Comments on: Egg White Recipes, please.

Question: Egg White Recipes, please.

rorycberger — Thu, 07 Dec 2006 13:59:49 -0800

I'm looking for recipes that make use of lots of egg whites. I know meringue, but what else?

I recently got an ice cream maker, and have been playing with it a lot (at least 1 batch of ice cream each week). I love custardy, french style ice creams, so I regularly use 8-12 egg yolks in a batch. Looking for any ideas to make use of the egg whites I have left over. Nothing against meringue (and floating islands, meringue cookies, etc.), but it's kind of a pain to make and not something I want to eat every week. Also, I don't really like egg whites cooked like regular eggs (in omelets, etc.). What other options are there? It seems like such a waste to just throw them out.

By: peep

peep — Thu, 07 Dec 2006 14:06:35 -0800

mmm, angel food cake.

By: mostlymartha

mostlymartha — Thu, 07 Dec 2006 14:15:02 -0800

Sponge cakes of various sorts use lots of egg whites (and would be delicious with some of your homemade ice cream).

Instead of all egg white omelets, bulk up a regular, whole egg omelet with an extra white or two for more protein with less fat.

Also, a lot of stirfry recipes call for coating the meat in egg whites and corn starch.

Some mousse recipes (http://www.epicurious.com/recipes/recipe_views/views/106441) call for more whites than yolks.

Real buttercream frosting (whipped egg whites combined with hot sugar syrup and butter) uses lots of whites. Check out the frosting at the bottom of this recipe (it needs eight) http://www.epicurious.com/recipes/recipe_views/views/103530

And hey, shrimp toasts! http://www.epicurious.com/recipes/recipe_views/views/105584

By: whatzit

whatzit — Thu, 07 Dec 2006 14:19:43 -0800

Angel food cake seconded! But dude, you and I need to get together - I have the opposite problem because I like making angel food cake and never knew what to do with the yolks!

By: bcwinters

bcwinters — Thu, 07 Dec 2006 14:21:50 -0800

Something else to keep in mind is that you can freeze egg whites quite well, in case you don't come up with a great solution quickly enough.

A large egg white is 2 tablespoons and will fill one well of an ice cube tray.

By: stormygrey

stormygrey — Thu, 07 Dec 2006 14:36:00 -0800

I fill a small casserole with vegetables and perhaps some meat and pour egg whites (sometimes with milk, salt, pepper, etc. )Microwave and its healthy breakfast frittata!

By: stormygrey

stormygrey — Thu, 07 Dec 2006 14:36:50 -0800

I should clarify that the egg is pretty much a binder, so its not as eggy as an omlette.

By: LoriFLA

LoriFLA — Thu, 07 Dec 2006 14:37:42 -0800

You can whip an egg white or two with a tablespoon of water and use that as a glue to hold seasoned breadcrumbs to poultry or firm fish filets. Dip the meat into the egg white mixute, dredge in seasoned bredcrumbs or seasoned flour and then fry in a skillet or bake.

Some ideas are oven fried chicken, breaded fried porkchops, or fried or oven baked fish.

By: bink

bink — Thu, 07 Dec 2006 14:51:39 -0800

I have the same love for homemade ice cream, and the same problem with surplus whites. I freeze them and then throw them into any eggy dish I'm making. Like yesterday I made a bunch of quiches, and used up all the frozen egg whites I had in the freezer. It stretches the total quantity just a little bit without compromising the taste, and you get the warm feeling of not having wasted them.

Oh, and besides the excellent suggestions above, you can use the extra whites to make chiles rellenos.

By: Methylviolet

Methylviolet — Thu, 07 Dec 2006 14:57:16 -0800

Two easy steps.

Macaroons
2 egg whites
1 t vanilla (or almond or lemon) extract
2/3 c. sugar
1 1/3 c. flaked coconut
Beat the egg white and extract to soft peaks, add the sugar and beat to stiff peaks. Fold in the coconut. 20 min at 325 F until slightly browned.
Send the macaroons to Methylviolet in the mail. Problem solved!

Now best-answer me.

By: raf

raf — Thu, 07 Dec 2006 15:00:36 -0800

Royal icing (for cookies) uses egg whites but not yolks.

By: essexjan

essexjan — Thu, 07 Dec 2006 15:34:46 -0800

Wine posset (uses raw eggs)

Ingredients:

Finely grated rind of 1 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 tbsp (60 ml) lemon juice
75 ml (5 tbsp) Riesling or White Bordeaux
2 egg whites
3 tbls (25 g) icing sugar (confectioners sugar), sifted
Sponge fingers to serve

Method

1. Put the grated lemon rind into a large, deep bowl. Pour in the fresh cream, stir and leave to chill in the refrigerator for 1 hour.

2. Combine the lemon juice with the wine.

3. Whip the fresh cream until softly stiff. Gradually whisk in the wine until the mixture holds its shape. Do not overwhip as the mixture may curdle.

4. In a clean bowl, whisk the egg white until softly stiff, add the sifted sugar and whisk again. Fold evenly into the fresh cream.

5. Divide the mixture between six stemmed glasses. Chill for up to 1 hour. Serve with sponge fingers.

By: nebulawindphone

nebulawindphone — Thu, 07 Dec 2006 15:42:40 -0800

Feeling real ambitious? Consommé.

By: ninazer0

ninazer0 — Thu, 07 Dec 2006 16:26:59 -0800

If you're making ice-cream with the yolks, why not make sorbet with the whites? My recipe is for a lemon one but I've made it with raspberries, limes, mangoes, espresso and a bitter cocoa one that was pretty good - even if I say so myself.

Basic Lemon Sorbet:

Take the juice of two large or three medium lemons, the zest off two, a half cup of orange or lime juice, a large half cup of water and a quarter cup of sugar. Mix together in a bowl (heat a little to help the sugar dissolve if necessary) and then chill in the fridge.

In another bowl, whip 2 eggwhites until foamy and then add a quarter cup of sugar and whip until stiff. Fold in the citrus mix and freeze in the churn until nearly done. Turn out into your storage container and devour over the next couple of days. It'll keep longer, but not in my household.

By: Rash

Rash — Thu, 07 Dec 2006 16:38:47 -0800

Angel Food, of course -- but chocolate, please. Our traditional family recipe calls for a dozen egg whites.

By: artifarce

artifarce — Thu, 07 Dec 2006 16:52:13 -0800

Soups:

Egg drop (of course, doesn't use much egg though)
Avgolemno (Greek lemony rice soup thickened w/ egg)

Not sure how either would be affected by no yolk though. Both are rather mild to start.

By: flabdablet

flabdablet — Thu, 07 Dec 2006 17:06:41 -0800

Pav!

By: amtho

amtho — Thu, 07 Dec 2006 19:26:01 -0800

You can cook them up scrambled/fried style and eat them straight (healthier than whole eggs), or put them in the middle of fresh-baked biscuits, maybe with a sausage patty.

I think that a lot of recipes that call for whole eggs can probably be made, lower-fat, using an appropriate quantity (2x?) of egg whites. You can add some oil or butter if the recipe needs it, but often it won't.

I seem to recall that macaroons and amaretto cookies ask for egg whites.

By: pompomtom

pompomtom — Thu, 07 Dec 2006 19:40:15 -0800

Pav seconded.

By: cholly

cholly — Thu, 07 Dec 2006 19:47:11 -0800

Oh yes, pavlova all the way. They taste awesome even if they do collapse as you bake them. =]

By: judith

judith — Thu, 07 Dec 2006 21:15:38 -0800

pisco sour

By: Sprout the Vulgarian

Sprout the Vulgarian — Fri, 08 Dec 2006 07:01:37 -0800

I recall that egg whites were the main ingredient in home-made fortune cookies. Google for some recipes.

By: GIRLesq

GIRLesq — Fri, 08 Dec 2006 09:50:07 -0800

Chocolate Souffle uses more egg whites than yolks.