479 egg white recipes

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Swedish-style pickled herring platter with sour cream, arranged with alternating mounds of chopped egg white, egg yolk, cucumber, pickled beets, and parsley. A no-cook Scandinavian appetizer ready in 10 minutes.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Low-calorie eggnog made with skim milk, beaten egg whites, and sugar-free sweetener. All the creamy holiday flavor without the guilt.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Airy low-carb muffins made with soy flour, cottage cheese, and beaten egg whites. Just 2g carbs per muffin for keto-friendly breakfast.

An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.