Egg & Onion

This dish is 3 propoints/184kcal for the WHOLE amount, or 2pp/92kcal per portion. 

If you want to leave out the onions, this simply becomes a super-low propoint/calorie egg mayonnaise.


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You will need;(for 2 servings)

8 egg whites or 16 tablespoons '2 chicks' liquid egg white.

(See post; CUPBOARD LOVE:Liquid Egg white

3 Tablespoons Lighter than Light Mayonnaise

3-4 Spring onions

White pepper

Freshly ground black pepper


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Start by placing the egg white into a microwaveable bowl. Don't whisk or disturb the egg too much as you want to achieve a nice smooth 'hard-boiled' egg finish to the cooked egg white.

Season to taste with white and black pepper.(I like it quite peppery). Don't mix it in-it will all be combined, once cooked.

Cook on high in the microwave in 20 second bursts, checking the egg each time. It starts to turn a solid white from the outside edge, inwards.

Keep checking, and don't be tempted to stir it. It will cook through if you take it slowly. What you are looking for is that 'sliceable' hard-boiled egg appearance.

The finished result will turn from a pale yellow translucent liquid, to a solid white form.

Add the mayonnaise, then 'mash' gently with a fork to break up the egg but leave some texture.
Chop the spring onions into the mixture. (I do this with scissors and leave it quite chunky).

Mix together well, weigh and divide the mixture into 2 ramekin dishes and leave to cool.

This is best served at room temperature, so even if you are going to refrigerate it, take it out half an hour or so before you eat it.


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