This one is kind of the weak link in my diet plan in terms of taste.
It's a Pro/Fat meal and this is what I currently go with:

1 cup eggwhites cooked in 1 tablespoon extra virgin olive oil. I add either raw broccoli or frozen cut green beans. For seasoning I just use salt and pepper but in the past have tried: soy sauce, mrs. dash, mccormick 'cajun' seasoning, tabasco sauce, and garlic salt.

It's not that I dislike the taste of eggwhites, I just find them to be very bland. Any suggestions on how to jazz them up a bit? :)

This one is kind of the weak link in my diet plan in terms of taste.
It's a Pro/Fat meal and this is what I currently go with:

1 cup eggwhites cooked in 1 tablespoon extra virgin olive oil. I add either raw broccoli or frozen cut green beans. For seasoning I just use salt and pepper but in the past have tried: soy sauce, mrs. dash, mccormick 'cajun' seasoning, tabasco sauce, and garlic salt.

It's not that I dislike the taste of eggwhites, I just find them to be very bland. Any suggestions on how to jazz them up a bit? :)
This is really out there, but you could try making meringues (http://www.videojug.com/film/how-to-make-meringues).

I think it should work without sugar. :confused: Add some cinnamon. :eat:

*Please check with a professional to see if this recipe is right for you* (http://www.therecipebox.com/members/other_section/healthty/health_0037.htm)

I think it should work without sugar. :confused:
I think so, too. Maybe splenda, but I hesitate to use so much of it. :scared: This seems a bit too labor intensive, but you bring up a good point with making it sweet. Maybe I could season the eggwhites with splenda, cinnamon, and a bit of salt and then scramble 'em. :confused: I imagine the veggies would have to be pulled for that.

Are you married to egg whites or would you try Egg Beaters? I'm burnt out on eggs, period - for the time being. Last time I cut down to under 10% I ate way too many eggs. Can't even smell 'em, though lately they're not sounding so bad. But... I find Egg Beaters work just fine for cutting and taste much better than plain egg whites.

-R

Are you married to egg whites or would you try Egg Beaters? I'm burnt out on eggs, period - for the time being. Last time I cut down to under 10% I ate way too many eggs. Can't even smell 'em, though lately they're not sounding so bad. But... I find Egg Beaters work just fine for cutting and taste much better than plain egg whites.

-R
I eat both, actually. I prefer the taste of the plain eggwhites but use the eggbeaters out of convenience most of the time. I should have been a bit more clear in my first post. :o I use the terms eggwhites and eggbeaters interchangeably.

Salsa, chili powder, cumin, garlic powder, onion powder, dried ground chipotles, salt, fresh ground pepper.

I mix all that in with my eggs. Plus 2% cheese, canadian bacon, and veggies of various types (spinach, green peppers, asparagus, green beans) when I make omlettes.

I just like to spice up my eggs.

Alternately, garlic, onions, a bit of soy sauce, a bit of fresh ground ginger, green peppers kind of makes an Asian scrambled egg.

Sometimes I use curry powder.

Most of the time I included a couple of Omega 3 whole eggs with 6 whites, though. Whole eggs aren't bad for you in limited quantities, especially in a P+F meal. 2/6 ratio helps the taste remain more "eggish". However, I make all the above concoctions with whites only on occasion, too.

Play around with spices you like.

Salsa, chili powder, cumin, garlic powder, onion powder, dried ground chipotles, salt, fresh ground pepper.

I mix all that in with my eggs. Plus 2% cheese, canadian bacon, and veggies of various types (spinach, green peppers, asparagus, green beans) when I make omlettes.

I just like to spice up my eggs.
What brand of salsa do you use? I think I'll go out and buy some of these spices soon. :confused:

I rotate my salsas :) Pace's Medium Chunky is a good buy at Sam's per gallon, so it's a good "standard". However, for scrambled eggs it has a bit too much liquid in it (works better for omlettes). You want a thick, non-watery salsa.

I also like some others, including even some Kroger's labeled stuff (Chipotle and Restaurant Style). Target has some good private labeled, too. There is another brand I buy a lot that I'm out of now, and it's name escapes me at the moment. I try out a lot of salsas, because I use them a lot.

:confused: I really should learn to make salsa on my own so I can get what I want...future project.

For my 2/6 combos of eggs, I normally can only put a couple of TBS of salsa.

As for the spices, garlic and onion powder are useful for a ton of stuff if you start cooking much. Cumin is just a nice smokey taste, and I like to use it in my meat marinades as well. Chili powder goes without saying :) Another option is coriander, which is basically cilantro.

Maybe I could season the eggwhites with splenda, cinnamon, and a bit of salt and then scramble 'em. :confused: I imagine the veggies would have to be pulled for that.:doh:
I wouldn't recommend it.

I think with the sweetness, the eggs would taste better with a puffy texture instead of a crumbly texture. But if you're brave, go ahead and try it.

Another thing that might work is kind of a mock crepe. If you add enough water to the egg whites (normally, the recipe calls for flour too), you should be able to pour them into a pan and spread them thin with the back of a spoon, then flip them to brown the other side. Then you can add fillings as you wish. I'm not sure if this would be any advantage to you, but at least it's a change from the usual.

I think the garlic is a good idea. If you use fresh garlic, or that stuff from a jar, it should give it a different taste than the garlic powder. I like adding the texture of green onions and peppers too.

I buy President's Choice Extra Chunky Salsa in "Volcano" (http://www.presidentschoice.ca/FoodAndRecipes/GreatFood/ProductDetails.aspx/id/5482/name/PCExtraChunkySalsaVolcano/catid/193). :evil:

It is by far the best salsa available. It's thick and hot. But I don't think you can get it in the US.

:doh:
I wouldn't recommend it.

I think with the sweetness, the eggs would taste better with a puffy texture instead of a crumbly texture. But if you're brave, go ahead and try it.

I've tried what he he was talking about with splenda and cinnamon. I couldn't ever get happy with it, but it wasn't really gross. I mixed in some walnuts, too. It was still bland.

I think the garlic is a good idea. If you use fresh garlic, or that stuff from a jar, it should give it a different taste than the garlic powder. I like adding the texture of green onions and peppers too.

I often use fresh, but in a hurry, I just use the powders. Fresh is always preferable. Normally if I'm using fresh, I'll also use real minced onions, and will sautee them in a bit of oil to carmalize/brown them then will mix them back into the eggs near the end.

Lots of salsas have a pretty good amount of onions and garlic, too, so you may not need extra depending on the salsa and your tastes.

Another option is more Italian spices. Basil, red pepper flakes, garlic (again), maybe even oregano. Green peppers would work here, too. I haven't really tried that combo yet, but I think I will :D

I've enjoyed my egg white lately when I put a few dollops of Tabasco sauce on them. I've also used salsa before or pepper rings to give it an extra kick.

I make omelettes with lots of veggies. Spray the pan with a little Pam, then over medium heat cook some chopped onion and garlic and any other veggies you like (spinach, peppers, zucchini...whatever's in the fridge) until they are tender. Then pour in the egg beaters. I often sprinkle on a bit of fat free cheddar (not the singles, ewwww) and that is nice too. You can toss in lean meat like cooked chicken breast too. Vary it so it's not the same boring thing every day.

If I'm just scrambling, I might toss in some ff cheese at the end and then dollop on the usual camouflage (tabasco, etc).

Eggs are easy, lots of awesome suggestions in here already, but I couldn't resist adding mine. 2 years in the making. 5 whites/1 whole, a cup of drained spinach, turkey bacon, basil and pepper. I eat that every. single. day. and never get tired of it.

Since you're not afraid of experimenting with sweet, I've heard some talk about a natty PB omelette. Never tried it, but if you're only using whites, and add some cinnamon and splenda, I bet it would taste awesome.

Since you're not afraid of experimenting with sweet, I've heard some talk about a natty PB omelette. Never tried it, but if you're only using whites, and add some cinnamon and splenda, I bet it would taste awesome.

I think mastover and maya do that. I tried. And failed.

Speaking of this thread, I have to go cook eggwhites in about an hour. Looks like I need to go to the store right now. :lol:

Thank you for all of the awesome suggestions, everyone. :)

Egg whites + garlic powder or minced garlic + 97% lean ground beef + mushrooms + Texas Pete hot sauce. :drool:

Spices are expensive. :o A little half shaker of cumin or curry powder was like 5 dollars.

I ended up buying a bag of baby spinach and a jar of thick and hot salsa. I think the brand was tostitos or something, the store didn't have much of a selection. :(

I cooked a cup of eggbeaters in a tablespoon of extra virgin olive oil and threw in a handful of baby spinach about halfway through. To my surprise, the spinach shrivels and shrinks quite a bit. I think next time I'll try two or three handfuls of spinach. Then about a minute before it was done, I added roughly two tablespoons of the salsa to it. The salsa by itself is very spicy but when cooked seems to become a lot more mild. :confused:

It turned out very well. I might add a bit of salt next time but it didn't need it.

Cumin probably isn't the key to my egg flavor, but chili powder is nice. Cumin just gives it a touch of smokey flavor. I use it in a lot of other stuff, though. I will frequently put cumin and chili powder in my ground beef when I'm browning it (along with garlic powder, onion powder, worchestershire and/or soy sauce) to flavor it up.

Glad your experiment worked.

As for the spinach, I'll often wilt it a bit with some pam, remove it from the pam, then make my omlette. I'll put the spinach and salsa back in before folding the omlette at the end. Scrambled when I use spinach, I'll use an immersion blender to grind it up in the eggs prior too cooking, which makes green eggs :D Got to be careful how much you use this way, though, because there is a lot of water in spinach and that can make for watery eggs.

I haven't tried your way with the spinach in scrambled eggs. May have to to see if that fixes the watery problem.

Egg whites + garlic powder or minced garlic + 97% lean ground beef + mushrooms + Texas Pete hot sauce = crazy delicious :drool:

Fixed.

Spices are expensive. :o A little half shaker of cumin or curry powder was like 5 dollars.



Spices at the grocery store is a huge effin ripoff. You're much better off buying online from a place like http://www.penzeys.com or http://www.spicebarn.com.

Also, and this is huge: if you have the choice between seeds and powder, BUY THE SEEDS and then grind them in a coffee grinder before using them. It's about a gazillion times better that way :) If you do this, you might want to get a separate coffee grinder for spices than you use for coffee beans (assuming you already use one), the flavors don't necessarily mingle well with coffee :cool:


This is the grinder I use for spices: http://www.amazon.com/KitchenAid-BCG100OB-Blade-Coffee-Grinder/dp/B00005USQS/ref=pd_bbs_sr_4/102-8595712-2384944?ie=UTF8&s=home-garden&qid=1181935279&sr=8-4

Spices at the grocery store is a huge effin ripoff. You're much better off buying online from a place like http://www.penzeys.com or http://www.spicebarn.com.

Also, and this is huge: if you have the choice between seeds and powder, BUY THE SEEDS and then grind them in a coffee grinder before using them. It's about a gazillion times better that way :) If you do this, you might want to get a separate coffee grinder for spices than you use for coffee beans (assuming you already use one), the flavors don't necessarily mingle well with coffee :cool:


This is the grinder I use for spices: http://www.amazon.com/KitchenAid-BCG100OB-Blade-Coffee-Grinder/dp/B00005USQS/ref=pd_bbs_sr_4/102-8595712-2384944?ie=UTF8&s=home-garden&qid=1181935279&sr=8-4
Thanks for the heads up! Those are some great resources. :)

I think mastover and maya do that. I tried. And failed.

Haha! At least you tried though. Anything Maya and Mastover both do is definitely worth a shot.

I haven't tried your way with the spinach in scrambled eggs. May have to to see if that fixes the watery problem.

I buy it frozen, and let one bag at a time thaw in the refrigerator. When it's egg white time, I grab a handful, squeeze it out a bit, and then toss it in with whatever else. It's still watery as hell, so I cover the frying pan with a lid or baking tray, which turns the omelet into a gigantic delicious-puff of breakfast goodness. I don't know if that's a solution to the watery problem, I think it's a way of using the water for a volumizing advantage.

I buy it frozen, and let one bag at a time thaw in the refrigerator. When it's egg white time, I grab a handful, squeeze it out a bit, and then toss it in with whatever else. It's still watery as hell, so I cover the frying pan with a lid or baking tray, which turns the omelet into a gigantic delicious-puff of breakfast goodness. I don't know if that's a solution to the watery problem, I think it's a way of using the water for a volumizing advantage.

Yeah, with omlettes I do similar things. I skillet wilt it, pull it out, get the omlette setting, then put my toppings back on. After a few minutes (top is just jiggly), I cover the omlette and cut the power off on the stove and let it set for 5 minutes to finish cooking.

Scrambled I just don't use as much.

Every once in a while I go through these phases where I decide I'll start eating spinach because it's this ultra healthy food, chock full of vitamins and nutrients, and it's super good for me. I'll do that for a week or so before I realize once again how much I hate the stuff. But during these phases I'll make spinach omelettes using frozen spinach and I use a method similar to the one dodus mentioned. If you wring out the spinach first, it takes care of the water problem.

I don't like frozen spinach. Actually, I don't like cooked spinach at all, I've just learned to hide it in an omlette.

However, I always keep fresh baby spinach and use it almost exclusively for salads. I've found even though I hate slimy cooked spinach, I enjoy it in salads even better than lettuce or other salad greens.

I guess I'll have to try fresh baby spinach, then. I'll go look for it at the farmer's market while I'm home over the summer. I also want to see if I can find egg whites in a carton. I know they're available at some C+C wholesale markets, I just have to see if they've got them at the one close to my parents. I don't like buying eggs and throwing away the yolk. It gets ridiculously expensive.

I guess I'll have to try fresh baby spinach, then. I'll go look for it at the farmer's market while I'm home over the summer. I also want to see if I can find egg whites in a carton. I know they're available at some C+C wholesale markets, I just have to see if they've got them at the one close to my parents. I don't like buying eggs and throwing away the yolk. It gets ridiculously expensive.

Egg beaters are available at pretty much every grocery store...

Egg beaters are available at pretty much every grocery store...

Ah, see, you assume I live in the States... ;)

I just wanted to agree on the Penzy's spices. I truly think they are the best spice place in the world..... I would highly recomend them.

I know I'm coming in a little late on this one, but my breakfast is 6 egg whites, 1 whole egg, 30g feta cheese, and 1TBSP hot sauce, pepper, salt, and garlic seasoning to taste. I love it and it tastes so amazing