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HOW
TO COOK EGGS-TATICALLY | 1, 2,
3, 4, 5
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DOUBLE-VANILLA
MERINGUE COOKIES
Add the vanilla
bean seeds at the end of the beating process, as their
natural oils can prevent the egg whites from beating
to stiff peaks. When baked long and slowly, stiffly
beaten egg whites turn crisp, as they do in these cookies.
Bake them 10 minutes less for a cookie that's slightly
chewy on the inside. Store cookies in an airtight container
for up to a week or freeze for up to 3 months.
1 cup sugar,
divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
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Preheat oven to 325°F.
Place 1/4 cup sugar
in a small bowl. Scrape seeds from vanilla bean, and add seeds
to sugar; discard bean. Stir well with a whisk.
Beat egg whites, cream
of tartar, and salt at high speed of a mixer until foamy.
Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating
mixture until stiff peaks form. Gradually add vanilla bean
mixture and extract; beat until just combined. (Stiff peaks
will take on the consistency of marshmallow cream.)
Cover a baking sheet
with parchment paper; secure to baking sheet with masking
tape. Drop batter by level tablespoonfuls onto prepared baking
sheet. Bake a 325°F for 35 minutes or until crisp. Cool on
pan on a wire rack. Repeat procedure with remaining batter,
reusing parchment paper. Store in an airtight container.
2 1/2 dozen.
TIPS:
If you don't have a vanilla bean, use 2 teaspoons vanilla
extract instead of one.
Serving Size:
1 cookie. Calories: 28 (0% from fat); Fat: 0g; Protein 0.3g;
Carbohydrates 6.7g; Fiber 0g; Cholesterol 0mg; Iron 0mg; Sodium
25mg; Calcium 0mg.
ITALIAN MEAT LOAF WITH FRESH BASIL AND PROVOLONE
In addition
to providing the lift in cakes, egg whites act as a
binder for dishes such as crab cakes, salmon patties,
and meat loaf.Serve this dish with your favorite mashed-potato
recipe.
1 cup boiling
water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup
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Combine boiling water
and tomatoes in a bowl; let stand 30 minutes or until soft.
Drain tomatoes; finely chop.
Preheat oven to 350°F.
Combine 1/2 cup ketchup,
breadcrumbs, and the next 6 ingredients (breadcrumbs through
beef) in a large bowl. Add tomatoes to meat mixture. Shape
meat mixture into a 9 x 5-inch loaf on a broiler pan coated
with cooking spray. Spread 1/3 cup ketchup over meat loaf.
Bake at 350°F for 1 hour or until a thermometer registers
160°F. Let stand 10 minutes before slicing. Cut into 12 slices.
6 servings.
Serving Size:
2 slices. Calories: 294 (27% from fat); Fat: 8.7g; Protein
24.3g; Carbohydrates 30.8g; Fiber 2.5g; Cholesterol 53mg;
Iron 3.9mg; Sodium 893mg; Calcium 149mg.
NO MORE
SEPARATION ANXIETY
Egg whites beat up
to a higher volume when at room temperature, but it's definitely
easier to separate eggs when they are cold. If you're like
most people, you separate an egg by pouring the yolk back
and forth from one half of the eggshell to the other so that
the whites slides off into a bowl. But neither we nor the
American Egg Board recommend this for a number of reasons:
It can introduce bacteria from the egg shell pores into the
egg, and there's a greater chance of the shell breaking the
yolk.
It's fine to use your
hands. Your fingers are softer and don't bring in bacteria.
Just crack the egg, and let the white run through your fingers
into a bowl. Of course, wash your hands before and after.
If you prefer to use an egg separator, that's fine, too.
_________________________
Marge Perry is a Cooking Light Contributor and author
of Dinner
Tonight (Newsday Books, 2000).
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