ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What to do w/12 leftover egg whites?
New Posts  All Forums:Forum Nav:

What to do w/12 leftover egg whites?

post #1 of 23
8/15/09 at 12:06pm
Thread Starter 
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
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
post #2 of 23
8/15/09 at 12:09pm
Macaroons.

Use one whole egg and two eggwhites for breakfast if you get tired of eggwhite omelets.
Reply
post #3 of 23
8/15/09 at 12:14pm
Make your own eggbeaters
egg white
cooking oil
salt
drop yellow color
drop corn syrup:chef:
CHEFED
Reply
post #4 of 23
8/15/09 at 2:12pm
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 handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #5 of 23
8/15/09 at 3:11pm
Small lavender meringues
Pavlova
Large cream meringues
Reply
post #6 of 23
8/15/09 at 5:03pm
You're going to need a couple of yolks for the cake part...but make a chocolate cake with boiled icing.
Reply
post #7 of 23
8/16/09 at 12:27am
angel food cake
ice cream based on italian meringue
white cake
I THINK you can freeze them - anyone know for sure?
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #8 of 23
8/16/09 at 4:33am
How about an Italian meringue buttercream? :crazy:
Reply
post #9 of 23
8/16/09 at 4:48am
Siduri, you are correct. You can indeed freeze them.
Reply
post #10 of 23
8/16/09 at 9:23am
That's good news, chefelle, i often have whites. same for yolks?
Do the whites whip up with the same volume after freezing?
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #11 of 23
8/16/09 at 10:40am
Egg salad!
http://www.cheftalk.com/image/id/23592
Reply
post #12 of 23
8/16/09 at 11:15am
I tried this once for a customer with cholesterole issues.. Both of us agreed it was UNEATABLE.:chef:
CHEFED
Reply
post #13 of 23
8/28/09 at 12:34pm
Crab Asparagus Soup
Seafood Master
Reply
post #14 of 23
8/28/09 at 1:17pm
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
Reply
post #15 of 23
8/28/09 at 1:21pm
Add a couple of whole eggs, some flour, vanilla and sugar and you've got souffle!

Best,

 

-T

Reply
post #16 of 23
8/28/09 at 1:41pm
get a nice french loaf and it sounds like a post-run snack for me!!
http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
Reply
post #17 of 23
8/29/09 at 6:39am
try a sacher tort or a japanaise cake
Reply
post #18 of 23
8/29/09 at 6:42am
try a sacher tort or japonaise cake
Reply
post #19 of 23
9/1/09 at 5:27pm
Read the Harold McGee chapter on eggs in "On Food & Cooking." They whip up better than normal egg whites.
Reply
post #20 of 23
9/3/09 at 1:47pm
Spare egg whites? Face Mask.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #21 of 23
9/3/09 at 2:01pm
Great idea bughut. I now have all the egg whites i need for tomorrows meringues Hehe!
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #22 of 23
9/3/09 at 2:34pm
Financiers! I love making them (and eating them) so much that my question is usually "What to do with 12 leftover yolks?" :lol:
Reply
post #23 of 23
9/5/09 at 3:02am
Use it to make icing! You can make cupcakes, cakes, cookies. Something sweet always makes the day :)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What to do w/12 leftover egg whites?