Egg white garlic bread is a lighter take on the classic garlic bread, using whipped egg whites to create an airy, crispy crust that clings to the bread without the heaviness of butter. It’s a clever way to use up leftover egg whites (from making custards or mayo) and results in a golden, savory loaf that’s perfect as a side or snack. The egg whites puff up slightly as they bake, giving the bread a delicate, crackly top that’s both satisfying and lower in fat than traditional versions.
Ingredients
- 1 loaf (about 12 oz / 340 g) French bread or baguette, halved lengthwise
- 3 large egg whites (about 90 g / 3 oz)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tbsp (2 g) fresh parsley, chopped (or 1 tsp dried)
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Place the bread halves cut-side up on the prepared baking sheet. If the bread is very soft, toast it for 3–4 minutes first to dry it out slightly; this helps the topping stick better.
- In a small bowl, mix the minced garlic, olive oil, salt, and pepper. Brush this mixture evenly over the cut sides of the bread.
- In a separate medium bowl, whisk the egg whites until frothy and slightly increased in volume, about 30 seconds. You don’t need stiff peaks—just a light foam.
- Gently fold the Parmesan and parsley into the egg whites until just combined.
- Spoon the egg white mixture over the bread, spreading it evenly to the edges. It will be thick and slightly runny—that’s fine.
- Bake for 12–15 minutes, until the topping is set, puffed, and golden brown in spots. If you like it darker, broil for the last 1–2 minutes, watching closely to avoid burning.
- Let cool for 2–3 minutes, then slice and serve warm.
Tips
- Use day-old bread: Fresh, very soft bread can become soggy. If your bread is fresh, toast it briefly before adding the topping.
- Don’t overmix: Fold the cheese and parsley into the egg whites gently. Overmixing will deflate the whites and make the topping dense.
- Substitute for Parmesan: If you don’t have Parmesan, use Pecorino Romano or even a sharp cheddar. Keep in mind that cheddar will melt differently and may make the topping more oily.
- Watch the broiler: If you choose to broil, stay close—the topping can go from golden to burnt in seconds.
Serving Suggestions
Serve this garlic bread alongside a bowl of tomato soup, a fresh green salad, or as an accompaniment to pasta dishes like spaghetti aglio e olio or lasagna. It’s also great cut into strips for dipping into marinara sauce or hummus.
Variations
- Herb and lemon: Add 1 teaspoon of lemon zest and 1 tablespoon of fresh thyme or rosemary to the egg white mixture for a bright, aromatic twist.
- Spicy kick: Sprinkle 1/4 teaspoon of red pepper flakes over the top before baking, or add a few drops of hot sauce to the egg whites.
- Cheese swap: Replace Parmesan with crumbled feta or goat cheese for a tangier flavor. Note that these cheeses won’t melt as smoothly, but they’ll still be delicious.
- Vegan version: Use aquafaba (the liquid from a can of chickpeas) in place of egg whites. Whip it until frothy, then proceed with the recipe. The texture will be slightly different but still crispy.
Storage and Reheating
Store leftover garlic bread in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make the bread rubbery and soggy.
Frequently Asked Questions
Can I use whole eggs instead of just egg whites? Yes, you can use 2 whole eggs instead of 3 egg whites. The yolk will make the topping richer and more custard-like, but it will also be heavier and may not get as crispy. It’s a good substitute if you don’t have leftover whites.
Why did my topping slide off the bread? This usually happens if the bread is too soft or the topping is too wet. Make sure to brush the bread with the garlic oil first—it helps the egg white mixture adhere. Also, toasting the bread for a few minutes before adding the topping can help.
Can I make this ahead of time? You can prepare the garlic oil and the egg white mixture separately up to a day ahead, but don’t assemble the bread until just before baking. The egg whites will deflate if left sitting, and the bread may become soggy.
Is this safe for pregnant women or those with weakened immune systems? The bread is baked at 400°F (200°C), which fully cooks the egg whites, so it is safe for everyone. If you are concerned, use pasteurized egg whites from a carton, which are heat-treated to kill any potential bacteria.
Can I freeze this garlic bread? Yes, you can freeze the baked garlic bread. Wrap it tightly in foil and place in a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes, or until hot and crispy.
What if I don’t have a baguette? Any crusty bread works—ciabatta, sourdough, or even a loaf of Italian bread. Just adjust the baking time if the bread is thicker or thinner.
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