas on managing my time effectively, so that I can still earn a living, but I can also travel, enjoy my son's soccer games, hike up a mountain, kayak on the ocean - all without feeling tied to my blackberry. Wow, I'm already feeling less stressed! Check out the author Timothy Ferriss's site - it overviews the book, but also has a great blog that keeps you updated on what he's doing with the other 164 hours of free time he has per week!

Friday, May 9, 2008

Go Bananas Over This Egg White Recipe of the Day!

Do you ever have bananas sitting around your kitchen until they turn brown? We do! Never wanting to waste, we turn our old - more politely known as ripe - bananas to good use! This is one of the simplest banana bread recipes around - although it produces a delicious bread - it's not as high in fat or cholesterol as some of those more traditional recipes are. The name of the recipe says it all! Enjoy!

Mom’s Best Banana Bread

Servings: 16

Notes: Makes 4 miniature loaves (5x2 1/2 –inch pans)
Baking time: 45 minutes
To make one 9-inch loaf, spoon batter into 9x5-inch loaf pan coated with cooking spray; bake at 350 degrees for 1 hour and 10 minutes.

Yield: 1 loaf, 20 servings (serving size: 1 slice)

1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 ounces Eggology fresh egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
cooking spray

Preheat oven to 350 degrees.
Combine sugar and butter in a bowl; beat at medium speed of mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter onto 4 (5x2 1/2 –inch) miniature loaf pans coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.

Friday, May 2, 2008

Eggstra Easy Egg White Recipe of the Day

Our recipe today features one main ingredient: egg whites! Eggology's On-The-Go egg whites are the most nutritious, non-fat, low calorie breakfast (or any time of day meal) that you can make in less than two minutes with no mess. No pots, pans or cooking spray! Hooray!



Eggology On-The-Go egg whites

Optional Toppings:


Shake microwave safe container.

Place in microwave. Microwave for approximately 95 seconds.

Place cooked egg white onto a plate.

Add any, or all, of optional toppings listed above.

Sit back and enjoy!