3,188 egg white recipes

Rhubarb mousse with strawberry-gin sauce is a light, creamy spring dessert set with gelatin and folded with whipped cream and meringue. The tart rhubarb base pairs with a boozy strawberry-marmalade sauce.

Alice's white cake is a tender vanilla and almond-scented layer cake leavened with whipped egg whites for an airy, snowy crumb. The kind of from-scratch white cake that makes box mixes look amateur.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.

Traditional Swedish cabbage rolls (kåldolmar) filled with ground beef, pork sausage, and rice, browned in butter and brown sugar, then baked in broth and finished with a cream pan sauce. Comfort food with Scandinavian roots.

Cake mix crumble bars with a crunchy oat and pecan topping over gooey strawberry pie filling. A one-pan, one-hour shortcut dessert that punches way above its effort level.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.

Upside-down bread pudding with a caramelized sugar crust, dried figs, and chopped almonds baked in a loaf pan. Flip it out for a golden, sticky-topped dessert.

Stuffed French toast sandwiches filled with cottage cheese, dipped in a fluffy vanilla-nutmeg egg batter, and browned in butter. A protein-packed brunch that's part French toast, part cheese blintz.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.