Having spent a lot of time in the kitchen trying out recipes and writing about food, I have always sought to minimize waste while making simple meals more interesting. One challenge I never fully managed until recently was what to do with all the leftover egg whites from yolk-based foods such as carbonara, ice cream, and Caesar dressing. I’d keep them in Tupperware, but they’d end up sitting around unused until I grudgingly threw them away. That lingering feeling of waste always bothered me until Jennifer Aniston came up with an unwittingly genius solution.
When I learned that Aniston, who is famous for her wellness practices and down-to-earth food lifestyle, had a favorite use for leftover egg whites, I was intrigued. Her solution: fold them into an over easy egg and use the pair as a topper on avocado toast. It sounded easy enough, but I asked myself would the added whites disrupt the texture? Would it still have the flavor of a classic over easy egg? I needed to try it out myself.
Avocado Toasts
Equipment
- 1 Shallow Bowl For mashing avocado
- 1 Fork For mashing avocado
- 1 Toaster or Skillet For toasting bread
- 1 Paring Knife For prepping avocado and garlic
- 1 Pastry Brush (optional) For evenly brushing oil
Ingredients
Main
- One 8-ounce ripe avocado halved, pitted and peeled
- Fine salt and freshly ground black pepper
- 4 slices whole grain or whole wheat bread
- 1 clove garlic peeled and halved
- 2 tablespoons extra-virgin olive oil or unsalted butter softened
- Flaky sea salt for serving
- Crushed red pepper flakes optional
Instructions
- Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
- Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.
Notes
2. When rubbing garlic on toast, a light hand is key. You want a subtle aromatic hint, not an overwhelming garlic flavor. Rubbing while the toast is warm helps infuse the flavor more effectively.
3. The flaky sea salt is crucial for textural contrast. Don't skip it. A final drizzle of high-quality extra-virgin olive oil just before serving can also elevate the richness and flavor.
4. For an added layer of flavor, consider charring the bread lightly on a grill pan for a smoky note, or try a squeeze of lime juice in the mashed avocado for brightness and to prevent browning.
1. Solving the Egg White Problem with a Clever Twist
The hack is rather simple. Rather than allowing egg whites to be thrown away, Aniston recommends cooking them in conjunction with a fresh whole egg yolk left intact over medium heat until softly set, then using the product as a protein dense topping for avocado toast. I confess, I was dubious. Adding extra whites to a runny yolk egg seemed irresponsible. But Aniston’s method has a reputation for efficiency and simplicity, so I gave it a try.
I began by toasting multigrain bread, though Aniston explains any type will do just fine. I mashed up a ripe avocado until it was smooth, spread it over the toasted bread, and left it on the counter. I cracked a whole egg into a bowl, being careful not to crack the yolk, and added in leftover egg whites. With melting butter in a nonstick skillet (a very important step, trust me), I carefully slid the mixture into the skillet.
Allowing the egg to rest undisturbed let the whites set and become opaque with about two minutes of waiting. I flipped the egg with a spatula, and to my astonishment, the added whites weren’t a problem. 30 seconds on the flip side and the egg was done: cooked to perfection, a bit bigger, and full of potential.
Whipped Cream Krumkake Recipe 5
Equipment
- 1 Krumkake Iron Essential for baking the cookies.
- 2 Mixing Bowls For wet and dry ingredients.
- 1 Whisk or Electric Mixer For mixing batter and whipping cream.
- 1 Krumkake Cone Roller To shape the hot cookies.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3 large eggs
- 1 cup sugar
- 1/2 cup sweet butter melted
- 1/2 cup heavy whipping cream whipped
- 1/2 teaspoon nutmeg
- 1-1/2 cups all-purpose flour
- Sweet butter for krumkake plates
Instructions
- Melt the sweet butter and set aside to cool slightly.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is light and well combined.
- Gently fold the cooled melted butter, whipped heavy cream, and nutmeg into the egg mixture.
- Gradually add the all-purpose flour to the wet ingredients, mixing until a smooth batter forms with the consistency of thin pancake batter.
- Heat the krumkake iron according to the manufacturer's instructions. Lightly grease the plates with sweet butter as needed to prevent sticking.
- Pour or spoon approximately 1-2 tablespoons of batter onto the center of the hot iron.
- Close the lid and press gently. Cook for 30-60 seconds, or until the cookie is golden brown and cooked through.
- Carefully remove the hot krumkake from the iron using a thin spatula.
- Immediately roll the hot cookie around a krumkake cone roller or a wooden dowel to form a cone or cylinder shape. Hold for a few seconds until it cools and holds its shape.
- Place the formed krumkake on a wire rack to cool completely. Repeat with the remaining batter, re-greasing the iron as necessary.
Notes
2. A Delicious, Balanced Breakfast with Zero Waste
Piling the egg atop the avocado toast and sprinkling salt, pepper, and a drizzle of olive oil (Aniston’s go to topping trio) created an upscale looking plate. The presentation was undeniable, and the scent was enticing. But the true prize was the flavor.
The mix didn’t overwhelm the dish whatsoever. Actually, the extra whites added a bit of plushness to the egg that made it more filling without sacrificing the lightness that makes over easy eggs so delightful. The golden yolk was still richly runny and smooth offering that decadent feel I adore in a breakfast dish. I was most surprised at how the entire thing came together so flawlessly. No texture issues, no rubbery whites, just balance, flavor, and a sense of doing something smart with leftovers.
This simple addition has become a regular part of my morning routine. It turns egg whites from kitchen castoffs into something useful and delicious. If you’ve ever been stuck with a container full of unused whites, Aniston’s method offers an elegant fix you’ll actually look forward to.
3. Tips to Nail Jennifer’s Over Easy Egg Hack
To make sure this method works every time, I’ve picked up a few helpful tips from experience:
- Use a nonstick pan. The nonstick surface is essential for flipping the egg cleanly, especially with the added volume from the extra whites. A well-seasoned cast iron or carbon steel skillet can work too, but it requires more finesse.
- Be patient when cooking. Allow the whites to set undisturbed before turning. This will take approximately two minutes. Don’t poke or nudge the egg in this time to avoid rupturing the whites or breaking the yolk.
- Flip with caution. Carefully slide a spatula under the egg and turn boldly. Provide the second side only 30 seconds so the yolk remains runny, but the whites continue cooking until cooked through.
- Customize your toppings. While Aniston sticks with salt, pepper, and olive oil, I’ve added my own spins cherry tomatoes, chili crisp, even crumbled bacon. The avocado toast is a blank canvas for flavor, and the over easy egg adds structure and protein.
By following these steps, you’ll not only save food but also enjoy a more filling and satisfying breakfast. It’s a practical habit that’s easy to adopt and impossible not to appreciate.
Easy Cheese Danish
Equipment
- 1 Electric Mixer fitted with paddle attachment
- 1 Sheet Pan
- 1 Parchment Paper for lining sheet pan
- 1 Rolling Pin
- 1 Sharp Knife or pizza cutter
Ingredients
Main
- 8 ounces cream cheese at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest 2 lemons
- 2 sheets 1 box frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
Notes
4. Protein Packed Oatmeal with a Clever Egg White Upgrade
While I adored Aniston’s egg and toast, her oatmeal hack was even more surprising. In a previously resurfaced Elle interview in 2016, she admitted that she puts whipped egg whites on her oatmeal just as it’s about to finish cooking a trick that she learned from her then husband Justin Theroux.
Initially, the thought of adding raw egg white to hot oatmeal seemed odd, but trust me, it works. The warmth of the oats cooks the whites fully without any taste or residue but with a fluffier, silkier bowl of oats and extra protein.
Here’s what I’ve been doing: prepare oatmeal in the usual way (microwave or stovetop). As it finishes cooking, beat one or two egg whites with a fork and add them to the hot oatmeal. Keep stirring over low heat for two to three minutes, until the whites are cooked through and incorporated.
The result? Creamy, slightly airy oatmeal with much more staying power. It’s especially helpful if you’re trying to stay full through the morning without relying on extra snacks. Plus, egg whites are low in calories, so they add nutrition without heaviness.
What’s even better about this hack is its versatility. Since egg whites are virtually tasteless, you can top your oatmeal with anything you desire. I’ve used maple syrup, sliced berries, chopped apples, cinnamon, and nut butter based on my mood. The oatmeal itself is the same comforting thing, but with a smoother texture and added nutrition.
Shrimp Burgers with Old Bay Mayo
Equipment
- 1 Food Processor For pulsing half of the shrimp until smooth.
- 1 Large Bowl For combining burger ingredients.
- 1 Cast-iron skillet For cooking the shrimp burgers.
- 1 Small Bowl For making the Old Bay mayo.
- 1 Knife For chopping shrimp, scallions, and toppings.
Ingredients
Main
- 1 pound peeled and deveined medium shrimp
- 1/3 cup panko breadcrumbs
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 scallions white and green parts, thinly sliced
- 1 large egg lightly beaten
- 1/4 cup canola oil
- 1/2 cup mayonnaise
- 1 teaspoon to 1 tablespoon Old Bay seasoning
- 4 brioche buns halved and lightly toasted
- Avocado slices for topping
- Lettuce leaves for topping
- Tomato slices for topping
Instructions
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
Notes
Overnight Oatmeal
Equipment
- 1 Slow Cooker Essential for overnight cooking
- 1 Measuring Cups
- 1 Stirring Spoon
- 4 Serving bowls
Ingredients
Main
- 1 cup steel cut oats
- 1 cup dried cranberries
- 1 cup dried figs
- 4 cups water
- 1/2 cup half-and-half
Instructions
- In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
- Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
Notes
5. More Morning Wisdom From Aniston’s Kitchen
Aniston doesn’t only use these two breakfast suggestions. She cycles through three main breakfast meals, one being a nutrition dense smoothie that she particularly looks forward to after exercising. Her go to mix consists of bananas, cherries, protein powder, almonds, cacao, almond milk, and a variety of antioxidant add ins such as collagen peptides. It is always about nourishment and never about restricting.
Her thoughtful strategy carries over to snacks too. She has ready to eat foods such as cut raw vegetables, apples smeared with nut butter, a serving of nuts, and hard-boiled eggs on hand in her refrigerator. These convenient options eliminate unhealthy impulsive eating and allow her to maintain an emphasis on well-balanced nutrition.
And even when she does indulge, she gives it some thought. Aniston has confessed to having nachos as her biggest weakness but rather than pick up packaged chips, she makes her own by frying up tortilla triangles in coconut oil. It’s a minor modification that’s a game changer. Her go to dip? Always guacamole, served with a side of salsa. She has no secret love for Mexican food, though she keeps the equilibrium in check.
What is most striking about all of Aniston’s routines is consistency. There is no fussy diet plan or celebrity food trend going on here just intelligent, practical choices with common ingredients. Her philosophy around food is straightforward: eat real foods, cut back on sugar, drink plenty of water, and figure out ways to enjoy healthy food without giving up flavor or pleasure.
Raisins 'n' Spicy Hot Oatmeal
Equipment
- 1 Small Saucepan
- 1 Measuring Cups and Spoons
- 1 Stirring Spoon
- 1 Serving Bowl
Ingredients
Main
- 1/2 cup quick-cooking oats
- 2 tablespoons raisins
- 2 tablespoons sliced almonds chopped
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 1 teaspoon oat flour
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
Instructions
- Gather all dry ingredients: quick-cooking oats, raisins, sliced almonds, chia seeds, hemp seeds, oat flour, coconut sugar, ground cinnamon, ground allspice, cayenne pepper, and salt.
- In a small saucepan, combine the quick-cooking oats, oat flour, coconut sugar, ground cinnamon, ground allspice, cayenne pepper, and salt.
- Add 1 cup of water (or milk for a creamier texture) to the dry ingredients in the saucepan.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and continue to simmer for 1 to 2 minutes, stirring frequently, until the oats have absorbed most of the liquid and reached your desired consistency.
- Remove the saucepan from the heat.
- Stir in the raisins, chia seeds, and hemp seeds.
- Transfer the hot oatmeal to a serving bowl.
- Garnish with the chopped sliced almonds.
- Serve immediately while warm and enjoy.
Notes
Nutty White Chocolate and Peach Oatmeal Cookies
Equipment
- 1 Stand Mixer Or large mixing bowl with electric hand mixer
- 1 Small Bowl
- 1 Whisk
- 2 Baking Sheets
- 1 Wire Cooling Rack
Ingredients
Main
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 stick unsalted butter softened
- 1/4 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
- Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
- Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Notes
Grilled Chicken with Avocado Pesto
Equipment
- 1 Grill or Grill Pan
- 1 Large Mixing Bowl
- 6 Metal or Bamboo Skewers Adjust amount based on chicken quantity
- 1 Small skillet For toasting pine nuts
- 1 Food Processor Essential for smooth pesto
Ingredients
Main
- 4 tablespoons extra-virgin olive oil plus more for brushing the grill grates
- Zest of 1 lemon plus 2 tablespoons juice
- 2 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh parsley leaves
- 1 clove garlic crushed and peeled
- 1 large ripe avocado
Instructions
- Prepare an outdoor grill or a grill pan for medium heat.
- Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.
Notes
Final Thoughts
Jennifer Aniston’s food philosophy is wonderfully earthy. From her egg white trick of over easy eggs to oatmeal loaded with protein and more, she proves that no fuss, no muss is the key to healthy eating. These little tweaks have impacted dramatically on how I cook, how I eat, and how I feel.
These aren’t just celebrity gimmicks, they’re practical solutions anyone can use. Whether you’re trying to avoid wasting ingredients or make your breakfasts more satisfying, Aniston’s methods offer inspiration that’s easy to implement and genuinely enjoyable.
Mini Potato Skins
Equipment
- 1 Medium Pot For boiling potatoes
- 1 Baking Sheet For roasting/baking
- 1 skillet For rendering pancetta
- 1 Small spoon For scooping potato flesh
- 1 Sharp Knife For halving potatoes and chopping onion
Ingredients
Main
- 12 whole Dutch Baby Potatoes
- 6 Tablespoons Pancetta
- ½ cups Shredded Cheddar Cheese
- 1 cup Guacamole
- 2 Tablespoons Red Onion Chopped
Instructions
- Preheat oven to 400°F (200°C).
- Wash Dutch baby potatoes and boil in a pot of salted water until tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly.
- While potatoes cool, cook the pancetta in a skillet over medium heat until crispy.
- Drain crispy pancetta on paper towels, reserving rendered fat if desired.
- Once cool enough to handle, cut each potato in half lengthwise.
- Carefully scoop out most of the potato flesh from each half using a small spoon, leaving a sturdy skin shell.
- Place the potato skins on a baking sheet (brush with reserved pancetta fat if using).
- Fill each potato skin with crispy pancetta and shredded cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly and skins are slightly crispy. Top with guacamole and chopped red onion before serving.
Notes
White Chicken Chili
Equipment
- 1 Large Dutch Oven Essential for simmering the chili
- 1 Potato Masher For mashing half of the white beans
- 1 Chef's knife For chopping vegetables
- 1 Cutting Board For safe and efficient prep work
- 1 Measuring Spoons For accurate spice measurements
Ingredients
Main
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
