White of Egg Muffins
Ingredients
Directions
Beat eight egg whites stiff.
Add a full pint of flour.
Add milk enough to make the batter as thick as batter pudding.
Add a little salt.
Bake quickly.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Eggs
- Beaten stiff, the whites trap air and give the muffins their light, risen structure.
- Flour (in the method)
- Provides the starch and protein that set during baking to give the muffins body.
- Milk (in the method)
- Adds moisture and loosens the flour into a batter thick like batter pudding.
The step that matters
Beat eight egg whites stiff.. Stiffly beaten whites hold air that lifts the batter in the oven. If they are under-beaten or deflated when the flour goes in, the muffins will be dense and flat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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