• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Using up spare egg-whites?

V

vit90

Well-Known Member
Messages
843
Location
UK
Type of diabetes
Type 2
Treatment type
Diet only
After making home-made mayonnaise I end up with spare unused egg-whites. Does anyone have any interesting ideas for using these? I understand meringues aren't as straightforward as expected when no sugar is used?
 
vit90 said:
After making home-made mayonnaise I end up with spare unused egg-whites. Does anyone have any interesting ideas for using these? I understand meringues aren't as straightforward as expected when no sugar is used?
Click to expand...

Many Americans prefer egg-white omelettes to using whole eggs, so that's one option. there's not too much flavour in egg white, so seasoning, or add-in are important.

You could also souffle up crustless quiches. In fact, add them to almost anything else you make using eggs.
 
Meringues will not work without sugar.omlettes or quiche good idea
 
I had 2 egg whites left over from making egg custard so I just added them to my breakfast fry-up today. Otherwise they'd sit in the fridge for ever while I try to thin k of complicated ways of making sugarless meringue or facial soap
 
My OH just slurps them down raw . If I had any available, I'd just add them to any mixed egg dish, as already mentioned, including a courgette/aubergine moussaka and caulifower cheese.
 
Larissima said:
My OH just slurps them down raw . If I had any available, I'd just add them to any mixed egg dish, as already mentioned, including a courgette/aubergine moussaka and caulifower cheese.
Click to expand...

Oh dear, I feel sick
 
Might try some egg-white oopsies or flax seed muffins...
 
Take up painting and make your own tempera-based paints.
 
I had three eggs' worth of left over egg-whites and used the yolk of a fourth to mix with cream cheese and baking soda to the 3+1 whipped-up whites and it's turned out fine as a batch of oopsies. I used a little more cream cheese and added some butter plus a little water to compensate for having just one egg yolk.
 
I've just made mayonnaise today and have the same problem. I don't know what oopsies are, do you fry them or bake them? How much cream cheese, baking powder? Help!
 
timerich said:
I've just made mayonnaise today and have the same problem. I don't know what oopsies are, do you fry them or bake them? How much cream cheese, baking powder? Help!
Click to expand...

I had three eggs' worth of whites spare, so I separated the yolk from a fourth and added that white to the others. You need to whisk the egg whites with a little salt until they are stiff and can form peaks and you can turn the bowl upside down with no movement of the contents. I use a whisk attachment on a stick blender for this.

I then mixed 100g cream cheese (full fat) with the egg yolk and a little water (tea spoon or so because there is less yolk than the standard recipe) until it's all a smooth liquid, thoroughly mix in a quarter of a teaspoon of baking powder, then gently fold the yolk mixture into the whites with a spatula so that the air in the whisked egg whites is preserved as much as possible. Once mixed in spoon six separate piles onto baking/grease proof paper on a baking sheet and place in a pre-heated oven at 140 degrees C (fan) or 150C (non fan) for 30 minutes. The piles will flatten and spread slightly but once cooled on a rack they are like delicate flattened bread rolls. Well worth trying.

The normal oopsies recipe uses three eggs separated with of course three yolks.
 
Thanks for this will definitely try them
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…