#1 Egg Batter

⏱ 24 mins 🍽 2 cups 🏷 Very Low Carbs

This versatile egg batter was shared by a cook from El Salvador. It creates a light, airy coating ideal for fish, vegetables like mushrooms and zucchini, or chile rellenos. The mixture is whipped to a fluffy consistency before use. It yields approximately 2 cups of batter, which is best used immediately for the best results.

#1 Egg Batter

Ingredients

  • 6 eggs (whites and yellows separated)
  • 3 tablespoons flour

Method

  1. Put the egg whites into a large mixing bowl. Use a hand mixer to beat them on high for 15 minutes until they triple in volume and have a fluffy, light texture.
  2. Incorporate the egg yolks into the whipped whites. Beat the combined mixture with the hand mixer on high for 5 minutes.
  3. Introduce the flour to the bowl. Continue to mix on high for a further 2 minutes.
  4. Note: This batter should be used promptly, as it behaves similarly to pancake batter and will not achieve its full rise if left to sit.

Nutrition (per serving)

Sodium210200 mg

Recipe details

CategoryVery Low Carbs
Authorcervantesbrandi