egg whites to use up

newleaf

Yes, bake for required time, switch off oven and leave them in overnight is what I meant.
Chewy is OK IMO. HM is far superior to commercially made ones, which splinter into a zillion shards when you bite. Would much rather have a toasty golden, chewy HM one.
Bliddy chickens ...

mrbadexample

Ok. Well, I made them to use up the egg whites. That was successful.

Does anyone have a recipe to use up 19 quite big meringues? :rotfl:

newleaf

19?? :eek:

newleaf

Thankfully, meringues are fab with any combination of fruit/cream/ice cream/chocolate/alcohol that you can think of

mrbadexample

newleaf wrote: »

19?? :eek:

Well, I've eaten one. I had 5 egg whites to use up from the creme brulee recipe.

And they seem to have leaked a bit. Is that normal?

newleaf

Yeah, leaking is fine.
They look lovely! They will be fab with any fruit & cream/ice cream combo you can think of.

debbym

Serve with crumbled whipped cream and fruit (if it was summer and they were strawberries it would be "Eton Mess" - http://www.deliaonline.com/recipes/main-ingredient/meringue/eton-mess.html).
In our house we tend to use icecream rather than whipped cream as we always have this in the freezer.

JillS_2

I wanted an egg yolk last night but the egg was stuck to the box and very thin shelled so when I got it out the shell just cracked open. I managed to tip it into a saucer and got (most of) the yolk I wanted but now I've got an egg white with flecks of yolk in.

I normally use my whites for meringue but I've seen strong warnings against having any yolk in the whites so is there anything else I can use this white for?

TIA

purpleheather2810

You'll have to beat it up and use as normal egg. I would think the bits of yolk would mess up your meringue. Scrambled egg for lunch?!

squeaky

Yes, you can store it in either the fridge or the freezer until such time as you are making either scrambled eggs or an omelette...

..or in one of those recipes that call for egg whites where a bit of yolk isn't critical you can add this "extra" in.

Or... egg whites are used to clarify certain soups, so ordinarily you'd end being stuck wondering what to do with a spare yolk

Or... when you are doing a thing with breadcrumbs - don't bother using a whole egg, just use this white.

OR... well, you get the idea