"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-11-2006, 10:12 AM   #1
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Question Wanted: ideas for egg whites!!

I often make recipes that only call for egg yolks, or more egg yolks than whole eggs, and often left with extra egg whites. Sometimes I can make meringue with that, I do like meringue but I don't use them THAT often and I am sort of stumped, wondering what to do with the left over egg whites OTHER THAN meringue...
Does anyone have any suggestions???

__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 05-11-2006, 10:34 AM   #2
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Mousses...every type of mousse..
Mousse au chocolate, f.i.......
__________________

__________________
RDG is offline   Reply With Quote
Old 05-11-2006, 10:45 AM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Mousse, buono!! However I never tried mousse, because I was always afraid the whipped (montata) egg whites may flatten itself (si abbassa) when you blend in other ingredients... is there a trick in this mixing procedure?
__________________
urmaniac13 is offline   Reply With Quote
Old 05-11-2006, 10:47 AM   #4
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
Angel Food Cake

1 cup Softasilk cake flour
1 1/2 cups confectioner's sugar
12 egg whites (1 1/2 cups)
1 1/2 t. cream of tartar
1/4 t. salt
1 cup granulated sugar
1 1/2 t. good quality vanilla
1/2 t. almond extract

Heat oven to 375

Stir together flour and first amount of sugar; set aside

In large mixer bowl, beat egg whites, cream of tartar and salt until foamy.
Add second amount of sugar, 2 t. at a time, beating on high speed until meringue holds stiff peaks.

Gently fold in flavorings.

Sprinkle flour-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.

Put batter into ungreased angel food Cake pan
Gently cut through batter.

Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan and let hang until cake us completely cool. (I turn the pan over and let the open center part of the pan rest on a wine bottle.)

I cut strawberries and sprinkle with sugar. Set aside for an hour. Serve with cake and whipped cream.
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 05-11-2006, 11:07 AM   #5
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Mmm, Angelfood cake would go well with so many things... not to mention Strawberry shortcake!! I must try it, as the strawberry season is still in its full swing!!
What type of flour is Softastik cake flour though? How does it differ from AP?
__________________
urmaniac13 is offline   Reply With Quote
Old 05-11-2006, 11:13 AM   #6
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
you fold in the egg whites...gently flip over with a rubber spatula, side to center of bowl, while slowly turning the bowl. an easy procedure. Make a mousse!

also "forgotten cookies" meringue with sugar and chocolate chips, slowly baked ... easy and yummy (called forgotten cause you can preheat oven to 350, put cookies in , turn oven off, and let em make themselves, although you get a better result if you actually bake them for 5 minutes then turn the oven off and take them out when lightly browned.)
__________________
Robo410 is offline   Reply With Quote
Old 05-11-2006, 11:35 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
How about making egg white omelets?

Here's one recipe, but if you do a search, you'll find many more.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-11-2006, 11:45 AM   #8
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Thanks Robo for the instruction of "folding in"! It is one technique I have always been a sort of chicken about. I need to try it sooner or later, I have been ending up throwing out the egg whites in more than one occasion anyway, what do I got to lose, right? It would be nice to master the art of mousse making!!

Connie, unfortunately I don't really care for the texture of the pure mass of eggwhites, it is okay when hard boiled and together with other things (like in a salad or deviled eggs), but the ones cooked in a skillet, eww... I know it's healthier but... thanks for the suggestion though, I am sure the idea will help for other folks with the same problem!
__________________
urmaniac13 is offline   Reply With Quote
Old 05-11-2006, 12:08 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I don't blame you...neither do I. It was just a thought.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-11-2006, 12:41 PM   #10
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Souffles (i.e. spinach -- vegetable or dessert) or meringe recipes. I used to buy eggbeaters (egg substitute). If I'm not mistaken it is mostly or all egg whites, and used them in meatloaf etc. They have a site with recipes. I would think egg whites would work in a ricotta/cheese mixture for lasagna, stuffed shells, etc. Try a healthy shake. Maybe in egg nog or carbonara - but I have never tried it. I've posted some souffle recipes on the site - a search brings up several. Here are some meringe/Pavlova recipes:

http://joyofcakes.com/meringuecakes.html
__________________

__________________
mish is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.