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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

[serpentstar.livejournal.com]

Egg-white omelettes are not actually too bad, but they need other flavouring. A curried omelette (Malabar style) works OK for example. Assume that 2 egg whites is equivalent to 1 egg when making substitutions.

That said, almost any egg-white omelette can be improved by substituting one whole egg for 2 of the egg whites, as many times as you like. :)