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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

[qatsi.livejournal.com]

Many Chinese recipes involve velveting (http://en.wikipedia.org/wiki/Velveting).

[kissifa.livejournal.com]

It is certainly recommended in many of the prawn har gau recipes I've looked at.

I used this page and made some awesome dumplings (well only the dough, and then came up with my own filling, but the dough was certainly good, so hopefully the filling would be too).

http://chinesefood.about.com/od/dimsumdumplings/r/hargow.htm