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Our Latest Contest: Your Best Recipe with Egg Whites

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The great writer Nora Ephron may have put the kibosh on egg white omelettes, but the paler part of the egg still has a place in meringues, cakes, soufflés, clumpy granola, and frostings, too. They might not be as rich and vibrant as the yolks, but let's give egg whites some dignity anyway. 

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Photo by James Ransom

Tags: eggs, egg whites