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Hello everyone!!!
This is my first post but I've been lurking since I started about 6-1/2 weeks ago. Progress is slow go but noticeable, and I am very happy so far!
I am a recovering pasta addict and as much as I'd like it to, spaghetti squash doesn't cut the mustard. I enjoy it, but it's squash and tastes like squash! I searched the net and am not about to go and eat that Japanese noodle that smells like fish (sure it's good but I have a low gag reflex...).
I am making a really good roast in the slow cooker tonight and have been racking my brain to think of pasta substitute. I saw a post about making scrambled eggs but baking them so they can be cut and I thought of something....EGG WHITES!!! So I did an experiment...
I separated the egg whites and yellows and mixed the whites thoroughly. I then poured them into a ziploc bag and snipped the corner and drizzled them into a pot of boiling water. I was hoping they'd turn out stringy, but no dice. They came out clumpy like dumplings and that's okay, except they were still a little slimy for my taste. So I threw them in a pan with butter and fried them the rest of the way... I then topped with a spoonful of the roast juice.
And you know what!? It totally satisfied my taste buds for pasta!!! They were like nice, firm dumplings!
I also tried just pouring egg whites in a large pan and flipping when cooked on one side to cook the other, and then slicing... They totally reminded me of egg noodles!!!
I am so excited about this and cannot wait to enjoy them at dinner. Wanted to share as I saw a lot of threads about pasta substitutes but nothing about egg whites.
YUM!
Amanda
(155/147/135)
This is my first post but I've been lurking since I started about 6-1/2 weeks ago. Progress is slow go but noticeable, and I am very happy so far!
I am a recovering pasta addict and as much as I'd like it to, spaghetti squash doesn't cut the mustard. I enjoy it, but it's squash and tastes like squash! I searched the net and am not about to go and eat that Japanese noodle that smells like fish (sure it's good but I have a low gag reflex...).
I am making a really good roast in the slow cooker tonight and have been racking my brain to think of pasta substitute. I saw a post about making scrambled eggs but baking them so they can be cut and I thought of something....EGG WHITES!!! So I did an experiment...
I separated the egg whites and yellows and mixed the whites thoroughly. I then poured them into a ziploc bag and snipped the corner and drizzled them into a pot of boiling water. I was hoping they'd turn out stringy, but no dice. They came out clumpy like dumplings and that's okay, except they were still a little slimy for my taste. So I threw them in a pan with butter and fried them the rest of the way... I then topped with a spoonful of the roast juice.
And you know what!? It totally satisfied my taste buds for pasta!!! They were like nice, firm dumplings!
I also tried just pouring egg whites in a large pan and flipping when cooked on one side to cook the other, and then slicing... They totally reminded me of egg noodles!!!
I am so excited about this and cannot wait to enjoy them at dinner. Wanted to share as I saw a lot of threads about pasta substitutes but nothing about egg whites.
YUM!
Amanda
(155/147/135)
I've always made a substitute pasta like you (in a pan then sliced) from whole eggs. Never thought of just using the whites.
)
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