Whenever I engage myself in over-ambitious bakery projects, I end up by throwing away the egg whites. Of course I plan on using them the following days, but I almost never do. And I strongly dislike wasting and throwing things away. Lately, to avoid any waste (and all the bad energy that comes with it), I take 2 egg whites at a time, I wrap them in cling film square, I season them with sea salt, olive oil and fresh herbs and I poach them in hot water. This way, you get some flavorful egg white balls, perfect for a weekend brunch.
When you prepare a classic egg white omelette, the dish tends to be a bit blend, but using this technique, the egg whites are full of flavor. Another great advantage is the fact that you can prepare 3 or 4 packages at a time so in 15 minutes, you can prepare a very satisfying breakfast for the whole family. I usually serve my poached egg whites on a slice of homemade bread covered with a generous amount of avocado spread. Simple and so delicious!
- 4 egg whites
- 1 tsp olive oil
- 1 tsp chopped fresh thyme
- ½ avocado
- 1 Tbsp lemon juice
- chili flakes and salt to taste
- radish sprouts
Method (2 servings):
- Take a medium saucepan, fill it with water and place it on a stove, on high heat.
- Oil a 30x30cm plastic wrap square with ½ tsp of olive oil and place it on top of a cup, pressing down in the center to create a place for the egg whites. Place the egg whites in the center, season well with salt and chopped thyme and take the 4 corners of the plastic wrap at the same time and seal tightly. Tie it in a knot. Proceed the same with the second package.
- When the water starts to boil, reduce the heat to minimum, add the packages and let them poach for 10 minutes.
- Cream the avocado using a fork, add 1 Tbsp of lemon juice and season with sea salt. Spread the avocado mixture over the bread slices.
- Carefully remove the egg whites from the hot water and let them cool for 2 minutes. Cut the knot and unwrap the packages, slice the poached egg whites and place them over the avocado spread. Garnish with radish sprouts and chili flake.
Notes: I recommend you to use a high quality plastic wrap, that is safe at high temperature.