crowcrowcrow
Assistant Cook
So! I am looking for a replacement for egg's whites, not for eggs strictly. The thing that I like to cook is I used to whisk egg's whites, add a little bit of cinnamon, then add oat bran and form some sort of little flat-cakes, and then pop them into a pan, burn them from both sides, without any oil or anything, and what I need now is a replacement for egg's whites because I don't wanna be wasting the yolks, because I am not gonna use them afterwards. What I want to ask You for, is any suggestions that will help me keep this specific "creature" in a flat-cake consistency, so that it wouldn't be too liquidy, nor too stiff, just I would say quite easy to form! Thanks so much x