 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Can anyone suggest a use for one or two egg whites?
Sometimes a recipe calls for one or two egg yolks and I am left with the
whites. The problem is, I don't have a freezer, so I can't freeze the whites for later use. I don't like to waste food, though. Can anyone suggest a use for one or two egg whites? Preferably, it would be best that it could be something I could make right away, after making the recipe requiring the egg yolks, as I only have a small refrigerator. And no, buying another refrigerator is not on as I live in a rented flat with a tiny kitchen and no room for a bigger refrigerator or a separate freezer. Thanks in advance for your help. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
"divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > > -- Egg white omelette? kili |
|
|
|||
|
|||
|
"divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > > -- Egg white omelette? kili |
|
|
|||
|
|||
|
"divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > Oh, wait! Cook it and use it in a salad! kili |
|
|
|||
|
|||
|
"divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > Oh, wait! Cook it and use it in a salad! kili |
|
|
|||
|
|||
|
kilikini wrote:
> > "divine_austerlitz" > wrote in message > > Can anyone suggest a use for one or two egg whites? > Egg white omelette? That happened to me once, leftover egg whites, I didn't have the heart to throw them out. Well, it wound up being an egg white omelette and, much to my surprise, it was excellent. nancy |
|
|
|||
|
|||
|
kilikini wrote:
> > "divine_austerlitz" > wrote in message > > Can anyone suggest a use for one or two egg whites? > Egg white omelette? That happened to me once, leftover egg whites, I didn't have the heart to throw them out. Well, it wound up being an egg white omelette and, much to my surprise, it was excellent. nancy |
|
|
|||
|
|||
|
divine_austerlitz wrote: > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > Here are some recipes for yolkless omelets. http://www.google.com/search?hl=en&i...=Google+Search |
|
|
|||
|
|||
|
divine_austerlitz wrote: > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > Here are some recipes for yolkless omelets. http://www.google.com/search?hl=en&i...=Google+Search |
|
|
|||
|
|||
|
>divine_austerlitz writes:
> >Sometimes a recipe calls for one or two egg yolks and I am left with the >whites. The problem is, I don't have a freezer, so I can't freeze the >whites for later use. I don't like to waste food, though. > >Can anyone suggest a use for one or two egg whites? Preferably, it >would be best that it could be something I could make right away, after >making the recipe requiring the egg yolks, as I only have a small >refrigerator. > >And no, buying another refrigerator is not on as I live in a rented flat >with a tiny kitchen and no room for a bigger refrigerator or a separate >freezer. Simply add it to a recipe calling for whole eggs... a couple extra whites in a quiche wouldn't even be noticed... or give yourself a quickie facial. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
>divine_austerlitz writes:
> >Sometimes a recipe calls for one or two egg yolks and I am left with the >whites. The problem is, I don't have a freezer, so I can't freeze the >whites for later use. I don't like to waste food, though. > >Can anyone suggest a use for one or two egg whites? Preferably, it >would be best that it could be something I could make right away, after >making the recipe requiring the egg yolks, as I only have a small >refrigerator. > >And no, buying another refrigerator is not on as I live in a rented flat >with a tiny kitchen and no room for a bigger refrigerator or a separate >freezer. Simply add it to a recipe calling for whole eggs... a couple extra whites in a quiche wouldn't even be noticed... or give yourself a quickie facial. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
divine_austerlitz > wrote in
: > Sometimes a recipe calls for one or two egg yolks and I am left > with the whites. The problem is, I don't have a freezer, so I > can't freeze the whites for later use. I don't like to waste > food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, > it would be best that it could be something I could make right > away, after making the recipe requiring the egg yolks, as I only > have a small refrigerator. When making omelettes or scrambled eggs for two, I put in 3 regular eggs and two egg whites and two handfuls of water. I also add 1 egg white to pancakes along with a regular egg. Not to crèpes though. It makes them too bland. You can add 50 ml egg white to replace one egg in scads of recipes that call for two or more eggs. Actually, I never have egg whites left over, so I buy egg whites in a carton and use that instead. -- German to Picasso in front of Guernica: Did you do this? Picasso to German in front of Guernica: No, it was you. |
|
|
|||
|
|||
|
divine_austerlitz > wrote in
: > Sometimes a recipe calls for one or two egg yolks and I am left > with the whites. The problem is, I don't have a freezer, so I > can't freeze the whites for later use. I don't like to waste > food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, > it would be best that it could be something I could make right > away, after making the recipe requiring the egg yolks, as I only > have a small refrigerator. When making omelettes or scrambled eggs for two, I put in 3 regular eggs and two egg whites and two handfuls of water. I also add 1 egg white to pancakes along with a regular egg. Not to crèpes though. It makes them too bland. You can add 50 ml egg white to replace one egg in scads of recipes that call for two or more eggs. Actually, I never have egg whites left over, so I buy egg whites in a carton and use that instead. -- German to Picasso in front of Guernica: Did you do this? Picasso to German in front of Guernica: No, it was you. |
|
|
|||
|
|||
|
In message >, Margaret Suran
> writes > > >divine_austerlitz wrote: >> Sometimes a recipe calls for one or two egg yolks and I am left with the >> whites. The problem is, I don't have a freezer, so I can't freeze the >> whites for later use. I don't like to waste food, though. >> Can anyone suggest a use for one or two egg whites? Preferably, it >> would be best that it could be something I could make right away, after >> making the recipe requiring the egg yolks, as I only have a small >> refrigerator. >> And no, buying another refrigerator is not on as I live in a rented flat >> with a tiny kitchen and no room for a bigger refrigerator or a separate >> freezer. >> Thanks in advance for your help. >> >Here are some recipes for yolkless omelets. > >http://www.google.com/search?hl=en&i...=Google+Search > Thank you and everyone who has answered. I never thought of a yolkless omlette before. I can't wait to try one. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
In message >, Margaret Suran
> writes > > >divine_austerlitz wrote: >> Sometimes a recipe calls for one or two egg yolks and I am left with the >> whites. The problem is, I don't have a freezer, so I can't freeze the >> whites for later use. I don't like to waste food, though. >> Can anyone suggest a use for one or two egg whites? Preferably, it >> would be best that it could be something I could make right away, after >> making the recipe requiring the egg yolks, as I only have a small >> refrigerator. >> And no, buying another refrigerator is not on as I live in a rented flat >> with a tiny kitchen and no room for a bigger refrigerator or a separate >> freezer. >> Thanks in advance for your help. >> >Here are some recipes for yolkless omelets. > >http://www.google.com/search?hl=en&i...=Google+Search > Thank you and everyone who has answered. I never thought of a yolkless omlette before. I can't wait to try one. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
In message >, Margaret Suran
> writes > > >divine_austerlitz wrote: >> Sometimes a recipe calls for one or two egg yolks and I am left with the >> whites. The problem is, I don't have a freezer, so I can't freeze the >> whites for later use. I don't like to waste food, though. >> Can anyone suggest a use for one or two egg whites? Preferably, it >> would be best that it could be something I could make right away, after >> making the recipe requiring the egg yolks, as I only have a small >> refrigerator. >> And no, buying another refrigerator is not on as I live in a rented flat >> with a tiny kitchen and no room for a bigger refrigerator or a separate >> freezer. >> Thanks in advance for your help. >> >Here are some recipes for yolkless omelets. > >http://www.google.com/search?hl=en&i...=Google+Search > Thank you and everyone who has answered. I never thought of a yolkless omlette before. I can't wait to try one. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
In message >, PENMART01
> writes >>divine_austerlitz writes: >> >>Sometimes a recipe calls for one or two egg yolks and I am left with the >>whites. The problem is, I don't have a freezer, so I can't freeze the >>whites for later use. I don't like to waste food, though. >> >>Can anyone suggest a use for one or two egg whites? Preferably, it >>would be best that it could be something I could make right away, after >>making the recipe requiring the egg yolks, as I only have a small >>refrigerator. >> >>And no, buying another refrigerator is not on as I live in a rented flat >>with a tiny kitchen and no room for a bigger refrigerator or a separate >>freezer. > >Simply add it to a recipe calling for whole eggs... a couple extra whites in a >quiche wouldn't even be noticed... or give yourself a quickie facial. > > >---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* >"Life would be devoid of all meaning were it without tribulation." >Sheldon >```````````` Thanks for this. Oh, I have used egg whites for a facial, but I don't need one every time I end up with egg whites so it is good to know I can use them in cooking as well. As I said, thanks to everyone who has answered. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
In message >, PENMART01
> writes >>divine_austerlitz writes: >> >>Sometimes a recipe calls for one or two egg yolks and I am left with the >>whites. The problem is, I don't have a freezer, so I can't freeze the >>whites for later use. I don't like to waste food, though. >> >>Can anyone suggest a use for one or two egg whites? Preferably, it >>would be best that it could be something I could make right away, after >>making the recipe requiring the egg yolks, as I only have a small >>refrigerator. >> >>And no, buying another refrigerator is not on as I live in a rented flat >>with a tiny kitchen and no room for a bigger refrigerator or a separate >>freezer. > >Simply add it to a recipe calling for whole eggs... a couple extra whites in a >quiche wouldn't even be noticed... or give yourself a quickie facial. > > >---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* >"Life would be devoid of all meaning were it without tribulation." >Sheldon >```````````` Thanks for this. Oh, I have used egg whites for a facial, but I don't need one every time I end up with egg whites so it is good to know I can use them in cooking as well. As I said, thanks to everyone who has answered. -- Céline 'One [Gotha] landed near Canterbury and was burned by its crew; the other landed near Rochford and was inadvertently burned by an RFC airman who, placed on guard, succumbed to curiosity and pressed the trigger of the German flare pistol "to see if it was loaded". It was.' - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
On Sun, 19 Sep 2004 18:53:17 +0100, divine_austerlitz
> wrote: > Sometimes a recipe calls for one or two egg yolks and I am left > with the whites. The problem is, I don't have a freezer, so I > can't freeze the whites for later use. I don't like to waste > food, though. > > Can anyone suggest a use for one or two egg whites? > Preferably, it would be best that it could be something I could > make right away, after making the recipe requiring the egg > yolks, as I only have a small refrigerator. > > And no, buying another refrigerator is not on as I live in > a rented flat with a tiny kitchen and no room for a bigger > refrigerator or a separate freezer. > > Thanks in advance for your help. > They compost very well. Bury them a foot deep in the garden with the crushed shells and any other organic scraps from the day. In a month or so they will be many lbs of fresh food. AC -- http://www.earthsave.org http://www.madcowboy.com |
|
|
|||
|
|||
|
On Sun, 19 Sep 2004 18:53:17 +0100, divine_austerlitz
> wrote: > Sometimes a recipe calls for one or two egg yolks and I am left > with the whites. The problem is, I don't have a freezer, so I > can't freeze the whites for later use. I don't like to waste > food, though. > > Can anyone suggest a use for one or two egg whites? > Preferably, it would be best that it could be something I could > make right away, after making the recipe requiring the egg > yolks, as I only have a small refrigerator. > > And no, buying another refrigerator is not on as I live in > a rented flat with a tiny kitchen and no room for a bigger > refrigerator or a separate freezer. > > Thanks in advance for your help. > They compost very well. Bury them a foot deep in the garden with the crushed shells and any other organic scraps from the day. In a month or so they will be many lbs of fresh food. AC -- http://www.earthsave.org http://www.madcowboy.com |
|
|
|||
|
|||
|
In article >,
divine_austerlitz > wrote: > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. Meringue drops? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|
|||
|
|||
|
In article >,
divine_austerlitz > wrote: > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. Meringue drops? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|
|||
|
|||
|
divine_austerlitz > wrote:
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. Scramble the egg whites up, heat them in a fry pan like regular scrambled agges and eat them. |
|
|
|||
|
|||
|
>Can anyone suggest a use for one or two egg whites? Preferably, it
>would be best that it could be something I could make right away, after >making the recipe requiring the egg yolks, as I only have a small >refrigerator. Well if you have any eggs left in your refrigerator you could save the whites for the morning and use them in scrambled eggs. Note: I'm not saying to make scrambled egg whites. Make scrambled eggs the normal way with whole eggs but add the extra whites in with them. Personally if I couldn't do something like that I would just toss the whites down the drain. For just one or two egg whites it's not worth it. |
|
|
|||
|
|||
|
>Can anyone suggest a use for one or two egg whites? Preferably, it
>would be best that it could be something I could make right away, after >making the recipe requiring the egg yolks, as I only have a small >refrigerator. Well if you have any eggs left in your refrigerator you could save the whites for the morning and use them in scrambled eggs. Note: I'm not saying to make scrambled egg whites. Make scrambled eggs the normal way with whole eggs but add the extra whites in with them. Personally if I couldn't do something like that I would just toss the whites down the drain. For just one or two egg whites it's not worth it. |
|
|
|||
|
|||
|
Mix it in with your pets food, assuming you have a dog or cat. It's great
for their coats. Paul "divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > > -- > Céline > > 'One [Gotha] landed near Canterbury and was burned by its crew; the > other landed near Rochford and was inadvertently burned by an RFC > airman who, placed on guard, succumbed to curiosity and pressed the > trigger of the German flare pistol "to see if it was loaded". It was.' > - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
Mix it in with your pets food, assuming you have a dog or cat. It's great
for their coats. Paul "divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > > -- > Céline > > 'One [Gotha] landed near Canterbury and was burned by its crew; the > other landed near Rochford and was inadvertently burned by an RFC > airman who, placed on guard, succumbed to curiosity and pressed the > trigger of the German flare pistol "to see if it was loaded". It was.' > - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
Mix it in with your pets food, assuming you have a dog or cat. It's great
for their coats. Paul "divine_austerlitz" > wrote in message ... > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > > -- > Céline > > 'One [Gotha] landed near Canterbury and was burned by its crew; the > other landed near Rochford and was inadvertently burned by an RFC > airman who, placed on guard, succumbed to curiosity and pressed the > trigger of the German flare pistol "to see if it was loaded". It was.' > - Anti Aircraft artillery by Ian V Hogg |
|
|
|||
|
|||
|
previously in rfc, "Paul M. Cook©®" > wrote:
> Mix it in with your pets food, assuming you have a dog or cat. It's > great for their coats. > > Paul According to research I've done on this (because I make my husband egg white omelettes almost every morning and then feed one or two of the yolks to my dogs) I believe that egg whites aren't that great for dogs unless they are fed with the yolk at the same time. Or unless the egg whites are cooked. This because the raw whites contain avidin, a protein that blocks absorption of biotin in the body. However, the yolks contain lots of biotin, so feeding the two together is better. There are differing opinions on this, but it's something to be aware of. As for using extra egg whites: I went through a period where I used lots of egg yolks making things like lemon curds and various custards, and I'd save the egg whites to make meringue cookies. I'd slip them into a zip lock back and write the number of whites on it with a sharpie, and then when I'd accumulated a great bunch, I'd spend a morning making the cookies. They are pretty simple to make - egg whites, cream of tartar, sugar (you can customize with flavorings and things like chips) - here's a link to an easy recipe: http://www.joyofbaking.com/MeringueCookies.html -Claudia |
|
|
|||
|
|||
|
previously in rfc, "Paul M. Cook©®" > wrote:
> Mix it in with your pets food, assuming you have a dog or cat. It's > great for their coats. > > Paul According to research I've done on this (because I make my husband egg white omelettes almost every morning and then feed one or two of the yolks to my dogs) I believe that egg whites aren't that great for dogs unless they are fed with the yolk at the same time. Or unless the egg whites are cooked. This because the raw whites contain avidin, a protein that blocks absorption of biotin in the body. However, the yolks contain lots of biotin, so feeding the two together is better. There are differing opinions on this, but it's something to be aware of. As for using extra egg whites: I went through a period where I used lots of egg yolks making things like lemon curds and various custards, and I'd save the egg whites to make meringue cookies. I'd slip them into a zip lock back and write the number of whites on it with a sharpie, and then when I'd accumulated a great bunch, I'd spend a morning making the cookies. They are pretty simple to make - egg whites, cream of tartar, sugar (you can customize with flavorings and things like chips) - here's a link to an easy recipe: http://www.joyofbaking.com/MeringueCookies.html -Claudia |
|
|
|||
|
|||
|
previously in rfc, "Paul M. Cook©®" > wrote:
> Mix it in with your pets food, assuming you have a dog or cat. It's > great for their coats. > > Paul According to research I've done on this (because I make my husband egg white omelettes almost every morning and then feed one or two of the yolks to my dogs) I believe that egg whites aren't that great for dogs unless they are fed with the yolk at the same time. Or unless the egg whites are cooked. This because the raw whites contain avidin, a protein that blocks absorption of biotin in the body. However, the yolks contain lots of biotin, so feeding the two together is better. There are differing opinions on this, but it's something to be aware of. As for using extra egg whites: I went through a period where I used lots of egg yolks making things like lemon curds and various custards, and I'd save the egg whites to make meringue cookies. I'd slip them into a zip lock back and write the number of whites on it with a sharpie, and then when I'd accumulated a great bunch, I'd spend a morning making the cookies. They are pretty simple to make - egg whites, cream of tartar, sugar (you can customize with flavorings and things like chips) - here's a link to an easy recipe: http://www.joyofbaking.com/MeringueCookies.html -Claudia |
|
|
|||
|
|||
|
Egg whites freeze well. Put them into a custard cup, and keep a tally of how
many are there on the side of the cup using a grease pencil or pen on masking tape. When you have enough for a full recipe, say, or meringues, you can thaw them and use them. Just be sure to keep them scrupulously free of any oil or fat, as that will prevent them from whipping up (if you want to use them whipped, that is). |
|
|
|||
|
|||
|
On Sun, 19 Sep 2004 18:53:17 +0100, divine_austerlitz
> wrote: > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. There is a very good out of print (to my knowledge) cookbook called "The Other Half of the Egg"... I think it's by Madeline Kamen. sf Practice safe eating - always use condiments |
|
|
|||
|
|||
|
On Sun, 19 Sep 2004 18:53:17 +0100, divine_austerlitz
> wrote: > Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. There is a very good out of print (to my knowledge) cookbook called "The Other Half of the Egg"... I think it's by Madeline Kamen. sf Practice safe eating - always use condiments |
|
|
|||
|
|||
|
divine_austerlitz wrote:
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > You can use them instead of whole eggs in popovers. Popovers are wuick to mix and easy to cook. http://home.insightbb.com/~bonnett/p...ver_recipe.htm -- Sir Baldin Pramer, R.P.A. "Tell the Queen I will call her back as soon as I have finished my tea." |
|
|
|||
|
|||
|
divine_austerlitz wrote:
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > You can use them instead of whole eggs in popovers. Popovers are wuick to mix and easy to cook. http://home.insightbb.com/~bonnett/p...ver_recipe.htm -- Sir Baldin Pramer, R.P.A. "Tell the Queen I will call her back as soon as I have finished my tea." |
|
|
|||
|
|||
|
divine_austerlitz wrote:
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. > You can use them instead of whole eggs in popovers. Popovers are wuick to mix and easy to cook. http://home.insightbb.com/~bonnett/p...ver_recipe.htm -- Sir Baldin Pramer, R.P.A. "Tell the Queen I will call her back as soon as I have finished my tea." |
|
|
|||
|
|||
|
divine_austerlitz > wrote in message >...
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. I'm afraid I would fry them in hot bacon grease (rendered from fatty U.S.-style bacon) until they're crispy at the edges. Salt and pepper. Nowadays I usually drain them on paper towel to placate my conscience. Not something for every day, of course. But once in a while shouldn't hurt. Cindy |
|
|
|||
|
|||
|
divine_austerlitz > wrote in message >...
> Sometimes a recipe calls for one or two egg yolks and I am left with the > whites. The problem is, I don't have a freezer, so I can't freeze the > whites for later use. I don't like to waste food, though. > > Can anyone suggest a use for one or two egg whites? Preferably, it > would be best that it could be something I could make right away, after > making the recipe requiring the egg yolks, as I only have a small > refrigerator. > > And no, buying another refrigerator is not on as I live in a rented flat > with a tiny kitchen and no room for a bigger refrigerator or a separate > freezer. > > Thanks in advance for your help. I'm afraid I would fry them in hot bacon grease (rendered from fatty U.S.-style bacon) until they're crispy at the edges. Salt and pepper. Nowadays I usually drain them on paper towel to placate my conscience. Not something for every day, of course. But once in a while shouldn't hurt. Cindy |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Whites Must Have Children: New Tax Rules To Encourage Whites ToHave Babies | General Cooking | |||
| For breakfast, might I suggest... | General Cooking | |||
| What knife set do you suggest? | General Cooking | |||
| If you could suggest items... | General Cooking | |||
| suggest a blend?.... | Winemaking | |||
Linear Mode
