The 411 on Hard-Boiling Egg Whites.

You asked for tips and ideas -- you got 'em! First, the tips. Since it's only the whites you're after, you don't really need to be concerned with exact cooking time or worry about overcooking the eggs. In fact, the more solid the yolks become, the easier it is to separate them from the whites. So, place the eggs in a pot and cover completely with water. The pot should be large enough that there are still a few inches of the pot's inner edge above the water line -- this way, the water won't boil over. Bring it to a boil, and then continue to cook for about 10 minutes. After that, carefully drain the water, and cover the eggs in the pot with very cold water. (Got ice? Add it.)

Once the eggs are cool enough to handle, crack 'em and the shells should peel off easily. Run a knife along the circumference of each peeled egg to separate the white into halves -- like cutting around the pit of an avocado. (It's easier to remove the yolk if you don't slice it in half.) Discard the yolks; and if the whites have any bits of yolk stuck to them, just rinse them in warm water. Tada!

Now, the snack ideas. I like to eat egg whites all by themselves -- they're delicious and have only about 20 calories each! But sometimes I put a little Dijonnaise on them... or even a combo of Dijonnaise and Laughing Cow Light cheese -- SO GOOD! You can also try filling the whites with a little salsa, refried beans, or low-calorie dip, if you're feeling adventurous. Happy egg chewing!!!

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