470 egg white recipes

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.

Turkey meatloaf bound with saltines and eggs, seasoned with sloppy joe mix, and brushed with a ketchup-mustard-brown sugar glaze. Lighter than classic beef meatloaf with the same comforting bake.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Also known as farsumagru, or "false lean," this Italian Sicilian recipe uses lean, low-fat meats to create a rich Italian meat roll.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

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Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.