Egg white bread

Ingredients

• as needed N/A Liquid Egg Whites (beat until stiff peaks form)
• as needed N/A Dried Egg White Powder (adds structure and protein; add slowly after whites are whipped)
• as needed N/A Salt (enhances flavor; add after powder is incorporated)

Instructions

1. Whip Egg Whites

   Pour the liquid egg whites into a clean mixing bowl and beat on high speed until stiff peaks form, similar to meringue.

   Time: PT5M

2. Incorporate Egg White Powder

   With the mixer on low, slowly sprinkle the dried egg white powder over the whipped whites, allowing it to fold in without deflating the mixture.

   Time: PT3M

3. Add Salt

   Sprinkle the salt over the mixture and gently fold until fully combined.

   Time: PT2M

4. Shape the Loaf

   Transfer the batter into a lined loaf pan, smoothing the top with a spatula. This is the meditative part—watch the loaf rise as you shape it.

   Time: PT5M

5. Bake

   Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 45 minutes, or until the top is golden and a toothpick inserted comes out clean.

   Time: PT45M

   Temperature: 350°F

6. Cool

   Remove the loaf from the oven, let it rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

7 g

Carbohydrates

0 g

Fat

0 g

Fiber

0 g