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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

[bopeepsheep.livejournal.com]

I can vouch for the macaroon recipe here. Not sure about savoury but I'll have a think.

[bopeepsheep.livejournal.com]

Oh, what about tourin? Garlic soup with stirred-in egg whites, like egg drop soup?

[nalsa.livejournal.com]

Macaroons, souffle, chocolate mousse or just try experimenting - try whipping up the whites, finely grate in some parmesan, add some mixed herbs and pipe into interesting shapes on baking parchment, bake on a low light until they look done and see how they work out?

[venta.livejournal.com]

I don't think I'm familiar with egg-drop soup...

Other page was great, though - tempura suggestion and I quite like the idea of the tuiles, too...

[venta.livejournal.com]

I don't think I know how to make a souffle without using more eggs... I'm certainly not familiar with white-only species!

The whip-grate-bake approach sounds interesting, though, might try that :)

[bopeepsheep.livejournal.com]

Egg drop soup. (Lots of different recipes and techniques out there; this one is simply the least garish webpage!) Tourin is similar in style, but instead of chicken broth it's a garlic soup, and you don't generally put yolks in.

[bateleur.livejournal.com]

Are you interested only in recipes reliant on egg white or are you just trying to use some up? I tend to add my spare whites to curry sauces and so on as thickener, but not so much because this is super secret tech as because I generally won't get round to using them otherwise.

[venta.livejournal.com]

I'm trying to make the surfeit of egg white in the fridge go away, so casual uses of them are also welcome :)

[feanelwa.livejournal.com]

Meringues and give them out to people at work/in the pub/whatever?

[valkyriekaren.livejournal.com]

Tempura batter!

[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!

[tigerfort.livejournal.com]

Add them to bread or scones (sweet or savoury) to up the protein content. They won't keep as well as fat-enriched breads, though. Although in this house, that's rarely a problem.

[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 :)

Obvious, but I take my venta Kudos when I can...

[beckyl.livejournal.com]

Coldplay, Yellow.

No clue about egg whites. I'd be fairly tempted to modify my Scrambled Egg-Bacon Splat recipe. (snip up bacon into smallish bits. Place bacon in non-stick saucepan. Apply heat until bacon is cooked. Pour in your beaten eggs and keep stirring with a wooden spoon. Optional extras - any sweet peppers that may need using up chopped into small bits, grated cheese, stale bread in small pieces, NB this is usually best added into the saucepan after the bacon has been declared 'cooked' and before the egg goes in - that was it sops up the bacon grease better.)

NB - Above recipe should be noted as 'probably not for a healthy diet' but it fits my preferred one pan cooking style and takes about 5 minutes, which makes it perfect for 'I've just got back from an evening event at the shop at 11.30pm and forgot to eat supper'.

Re: Obvious, but I take my venta Kudos when I can...

[venta.livejournal.com]

I don't think I'd choose to eat anything like the ScrambledEggBaconSplat recipe without yolks - I doubt it'd be anywhere near as good, but feel free to experiment and let me know ;)

And yes, Yellow. One kudo.

[valkyriekaren.livejournal.com]

Also, you've made me want omelette for dinner now. Smoked salmon and spinach I think.

[edling.livejournal.com]

Does it have to be a food, or would a drink do? Lots of Gin Fizzes use egg whites, and are also very tasty.

[secondhand-rick.livejournal.com]

Americans eat egg-white omelettes, but they sound distinctly unappealing to me.

I think they're meant to be.

[qatsi.livejournal.com]

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

[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. :)

[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

[ebee.livejournal.com]

Subtleties Tudor style... Mix with sugar and dip mint leaves or Rose petals in, mix with chopped up lavender heads and sugar or same and mint or fennel.

[condign.livejournal.com]

Lots of cocktails, including some variations of the White Lady, use egg whites.