I love to have egg whites on hand at all times. A whole large egg white has only 17 calories and no fat, so they’re great right out the refrigerator any time of day, whether as part of a meal or for the munchies. I just sprinkle them with a bit of sea salt and fresh cracked pepper or one of my favorite rubs, and they’re good to go.
Recipe information
Yield
1 egg white
Ingredients
Preparation
Step 1
Put 6 to 10 eggs in a medium saucepan with a lid. Pour in enough water to cover them by 1 inch. Bring the water to a boil over high heat. Cover the saucepan and turn the heat to low. Cook the eggs for 13 minutes. Immediately drain them and fill the saucepan with ice, and then run cold water over them; the water should quickly turn ice-cold. If it does not, add more ice. As you peel the eggs, run them under cold water so the shells remove easily. Remove the shells and discard the yolks. Refrigerate any remaining eggs in a resealable plastic container (in or out of the shell) for up to 3 days.
nutrition information
Step 2
Calories: 17
Step 3
Protein: 4g
Step 4
Trace Carbohydrates
Step 5
Fat: 0g
Step 6
Saturated Fat: 0g
Step 7
Cholesterol: 0mg
Step 8
Fiber: 0g
Step 9
Sodium: 55mg
