How do I make scrambled egg whites more like scrambled eggs?
Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use the whites. I much prefer scrambled whole eggs - richer, less rubbery, and so on.
So, what can I do to make scrambled egg whites more like scrambled whole eggs?
Best Answer
I'm not going to claim that I know a good answer to this question, and I hope perhaps other people can contribute other ideas.
I think this is a hard thing to find information on (particularly to obtain the "richer" element of whole eggs), partly because many people deliberately eat egg whites alone to save on calories. But, like you, I sometimes end up with an excess of egg whites after baking or cooking something with a lot of yolks.
Slow cooking -- and most importantly, not overcooking -- seems to be a bigger issue than with whole eggs. Otherwise, they end up tough. I haven't tried it myself, but I've read that some people poach them instead (a "poach scramble") just to keep them tender and not overcooked.
But if you want to fry them as "normal" scrambled eggs, the only thing you can really do to improve them is add something else. Here are a few things I've tried that might help:
- Mix in a whole egg per 1 to 3 egg whites. It's not as rich or flavorful as all whole eggs, but it's more tolerable and has more of the standard "eggy" flavor. I don't find a 1:1 mixture to be that bad at all. Obviously the more you dilute it, the less it's like whole eggs.
- Add a dash or two of heavy cream (or other relatively rich dairy). It will add back a little tenderness and richness.
- Add more butter than you'd usually use for whole scrambled eggs. Same effect as above.
- If there are any herbs, vegetables, meats, cheese, or other ingredients you like in scrambled eggs or omelets, try adding some. That can distract from the lack of flavor in the eggs themselves.
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How do you make egg whites taste like whole eggs?
Here's how to do it: In a nonstick pan (it's gentler than a cast iron, requires less oil, and won't risk turning them a blackish grey), heat a teaspoon or two of olive oil or butter (or ghee!) over medium-low heat. Throw in a pinch of pepper flakes, and then once they start to dance and sizzle, add in your egg whites.How do you make white scrambled eggs?
In a medium bowl, proceed to whisk the egg whites until they are frothy. Pour the egg whites into the saucepan. Wait until the eggs whites start to turn an opaque white. Use a non stick spatula to push the egg white, then move the spatula in a back and fourth, push and pull motion to scramble the eggs.Do scrambled egg whites taste different?
If you've tried to eat them as a recommendation from a doctor, or just out of a diet concern, you know that they cannot be eaten the same way as whole eggs. Plain, egg whites can taste flavorless, each bite a reminder that they're lacking exactly what makes eggs delicious: the creamy yolk. So, forget eating them alone.How do you make scrambled eggs less watery whites?
But if you overcook scrambled egg then it will tend to weep itself. Either way adding one teaspoon of ordinary flour per egg to the mixture will help stop that. Any starch will probably work but flour works the best.Healthy Scrambled Egg Whites
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