Ingredients
3 eggs
3 tablespoons low-fat ricotta cheese
1/4 teaspoon cream of tartar
1 teaspoon Splenda sugar substitute
1 pinch salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pre-heat oven to 300°F. Beat egg whites to soft peaks. Add cream of tarter and peak to stiff peaks. Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt. Take one third of the egg white mixture and and fold into the egg yolk mixture. Then fold egg yolk mixture into egg white mixture carefully til just blended. On a parchment lined baking sheet form six piles of the mixture. Bake at 300°F for one hour.