Think of the French brunch dish eggs en cocotte as all the best bits of poached eggs—tender egg whites and custardy, barely set egg yolks—with none of the fuss. Usually a baked egg recipe ...

and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater volume when they're at room temperature than when ...

so what better to use them for than some egg white recipes? While we're big fans of putting them to use in gorgeous pavlovas, heavenly angel food cakes, to-die-for macarons and crisp meringue ...

Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny. Serve at once.

It’s the seemingly miracle liquid from a can of beans (often chickpeas) that has been catching on as an egg replacement, particularly in instances when you’d whip egg whites, as with meringue.