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I am very fond of custard-based desserts such as, well, custard and ice-cream and pudding and parfait and the like. I'd like your help with figuring out how to use the left-over egg-whites from custard-making in a dinner. I'd like for the egg-white to be a fairly prominent component.
Gimme all you've got, twofers! I don't need recipes, I'm happy with your creative ideas and imaginations.
Dinner featuring egg-whites--GO
please :'(
Chocolate mousse, meringue, a sorta crust on fish if you fry it, loads of cookies and cakes use it as well. And I have this one recipe where you mix it with minced whiting, a little cream, coat some soles with them, roll them up, poach in fish stock + wine, after you take em out cook it in a little, add to a white roux, add some cream and tomato paste, serve the sole with the sauce. But I haven't tried it yet.
Meringues is the obvious easy way to get rid of egg whites. Also plenty of recipes requiring normal eggs have been changed to allow for just egg whites because of health concerns (e.g. quiches et al).
Yes! Precisely this sort of thing :D more pls :)Quote:
Originally Posted by Flixy
Meringues are great and although it'd be a little tårta på tårta--as they say--I might make some to put on the chocolate champagne parfait I think I'm more on the lookout for something savory. Soufflé? Made frittata this time 'round, think fried egg dishes may almost be tastier without yolks
Last time 'round I whipped them stiff, mixed in some chopped herbs, cooked them in tomato broth and fried them lightly. I reckon with the right additives this can be made to approximate chicken breast, perhaps even surpass that most useless of cuts.
Have you considered eating them?Quote:
Originally Posted by Aimless
I was actually going to say the same thing. I love the taste of raw eggs. Though honestly, drinking a ton of them probably isn't a good idea.
Maybe make lots and lots of French Toast?