🔕 🔔
Loading…

My Basket ()

All questions

leftover egg whites

I'm making ice cream and have a bowl of leftover egg whites. Hate to waste them...suggestions?!

asked by juliana over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

10 answers 1750 views
0c6184b8 8171 4d6c be13 64783b4ef26a  12043167 10101477821695399 6760981916653921826 n
added over 5 years ago

I usually just save them for the next day and scramble them into a larger batch of whole eggs with some cream to make up for the lost richness.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added over 5 years ago

As @Louisa says, they freeze well. They can also stay in a clean sealed container in your fridge for a good couple weeks - once the whites start to look cloudy throw them out.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 5 years ago

Angel food cake.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Meringues!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

you can use them to roast nuts instead of oil

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 5 years ago

Funny - I just posted about having 22 egg yolks and not knowing what to do with them (the whites had been used in angel food cake). Sounds like you and I need to team up! And, BTW, what was the ice cream recipe that used so many yolks? (maybe I could use that...) ;)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 5 years ago

Make turron (aka nougat, aka torrone). It's easy and really good. Serious Eats recent has a recipe for Turron de Alicante, which uses marcona almonds, but you can use any kind of almond or pistachios,

http://www.seriouseats...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

You can also use them to make a "raft" to clarify stock, if you happen to be making stock.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 5 years ago

This is for next time,cause by now you probably already used those:HomeMadeMarshmallow!Beat the egg whites till they're firm(add a pinch of salt and/or baking powder,they'll get firmer and last longer)and when they begin to spike,pour slowly some syrup(4 to 6 eggs:1 cup water,2cups suggar mixed,boiled on low heat till it thickens,let it cool.)while still beating.But if you're lazy like me and don't feel like using the stove,forget the syrup and use 2 to 3 cups of fine suggar.You can add vanilla or lime zest.I like vanilla better.This will last for 2 days in the fridge,but if you add a table spoon of emulsifier gel,it will last for 4 days and you will get better texture.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.