High-Protein Egg White Stir-Fry

Steps

How to make it

Prep 8 min · Cook 6 min

1. Separate whites from yolks on 4 eggs (save yolks refrigerated for another use); whisk whites in a bowl with a pinch of salt until fine bubbles form on the surface. Rinse and dice 1/2 cucumber into about 0.5 cm cubes; set aside.
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. Transfer to a plate; pair with a main from custom additions if desired, and use saved yolks for baked eggs or mayo.

Tips & storage

Make it easier

• Add shrimp or diced chicken for more protein and texture.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best fresh; whites weep if held overnight.

Optional add-ins