Egg Whites Round Two

In another installment of crispy egg whites, I come to you with wild mushrooms and Parmesan cheese.

Ingredients:


3/4C liquid egg whites (I like All Whites)
1/2 tsp olive oil

3/4C wild mushrooms, raw

2 tbsp Parmesan cheese, shredded

The method is the same as the crispy egg whites recipe previously posted.  But, I had some questions about how to get the eggs crispy and fully-cooked at the same time.  First of all, how fast your eggs cook will depend on the size of the pan you use and the amount of eggs in the pan. 3/4C cooks faster than 1C.  If you are having trouble with the crispy technique, try this:

To cook the mushrooms (your first step):

1. Clean them with a mushroom brush or a barely damp paper towel (mushrooms will absorb way too much water if you run them under a tap) - just buff them to remove any dirt
2. Slice them (or keep them whole if you prefer that for varieties like oyster), cook them in a small amount of olive oil (like water, they'll absorb a huge amount of oil too) over medium high heat, flipping after about 2-3 minutes (or when brown), and cook another 1-2 minutes
3. In the words of Julia Child - don't crowd the pan!
4. Set aside, off the heat, when finished 

To cook the eggs (your second step):

1. Add eggs to a non-stick skillet
2. When a light crust has begun to form on the bottom of the pan, lift one side of the eggs off the heat with your spatula (like this one), and let some of the raw egg run down to the bottom pan.  This will help you to form a new crust and cook the eggs faster, it will also help you flip the eggs more cleanly, because there will be less raw egg exposed during the flippage.
3. Flip the eggs to cook on the other side, about 1 minute
4. Top the eggs with the mushrooms, then add cheese and cover to encourage melting, about 2-3 minutes

Does this make sense?  Hope so!

Parmesan cheese adds a nutty taste to this dish. And you don't need too much - for the same reason that you can use only 1/2oz of blue cheese - big flavor, small calories. Yes!

What you'll need:

Mushrooms need space - and they wont cook as well if you pile them on top of each other.  So give them space and they'll give you a perfectly cooked delicacy:

Mushrooms waiting for the eggs to crisp:

The early phases of a good, crispy egg white:

Using the spatula to guide the raw egg portion to the bottom of the skillet:

Mushroom topped eggs before Parmesan:

Finished product, truffle salt to be added:

Nutrition information per serving:
169 calories, 3g carbohydrates, 5g fat, 26g protein, 1g fiber

What do you like to add to your eggs?  I'd love to hear from you if you try this recipe!  Hope you enjoy...

xx,
The Future Mrs. Wolf