Crispy Egg Whites


I am a huge crispy food fan.  In fact, I’d pick crispy over non crispy 9 times out of 10.  But I’m not referring to deep fried food (Hello — I’m in a wedding in 10 months).  One example? Crispy egg whites.  Oh yes.  This is not a scramble with some hard bits.  I’m talking about something with a real bite.

I started making crispy egg whites in an effort to gussy up traditional scrambles.  Not that there’s anything wrong with a good scramble – I just prefer things the way I like them.  But really…who doesn’t?  I know I’m not alone here.

Ingredients for one serving:
3/4C liquid egg whites (I prefer All Whites)
1/2 oz of strong cheese (I typically use blue or Parmesan)*
1/2C halved cherry tomatoes 
Cooking spray 
Salt + pepper to taste 

*Strong and pungent cheese is especially beneficial for those of us watching our waistline.  This way, we can use less and still get a big bang for our buck.  Big flavor, small calories.  We’re golden. 

1. Heat a non stick skillet over high heat for about 45 seconds then coat with cooking spray (in order to determine whether the skillet is hot enough, hold your hand over it – if you can only hold your hand there for only a few seconds, you’re good to go)
2. Reduce heat to medium and add egg whites (it is VERY important that you not agitate the eggs, so as to let a crust begin to form) cook about 3 minutes
3. The eggs will bubble – this is exactly what you want
4. Shake the skillet to determine if the eggs are ready for a flip (if the eggs stay attached to the pan they are not yet ready, if the eggs slide around the pan they are ready)
5. With a heat-safe silicone spatula, gently slide the spatula under the eggs, gather all your chutzpah and flip 
6. Top the eggs with cheese and cook about 1 1/2 – 2 minutes (you may want to cover the eggs for the last 30 seconds to help the cheese melt)
7. Shake the skillet the same way as step #4, and slide the eggs from the skillet onto the plate, top with tomatoes and season with salt and pepper


Measuring the egg whites:

You can use a scale to measure (weigh) the cheese:

Eggs into the hot pan:

Beginning to form a crust:

When the eggs are ready for a flip, slide the spatula underneath:

Flipped eggs:

Blue cheese topped egg whites:


Skillet covered with a mismatched lid (works just fine):

Easy lift off:

Finished product:

Nutrition information per serving:
135 calories, 1g carbohydrates, 4g fat, 18g protein, 1g fiber

I want to bite him in the most non-creepy way possible.  He is so good! 

What’s your favorite cheese?  I’d love to hear from you if you try this recipe!  Hope you enjoy…

The Future Mrs. Wolf 
  • bettina

    That looks SO GOOD. How crispy do the eggs turn out? Are they like a thin egg over hard, or are they actually crispy like chips? Either way I’m sure they’re diving! Might try it this weekend when we’re snowed in!

    • The Domesticated Wolf

      The eggs are definitely crisp but they are not a chip…more like a bite! Hope you enjoy them…and stay cozy during the storm! xx.