Cucumber Egg White Stir-Fry | Lean High-Protein Meal

Steps

How to make it

Prep 8 min · Cook 6 min

1. Pour 180 g egg whites into a bowl, add a pinch of salt, and whisk until fine bubbles appear. Rinse and dry 1/2 cucumber, then cut it into roughly 0.5 cm cubes.
2. Heat a skillet over low and add 1 tsp olive oil; when oil is just warm, pour in whites—do not wait for heavy smoke (low heat keeps them tender).
3. After pouring, let sit about 10 seconds so the bottom sets slightly, then use a spatula to push gently from the outer edge toward the center; about 1 minute to form large soft curds (better texture than scrambling into fine bits).
4. Turn heat to high, add diced cucumber, and stir-fry about 1 minute until bright green and still slightly crisp.
5. Sprinkle a pinch of white pepper, fold quickly 10 seconds, taste, and add a little more salt if needed.
6. Once the egg whites are fully set with no liquid center, transfer immediately to a plate; serve with rice or sweet potato if desired.

Tips & storage

Make it easier

• Pat the cucumber dry after cutting so the skillet stays hot and the pieces remain crisp.
• Remove the egg whites as soon as they are fully set; residual heat keeps cooking them, and overcooking makes them watery and rubbery.

Best eaten immediately. Cool any leftovers promptly, refrigerate in a sealed container, eat within 1 day, and reheat until steaming hot throughout.

Optional add-ins