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.

WHAT YOU NEED

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

INSTRUCTIONS
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.

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Visit Eggology's Fresh Ideas Recipe page for a variety of healthy recipes using egg whites!

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:

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Try 'liquid eggs' in protein drinks
By 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 eggology.com, 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.
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To read the entire article, click here.

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

WHAT YOU NEED:
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

INSTRUCTIONS
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.
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Find more dessert recipes made with egg whites at Eggology's website.

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

WHAT YOU NEED:
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

INSTRUCTIONS
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.

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

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!

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)

WHAT YOU NEED:
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

INSTRUCTIONS
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.

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!

EGGSTRA EASY EGG WHITE BREAKFAST

WHAT YOU NEED

Eggology On-The-Go egg whites

Optional Toppings:
Avocado
Cheese
Salsa
Salt
Pepper

DIRECTIONS

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!

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?

EGG WHITE ANGEL FOOD CAKE

WHAT YOU NEED

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

INSTRUCTIONS
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.

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?!

Asparagus & Herb Omellet
Uploaded by danispies

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.

WHAT YOU NEED:
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

INSTRUCTIONS
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

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.

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 (http://www.eggology.com/) - 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
Eggology
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 http://www.eggology.com/ 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 http://www.eggology.com/.

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!)

Fantastic Fluffy Pancakes
Servings: 10

Notes: Yield 4 cups

WHAT YOU NEED:
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.

INSTRUCTIONS
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)

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

Eggology Introduces New Line Of All-Natural Hardboiled Eggs

Convenient, Organic, Cage-Free, & Original (2-Packs) All Certified Humane

CANOGA PARK, CA. – Eggology, the leader in the all-natural egg white industry, today cracks open a brand new line of all-natural, Certified Humane Hardboiled Eggs, it was announced by company founder Brad Halpern.

Representing the ideal healthy snack, the new line is offered in three convenient 2-pack variations: Certified Organic, Cage-Free and Original. Each package features peeled, ready-to-enjoy hardboiled eggs in a vacuum pack along with packets of salt and pepper. All three variations are low in calories, all-natural, Certified Humane, fresh, Kosher, and completely free of preservatives, GMOs and trans fats.

Representing another eggstreme makeover of traditional eggs from Eggology, the new Hardboiled Eggs product line has a suggested retail price ranging from $.99 to $1.30 (depending on the 2-pack variation being purchased). Currently available at Organic To Go, Eggology’s Hardboiled Eggs will also be offered at Whole Foods Markets and numerous other fine food stores and mainstream supermarkets nationwide beginning mid March.

“While our focus as a company will always be on egg whites, consumers have been asking us for years to create an all-natural hardboiled egg line, and we thought the time was perfect to introduce it to the marketplace,” says Brad Halpern, Founder and CEO of Eggology. “I am confident that our Hardboiled Eggs will not only offer people a convenient way to get the daily protein they need, but a level of quality, taste, and nutritional value they won’t find in any other comparable product being sold today. This is the coolest thing to throw in a lunch box”

The launch of the new Hardboiled Eggs line comes on the heels of another significant development at Eggology, as the company just this month became Certified Humane.

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 http://www.eggology.com/.