egg whites to use up

odds-n-sods

you dont' have to add milk, but it stretches the egg out; stir the milk + egg together well in a bowl first. I didn't know LO werent; supposed to eat egg white!


Eggs are best scrambled in a pot rather than a pan. Either way, the pot is a pain to clean up, so fill it with water right away. Another way is to use the microwave, + stir every 30 sec. in a glass container.

NekoZombie

but I don't think scrambled eggs work very well without the white - you'll end up with custard if you use yolks and milk...

Scared1980

I know that I have to cook the scrambled egg for longer than I would normally to make sure its cooked... but I like it well done anyway...

As for it turning to custard... I have no idea... I will let you know... that would be quite amusing... I will have to have a back up just in case!!!

Thanks for all the replies.

Lyns
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thriftlady_2

Scared1980 wrote: »

I am not using the whole eggs as my youngest is only nine months and apparently you shouldn't use egg white until they are at least one... an allergy thing apparently!!!

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I wish someone had told me this when I gave my dd whole scrambled eggs at 11 months and her head swelled up to the size of a football and she couldn't open her eyes they were so swollen :rolleyes: She still can't eat eggs at 7 years old. The whites are more likely to provoke allergic reactions, but dd is allergic to yolks as well.

Definitely make meringue -very easy. I've just made a pavlova base with 2 egg whites I had in the freezer (they defrost quite quickly btw). My ds1 has requested raspberry pav for his birthday cake tomorrow (I shall have to make something different for dd of course).

Use 2 oz of caster sugar to each egg white. Bake at 140c for 1 hour and then leave it in the oven until completely cool. Meringues keep well in an airtight tin.

Scared1980

OMG.... I am scared now... maybe I will leave the scrambled egg tonight then... eek!!!

I had no idea eggs could cause such a severe reaction...

I don't usually worry too much about all these "intolerances" and such... my health visitor told me my youngest was dairy intolerant... she wasn't at all... she just wasn't a big milk lover... Sometimes I think they are too quick to blame allergies etc.

But after hearing about your poor daughter... that must have been soooo scary... maybe I will wait until she is at least a year....

Lyns
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thriftlady_2

Sorry, I didn't mean to scare you Lyns. I was also a bit sceptical about allergies up to the egg incident :rotfl: My dd is also allergic to peanuts and pinenuts:rolleyes: Her older brothers have no allergies though, so you never can tell.

daisyroots_2

Did you know that when making cakes, two egg whites equal one egg ? Or two egg yolks equal one egg - in other words, the cake neither knows nor cares which bit of the egg you use ?

Have you ever made egg custard ? All you need to remember is that four eggs set a pint of milk - so half a pint and two eggs, or four egg whites, plus some sugar. And since you've got this far, why not make bread and butter pudd with any old bits of stale bread. Grease a dish, butter (and marmalade too if you like - Paddington Bear loves this) some bread, fling it around the dish, pour the custard on it, squidge it down so custard absorbed, medium hot oven till set and a bit brown on top.

Scared1980

Well I just rang my doc (neurotic I know )

And he said... that as long as I cook it well... It should be fine

So now I am confused!!!

Oh well....

Lyns
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Wig

I want to make some mayonnaise, but I'd like some tips on what to do with the egg whites, not including meringue, (supposed to be on a diet).

Also if you have some ideas for mayo recipes (using extra virgin olive oil) from the simple straight forward recipes to something with a twist (like garlic), I'm a complete beginner so I need quantities aswell.

Also bear in mind I'll be using a bowl and a fork and a knife. There are no gadgets in my house.

Thanks

seraphina

If you make mayonnaise with extra virgin olive oil, it will taste quite nasty. It's not supposed to be made with heavy oils like that - you'll be much better off using either straight sunflower oil or a 50:50 mix of sunflower oil and a light olive oil.

I use Delia's recipe, link below. I sometimes chuck in at the end a spoonful of grain mustard or a few garlic cloves. Disclaimer - I've never made it with a fork, just a whisk (electric or hand)

http://www.deliaonline.com/recipes/home-made-mayonnaise,1032,RC.html

You can make macaroons with the egg whites, but I usually make meringue. If you're supposed to be on a diet you'd be better off eating the meringue and binning the mayo:rotfl: