On Fri, 16 May 2008 02:42:17 -0700, "Bob Terwilliger"
wrote:

enigma asked:

anyone have a good recipe or two for using up the whites?

I agree with the pavlova suggestion; I like LadyJane's recipe because it's
made in a springform pan:

http://groups.google.com/group/rec.f...95bcf0d63c0de9

I also like macaroons; in fact, I had them just a few days ago.

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is another
good way; I made pear soufflés when we had some pears which were getting
overripe and a few extra egg whites in the fridge. You can use a single egg
white beaten with water as the sealant for ravioli or potstickers. Or you
can make "chicken velvet," which is a mixture of ground chicken, chicken
stock, seasonings, and beaten egg whites, formed into little balls and
deep-fried as an appetizer or soup garnish. (Of course, you can do the same
thing with tuna, shrimp, catfish, or whatever you like.)

Hmmm...

I make fried tuna cakes every couple of weeks, and have been using a
whole egg (or two) for a binder. Egg whites alone would be just as
good. Thanks!

(I go through a lot of yolks making home-made pudding.)

Jo Anne