(dumb) question about cooking egg white

15 years ago

Is there a way to cook egg white alone so that it comes out like the white on a hard boiled egg?

My granddaughter likes the white on the hard boiled eggs but not the yolks. As I was making challah this week and watching the egg white go down the drain (the recipe calls for two yolks), I wondered if there was a way to cook the white so she could eat it instead of wasting it.

Her father also only liked the egg white but one of our other children only liked the yolk so we had a Jack Spratt solution.

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Comments (9)

Daisyduckworth
15 years ago
Many people make omelettes with only the whites. Below is a link to a google search, where you'll find many recipes.

Here is a link that might be useful: egg white omelette
shaun
15 years ago
Can you microwave it?
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Marigene
15 years ago
Poach it.
Cloud Swift
Original Author
15 years ago
daisy, she's fine with eating regular scrambled eggs and omelettes. The hard boiled eggs are an easy way to give her a meal with some protein when we aren't cooking - a lunch to take to the zoo or to eat on Saturday (when we don't cook because it is Shabbat). So I'm trying to do something that duplicates the white of hard boiled eggs.

shaun - I have a microwave - any idea how long and what power setting to get it to come out like the white of a hard boiled egg?

marigene - I've never poached an egg or even eaten one. Is the white like that of a hard boiled egg?

Perhaps its obvious by now but some egg cooking is a blind spot for me. While I like eggs blended up to make an omelette or scrambled eggs and I'm fine with yolks or whites mixed with other things as in a meringue or custard, eggs cooked with white and yolk separate have never appealed to me. Therefore, I've never poached or fried an egg. I can make a perfect hard boiled egg but that's the only cooking method for whole unbeaten eggs that I've learned.
ntt_hou
15 years ago
Boil some water, then turn it to low enough so the water wouldn't bubble much. Separate the egg and gently drop in the egg white into the hot water. Don't stir it and let it simmer until it's cooked.

I normally leave a serving spoon with holes in the pot. and add the whole egg or in your case, the egg white in the spoon gently to make it easy to take it out when it's done.
ritaotay
15 years ago
First off, there is no such thing as a dumb question, except the ones that go unasked...

I have a microwave egg cooker that produces pretty decent hard 'boiled' eggs... I originally bought it to make soft boiled eggs but, after umpteen years, I'm still working on getting the timing right... lol

I'm sure it will work for just the whites... All I do is rinse them out, leave the little droplets of water in it/them, add the egg, pierce the yoke with a toothpick a couple of times, and microwave on full power for 40 seconds for one and 50 seconds for two... It's a little tricky for soft 'boiled' eggs because they don't look cooked when you first take them out of the microwave ( they have to sit for a few seconds ) so you cook them a bit longer and end up with hard boiled eggs... LOL

For just the white part I would think it would take about 30 seconds for one... You probably could get away with using any small hard plastic container that has a tight fitting lid with a hole in it... I wouldn't try cooking more that one white at a time though, you might end up with rubber... LOL

Rita
shaun
15 years ago
cloud_swift I'd just spray a small glass bowl w/Pam, put the egg white in the bowl and microwave for 40 seconds on high. If that's not enough, increase it.

If I'm making a salad and want to put hard boiled eggs in it and dont have any on hand, I'll crack open an egg, poke the yolk and cook it about 1 minute. Then I chop it up into the salad when it's cooled off.
lindac
15 years ago
There is little nutrition in the white of an egg....if she will eat a whole egg hard boiled, giver her that for lunches and freeze th extra whites for angelfood cakes, merangues or macaroons.
Just put the whites into a Tupper and pop it into the freezer....and add more when you make another batch of challah.
A poached egg white loses a lot in the poaching and you won't have a lot left....some of it just sort trails away and gets "yukky". The micro will make it sort of foamy and puffy.
I know lots of people save extra whites toa dd to scrambled eggs to lessen the precentage of cholerserol...1 egg, 2 whites looks like a 2 egg omelette with only 1 yolk.
Linda C
diinohio
15 years ago
I saw a cooking show once where they put food into a pouch made of saran wrap, twisted the ends and secured it then put the package into simmering water and cooked it. I remember being surprised that the saran didn't melt and the food cooked. This may work for your egg whites.
And yes I know about the safety corncerns of cooking with plastic. Maybe saran is safe? I don't know, as I have never tried it.
Di

(dumb) question about cooking egg white

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Daisyduckworth

shaun

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(dumb) question about cooking egg white

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