High-Protein Baked Egg Whites
A light and healthy baked egg white dish with a touch of sweetness.
Prep
0
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(2)
- 1 cup liquid egg whites
- 2 teaspoons salted butter
🫙Pantry Staples(3)
- 1/2 teaspoon cornstarch
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract, optional
🧂Spices & Seasonings(1)
- Dash of cinnamon
📦Other(1)
- Dash of natural sweetener
Nutrition (per serving)
Calories
124
Protein
13g
Carbs
8g
Fat
4g
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Beat the egg whites until they form stiff peaks.
- 3
Gently fold in the sweetener, cinnamon, optional vanilla, and cornstarch.
- 4
Transfer to a parchment-lined baking dish. Lightly spray the parchment with cooking spray to help prevent sticking.
- 5
Bake for about 10 minutes, or until the top is lightly golden.
- 6
Warm the butter and honey, then drizzle over the baked egg whites and serve.
💡 Pro Tips
- ✓Beat egg whites to stiff peaks (180° angle when whisk is lifted) rather than soft peaks, as this maximizes air incorporation to 8-10 times the original volume, creating a light, fluffy crumb structure that won't collapse during the 10-minute bake.techniqueStiff peaks (180° angle), 8-10x volume increase
- ✓Add cornstarch at 0.5 teaspoons per cup of egg whites because it absorbs moisture released during baking and stabilizes the foam structure by preventing over-drying, which would cause the surface to crack.ingredient0.5 tsp per 1 cup egg whites
- ✓Fold ingredients for only 15-20 strokes using a spatula from the bottom of the bowl upward, as overfolding deflates trapped air bubbles and reduces final height by 30-40% while creating a dense, rubbery texture.technique15-20 strokes maximum
- ✓Bake at 400°F for exactly 10 minutes because egg white proteins denature and set at 140-149°F internal temperature; longer baking causes water loss exceeding 12%, creating a dry, mealy crumb despite the cornstarch stabilizer.timing400°F for 10 minutes, internal temp 140-149°F
- ✓Warm butter and honey to 140°F before drizzling so the residual heat doesn't re-cook the delicate egg white structure, which can cause toughening and separation of proteins.technique140°F for butter-honey mixture
Share this recipe
Prep
0
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
High-Protein Baked Egg Whites
A light and healthy baked egg white dish with a touch of sweetness.
📝 Ingredients
🥛Dairy & Eggs(2)
- 1 cup liquid egg whites
- 2 teaspoons salted butter
🫙Pantry Staples(3)
- 1/2 teaspoon cornstarch
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract, optional
🧂Spices & Seasonings(1)
- Dash of cinnamon
📦Other(1)
- Dash of natural sweetener
Nutrition (per serving)
Calories
124
Protein
13g
Carbs
8g
Fat
4g
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Beat the egg whites until they form stiff peaks.
- 3
Gently fold in the sweetener, cinnamon, optional vanilla, and cornstarch.
- 4
Transfer to a parchment-lined baking dish. Lightly spray the parchment with cooking spray to help prevent sticking.
- 5
Bake for about 10 minutes, or until the top is lightly golden.
- 6
Warm the butter and honey, then drizzle over the baked egg whites and serve.
💡 Pro Tips
- ✓Beat egg whites to stiff peaks (180° angle when whisk is lifted) rather than soft peaks, as this maximizes air incorporation to 8-10 times the original volume, creating a light, fluffy crumb structure that won't collapse during the 10-minute bake.techniqueStiff peaks (180° angle), 8-10x volume increase
- ✓Add cornstarch at 0.5 teaspoons per cup of egg whites because it absorbs moisture released during baking and stabilizes the foam structure by preventing over-drying, which would cause the surface to crack.ingredient0.5 tsp per 1 cup egg whites
- ✓Fold ingredients for only 15-20 strokes using a spatula from the bottom of the bowl upward, as overfolding deflates trapped air bubbles and reduces final height by 30-40% while creating a dense, rubbery texture.technique15-20 strokes maximum
- ✓Bake at 400°F for exactly 10 minutes because egg white proteins denature and set at 140-149°F internal temperature; longer baking causes water loss exceeding 12%, creating a dry, mealy crumb despite the cornstarch stabilizer.timing400°F for 10 minutes, internal temp 140-149°F
- ✓Warm butter and honey to 140°F before drizzling so the residual heat doesn't re-cook the delicate egg white structure, which can cause toughening and separation of proteins.technique140°F for butter-honey mixture