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#Egg White
fullcravings · 1 month
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(Leftover) Egg White Chocolate Chip Cookies
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garlicandzest · 8 months
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Learn how to make a simple egg white omelet with this easy recipe. You can fill the healthy omelette with your favorite veggies, cheeses and even meats. You'll love this healthy breakfast recipe.
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thelastbear · 1 year
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☆ 。 ゚・🍶 ¨ * 🦢 : . ♪ 🐚・· 。 🪽
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"elegance is beauty that never fades"
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askwhatsforlunch · 5 months
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Pink Lady
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If you know me, you know I like a good cocktail, and I'm always keen to both discover classics and mix my own creations! Today's tipple, the Pink Lady, born during the Prohibition era and very popular in the Thirties, probably tastes better nowadays as the spirits are not bootleg (and the Grenadine is homemade!) Don't be fooled by the delicate pink hue and the delightful cloud-like foam topping it, this Lady packs a punch; just how I like them! Happy Friday!
Ingredients (serves 1):
45 millilitres/1 1/2 ounce (3 tablespoons) London Dry Gin
15 millilitres/1/2 ounce (1 tablespoon) applejack
a small, ripe lemon
7.5 millilitres/1/4 ounce (1/2 tablespoon) Grenadine 
1 egg white
8 to 10 ice cubes
Pour London Dry Gin and applejack in a shaker.
Thoroughly squeeze the juice of the lemon, and pour one and a half tablespoon of the lemon juice into the shaker.
Add Grenadine and the egg white, close the shaker tightly, and dry shake (without the ice) energetically.
Add the ice cubes to the shaker, close tightly, and shake vigorously once more, until well-chilled.
Strain into a chilled coupe glass.
Enjoy Pink Lady immediately! Cheers!
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gradienty · 8 months
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Egg White Screamin' Green (#fff1c6 to #95f768)
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sidonius5 · 1 year
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𝙀𝙎𝙎𝙀𝙉𝙏𝙄𝘼𝙇 𝘿𝙀𝘾𝘼𝘿𝙀𝙉𝘾𝙀
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what-marsha-eats · 11 months
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cocktailandsons · 1 year
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A transitional drink, perfect for fall, this sour combines the citrus notes of our Oleo Saccharum with the sharp tang of gin and the deep, sweet notes of blackcurrant from Mathilde Creme de Cassis (a staple in your parents bar cabinet, if they were like mine).
Cassis Sour
2 oz gin (the drier, the better)
.5 oz Mathilde Creme de Cassis
.75 oz C&S Oleo Saccharum
1 oz lemon
egg white
club soda
Add ingredients, minus club soda, to a shaker with ice. Shake and strain into a slim Collins (6oz max, or you'll dilute too much with the soda). Top with club soda.
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rubys-kitchen · 2 years
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Coconut Shrimp
Chef’s Note: Goddamn these are flavor bombs. And the sauce makes it sweet, but they are so savory by themselves
Original recipe: link
Makes: 1 pound of shrimp. My bag had 34 shrimp
Ingredients
Shrimp
1/4 cup cornstarch
1 tbsp grated lime peel / lime zest
1 1/2 tsp fine sea salt
2 large egg whites
1 cup shredded unsweetened coconut flakes
1/2 cup panko bread crumbs
1 pound large raw shrimp, peeled and deveined, with tails attached
coconut or canola oil, for frying, plus more as needed
Dip
1/2 cup apricot preserves
1 tbsp Dijon mustard
1 tbsp lime juice, plus more as needed
Instructions
0. If you have frozen shrimp, defrost them
1. Place the cornstarch, lime zest, and salt in a shallow bowl. Mix together
2. Place egg whites in a separate bowl. Whisk the egg whites until frothy.
3. In a third bowl, combine the coconut flakes and panko breadcrumbs.
4. Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake/tap off excess. Dip shrimp in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing mixture onto shrimp to coat. Set aside on a large plate. Repeat with the remaining shrimp.
there will be just enough of everything to coat
5. Add enough oil to cover the bottom of a large saucepan / skillet in a thin layer. Heat over medium until oil shimmers.
A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily.
If the oil isn’t hot enough, the shrimp will stick to the pan.
6. Working in batches, add shrimp in a single, even layer (do not crowd the pan). Cook until the bottom is golden brown, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
make sure it stays in the oil
7. Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until the bottom is golden brown, about 2 minutes more.
8. Grab shrimp with tongs by the tail. Remove from the pan onto a paper towel-lined plate.
9. Repeat cooking with the rest of the shrimp, adding additional oil as needed.
I didn’t need any more oil
10. In a small bowl, combine apricots preserves, mustard, and lime juice. Stir until fully incorporated.
If it’s too thick, add a touch more lime juice.
11. Serve shrimp immediately with dip.
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ruthwalton · 24 hours
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South American - Pisco Sour Cocktail The Pisco sour originated in Peru and uses Pisco--a grape brandy produced in Peru and Chile. Combined with lime juice, simple syrup, and an egg white, it's a thick and foamy drink that's sure to please.
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fullcravings · 5 months
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Egg White Chocolate Chip Cookies
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annandrews · 1 month
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Farm-Fresh Poached Eggs - Eggs
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Make sure you use farm-fresh eggs for perfectly poached eggs. The egg whites on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg.
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ltabdmv · 2 months
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Breakfast and Brunch Recipe
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These egg white bites with red bell pepper, spinach, and sharp Cheddar cheese look a little like mini pizzas and are a great breakfast or easy grab-and-go snack.
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askwhatsforlunch · 1 year
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Pretty in Pink
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My first two meals in Aotearoa New Zealand were hot chips at Eden Park. They were very good chips, and the ones I ate at lunch had a very local Paua sauce generously laden on them. But still. Thus, the next day, Ava and I dined at S.P.Q.R on Ponsonby Road, where I had one of the best cocktail I ever drank! I needed a good occasion to try and re-create it at home, and Valentine’s Day perfectly suits this Pretty in Pink beauty. It also reminds me of these blissful weeks my girl and I spent in Aotearoa, and makes me look forward to returning to her shores. And, I’m very happy with how it turned out, I must say. As potent, delicately fruity and floral, as it is luscious, its soft, cloud-like foam melting on your tongue... A very sexy cocktail, indeed... 
Ingredients (serves 1):
5 beautiful, fresh raspberries
1 tablespoon Rose and Hibiscus Syrup
1/2 lemon
60 millilitres/2 fluid ounces (4 tablespoons) good quality London Dry Gin
1 large egg white
5 ice cubes
2 small fresh raspberries and sugar hearts, to garnish (optional)
Place raspberries in a shaker, and crush them with a muddler. Add Rose and Hibiscus Syrup, and muddle again until well-mixed. Thoroughly squeeze in the juice of the lemon halve. Add London Dry Gin and egg white.
Close shaker tightly and dry shake (without the ice) for about a minute.
Add ice cubes, close shaker tightly and shake energetically until well-chilled.
Double strain in a coupe glass, and garnish with fresh raspberries and sugar hearts, if desired.
Enjoy Pretty in Pink immediately.
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deadaisha · 2 months
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Simple Strawberry Sherbet Recipe
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This straightforward strawberry sherbet, which incorporates lime juice, milk, and a beaten egg white, can be made without an ice cream maker.
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sidonius5 · 2 years
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𝙒𝙖𝙡𝙠 𝙞𝙣 𝙩𝙝𝙚 𝘾𝙡𝙤𝙪𝙙𝙨
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