“Dirty” Scrambled Egg Whites
August 17, 2011 • Breakfast,
This is one of those posts for me where I feel like I know what my readers are thinking before they even read this. You’re thinking there is nothing – despite my fancy attempts at food styling and moody lighting – remotely appealing about these eggs. But stay with me on this one and I promise you’ll learn a few things.If you’re still reading, the first thing you’ll learn is that despite my love of farm fresh whole eggs – the yolk is where most of the nutrition is – at times I find myself with a bunch of egg whites. These happened to be leftover from last week’s pasta making class for kids. I don’t want to be wasteful, so I need to eat them up, but the reality is that egg whites have almost no flavor. And that’s where the “dirty” part comes in.As I write about often (and as I teach all the time in my Cooking Matters classes), it’s important to sneak in more vegetables in all of your meals. For me, dicing up peppers and onions to scramble with my eggs in the morning means I start the day off with a good cup or more of vegetables already consumed. The important thing is to develop some flavor and color (caramelization) in the vegetables so that this flavor (along with the brown fond, which makes the whites look dirty) is imparted into the egg whites.
Like I said, I know this looks kind of gross. But it tastes wonderful, it’s good for you, and it’s a great way to use up leftover egg whites. If you made it this far, I hope you learned something!
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