Recipe: Two Recipes with Egg Whites for Susan - Deep-Fried Fillets with Egg Whites, Mousse Au Chocolat

I have high cholesterol therefore I prepare my omelets with egg whites. If you are preparing an omelet for guests, you can add yellow coloring and you will not miss the yolk. Also, some of the Low Cholesterol Recipes use egg whites because they have no cholesterol.

Here I am including two recipes with egg whites:

Deep-Fried Fillets With Egg Whites
Yield: 2 Servings
From : ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

1/2 lb fish fillets
2 tb sherry
1/2 tsp salt
1 dose pepper
1 dose cornstarch
1 egg white
1 tb cornstarch
1 oil for deep-frying

Cut fish fillets crosswise in 1x1-1/2 inch strips. Sprinkle first with sherry, then with salt and pepper. Dredge lightly in cornstarch. Beat egg white and remaining cornstarch until stiff but not dry. Dip fish strips in mixture. Heat oil. Add fish, a few pieces at a time, and deep-fry until pale golden. Drain on paper toweling. NOTE: Use the fillets of thick fish such as bass, halibut or pike.

Mousse Au Chocolat (5 Egg Whites)
Yield: 1 Servings
Posted to recipelu-digest by "Diane Geary" on Feb 22, 1998

6 squares semi-sweet chocolate
1 tb strong coffee
1 tb orange flavored liqueur
5 egg whites; (at room temperature)
1/4 tsp cream of tartar

Melt chocolate with coffee in top of double boiler over hot, not boiling, water. Remove from heat; beat in the liqueur until mixture is smooth. Beat egg white with cream of tartar until stiff, but not dry. Beat 2 or 3 tablespoons of beaten egg white into chocolate mixture to loosen it up. Fold in remaining egg white gently and thoroughly, until no streaks of white remain. Refrigerate two hours or more. Makes 6 servings, 158 calories each.