10+ Egg White Recipes You’ll Love for Easy, Healthy Meals

Egg whites are surprisingly versatile. You can toss them into all sorts of recipes, sweet or savory, and they’ll add protein without any extra fat or heaviness.

They’re light, fluffy, and work in everything from breakfast to dessert. Honestly, it’s fun to see how many meals you can make with them.

Cooking with egg whites keeps things healthy but doesn’t mean you have to give up flavor. If you want a quick snack or something a little special, egg whites give you loads of options.

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Ingredients

• Egg whites

Cooking Instructions

1. Separate egg whites from yolks.
2. Use egg whites as your recipe tells you.
3. Cook or bake according to your chosen recipe.

1) Angel Food Cake

Angel Food Cake is all about lightness. It’s made just with egg whites—no yolks, no butter—so you get a fluffy, low-fat cake.

Whip the egg whites with sugar until they’re billowy, then gently fold in cake flour. The whole thing stays pale and soft, thanks to those whipped whites.

You don’t need baking powder or yeast here. The whipped whites do all the heavy lifting.

Add a splash of vanilla or almond extract if you want a little extra flavor. Serve it plain, or top with fruit and a dollop of whipped cream.

Use fresh, room-temp egg whites for the best rise. Skip the carton stuff—those pasteurized whites just don’t whip up the same.

Ingredients

• 6 large egg whites
• ¾ teaspoon cream of tartar
• ½ cup granulated sugar
• 1/8 teaspoon salt
• ¾ teaspoon vanilla extract
• ½ cup sifted cake flour
• ¼ teaspoon almond extract (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whip egg whites with cream of tartar and salt until soft peaks form.
3. Gradually beat in the sugar until you get stiff peaks.
4. Fold in cake flour and extracts gently.
5. Pour into an ungreased tube pan.
6. Bake 35–40 minutes, until the cake springs back if you touch it.
7. Cool upside down in the pan.
8. Run a knife around the edges to release.

Find the full recipe at Angel Food Cake recipe.

2) Egg White Shakshuka

Egg white shakshuka is a lighter take on a classic. Instead of whole eggs, you just use the whites, so it’s high in protein but lower in fat.

The sauce is a mix of tomatoes, peppers, and whatever veggies you’ve got on hand. Cook it down until it’s thick and fragrant.

Pour the egg whites over the sauce, let them poach right there, and you’re done. Grab some bread or pita for scooping.

You can toss in your favorite spices or extra veggies. It’s flexible and easy.

Ingredients

• 3/4 cup liquid egg whites
• 1 can diced tomatoes (15 oz)
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini or eggplant
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Heat olive oil over medium.
2. Add peppers and zucchini, cook for 5 minutes.
3. Stir in tomatoes and spices. Simmer 10-15 minutes, until thick.
4. Pour egg whites over the sauce, making little wells if you like.
5. Cover and cook on low for 5-7 minutes, until the whites are set.
6. Serve warm with bread or pita.

More details here: quick and easy shakshuka recipe.

3) Fluffy Egg White Omelette

You can make a seriously fluffy omelette using just egg whites. Whisk them until they’re foamy and soft peaks form—it makes the omelette almost souffle-like.

Cook it low and slow in a non-stick pan. The omelette puffs up and stays tender.

Add fillings like asparagus, prosciutto, or even a bit of cheese if you’re feeling it. It’s a super quick, healthy meal.

Ingredients

• 4-5 large egg whites
• Salt and pepper to taste
• Oil or butter for frying
• Optional: chopped asparagus, prosciutto, or cheese

Cooking Instructions

1. Whisk egg whites until they’re at soft peaks.
2. Heat a non-stick pan with oil or butter over low heat.
3. Pour in the egg whites.
4. Let them cook gently until the edges set.
5. Add your fillings on one side.
6. Fold it over, cook another minute, and serve.

Get the full method at fluffy egg white omelette recipe.

4) Lemon Meringue Pie

Lemon meringue pie is a classic way to use up egg whites. The meringue topping is fluffy and sweet, sitting on top of a tart lemon filling.

You’ll make the filling with egg yolks, lemon juice, sugar, and cornstarch. Then, whip the whites with sugar until glossy and pile them on top.

Bake it until the meringue turns golden. The combo of sweet, tangy, and creamy is tough to beat.

Ingredients

• 4 to 5 large egg whites
• 4 to 5 large egg yolks
• 1 cup granulated sugar (divided)
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch
• 1 baked pie crust
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (165°C).
2. Whisk yolks, 1/2 cup sugar, lemon juice, zest, and cornstarch in a bowl.
3. Cook on medium until thick, then pour into the crust.
4. Beat egg whites with cream of tartar to soft peaks.
5. Add the rest of the sugar gradually, beat to stiff peaks, add vanilla.
6. Spread meringue over filling, sealing the edges.
7. Bake 10-15 minutes, until golden.
8. Let it cool before slicing.

Full details at Simply Recipes.

5) Coconut Macaroons

Coconut macaroons are chewy, sweet, and come together fast. Just mix egg whites with coconut, sugar, and a pinch of salt.

Egg whites hold everything together. If you want, add almond or vanilla extract for a twist.

Scoop spoonfuls onto a baking sheet and bake until golden. The outside gets crisp, the inside stays soft.

Ingredients

• 2 large egg whites
• 2 cups sweetened shredded coconut
• ½ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon almond extract (optional)

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix egg whites, sugar, and salt until just frothy.
3. Fold in coconut and extract if you’re using it.
4. Drop spoonfuls on a lined baking sheet.
5. Bake 25–30 minutes, until the edges are golden.
6. Cool before eating.

6) Cloud Eggs

Cloud eggs look fancy but are actually easy. Whip the whites until they’re stiff, then spoon them into little nests.

Bake the whites until they’re just set. Drop the yolk in the center and bake a couple minutes more.

They’re great on toast, and you can mix in cheese or bacon bits if you want to level up the flavor.

Ingredients

• 2 large eggs
• Salt, to taste
• Optional: grated cheese, bacon bits, chives

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Separate whites from yolks, keep yolks whole.
3. Beat whites to stiff peaks.
4. Gently fold in cheese or bacon, if using.
5. Spoon whites onto a baking sheet, shape into nests.
6. Bake 3 minutes.
7. Add yolks to nests.
8. Bake 3-4 more minutes.
9. Sprinkle with salt and serve.

More on cloud eggs here.

7) Light Cheese Soufflé

A cheese soufflé made with egg whites is fluffy but not heavy. The trick is to gently fold whipped whites into a cheesy sauce—Gruyère or Parmesan both work.

Be careful folding so you don’t lose the air. The soufflé puffs up in the oven and comes out golden.

A little Dijon mustard gives it a subtle kick. Serve it warm for the best texture.

Ingredients:

• 4 large egg whites
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 cup shredded Gruyère or white cheddar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Melt butter in a pan, whisk in flour to make a roux.
3. Slowly add milk, stir until thick.
4. Take off heat, add cheese, mustard, salt, and pepper.
5. Beat egg whites to stiff peaks.
6. Fold a third of the whites into the cheese sauce, then gently fold in the rest.
7. Pour into a greased soufflé dish.
8. Bake 25-30 minutes, until puffed and golden.

8) Egg White Breakfast Bites with Feta and Spinach

Egg white breakfast bites are a simple, healthy way to kick off your day. They mix up egg whites, fresh spinach, and some tangy feta cheese.

Make these ahead for a fast morning meal or a handy snack. Just bake them in a muffin pan, and you’ve got little bites you can eat on the go.

Spinach gives a mild, green flavor, while feta adds a salty kick. They’re low in fat, high in protein, and actually keep you full longer than you’d expect.

If you’re into extra flavor, toss in some roasted red peppers. Super quick to prep, especially for those who like their breakfast light but not boring.

Ingredients:

• 8 egg whites
• 1 cup fresh spinach, chopped
• 1/3 cup feta cheese, crumbled
• 1/4 cup roasted red peppers, chopped (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the oven to 350°F (175°C).
2. Spray a muffin pan with cooking spray.
3. In a bowl, mix egg whites, spinach, feta, and roasted red peppers.
4. Add salt and pepper.
5. Pour the mixture into the muffin pan cups.
6. Bake for 20-25 minutes until set.
7. Let them cool a bit before popping them out.

Check out the recipe on Allrecipes for more tips: Egg White Breakfast Bites Recipe.

9) Royal Icing

Royal icing is that glossy, hard-drying stuff you see on fancy cookies and cakes. It’s made with egg whites and dries shiny and firm, so your decorations actually last.

You’ll whip egg whites with powdered sugar and a splash of lemon juice or vanilla. Sift the sugar first—otherwise, you might get lumps, and nobody wants that.

Pipe it for detailed designs or just spread it on for a smooth finish. It sets up pretty fast at room temp, which means you can stack those cookies without smudging your work.

Ingredients

• 3 medium egg whites
• 4 cups powdered sugar, sifted
• 1 tsp lemon juice or vanilla extract

Cooking Instructions

1. Beat the egg whites on medium-low speed.
2. Gradually add the sifted powdered sugar while mixing.
3. Pour in the lemon juice or vanilla and mix until smooth.
4. Use right away or cover it up so it doesn’t dry out.

Want more details? Preppy Kitchen has a great guide: Preppy Kitchen.

10) Buttermilk Vanilla Waffles

Light, fluffy waffles? You bet. Egg whites and buttermilk make these waffles extra tender and airy.

Start by mixing up the dry ingredients—flour, sugar, baking powder, and salt. In a separate bowl, whisk egg whites until they’re soft and pillowy.

Combine buttermilk, melted butter, vanilla, and egg yolks in another bowl. Gently fold the egg whites into the wet mix to keep the batter super light.

Cook the waffles in a hot waffle iron for about 4-5 minutes until golden brown. Serve warm and pile on your favorite toppings—syrup, fruit, whatever you’re craving.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 large egg whites
• 2 large egg yolks
• 2 cups buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract

Cooking Instructions

1. Preheat your waffle iron.

2. In a bowl, whisk together the flour, sugar, baking powder, and salt.

3. Beat the egg whites until they form soft peaks. This part takes a little patience, but it’s worth it.

4. In a separate bowl, mix the egg yolks, buttermilk, melted butter, and vanilla.

5. Combine the wet and dry ingredients. Fold in the egg whites gently—don’t rush it, or you’ll lose that fluffiness.

6. Pour the batter into the waffle iron. Cook for about 4-5 minutes, or until the waffles turn golden.

7. Remove them carefully and serve while they’re still hot.

If you want more details, here’s the Buttermilk Vanilla Waffles Recipe.