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[venta]

A quick culinary question: does anyone have any good uses for superfluous egg whites? Preferably that don't require further eggs?

My usual answer is pavlova, but I don't really have a suitable window for pavlova-eating in my schedule in the near future. Ideally, something savoury would be good. I'm given to understand that Americans eat egg-white omelettes, but they sound distinctly unappealing to me.

Comments

[sushidog.livejournal.com]

You can freeze them to use later, if that helps?

[venta.livejournal.com]

Yes, I also just learned that from the Hugh F-W page linked above. For some reason it never occurred to me egg would freeze well!

[sea-of-flame.livejournal.com]

Bit difficult to use them in sorbet otherwise ;)

(Yes, sorbet often has egg white in it. I believe that if it doesn't it's technically a water ice or granita rather than a sorbet, but I could be wrong on that ;)

This isn't savoury, but it can definitely be saved for later, due to being frozen - I haven't made it in a while, butnit was always my own recipe rather than from a book anyway, so it's not critical.

Take a watermelon. De-seed the flesh (easiest to cut into slices along the line of the seeds & flick them out).
Chop/blitz the flesh into a coarse purée. If the melon is v ripe it really won't require much help - just keep tipping chopping board into bowl.
Add the zest & juice of a couple of limes (trim the zest with a knife if needs be - you want nice bright green streaks in the pink!) and a generous slug of Archers or preferred booze (Triple Sec would probably work).
Taste. Add a bit of caster sugar if needs be, but it's probably plenty sweet enough.

You can freeze this as a water ice at this stage - but for the nominal purpose of using egg whites, beat to soft peaks, & fold fruit purée in.

Put in freezer. Take out ~once an hour, and stir to break up ice crystals, until frozen.

[venta.livejournal.com]

Goodness. I'd no idea! What a very educational bunch you all are :)