Tag: whites

Recipe Egg whites and pecorino omelette – Italian Cuisine

Recipe Egg whites and pecorino omelette

  • 150 g fresh cream
  • 150 g semi-seasoned grated pecorino
  • 12 pcs egg whites
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of egg whites and pecorino omelette, beat the egg whites with the cream, the pecorino cheese, salt and pepper; cook them in a non-stick pan with a thin layer of oil over low heat until they begin to coagulate even on the surface (it will take about 8-10 minutes). Cover the omelette with a lid and finish cooking in 3-4 minutes. Serve by decorating to taste with edible flowers (here wild thistle flowers).

Donut with egg whites – Donut recipe with egg whites – Italian Cuisine

1 whisk egg whites

Beat the egg whites until stiff and set aside.
1 whisk egg whites

In a bowl put flour, sugar, orange peel, yeast and oil.
Mix the ingredients.
2 oil and flour

Stir the mixture into the egg whites and stir gently from bottom to top.
Pour everything into a greased and floured mold.
Cook at 180 ° C for 30 minutes and let it cool.
3 pour into the mold and bake

Your donut with egg whites is ready.
donut with egg whites
donut with egg whites

From the omelette to the macaron, 10 recipes to use the egg whites – Italian Cuisine

From the omelette to the macaron, 10 recipes to use the egg whites

If you only need egg yolks to prepare it, you would not think of throwing egg whites! You have no idea how many things can be done!

Nothing is thrown away from the eggs. If you advance the yolks you do it eggnog, and if the egg whites advance? Here are 10 sweet and savory recipes to not throw them away!

What the egg whites are made of

The egg whites are the white part of the egg, the lighter and from the thickening power.
Chemically they are 90% composed of water and for the rest from proteins, mineral salts such as magnesium, sodium and potassium, B vitamins and glucose. Unlike the yolk, the egg whites they do not contain fat and cholesterol.

The egg whites in the kitchen

Very often the egg whites in the kitchen advance because the yolks are more used for the preparation of cakes, frolle and pasta.
Do not even think for a moment to throw them away!
Maybe you do not know that I am a very versatile ingredient, ideal for preparing many dessert and also of savory dishes.
Here are some ideas for you.


Obviously the simplest of the recipes is the omelette.
Simply beat the egg whites lightly with a pinch of salt and a bit of Parmesan and milk and then cook everything in a hot, slightly greased non-stick pan.
You can enrich it with vegetables or stuff it with cheese like an omelette.
This omelette is light and perfect even for a breakfast, both salty and sweet, simply accompanied with a little 'jam.

Fresh pasta

You can prepare an excellent fresh pasta only with egg whites.
For 200 g of flour add 3 egg whites (then 100 g) and work with your hands.
You can use 00 flour or that of durum wheat semolina.
You will get a light and excellent pasta to season with simple tomato or vegetables, perfect also to make in the oven.


To make compact meatballs an egg is always added.
Actually the thickening component is egg white, so just add that.
It is a bit 'for all types of meatballs, both for meat, both for those of fish and also for vegetarians based on vegetables and legumes.
To adjust with the doses the proportion is 350 g of meat, fish or other and an egg white.


To accompany fried meatballs with a sauce not too fat you can prepare a mayonnaise without egg yolks, only with egg whites.
It takes two to be assembled with 250 ml of sunflower seed oil, added in wire as you do for the classic mayonnaise.
To add a touch of flavor add some mustard or spices such as paprika or curry.


To prepare the rösti, a typically Swiss potato-based treat, you can boil the potatoes (about 5 large) for 15 minutes or use them raw.
After grating, add a chopped onion, egg white, salt and pepper and cook the mixture in a hot and oiled non-stick pan. You will get a crunchy and tasty potato crust to serve with sauces to taste or to eat so naturally. A delight!


The first dessert that comes to mind when it comes to egg whites is meringue.
To prepare it, add the same weight of egg whites and sugar until a compact and glossy mixture is obtained.
Then add a little lemon juice and, with a pastry bag, mix the meringues on a baking tray, trying to make them all the same.
Bake a static oven at 70 ° for about two hours and then let it cool in the oven off and slightly open until it has dried out well.


The large and meringue-shaped version of meringues.
Pavlova prepares the same way even if someone prefers to add a pinch of corn starch in the mixture to make it more crumbly.
Once the egg whites have been whipped with sugar, lemon and starch, you have to use them to create the base for this cake.
Spread the mixture on a sheet of parchment paper and cook as explained for the meringues.
The pavlova is decorated with whipped cream and fresh fruit and also with custard if you want to make it richer.


Macarons are French pastries based on egg whites and almond flour.
They are more complex to prepare than meringues because they must all be of the same size.
Once ready, in fact, go stuffed two by two with a ganache.
How are macarons made? First mix 130 g of almond flour and 220 g of powdered sugar.
Separately, 120 d of egg whites until stiff. Add the granulated sugar at different times, slowly.
Transfer the egg whites into a bowl and slowly add the flour and powdered sugar mix, taking care not to remove the egg white. Mix with movements from top to bottom. Add the food coloring powder you want, always stirring gently.
Then take a pan, place a sheet of baking paper and draw circles with a diameter of about 4 centimeters.
Using a pastry bag, pour the dough into the circles without filling them completely. In this way you will get macaron all the same.
Let the dough so prepared rest for about half an hour and then bake for about 12 minutes at 145 °.
Once cooled, fill them with the ganache prepared with 300 g of dark chocolate dissolved in 200 g of warm fresh cream.


Also known as royal icing, this is the typical icing that is used to decorate Christmas cookies or to decorate cakes in sugar paste.
Preparing it is very simple, work a little 'less.
To obtain a white and quite compact mixture, just mix the fresh and not whipped egg white with icing sugar, adding it little by little until it reaches the right consistency.
For 30 g of egg whites, about 150 g of powdered sugar will be needed. Add a drop of lemon juice to eliminate the taste of the egg.

Fluffosa or Chiffon cake

We conclude this roundup of recipes with an elegant and impressive cake.
In Italy we call it "fluffosa" while in English it is called chiffon cake.
You will understand from the name that it is a soft cake, tall, soft like a cloud, like chiffon.
To prepare it you need a special mold because the cake has to stand upside down for a few hours to become tall and leavened as it is. If you are curious to try it here you will find the Fluffosa recipe.

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