| How to Cook Egg Whites Posted: 20 Jul 2020 01:00 AM PDT If you're looking to cut cholesterol from your morning eggs, you can easily make egg whites that are full of flavor. There's no need to settle for dry, rubbery egg whites when you can quickly scramble them or cook a fluffy omelet. If you're short on time, fill a dish with egg whites and microwave them until they're almost set. You can add vegetables, cheese, meats, or herbs to any of these egg white dishes so that they suit your personal tastes. [Edit]Ingredients [Edit]Egg White Omelet - of olive oil
- 3 large egg whites or of liquid egg whites
- 1/8 cup (20 g) of chopped onions, optional
- 1/8 cup (20 g) of chopped bell pepper, optional
- 1/8 cup (25 g) of chopped tomato, optional
- 1 slice of lean ham, chopped, optional
- 1 to 2 slices of cheese, such as pepper jack or cheddar, optional
Makes 1 omelet [Edit]Scrambled Egg Whites - of olive oil
- 6 egg whites or of liquid egg whites
- of milk or cream
- 1/4 teaspoon (1 g) of salt
- 1 pinch of ground black pepper
- 1/2 of a garlic clove, minced, optional
- 1 cup (30 g) of fresh baby spinach, optional
- 1 cup (200 g) of cherry tomatoes, halved, optional
- 2 tablespoons (10 g) of grated Parmesan cheese, optional
Makes 2 servings [Edit]Microwaved Egg Whites - 4 egg whites or of liquid egg whites
- of milk or cream
- 1/4 teaspoon (1 g) of salt
- 1 pinch of ground pepper
- 2 tablespoons (30 g) of cream cheese, softened, optional
- 2 tablespoons (5 g) of freshly chopped herbs, such as basil, parsley, or dill, optional
Makes 1 serving [Edit]Egg White Omelet - Heat of olive oil in a skillet over medium-high heat. Place a cast-iron or nonstick skillet on the stove and pour in the olive oil. Turn the burner to medium-high and let the oil heat for at least 1 minute.[1]
- If you prefer, substitute nonstick cooking spray, margarine, or butter for the olive oil.
- Sauté onions with peppers for 3 minutes if you'd like veggies in the omelet. Put 1/8 cup (20 g) of onions and 1/8 cup (20 g) of bell pepper into the preheated skillet and stir them occasionally as they cook. The vegetables should soften a little.[2]
- If you prefer, you can leave out the veggies.
- Chop the vegetables any size you like and substitute any of the veggies. For example, try shallots or mushrooms instead of onions and peppers.
- For a Mexican egg white omelet, substitute a small jalapeno for the bell pepper and add 1 minced garlic clove to the onions. Once you've made the omelet, serve it with diced avocado, fresh cilantro, and crumbled cotija cheese.
- Heat chopped tomato and ham for 2 minutes for a more filling omelet. Stir 1/8 cup (25 g) of chopped tomato and 1 slice of chopped ham into the skillet. Keep cooking the mixture over medium-high heat until the tomatoes warm up.[3]
- You could substitute smoked fish, sausage, or bacon for the lean ham.
- Transfer the optional mixture to a bowl and turn the burner down to medium. If you made a vegetable and ham filling, scoop them into a bowl and set the bowl aside. Then, reduce the burner so the egg whites won't fry when you add them to the skillet.[4]
- Whisk 3 egg whites in a separate bowl and pour them into the skillet. Separate 3 eggs and put the whites into a bowl. Whisk them until they're frothy or use a fork to beat them gently. Then, slowly pour them into the hot skillet.[5]
- For convenience, you could use of liquid egg whites instead of fresh eggs.
- Cook the whites for 2 to 3 minutes or until they're set and no longer runny. To help the omelet cook, take a silicone spatula and gently run it along the sides of the omelet. Tilt the skillet a little so any liquid egg whites will run to the gap you made and cook.[6]
- Don't worry if you accidentally tear the omelet. Since you'll be filling and folding it, you probably won't be able to see the tear when you serve it.
- Turn off the burner and fill half of the omelet. Bring the bowl of sautéed vegetables and ham over to the stove and spoon them onto 1 side of the omelet. If you prefer, you can use a different type of filling, such as 1 to 2 slices of cheese.[7]
- Try using a bold cheese, such as pepper jack, cheddar, or feta.
- Use a spatula to fold the omelet over the filling and serve it while it's hot. Take a nonstick spatula and run it under the side of the omelet that doesn't have any filling. Then, quickly lift it up and over the filling to fold the omelet in half before you transfer it to a serving plate.[8]
- Omelets are best eaten right after they're made, although you can refrigerate leftovers in an airtight container for up to 4 days.
[Edit]Scrambled Egg Whites - Heat of olive oil in a skillet over medium-high. Set a nonstick or cast-iron skillet on the stove and turn the burner to medium-high. Pour in the olive oil and swirl the skillet so the oil coats the bottom.[9]
- You could substitute any fat for the olive oil. For example, use low-fat cooking spray, margarine, or butter.
- Sauté garlic, spinach, and tomatoes if you want to add veggies. Mince half of a garlic clove and add it to the skillet. Then, stir in 1 cup (30 g) of fresh baby spinach and 1 cup (200 g) of cherry tomatoes. Cook the vegetables until the garlic becomes fragrant and the spinach wilts. Then, transfer the mixture to a bowl and set it aside.[10]
- Feel free to substitute any of your favorite vegetables. Try sliced mushrooms, diced bell pepper, or chopped onion, for instance.
- For an herbal omelet, instead of using spinach and tomatoes, add 1/4 cup (5 g) of freshly chopped basil, 2 tablespoons (2 g) of freshly chopped parsley, and 2 teaspoons (0.5 g) of freshly chopped oregano. If you want to use dried herbs, use 1/2 of the amount.}}
- Whisk the egg whites, milk, salt, and pepper in a separate bowl. Put 6 egg whites or of liquid egg whites into a bowl along with of milk or cream, 1/4 teaspoon (1 g) of salt, and 1 pinch of ground black pepper. Then, whisk until they're combined.[11]
- If you don't have a whisk, you can use a fork to mix the ingredients.
- Pour the egg whites into the skillet and turn the burner to medium. Slowly pour the mixture into the hot skillet and reduce the heat so the eggs don't fry. It's alright if you hear them sizzle a little when you pour them in the pan, but the eggs should cook slowly so they don't turn rubbery.[12]
- There's no need to put more oil in the pan since it will still be greased from cooking the vegetables.
- Stir the scrambled egg whites as they cook for 2 to 3 minutes. If you'd like very fine, small pieces of scrambled egg whites stir the mixture constantly with a spoon or spatula. For larger clumps of scrambled eggs, stir them infrequently so they don't break up as much.[13]
- Stir in the sautéed vegetables, if applicable, and serve the scrambled egg whites. If you made vegetables, scoop them back into the skillet with the eggs. Stir them briefly so the vegetables are incorporated and turn off the burner. Transfer the scrambled egg whites and veggies to serving plates.
- If you like, garnish the scrambled egg whites with 2 tablespoons (10 g) of grated Parmesan cheese.
- To store leftover scrambled egg whites, put them in an airtight container and refrigerate them for up to 4 days.
[Edit]Microwaved Egg Whites - Spray the inside of a microwave-safe dish with nonstick cooking spray. You can use a large coffee mug, bowl, or measuring jug as long as it's safe to microwave. Spray the inside of your dish with nonstick cooking spray so you can easily get the egg whites out once they've cooked.[14]
- You could also use a shallow ramekin if you want the egg whites to come out oval or circular.
- Put 4 egg whites into a bowl with milk, salt, and pepper. If you'd like to use liquid egg whites, pour of them into the bowl. Then, add of milk to the egg whites or liquid along with 1/4 teaspoon (1 g) of salt and 1 pinch of pepper.[15]
- Whisk the seasoned egg whites. Whisk until the milk is incorporated and the salt and pepper are mixed in. If you don't have a whisk, you could use a bowl to beat the egg whites until they're frothy.[16]
- For an easy way to add flavor, use your favorite spice rub or seasoning mix. Try cajun seasoning or herbes de provence, for instance.
- Pour the mixture into the prepared dish and microwave it on "high" for 45 seconds. Slowly pour your seasoned egg whites into the greased dish and set it on your microwave's turntable. Close the door and microwave the egg whites on full power for 45 seconds.[17]
- Open the microwave and break up the eggs with a fork. Open the door and gently stir the egg whites around in the dish so they form clumps. Keep in mind that the dish will probably be hot, so you may want to wear an oven mitt if you touch the dish.
- If you'd like the egg whites to keep the shape of the dish you're cooking them in, avoid stirring them. Then, once the egg whites are completely cooked, you can use a spatula to turn them out of the dish.
- Microwave the egg whites for another 45 seconds before you stir them. Close the microwave door and heat the egg whites until they're starting to set along the edges. The egg whites shouldn't appear liquid once they're almost finished cooking. Then, carefully stir the egg whites again with a fork to break them up.[18]
- Heat cream cheese over the egg whites for a more flavorful dish. Once the egg whites are almost done, spread 2 tablespoons (30 g) of softened cream cheese over them. Then, microwave the egg whites for 30 more seconds so the cream cheese melts.[19]
- You can substitute your favorite type of cheese for the cream cheese. For example, try mozzarella or smoked gouda.
- Remove the dish and sprinkle optional fresh herbs over it before serving. Wear oven mitts to take the dish of egg whites out of the microwave. Set it on a heat-proof surface and scatter 2 tablespoons (5 g) of freshly chopped herbs, such as basil, parsley, or dill, over the whites if you want an herbal flavor. Serve the microwaved egg whites from the dish or transfer them to a serving plate.[20]
- To store leftover egg whites, put them in an airtight container and refrigerate them for up to 4 days.
- If you don't like seeing flecks of ground black pepper in your egg whites, use ground white pepper.
[Edit]Things You'll Need [Edit]Scrambled Egg Whites - Measuring cups and spoons
- Nonstick or cast-iron skillet
- Bowls
- Whisk or fork
- Knife and cutting bowl
- Serving plates
[Edit]Egg White Omelet - Nonstick or cast-iron skillet
- Knife and cutting board
- Measuring cups and spoons
- Silicone spatula
- Bowl
- Whisk or fork
- Serving plate
[Edit]Microwaved Egg Whites - Microwave
- Microwave-safe bowl, mug, or measuring jug
- Measuring cups
- Bowl
- Whisk or fork
- Nonstick cooking spray
[Edit]References [Edit]Quick Summary |
| How to Plant Basil in a Pot Posted: 19 Jul 2020 05:00 PM PDT Basil is one of the most widely-used herbs in the world, but every cook knows that fresh basil tastes way better than the dried stuff. Basil also happens to be very easy to grow at home. It's a plant that lasts only a year, but it can produce as much as 12 cups (241.2 g) of leaves in that short time. It's a hardy, warm-weather plant that doesn't require a lot of maintenance. You can also grow basil from seeds or get a grown plant for something that adds both color and utility to your home. [Edit]Sowing Basil Seeds - Plant basil seeds in late winter or early spring. Basil seeds prefer warm soil and warm weather. The best time to plant seeds is at the end of May if you're in the northern half of the world or November if you're in the southern half. Seeds can also be planted before or after that, but try to time it so they aren't exposed to frosty weather.[1]
- Even if you're planning on keeping your basil plants outdoors, you can start them indoors to protect them from the cold. Try planting them 6 to 8 weeks ahead of time, either in late winter or early spring.
- Although basil can be grown at any time during the year, it tends to turn out weak and sickly during the winter months.
- Seeds are available online and at most gardening centers, along with pots and soil. Basil seed packets contain 100 or more seeds that stay good for up to 5 years. Plant according to how much basil you wish to harvest each year.
- Choose a pot with drainage holes on the bottom. You don't have to have a big pot to start growing basil seeds. The type of pot doesn't really matter either, so choose a style you like. The important part is that it drains well so the soil doesn't get too wet. Also, get a plant saucer to place underneath the pot so you don't end up with a big mess each time you water the soil.[2]
- Bigger pots are fine, too. They are useful if you don't want to bother with replanting every single basil sprout later. You can usually grow several smaller basil plants together, although it's better to separate them.
- You can even use small, plastic growing trays to get seeds started.
- Select a well-draining potting mix for the seeds. Purchase a quality potting soil at your local gardening center. Make sure it isn't an outdoor-type soil, since that can be too heavy for basil seeds. Soilless and seed-starting mixes also work well. If you can, get a sterilized mix to protect your seeds from bacteria and other contaminants.[3]
- The soil's pH level should be 6.5 to 7. Most store-bought soils are a neutral 7, but you can use a pH testing kit from your local hardware store to test this.
- To make your own soil-based mix, combine equal amounts of sterilized loam, peat sand, and a supplement like perlite, vermiculite, or coarse sand.[4]
- You can also make your own soilless potting mix so transplanting is easier. For example, try combining 2 parts peat moss with 2 parts perlite or vermiculite.
- Fill the pot ¾ of the way with moist soil. Pour soil into the pot, then use a watering can to gently water it. Watch for water to come out of the drainage holes at the bottom. To ensure the soil is at the perfect consistency for your new basil garden, take a trowel and lightly mix the soil until you're sure it's consistent.[5]
- Test the soil's consistency by scooping up a little with a spoon. Squeeze it between your fingers. It should be a cool, damp clump when you first pick it up, but fall apart when you squeeze it.
- Spread the seeds at least apart. Basil seeds don't need a ton of room to begin sprouting, so you can start multiple seeds in the same pot. Scatter a few of them across the pot by hand. Leave them on top of the soil for now.[6]
- Keep in mind what you plan on doing with the grown plants. If you intend on keeping some together, space them apart. Don't put additional seeds in unless you're willing to dig them back out later.
- No matter how much you scatter the seeds, they may not all sprout. They don't need a lot of space to sprout, so placing them far apart doesn't guarantee that they will all grow.
- Sprinkle of soil onto the seeds to bury them. You won't need a thick layer of soil, since that could prevent the seeds from growing. Instead, add just enough to cover them. Scatter the soil around without pressing down on the seeds.[7]
- If you're looking to give your basil a boost, use an organic compost instead of more soil. Try using a loam-based compost mix or even a layer of vermiculite, for instance.
- Compacting the soil could bury or otherwise damage the seeds, so be gentle when topping the basil seeds. You don't have to press down on the soil at all.
- Mist the soil lightly until the upper layer is moist. Fill a small spray bottle with room-temperature water, then spray the soil evenly. Make sure it is moist throughout. When it's at the right consistency, it will turn a dark color and clump together when you pick some of it up. As long as the soil is at the right consistency, you can sit back and wait 8 to 14 days for the seeds to sprout.[8]
- If you have a seed propagator, you can move the potted seeds into there to lock in the moisture. Another option is to lay a freezer bag over the pot and secure it with rubber bands.
- Too much water will cause the seeds to rot, so use a light touch to keep the soil moist but not soggy.
- Place the basil in a spot that receives 6 hours of sunlight a day. Basil grows well in sunlight and warm soil. Try keeping your plants on a sunny windowsill, for instance. Make sure they are protected from temperature spikes and moisture leaks. Keep them away from air conditioners and other sources of cold drafts.[9]
- When your basil starts to grow, you can leave the pots in the same, warm spot. If you're moving them outside, select a similar spot that receives at least 6 hours of sunlight.
- To figure out which areas in your home get plenty of sunlight, check around during a sunny day. Note which spots get shady as the day goes on.
[Edit]Handling Older Basil Plants - Select pots for grown basil plants. Try getting pots that are about deep and hold about . Grown basil requires more space than seedlings. If you're able to get a pot for each basil plant you're growing, plant them all separately so they have plenty of room to spread out. Their roots will have much more room to spread out.[10]
- Another option is to get a pot and space 3 basil plants apart.
- Small basil plants can also survive for a while in pots, but be prepared to transfer them to something bigger if they outgrow those ones.
- Transfer seedlings to their own pots after they sprout 2 leaves. Watch for the actual basil leaves, not the small, spade-shaped seed leaves. The seed leaves appear first, followed by the tasty herb leaves.Once your plant has 2 to 5 of these true leaves, prepare to transfer it to a bigger pot where it will have plenty of room to grow out its roots.[11]
- True leaves look like mature basil leaves on a fully-grown plant. They are green and full. Regular basil leaves have a rounded shape, but sweet basil leaves are more pointed.
- The seed leaves will fall off as the basil continues to grow.
- Dig a hole about in size for the plant. Put on some gardening gloves to push aside the soil in the center of the pot. Make sure the hole is roughly the same size as the plant's width. You can gauge the width by measuring the distance between the tips of the outermost leaves. Basil sprouts are replanted while they are still small, so you won't have to do a lot of digging to give them a comfortable new home.[12]
- If you're dealing with an older basil plant, follow the same steps. Make sure the hole is wide and deep enough to hold the plant's root ball.
- If you're transplanting an older plant, put its pot inside the new pot. Pack dirt around the old pot to make a perfectly-sized hole.
- Remove the basil from its original container. Use a trowel to shift the dirt aside. Stay around the edges of the leaves so you don't accidentally cut into the roots. When you're ready to remove the basil, lightly grip the stem underneath the lowest leaves. Place your other hand against the container, then slide the plant out.[13]
- If you have the basil in a pot, tip the pot over to make the basil a little easier to remove.
- For seed-grown basil, be careful to avoid hitting the roots of any nearby sprouts. Also, don't attempt to pull the basil out if it feels stuck.
- Bury the basil up to its lower leaves in the new pot. Set the basil root-first into the hole you dug. Check that the lowest leaves are right above the rim of the pot. If it looks good, push some of the soil toward the stem by hand or with a trowel. Keep the roots covered and the stem exposed so the basil grows strong and healthy.[14]
- Any leaves that are in the soil will rot, so don't bury them. If they are touching the soil, they could also get infected with a bacterial disease.
- Wait until the weather is over before moving basil outdoors. If you wish to keep potted basil outside, wait until the last frost of the season has passed. Keep an eye on the temperature over a couple of days to make sure it stays around . If it looks like it's going to fall below , then your plants will be in trouble. Basil grows really well as long as the weather stays warm.[15]
- The last frost is usually in late May for the northern hemisphere and November for the southern hemisphere, but it can vary a lot depending on where you live.
- You can help shield outdoor plants from a sudden temperature drop by covering the soil with pine straw or another type of mulch. However, it's usually easier to move potted basil back indoors.
- Basil flowers in summer and fall, and the flowers are edible. If you want your plant to produce better leaves, pinch off the flowers as they show up. Let them grow if you wish to get some seeds for next year.[16]
- When your basil plant first starts growing, consider pinching off weaker leaves and sides so the remaining leaves have a stronger taste. You can start pruning it once it's about tall.[17]
- Basil doesn't really need fertilizer to grow, but you can add some to encourage it to grow bigger. Dilute a liquid fertilizer to ¼ of the manufacturer's recommended dose, then add it about once a month when watering your plant.[18]
[Edit]Things You'll Need [Edit]Sowing Basil Seeds - Gardening gloves
- Trowel
- pot
- Potting mix
[Edit]Handling Older Basil Plants - Gardening gloves
- Trowel
- Potting mix
- pot
[Edit]References |
| How to Squeeze a Lemon Posted: 19 Jul 2020 09:00 AM PDT Squeezing a lemon efficiently to get all of the juice out of it will save you money and trips to the grocery store when you're cooking with lemon juice. To get the most juice out of your lemon, you can squeeze it by hand using a few simple techniques, or you can use a couple of common kitchen tools to easily squeeze all the juice out for your next delicious recipe. [Edit]Squeezing with Your Hands - Roll the lemon firmly back and forth on your countertop before you cut it. To loosen some of the juice from the pulp inside your lemon, try pressing firmly down on the lemon as you roll it back and forth on your countertop. This will help you to get the most juice out when you squeeze your lemon.[1]
- Slice your lemon crosswise down the middle. Place your lemon in front of you with the pointed end parts facing out to the sides. Using a sharp knife, cut the lemon halfway down the middle, so that when you open it the inside looks like a pie cut into slices.[2]
- To protect your countertop, place a cutting board down beneath your lemon before you slice it.
- Some people prefer to slice their lemon lengthwise, or pointed end to pointed end, when juicing it by hand. You can do this instead if you prefer.
- Hold 1 lemon half over a bowl with the cut facing up. Take half the lemon in the palm of your hand with the cut side facing up. If you turn the lemon with the cut facing down, the seeds will run out when you squeeze into your bowl. Holding the cut facing up allows most of the seeds to stay inside the lemon instead of getting into your bowl.[3]
- A few seeds may fall down into your bowl even if you hold the lemon with the cut facing up. Just remove the seeds from your bowl with your fingers or a spoon when you're finished juicing.
- Squeeze the lemon half hard 3 times to get the juice out. Press as firmly as you can as you squeeze the lemon in your palm. The juice will begin to run out over the sides of your hand. Squeeze at least 3 times, or more if you think there is still more juice in the lemon.[4]
- Lemon juice may sting your hands if you have any open cuts or scratches on them. For the best results, wear thin rubber cooking gloves while squeezing your lemon.
- Repeat the squeezing steps with your other lemon half.
- Press a spoon into the insides to release any remaining juice. If there is any juice left inside your lemon, you can use a regular metal spoon to press the insides of the lemon. The remaining juice will come out of the pulp as you crush it with the spoon.[5]
- To avoid getting seeds in your bowl, take the seeds out of your lemon half with your fingers before starting to press the lemon with your spoon.
[Edit]Using a Citrus Press or Other Utensils - Press your lemon firmly back and forth into your countertop. To prep or "pre-squeeze" your lemon, roll it firmly into your countertop back and forth a few times. This will start to release juice from the pulp of your lemon before you cut it open.[6]
- Try putting the lemon in the microwave to prep it instead. Another way to get more juice from your lemon is by warming it in the microwave for 10-30 seconds. When it's finished, allow it to cool before slicing it.[7]
- You can also do this in conjunction with rolling the lemon on the counter. Simply let the lemon cool until you can comfortably touch it and then press it into the counter while you roll it back and forth.
- Cut the lemon crosswise down the middle. When you're using a tool to squeeze your lemon, the best way to get the most juice is by cutting it crosswise. Lay the lemon on a cutting board in front of you with the pointed sides facing out. Use a sharp knife to make 1 cut down the middle, cutting your lemon in half.[8]
- Inside the cuts your lemon will look like a round pie cut into even slices.
- Place the lemon skin-side down into your citrus press if you have one. Get the most juice from your lemon by cutting a small piece out of its skin and placing it skin-side down into your citrus press, with the skin side against the point of the press. Squeeze the press together over a bowl, and your lemon skin will flip inside-out as it releases juice.[9]
- Many people place the lemon into the press the other way, with the cut-side down against the point of the press. You can do this, but the lemon skin will not flip inside-out and you may not get as much juice out.
- Repeat this step for the other lemon half to juice your full lemon.
- Squeeze your lemon between tongs if you have joint pain. The added leverage of tongs will help you not have to squeeze as hard with your hands. Place your lemon half between a pair of salad tongs or tongs used for barbeque over a bowl and squeeze the tongs to release the juice from your lemon.[10]
- To prevent the lemon's seeds from falling into your bowl, try to hold your lemon with the cut side facing up as you squeeze it between the tongs.
- Try pressing a fork into the center for a simple approach. After your lemon is cut in half, insert a plain metal fork into the cut side. Squeeze your lemon over a bowl sideways and move the fork up and down as you squeeze.[11]
- To get all the juice out, turn the fork several times and continue the up and down motion as you squeeze the lemon from multiple angles.
- Repeat the step for the other lemon half.
- Use a mixer beater to squeeze juice out instead. Holding a beater from a hand or electric mixer by its handle, press the beater into the cut side of your lemon half over a bowl, and twist the beater back and forth firmly. Squeeze the lemon as you twist the beater against its sides until all the juice is out.[12]
- You'll need a strainer for this step to catch seeds, or you'll have to remove seeds with a spoon or your fingers.
[Edit]Things You'll Need - Lemon
- Knife and cutting board
- Countertop
- Bowl
- Spoon
- Microwave (optional)
- Citrus press
- Tongs
- Fork
- Beater from a hand-held or electric mixer
[Edit]References [Edit]Quick Summary |
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