Monday, May 17, 2010

The Egg: one eternal round


Have you ever noticed that the majority of recipes that call for an egg yolk (minus the white) are for dessert?

And another thing.

Have you ever noticed that the majority of recipes that call for an egg white (minus the yolk) are for dessert?

Yes. I have noticed both these things.

Macaroons. Angel food cake.

Pudding. Flan. (Hollandaise sauce is not in this listing. Nor is mayonnaise.)

If one is trying not to waste part of an egg, one is forced to make two desserts. This might be considered a hardship by some. Others might toss the half they don't use.

To this end, I actually spend time looking for non-dessert recipes that use egg whites. If you have some, please share.

I recently discovered that you can freeze egg whites for 12 months and they turn out ok. Egg yolks, not so much though.



Johannes and Christine said...

You can always make an egg-white omelet :)

Rebecca said...

I've had good success freezing eggs. Add either 1/8 teaspoon salt or 1/8 teaspoon sugar to each stirred raw egg depending on what you want to use the eggs for. Fold-top sandwich bags in muffin cups work nicely for freezing and are what I used when we had laying hens (I closed them with twist ties). I only used them in baked goods. They worked fine for months and maybe even longer than a year (we had tons of eggs when the hens were young). As for pudding, you can use one whole egg instead of 2 eggwhites if you stir vigorously while cooking. I also used this method for custard and homemade ice-milk. The pudding isn't perfect, but that's my answer to to the 2 dessert dilhemma. Also you can use 2 whites or 2 yolks in many recipes to substitute for one egg.

childishkim said...

Ben does a ton of cooking and saves the egg whites - and we always have the intention of omelets or other uses .... but just never seem to get around to it.

LRH said...

rebecca-I usually use that whole egg method for pudding (I remember you telling me that when I lived at home), but when you have to make macaroons initially, then you have leftover yolks and there's nothing you can do about it!

I seem to always forget about leftover egg whites in the fridge until they're so old I'm afraid to use them.

Are egg white omelets any good? I've resisted so far...

MommaMcCarthy said...

i sometimes just add my leftover egg to whole eggs for the omelet/scrambled eggs. i'm not a big fan of all white omelets, myself. you could probably use either the yolk or the white as a wash for bread. (makes it brown nice)

So long, and thanks for all the fish.