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[1] California turkey wrap. Here’s the recipe (photo © Patrick Maese). [2] Make a dessert crêpe, here with summer peaches and vanilla yogurt (photos #2, #4, #5, #6 aqnd #7 © Egglife Foods). [3] Add your favorite fillings and roll into a wrap (photo © All I Need Is Aldi | Facebook). [4] Turn a…
Continue reading “Egglife Egg White Wraps: Delicious, Low Calorie, Gluten Free”
It must be “egg day” at THE NIBBLE: We just finished an article on the new pullet eggs (“farmer’s eggs”) from Fresh Direct. And now, some suggestions for leftover egg whites. More than a few recipes require just the yolk of the egg: custard (including crème brûlée), egg nog, hollandaise sauce, Key lime pie, mayonnaise…
Continue reading “TIP OF THE DAY: Uses For Egg Whites”
If you’re making an angel food cake, meringue, soufflé or other baked good that requires the egg whites to be whipped separately, you need to do it correctly in order for your recipe to rise. Here are some tips from Lauren Chattman, author of one of our favorite baking books, The Baking Answer Book (for…
Continue reading “TIP OF THE DAY: How To Whip Egg Whites”
