I just don't want 4 whites floating around my already bursting fridge or freezer...
hardlikearmour is a trusted home cook.
Yes. The more white in the custard, the more "eggy" it will taste. There's also no law that says you need to save the extra whites - sometimes when I'm doing large scale baking I have so many extra whites I end up flushing them down the toilet. As yet I've not died from doing so.
It will also change the texture and diminish the richness of the custard.
Diana B is a trusted home cook.
Extra egg whites can be frozen in an ice-cube tray, then popped out into a freezer bag, saved for those days when you just have to make a butterscotch meringue pie...
They are also good for the dog's coat... As HLA indicates, sometimes there are just so many it is overwhelming (of course, that can also be an excuse for Angel food cake, or any of an assortment of meringues...)
Cheer up with chickpeas.
Goya's Balsamic Chickpea Salad
The sun is out: Are you?
It's Snack Time
Gifts for Mother's Day
Good day, sunshine.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.