SWEET EGG WHITE RECIPES RECIPES

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SWEET EGGS RECIPE - FOOD.COM



Sweet Eggs Recipe - Food.com image

This may b a little strange but once you try it, I guarantee it'll be a quick fix, low calorie favorite!

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 1 serving(s)

Number Of Ingredients 7

2 egg whites
1 tablespoon milk (I use soy)
1 tablespoon artificial sweetener
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
cinnamon
nutmeg (optional)

Steps:

  • Mix all ingredients in bowl until lightly bubbly on top.
  • Spray skillet with nonstick spray and let sit over medium heat.
  • Pour in egg mixture and cook until desired readiness.
  • Eat and enjoy.

Nutrition Facts : Calories 56.2, FatContent 0.7, SaturatedFatContent 0.3, CholesterolContent 2.1, SodiumContent 117.4, CarbohydrateContent 1.7, FiberContent 0, SugarContent 1, ProteinContent 7.7

BEST SWEET & SPICY COATED NUTS RECIPE - COUNTRY LIVING



Best Sweet & Spicy Coated Nuts Recipe - Country Living image

Egg whites give these sweet & spicy nuts have a satisfyingly crunchy shell.

Provided by Torie Cox

Categories     Christmas    food gift    ??    baking    dessert

Total Time 1 hours 15 minutes

Prep Time 0S

Cook Time 0S

Yield 10 cups

Number Of Ingredients 8

2 c.

whole raw cashews

2 c.

pecan halves

2 c.

whole raw almonds

1 1/2 c.

granulated sugar

4 tsp.

ground cinnamon

1 1/2 tsp.

cayenne pepper

1 1/2 tsp.

kosher salt

3

large egg whites

Steps:

  • 1. Preheat oven to 300°F. Line 2 large rimmed baking sheets with parchment paper. Combine cashews, pecans, and almonds in a bowl. 2. Whisk together sugar, cinnamon, cayenne, and salt in a second bowl. Whisk together egg whites and 2 tablespoons water in a third bowl until thick and frothy, about 1 minute. Add egg white mixture to nuts and stir until coated. Add sugar mixture and stir until coated. Divide nuts among prepared baking sheets, and spread in a single layer. 3. Bake, stirring and rotating pans halfway through, until golden brown and very fragrant, 35 to 40 minutes. Cool completely on baking sheets. Store at room temperature in an airtight container up to 2 weeks.

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