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Thick Chocolate Shake
Drink

Thick Chocolate Shake

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

By love2cook

Eggnog
Drink

Eggnog

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.

By LOOOBEEE

Eggnog Extreme
Drink

Eggnog Extreme

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
  2. 2 Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
  3. 3 In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

By HENRYVG

Pisco Sour Cocktail
Drink Latin American

Pisco Sour Cocktail

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
  2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Ramos Gin Fizz
Drink

Ramos Gin Fizz

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice. Pour in gin, half-and-half, lemon juice, and lime juice. Add sugar, egg white, orange-flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.

By Lorem Ipsum

Chef John's Whiskey Sour
Drink American

Chef John's Whiskey Sour

5.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Prepare simple syrup: Bring sugar and water to a simmer in a small pan over medium heat, stirring occasionally, until sugar is dissolved. Pour into a small bowl and let cool completely before using, 15 to 20 minutes.
  2. 2 Make cocktail: Pour 3/4 fluid ounce simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker, or top, and give cocktail a "dry shake" without ice, about 30 seconds.
  3. 3 Add 3 ice cubes to bourbon mixture, cover, and shake vigorously until the shaker is very cold and the outside is frosty, about 45 seconds. Uncover and strain into a rocks glass containing 1 large ice cube.

By John Mitzewich

Chef John's Homemade Eggnog
Drink American

Chef John's Homemade Eggnog

4.7

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  2. 2 Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  3. 3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  4. 4 Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

By John Mitzewich

Chef John's Kummelweck Rolls
Drink American

Chef John's Kummelweck Rolls

4.8

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
  2. 2 Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
  3. 3 Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
  4. 4 Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
  5. 5 Line a baking sheet with a silicone baking mat.
  6. 6 Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
  7. 7 Preheat the oven to 425 degrees F (220 degrees C).
  8. 8 Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
  9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By John Mitzewich

Clover Club
Drink American

Clover Club

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Top Shelf Margaritas on the Rocks
Drink Mexican

Top Shelf Margaritas on the Rocks

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
  2. 2 Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
  3. 3 Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
  4. 4 Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

By The Prothro's Kitchen

Tempura Batter
Pantry Asian

Tempura Batter

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a chilled bowl until frothy.
  3. 3 Gently stir flour and cold water into egg whites until flour is just moistened. It's ok to have some lumps in the batter.

By Daddy Cooks

Lighter Chicken Egg Foo Young
Dinner Asian

Lighter Chicken Egg Foo Young

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
  2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Fortune Cookies So Easy
Dessert Asian

Fortune Cookies So Easy

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
  2. 2 In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
  3. 3 Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

By BABYCAKES291

Matcha Green Tea Cake
Dessert Asian

Matcha Green Tea Cake

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. 2 Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

By Lumineer Academy

Bekki's Mexican Egg Rolls
Dinner Asian

Bekki's Mexican Egg Rolls

3.7

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
  2. 2 Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
  3. 3 If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
  4. 4 Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

By ChefsFriend

Beef and Sausage Fried Wontons
Dinner Asian

Beef and Sausage Fried Wontons

4.1

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
  2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Pineapple Chicken 'Fried' Cauliflower Rice
Dinner Asian

Pineapple Chicken 'Fried' Cauliflower Rice

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
  3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
  4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
  5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Teriyaki Meatballs
Dinner Asian

Teriyaki Meatballs

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine ground beef, bread crumbs, 3 tablespoons soy sauce, 2 tablespoons brown sugar, minced garlic, and egg whites in a bowl. Form into 1-ounce meatballs. Transfer to the prepared baking sheet.
  3. 3 Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
  4. 4 Meanwhile, combine pineapple, ½ cup soy sauce, ¼ cup brown sugar, garlic salt, and black pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
  5. 5 Mix cold water and cornstarch together in a small bowl; stir into sauce. Simmer and stir until desired thickness, 3 to 5 minutes. Add meatballs; cook until heated through, about 5 minutes.

By Jenn :)

Crispy Pork Wontons
Dinner Asian

Crispy Pork Wontons

4.2

Prep
50 min
Cook
5 min
Total
55 min

Instructions

  1. 1 Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
  2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
  3. 3 Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
  4. 4 Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

By Allrecipes Member

Vegetarian Nori Miso
Lunch Asian

Vegetarian Nori Miso

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
  2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
  3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Crispy Sweet and Sour Chicken
Dinner Asian

Crispy Sweet and Sour Chicken

Prep
25 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
  2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
  3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
  4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
  5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
  6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
  7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
  8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Soldiers Kisses
Dessert

Soldiers Kisses

4.9

Prep
15 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Meringue Buttercream
Dessert

Meringue Buttercream

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
  2. 2 Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
  3. 3 Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

By 2Kings61617