Tulo

Liquid Egg White Veggie Scramble Recipe

A nonstick skillet of fluffy scrambled egg whites studded with diced red bell pepper and wilted spinach, topped with melted cheddar and sliced green onion, shot from above.
Photo by cottonbro studio on Pexels

Liquid egg whites are already separated and pasteurized, so there's no cracking or yolk-separating involved, and cooking them over gentle heat with a little dairy and a covered rest at the end keeps them soft and custardy instead of the dry, squeaky texture egg whites get when they're cooked too hot or too fast.

Prep
10 min
Cook
12 min
Total
22 min
Servings
4

Ingredients

Servings4
  • 1 1/2 cups liquid egg whites
  • 3/4 cup red bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tablespoons whole milk
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons green onions, sliced

Nutrition per serving

Calories
147
Protein
14g
Carbs
3g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a bowl, whisk the liquid egg whites with the milk, salt, and pepper until slightly frothy and no longer streaky.
  2. 2Heat the olive oil in a nonstick skillet over medium-low heat. Add the diced bell pepper and cook, stirring occasionally, for 3-4 minutes until just softened.
  3. 3Add the spinach and cook for 1 minute, stirring, until wilted and any excess moisture has cooked off.
  4. 4Pour the egg white mixture into the skillet over the vegetables. Let it sit undisturbed for 30 seconds to start setting around the edges.
  5. 5Using a rubber spatula, gently push the set edges toward the center and tilt the pan so uncooked egg white flows to the empty spaces. Repeat every 30-45 seconds for 3-4 minutes, until mostly set but still slightly glossy on top.
  6. 6Scatter the cheddar and green onions over the surface, cover the skillet, and remove it from the heat. Let it sit for 1-2 minutes so the residual heat melts the cheese and finishes cooking the eggs through.
  7. 7Uncover, season with a little more black pepper if you like, and serve immediately.

Tips & variations

  • To swap liquid egg whites for whole eggs in another recipe, use about 3 tablespoons of liquid whites per whole egg; it's a straightforward substitution in scrambles, frittatas, and quiches, though the color and richness will be paler and leaner.
  • Any quick-cooking vegetable works here: diced zucchini, mushrooms, or halved cherry tomatoes can replace the bell pepper.
  • For a dairy-free version, skip the milk and cheese and finish with a spoonful of salsa or hot sauce instead.
  • Stir in a handful of cooked, crumbled turkey bacon or diced ham after step 3 for more protein.

Storage & reheating

Store leftover scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 15-20 second bursts, covered, or in a nonstick skillet over low heat; high heat will make the egg whites rubbery on the reheat. An opened carton of liquid egg whites is generally good for 7-10 days in the fridge (check the carton's use-by date); an unopened carton keeps until the printed date.

Tips from the Tulo kitchen

  • Salt draws moisture out of egg whites, so add it right before cooking rather than letting the mixture sit salted, or the scramble can turn watery.
  • A nonstick or well-seasoned skillet matters more here than with whole eggs, since egg whites stick more readily without any yolk fat to lubricate the pan.

FAQ

Are liquid egg whites the same as fresh egg whites?

They're pasteurized, pre-separated whites from real eggs, sold in cartons. Pasteurization means they're safe to use in recipes that call for raw or lightly cooked whites, like some meringues or cocktails, unlike whites separated at home.

Why did my egg whites turn rubbery?

Egg whites are almost pure protein with no fat to slow down coagulation, so they toughen fast over high heat. Cooking them over medium-low heat and pulling the pan off just before they look fully set (then covering to finish with residual heat) keeps them tender.

Can I use liquid egg whites in baking?

Yes, in recipes like angel food cake or meringues that call for whipped whites, though carton whites typically whip to a slightly less stable peak than fresh whites, so add cream of tartar and whip a bit longer.

How much liquid egg white equals one large egg white?

About 2 tablespoons of liquid egg whites is equivalent to one large egg white, which is useful for scaling recipes that list whole egg whites instead of a carton measurement.

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