Friday, October 31, 2008

Eggology Egg White Recipe of the Day: Pumpkin-Cranberry Loaf

Happy Halloween from all of us at Eggology! Looking for something healthy to feed your family this holiday season? This pumpkin bread is fantastic - with cranberries for a little antioxidant kick. Enjoy!

Vermont Pumpkin-Cranberry Loaf

2 cups all-purpose flour
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/4 cup water
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 Eggology fresh egg whites, lightly beaten
3/4 cup cranberries, coarsely chopped
vegetable cooking spray
1/4 cup chopped pecans

Combine the first 6 ingredients in a large bowl; make a well in center of mixture.

Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.

Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.

Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Looking for holiday recipes? Eggology's Recipe Page has tons of holiday recipes - festive and healthy!

Wednesday, October 29, 2008


As I was frantically searching for the perfect Halloween costume today (can’t greet all those trick or treaters without one, right?), I couldn't help but notice all of the holiday decorations just a few rows over from the skeletons and princess dresses.

That got me thinking about Thanksgiving and the full day of cooking that it usually entails! This is one of those rare years when our extended family will not be able to join us. Since there will only be two of us, it doesn’t make much sense to spend the whole day in the kitchen-but we still want the typical Turkey Day food!

Gourmet Station offers the perfect solution! A four course Thanksgiving meal with all the fixin’s-Turkey, dressing, gravy, sweet potatoes and cranberry relish and a yummy soup too! They finish it off with pumpkin cheesecake, coffee and even include special gifts! It’s a great solution for those wanting all the great Thanksgiving food without the fuss!

For those of you that are looking way ahead to the holiday season, they offer various other meals-delivered right to your door! All you have to do is heat it up and you have your very own gourmet meal in the comfort of your own home! Give the cook in your family a break for the night!

We here at Eggology love saving time (why do you think we created Eggology On-The-Go and All-Natural Hardboiled Eggs?)

Thirty minute gourmet meals
sound like an eggcellent idea!

Saturday, October 25, 2008

Eggology in the News: Think Outside the Carton

Eggology is in the news again! Reviewed in the Food section of LifeScript - a website dedicated to women's health and wellness - in an article about cutting out the fat in eggs, making them safer and more convenient. Their review of our egg whites:

Pasteurized, these whites come in refrigerated, pourable containers, with a slightly longer shelf life than regular eggs. We prefer the organic Eggology brand, which contains no added preservatives or flavors.

Read the entire article here.

Friday, October 24, 2008

Eggology Egg White Recipe of the Day: Rocky Road Turnovers

Are you having people over for Halloween? We are! Halloween night is usually cold and we like to serve warm foods. But what for dessert? I know the kids will get tons of candy, but still, we like to serve some sort of dessert. And it's too cold for ice cream. But here is a twist on a treat that reminds everyone of ice cream and is warm and yummy!

Raging Rocky Road Turnovers
Servings: 4

1 sheet puff pastry, thawed
1 cup dark chocolate, cut into small pieces
1 cup toasted walnuts, coarsely chopped
1 1/2 cups miniature marshmallows
1/4 cup Eggology egg whites, beaten
coarse sugar

Cut the puff pastry into four pieces.

Place a quarter of the dark chocolate, walnuts, and marshmallows onto each piece of puff pastry.

Fold over the pastry, crimp the edges, brush with the Eggology egg whites, and top with coarse sugar.

Bake in a 400 degree oven for 20 minutes, or until golden brown.

Do you have a favorite Halloween recipe? Send it to us and we may feature it as the Eggology Recipe of the Week.

Monday, October 20, 2008

You-On-A-Diet? All Your Diet Resources at One Site

Are you looking for diet resources, reviews, weight loss tips and more? To find all this information conveniently in one place, visit Their site offers up-to-date tips and information about dieting and features links to Lifestyle Based Diets, Meal Based Diets, Supplements and Fitness. So, if you are on a diet, this is the site you need to see!

Friday, October 17, 2008

Egg White Recipe of the Day: Orange Chiffon Cake

What eggxactly makes a cake "chiffon"? According to, the first definition of chiffon is a sheer fabric of silk, nylon, or rayon in plain weave. How, then, could a word like this get applied to a cake? Asking that question, I did some sleuthing (have I told you before that I love Wikipedia?). Apparently a cake can be called "chiffon" because it is lighter than it's regular counterpart (known simply as "cake"). Also referred to as "foam" or "angel food" cakes, how does this lovely fluffy cake come to be? Mostly from beating egg whites until they are stiff and folding them into the cake batter. Did you know that Eggology's egg whites are 100% pure, fresh, kosher and "Certified Humane"? Hands down - your best option for making your chiffon cake the lightest and fluffiest of all!

Orange Chiffon Cake (serves 12)
Recipe courtesy of Santa Fe Lite & Spicy by Joan Stromquist

1 cup cake flour
½ cup sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
2 egg yolks, room temperature
1 tablespoon orange zest (outer orange part grated off)
1/3 cup orange juice, freshly squeezed and strained
2 tablespoons vegetable oil
8 tablespoons Eggology egg whites
¼ teaspoon cream of tartar
1 orange, very thinly sliced and seeds removed

Preheat oven to 325 degrees F.

Sift the flour, sugar, baking soda, and salt together into a medium mixing bowl.

Make a well in the center. To the well add the egg yolks, orange zest, orange juice, and vegetable oil. Mix the ingredients on slow speed for 7 to 8 minutes, or until the ingredients are combined.

In a medium small mixing bowl place the egg whites and cream of tartar. With clean beaters, mix them for 8 to 10 minutes, or until the whites are stiff. Using a rubber spatula, gently fold the egg whites into the batter, 1/3 at a time, so that they are just incorporated.

Pour the batter in a 9” greased and floured tube pan. Bake the cake for 50 minutes, or until a toothpick inserted comes out dry. Remove the pan from oven, and invert it immediately. Let the cake cool completely.

Remove the cake and let it sit overnight. Decorate it with the orange slices.

Do you have an eggcellent recipe you'd like featured on our blog? Email it to us for consideration!

Friday, October 10, 2008

Eggology Egg White Recipe of the Day: Very Healthy Veggie Quiche Cups

Ah, transitions. That time of year is here. Transitioning the kids to a new classroom, transitioning to a new routine now that the freedom of summer is over, transitioning into your winter clothes. Transitioning from summer barbecuing to indoor cooking. Barbecuing is so easy, with little clean up, and tasty. I find one of the hardest parts of transitioning from summer to fall is giving up the barbecue. Too dark and too cold to stand outside and grill. So I'm always looking for easy, healthy meals that can be made in the oven and that everyone will love. Here is one. Simple, healthy, delicious!

Very Healthy Vegetable
Quiche Cups To Go

Servings: 4


1 package frozen chopped spinach
3/4 cup Eggology egg whites
3/4 cup shredded reduced-fat soy cheese
1/4 cup green peppers, diced
1/4 cup onions, diced
3 drops hot-pepper sauce (optional)

Cook the spinach according to instructions, then drain the excess liquid.

Line a 12 muffin pan with baking cups. Spray the cups with cooking spray.

Combine Eggology egg whites, cheese, peppers, onions and spinach in a bowl. Mix well.
Divide evenly among the muffin cups.

Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.
Breakfast, lunch, dinner, snack and appetizer recipes always available on Eggology's Recipe Page!

Friday, October 3, 2008

Eggology Egg White Recipe of the Day: Chocolate Frosting

Not that this is a meal in and of itself, but who can resist eating just a little bit of homemade chocolate frosting? Yum, as Rachel Ray would say. Now that it's October, the month of Halloween, which leads us rapidly into the holidays, this homemade recipe for chocolate frosting is something to keep handy at all times, for all those special occasions. Yum. Yum. Yum.

Ultimate Chocolate Frosting


4 ounces semisweet chocolate
3/4 cup Eggology egg whites at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (or try substituting lemon juice)
3/4 teaspoon kosher salt
1 pound unsalted butter at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum (optional)


Melt the chocolate–either in microwave or with double boiler.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.

Place the bowl of Eggology egg whites over the pan of simmering water and heat the Eggology egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.

How about some champagne cupcakes to go with the chocolate frosting? Find lots of dessert recipes from Eggology here.