All Those Egg Whites
May 08, 2010 | From the kitchen of Rose
What do do with them?! Friend and esteemed colleague Nick Malgieri told a class that he saved them in a huge container and when it was full...he threw them out!
i've filled my freezer with them, occasionally making an angel food cake. Recently I decided to discard the 2007 and 2008 containers. Too late, my husband Elllott reminded me he likes egg white omelets. I still had the 09 batch so he was not deprived. I set out to perfect his omelet.
As Elliott was aspiring to eliminate as much cholesterol as possible, i heated a small non stick frying pan over medium heat. When it reached 350˚F (hot enough to make a drop of water sizzle) I sprayed the pan with baking spray (Pam) and poured in 2 lightly beaten egg whites. I sprinkled them with a pinch of salt and freshly ground pepper.
The first time I rolled it up and served it plain but the second time Elliott organized 3 slices of cooked sausage and a few pieces of cheese. When I lifted an edge to assure that the bottom was nicely browned, I turned the heat off and set the cheese and sausages in the middle of the set egg white. Then I flipped over each side of the egg white to cover it and let it cook for about a minute to melt the cheese. (The plate was heated first in a low oven so it worked perfectly but it would also work to zap it in the microwave for 7 seconds on high.
Now I'm looking forward to collecting more egg white (no problem), and while waiting to be transformed into Elliott Omelets they serve to keep the freezer more filled. Freezers work most efficiently when filled even if it means filling milk cartons with water and freezing them so why not egg whites instead?!
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Mary
11/10/2010 10:25 PM
I bake a numerous amount of cakes and almost always freeze the cakes with italian or swiss buttercream. They come out beautifully. A great way to do wedding cakes ahead of time.
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Carla in reply to comment from Mary
11/10/2010 01:31 PM
Does anyone know if they can freeze a cake with Italian butter cream on it? I think it may break down in the freezer but wonder if anyone has tried as would love to make a cake ahead of time and freeze but don't want it ruined.
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Brenda from Flatbush
06/01/2010 07:40 PM
Nick Malgieri's comment has slid a huge burden of unused-saved-eggwhite guilt off my shoulders! My own personal fantasy is that I will make coconut macaroons...hahaha...
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Bill in reply to comment from Eva
06/01/2010 10:15 AM
I always save them, when I have enough I make an angel food cake...whether I need it or not! LOL
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Eva
05/31/2010 08:37 PM
Wow, I can't believe anyone tosses all those egg whites! I always use them. Scramble them up with a couple whole eggs to give them a bit of richness. Combine with some cheese and bacon or sausage or whatever else is in the fridge in a tortilla shell and it's a perfect grab and go breakfast.
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Kathleen
05/10/2010 10:37 AM
Thank you for this reminder on how to use my accumulating egg whites. Whites have slightly less protein than yolks, but they are still a good source of protein.
Elliot sounds like my husband: asking for a low-cholesterol meal, and then adding cheese and sausage!
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Rose
05/09/2010 09:08 PM
So glad to see so many of you are egg white savers. I just hate to run out of whites and then have to worry about having excess yolks which are harder to store.
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Mary
05/09/2010 06:08 AM
I have been saving my egg whites and finally put them in the freezer. I have been using them for Italian buttercream. It is amazing how the container keeps growing and growing. :) I also freeze them in little containers and use them for an egg wash on my baguettes.
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Anonymous in reply to comment from Rachel S
05/08/2010 11:19 PM
Rachel, what a terrific sounding dessert! your swans are elegant and beautiful.
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Bernadette
05/08/2010 10:19 PM
Eggs don't go to waste here, I use the whites for mousseline, I freeze them if necessary and the yolks I use for ice cream!:)
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Rachel S
05/08/2010 08:14 PM
Barbara,
I accidentally spelled it wrong - it's Boccone Dolce. Anyway, Boccone Dolce is meringue with chocolate drizzled on top followed by layers of whipped cream and fresh berries. One of my favorite local restaurants, Papa Haydn's, makes their boccone dolce with 9" meringues and they do several layers like a cake.
Since the meringue breaks down rather quickly with the whipped cream, I prefer to make individual servings of boccone dolce with single 4" meringues.
I don't have a blog yet, but I just made a Flickr account so that I could show you my take on Boccone Dolce with Rose's meringue swans.
http://www.flickr.com/photos/46945168@N02/4589881173/
Rachel
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Bungalow Barbara
05/08/2010 03:28 PM
Rachel, I'd love to hear more about boccone dulce -- what is it?
Do you have a blog?
I think my extra egg whites are soon going to become a Lemon Icebox Cake as per Rose's recent post on her recipe in Fine Cooking.
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Rachel S
05/08/2010 01:02 PM
Every spring I use up most of my extra egg whites making meringues for boccone dulce. In fact, since I just made the Blueberry Swan Lake Cake from the Cake Bible I have six extra meringue swans (I used 6 egg whites instead of 4 for the meringue recipe). Today for our mother's day celebration we'll use the swans for boccone dulce with the blackberries, blueberries, raspberries and strawberries I froze last summer.
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Janina
05/08/2010 10:11 AM
That looks good. I initially thought it was a crepe and I wondered if you could make crepes with just egg whites and not whole eggs?
Janina
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