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If you’re looking to reduce the chpesterp in breakfast eggs, you can spice up the egg whites for extra flavor. There’s no need to settle for dry, chewy egg whites when you can quickly make scrambled eggs or omelets. If you don’t have much time, just put the egg whites on a plate and microwave until the eggs are almost frozen. You can add vegetables, cheese, meat or herbs to the egg dish to suit your taste.
Egg white omelet
- Olive oil
- 3 egg whites or 1/3 cup (80 ml) liquid egg whites
- 1/8 cup (20 g) chopped onion, optional
- 1/8 cup (20 g) chopped bell pepper, optional
- 1/8 cup (25 g) chopped tomatoes, optional
- 1 slice lean ham, chopped, optional
- 1-2 slices of cheese, such as pepper jack or cheddar, optional
Make 1 omelet
Stirred egg whites
- 1/2 tablespoon (7.5 ml) olive oil
- 6 egg whites or 3/4 cup (180 ml) liquid egg whites
- 1/4 cup (60 ml) milk or cream
- 1/4 teaspoon (1 g) salt
- 1 pinch ground black pepper
- 1/2 clove of garlic, optional
- 1 cup (30 g) small spinach, optional
- 1 cup (200 g) cherry tomatoes, halved, optional
- 2 tablespoons (10 g) shredded Parmesan, optional
Make 2 servings
Egg whites cooked in the microwave
- 4 egg whites or 1/2 cup (120 ml) of liquid egg whites
- 1/8 cup (30 ml) milk or cream
- 1/4 teaspoon (1 g) salt
- 1 pinch ground pepper
- 2 tablespoons (30 g) soft cream cheese, optional
- 2 tablespoons (5 g) of finely chopped herbs such as basil, parsley or dill, optional
Make 1 serving
Steps
Egg white omelet
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Heat 2 teaspoons (10 ml) of olive oil in a saucepan over medium-high heat. Place a cast iron or nonstick skillet on the stove and pour in the olive oil. Turn the stove to medium high and heat the olive oil for a minimum of 1 minute. [1] X Research Source
- If you like, you can replace the olive oil with a non-stick spray, butter, or margarine .
Sauté the onions and bell peppers for 3 minutes if you like an omelet with vegetables. Add 1/8 cup (20 g) onion and 1/8 cup (20 g) chopped bell pepper to the hot pan and stir-fry, stirring occasionally. Vegetables will be slightly soft after stir-frying. [2] X Research Source
- There’s no need to add vegetables to your egg dish if you don’t like it.
- You can cut the vegetables to your desired size and replace the onions and bell peppers with other vegetables.
- For the Mexican-style omelet, you’ll use a small jalapeno in place of the bell pepper and add 1 clove of minced garlic to the onion. Serve the omelet with diced avocado, fresh coriander and shredded cotija cheese.
Saute the chopped tomatoes and ham for 2 minutes to add filling to the omelet. Toss 1/8 cup (25 g) of tomato and 1 slice of chopped ham in pan. Continue sautéing over medium-high until the tomatoes are hot. [3] X Research Sources
- Instead of lean ham, you can use smoked fish, sausage or bacon.
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Pour the sautéed mixture into the bowl and reduce the heat to medium. If you omelet with vegetables and ham, scoop the stir-fry mixture into a bowl and set it aside. Reduce the heat so the eggs don’t burn when put in the pan. [4] X Research Sources
Beat the 3 egg whites in another bowl and pour into the pan. Separate 3 eggs and put the whites in a bowl. Beat the eggs until frothy or gently stir with a chopstick, then slowly pour into the hot pan. [5] X Research Sources
- For convenience, you can use 1/3 cup (80 ml) of liquid egg whites instead of fresh eggs.
Fry the eggs for about 2-3 minutes or until the eggs are set and no longer liquid. To help the eggs cook evenly, you can use a cooking shovel to sweep around the egg pan. Tilt the pan a little so that the loose eggs flow into the opening you just made and are fried. [6] X Research Source
- Don’t worry if you accidentally break the egg. You’ll be putting the filling in the egg and folding it so no one will probably see the tear when the dish is served.
Turn off the heat and pour the filling into one side of the egg pan. Hold a bowl of sautéed vegetables and ham over the pan and scoop the eggs onto the side of the pan. If you like, you can use other ingredients to make the omelet filling, such as 1-2 slices of cheese. [7] X Research Sources
- Try bold cheeses like pepper jack, cheddar, or feta.
Use a shovel to fold the omelet over the filling and serve while still hot. Use a nonstick shovel to slide down the empty part of the egg, fold it in half, and then transfer to a serving plate. [8] X Research Sources
- The omelet is best eaten immediately after frying, although you can store the leftovers in an airtight container and store in the refrigerator for up to 4 days.
Stirred egg whites
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Heat 1/2 tablespoon (7.5 ml) of olive oil in a saucepan over medium-high heat. Place a cast iron or nonstick skillet on the stove and turn on the stove over medium high heat. Pour olive oil into the pan and smooth the pan until the oil coats the bottom of the pan. [9] X Research Source
- You can use any fat in place of olive oil, such as low-fat nonstick spray, butter, or margarine.
Sauté the garlic, spinach, and tomatoes if you want more vegetables. Mince half a clove of garlic and place in the pan, then sauté 1 cup (30 g) of fresh spinach and 1 cup (200 g) of cherry tomatoes. Sauté the vegetables until the garlic is fragrant and the spinach collapses, then remove to a bowl and set aside. [10] X Research Source
- Feel free to use any vegetables you like. Try sliced mushrooms, diced bell peppers, or chopped onions.
- For the herb scrambled egg, instead of spinach, you can add 1/4 cup (5 g) of chopped fresh basil, 2 tablespoons (2 g) of finely chopped parsley, and 2 teaspoons ( 0.5 g) finely chopped fresh oregano leaves. If you want to use dried herbs, you will use half of the fresh herbs.}}
Beat egg whites, milk, salt and pepper in a separate bowl. Place 6 egg whites or 3/4 cup (180 ml) liquid egg white in a bowl along with 1/4 cup (60 ml) milk or cream, 1/4 teaspoon (1 g) salt, and a pinch of black pepper grind. Beat until the mixture is well blended. [11] X Research Source
- If you don’t have a whisk, you can use chopsticks or a fork to beat the ingredients.
Pour the egg whites into the pan and turn on the heat to medium. Slowly pour the mixture into the hot pan and reduce the heat to prevent the eggs from burning. You can hear a sizzling sound as you pour the eggs into the pan, but cook them slowly so they don’t get tough. [12] X Research Source
- There is no need to add more oil to the pan because there is already oil from the sauteed vegetables.
Stir the egg whites for 2-3 minutes. If you like your eggs to be really smooth, stir them in with a kitchen spoon or spatula. For larger scrambled eggs, you only need to stir less so the eggs don’t crumble too much. [13] X Research Source
Stir in more sautéed vegetables if desired and serve. With scrambled eggs with vegetables, you’ll shovel the sauteed vegetables into the egg pan. Stir quickly to combine the vegetables with the eggs and turn off the heat. Spoon egg whites mixed with vegetables onto a serving plate.
- If you like, you can garnish with 2 tablespoons (10 g) of grated Parmesan cheese.
- To preserve scrambled egg whites, you can place them in an airtight container and store in the refrigerator for up to 4 days.
Egg whites cooked in the microwave
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Spray non-stick oil on a microwaveable dish. You can use a large cup, bowl, or measuring cup, as long as it’s microwaveable. Spray non-stick oil on the plate so you can easily remove the egg whites when cooked. [14] X Research Source
- You can also use shallow ceramic ramekin molds if you want the eggs to be oval or round when cooked.
Place 4 egg whites in a bowl along with milk, salt and pepper. If using liquid egg whites, measure out 1/2 cup (120 ml) and place in a bowl. Pour 1/8 cup (30ml) milk into the egg bowl along with 1/4 teaspoon (1 g) salt and a pinch of pepper. [15] X Research Source
Beat egg whites after seasoning. Beat eggs until milk and salt are combined with eggs. If you don’t have a whisk, you can use a chopstick or fork to beat the egg whites until frothy. [16] X Research Source
- A simple way to enhance the flavor is to use your favorite seasoning powder or blend of spices. Try cajun powder or Herbes de Provence.
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Pour mixture into prepared dish and microwave on “high” for 45 seconds. Slowly pour the seasoned egg whites into the oiled dish and place on the microwave turntable. Close the oven door and cook on highest power for 45 seconds.
Open the oven door and stir the eggs with a fork. Open the oven door and gently stir the eggs in the dish to set the eggs in clusters. Don’t forget that the plate can get very hot, so it’s a good idea to wear heat-resistant gloves when touching it.
- If you want the eggs to keep their saucer shape, don’t stir. Once the eggs are fully cooked, you can use a spatula to flip the eggs off the plate.
Heat the egg whites in the microwave for another 45 seconds before stirring. Close the oven door and heat the eggs until they start to harden around the edges of the plate. The egg white will not be liquid when it is almost cooked. You will then carefully stir again to whisk the eggs. [17] X Research Source
Put cream cheese on the egg whites and heat to add more flavor to the dish. When the egg whites are almost done, spread 2 tablespoons (30 g) of soft cream cheese on top. Heat the egg whites in the microwave for another 30 seconds until the cream cheese melts. [18] X Research Sources
- You can replace cream cheese with your favorite cheese, such as mozzarella or smoked gouda.
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Remove the egg plate and sprinkle fresh herbs on top before serving. Wear heat-resistant gloves to remove the egg dish from the microwave. Place the egg dish on a heatproof surface and spread 2 tablespoons (5 g) of finely chopped fresh herbs, such as basil, parsley or dill over the egg dish if you want an herbal flavor. Remove the dish from the dish you just removed from the microwave or transfer the eggs to a serving plate. [19] X Research Source
- To store leftover eggs, place them in an airtight container and store in the refrigerator for up to 4 days.
Advice
- If you don’t like the black dots of black pepper on the egg whites, you can use white pepper.
Things you need
Stirred egg whites
- Measuring cup and spoon
- Cast iron pan or non-stick pan
- Bowl
- Beater or fork
- Knife and cutting board
- Plate
Egg white omelet
- Cast iron pan or non-stick pan
- Knife and cutting board
- Measuring cup and spoon
- Silicone cooking shovel
- Bowl
- Beater or fork
- Plate
Egg whites processed in the microwave
- Microwave oven
- Microwave-safe bowls, cups or measuring cups
- Measuring cup
- Bowl
- Beater or fork
- Non-stick spray oil
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 7,710 times.
If you’re looking to reduce the chpesterp in breakfast eggs, you can spice up the egg whites for extra flavor. There’s no need to settle for dry, chewy egg whites when you can quickly make scrambled eggs or omelets. If you don’t have much time, just put the egg whites on a plate and microwave until the eggs are almost frozen. You can add vegetables, cheese, meat or herbs to the egg dish to suit your taste.
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