Egg White Quotes

“A teaspoonful of semen contains the same amount of protein as the white of one egg. However, the consumption of semen can be much more fun.”
― Miriam Stoppard

“My thoughts swerve back to swans' eggs. Such splendid things---their whites are purer, more translucent than those of any other egg. Perhaps their boiled yolks might be mixed with firm fresh butter, essence of anchovies, minced herbs, even a chopped shallot. And then returned to their hardboiled whites in softly beaten mounds. A swan's egg en salade, I think, smiling.”
― Annabel Abbs, Miss Eliza's English Kitchen

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?"
"Everything is prepped. We just need the sprouts."
"Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven."
"Yes, chef."
"Clementine, can you take over the grilled crudités? We need to get them chilled by five."
She nodded. "Yes, chef."
"Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work."



I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door.
"I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts."
"It's about time," I shot back. "You've been single far too long."
"I'm going to get cleaned up," he said, "and then I can relieve you."
"Take your time," I replied honestly. "I've got everything under control."
And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches.
It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”
― Hillary Manton Lodge, Together at the Table

“I carefully split one of the eggs and put the white into one bowl, the yolk into another. The bright orange yolk would become mayonnaise, and the white would make meringues that we'd top with whipped cream, raspberries, and roasted rhubarb.”
― Sarah Chamberlain, The Slowest Burn