| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | | 
08-15-2009, 02:06 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2007 Location: Los Angeles
Posts: 49
| |  What to do w/12 leftover egg whites?
I just made two quarts of gelato (chocolate and zabaglione) that used a total of 12 egg yolks. Trying to figure out what to do with the whiles. The thought of egg white only breakfasts in succession isn't very appealing.
Other than meringue pie, anyone have any suggestions? I have tasted some meringue cookies that were good but don't have a recipe.
Thanks-
RTF |
08-15-2009, 02:09 PM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
| |
Macaroons.
Use one whole egg and two eggwhites for breakfast if you get tired of eggwhite omelets. |
08-15-2009, 02:14 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,246
| |
Quote:
Originally Posted by RufusTF  I just made two quarts of gelato (chocolate and zabaglione) that used a total of 12 egg yolks. Trying to figure out what to do with the whiles. The thought of egg white only breakfasts in succession isn't very appealing.
Other than meringue pie, anyone have any suggestions? I have tasted some meringue cookies that were good but don't have a recipe.
Thanks-
RTF | Make your own eggbeaters
egg white
cooking oil
salt
drop yellow color
drop corn syrup 
__________________
CHEFED |
08-15-2009, 04:12 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,519
| |
Rufus,
If you scroll down to the bottom of the page here, you'll see a similar thread an egg whites - might be something useful for you there.
I like using them for Chinese egg-flower soup (Google some recipes)
__________________
Don't be too hard on yourself - others will do that for you |
08-15-2009, 05:11 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,524
| |
Small lavender meringues
Pavlova
Large cream meringues |
08-15-2009, 07:03 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Feb 2007 Location: Nova Scotia
Posts: 176
| |
You're going to need a couple of yolks for the cake part...but make a chocolate cake with boiled icing. |
08-16-2009, 02:27 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2006 Location: Rome, Italy
Posts: 1,143
| |
angel food cake
ice cream based on italian meringue
white cake
I THINK you can freeze them - anyone know for sure? |
08-16-2009, 06:33 AM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
| |
How about an Italian meringue buttercream?  |
08-16-2009, 06:48 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Feb 2007 Location: Nova Scotia
Posts: 176
| |
Siduri, you are correct. You can indeed freeze them. |
08-16-2009, 11:23 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2006 Location: Rome, Italy
Posts: 1,143
| |
Quote:
Originally Posted by chefelle Siduri, you are correct. You can indeed freeze them. | That's good news, chefelle, i often have whites. same for yolks?
Do the whites whip up with the same volume after freezing? |
08-16-2009, 12:40 PM
|  | ChefTalk Supporter Culinary Experience: I Just Like Food | | Join Date: Mar 2005 Location: Illinois
Posts: 821
| |
Egg salad! |
08-16-2009, 01:15 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,246
| |
Quote:
Originally Posted by abefroman Egg salad! | I tried this once for a customer with cholesterole issues.. Both of us agreed it was UNEATABLE.
__________________
CHEFED |
08-28-2009, 02:34 PM
| | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2009 Location: Rowlett, Texas
Posts: 8
| |
Crab Asparagus Soup |
08-28-2009, 03:17 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,172
| |
Sunday breakfast when OH is on leave, is usually the full Scottish. I like a double yolked fried egg and not too much white, I crack an egg in the pan, put the white of a second egg into a bowl and plop the yolk in the pan with its buddy. The spare white goes into a freezer bag, and sits in the freezer and accumilates till we want a pavlova, meringues, or whatever. Great system, works for me.
__________________
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
|
08-28-2009, 03:21 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,905
| |
Add a couple of whole eggs, some flour, vanilla and sugar and you've got souffle! | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
Similar Threads | | Thread | Thread Starter | Forum | Replies | Last Post | | egg whites | xmarker | Pastries and Baking General | 2 | 08-12-2009 03:47 AM | | leftover brie | siduri | Food & Cooking Questions and Discussion | 9 | 01-24-2009 12:38 PM | | egg whites | ADIDASPING | Professional Pastry Chefs Forum | 19 | 10-23-2007 12:31 AM | | Leftover tapenade | Mezzaluna | Recipes | 5 | 08-09-2006 04:31 PM | | Leftover Pasta | Debi | Food & Cooking Questions and Discussion | 3 | 03-27-2000 01:53 AM |
|
