Here are photo images showing how to make the “Egg White Curry Loaf” on page 37 in the “Upgraded Chef” Bulletproof Cookbook, 2012, by Joni Sare and Dave Asprey. Read Dave’s and my suggestions, below, as to what to do with the extra egg yolks.
Choose a liquid, broth or infused water. This is ginger water.
Choose a fat and flavors, and egg whites (I used 6 for the recipe). Not shown is butter, ground thyme, cumin, coriander, turmeric, sea salt.
Choose a mirepoix, a base of flavors (this is leeks, celery and fennel).
Chop small and cook until soft.
Transfer to a large bowl.
While the veggies (mirepoix) are cooking, thinly slice colorful veggies.
Add the sliced veggies to the cooked veggies and egg white mixture.
Butter a baking pan, heat oven to 350 degrees F.
Pour the mixture into the baking pan, spread evenly and bake until the egg whites are cooked through, about 30-40 minutes.
What to do with the 6 egg yolks.
Dave says: You can blend yolks with avocado and spices to make an aioli that is an excellent condiment with this!
Joni says: Use the egg yolks in any of the soups during the blending stage.