How to cook egg whites?
I suspect that you'd like a solution do with no expensive or difficult to find equipment, as would we all - so that's what I offer.

What you will need:


A tin - as from soup or sweetcorn or tunafish. The only stipulation is that it should have straight sides, not crinkled.
A little oil/butter.
A saucepan, medium/small.
A jug or beaker of water.
A thin flexible knife to free the egg from the tin.


Firstly prepare the tin. Use a tin opener horizontaly to remove the top lip of the tin that is left after normal use.

Clean and dry the tin, then coat the interior surface with the oil/butter careful to not cut yourself on the sharp metal edge.

Pour the egg white into the tin, place the tin in the centre of the saucepan.

Using the jug, add water to the saucepan till the level is approximatley level with the surface of the eggwhite. Do this gently to avoid disturbing the tin.

Gently heat the saucepan until it simmers very gently, leaving the lid off the pan.

Wait. For every 50 mL of egg white, wait whilst it simmers for 6 minutes.

Turn the heat off.

Allow to cool enough to touch the water surface without burning yourself, don't rush this just let it cool naturaly.

Remove the tin from the water and gently invert on a plate.

Use the tin opener to pierce the base of the tin and gently shake the tin up and down with the plate till the egg releases, if it doesn't, you can turn the whole thing upside down and trace the inner side of the tin using the knife to free the egg, re-invert and gently shake till it releases.

Voila, you should now have an egg white cake.