Today I'm making scrambled egg whites with cinnamon, a simple recipe to give egg whites a sweet touch without complicating things in the kitchen. If you're looking for eggs with cinnamon, this version uses just egg whites, ground cinnamon, and a touch of sweetener if you fancy it. With a skillet and 6 minutes from start to finish, you have a serving ready for breakfast or an afternoon snack.
To make sure the scrambled egg whites don't dry out, I cook them over gentle heat, stirring constantly and pulling them off the heat the moment they're set. The cinnamon brings the aroma, and the sweetener is optional: adjust it to your liking. I like to serve them freshly made, with an extra sprinkle of cinnamon on top.
If you feel like cooking more with egg whites, I recommend my Egg white and tuna omelette and my Egg white omelette with peppers, garlic, and whole egg, two savoury ideas to switch things up.
Yes, you can use bottled pasteurized egg whites or egg whites separated from fresh eggs. In either case, cook them until set and follow the storage directions on the container.
Cinnamon adds a wonderful aroma, but it does not sweeten like sugar or a sweetener does. You can leave it unsweetened if you prefer, or add a bit of whatever sweetener you normally use.
Yes, store them in an airtight container in the fridge within two hours and eat them the following day. Reheat them gently until piping hot, though they are definitely juicier freshly made.
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