Help! Too many egg whites

[JennieL]

Hi Everyone,

Any suggestions on what to make with 8 egg whites. We're not big omlet fans. If anyone has a good savory souffle or any other suggestions, please post.

Thanks

:)

[gabbyh]

Hi Jennie,
The first thing that came to mind when I read your post was "pavlova"...there's a great recipe on the CL home page using the recipe search...I also have lots of other versions if you're interested...it's one of the main desserts in Australia which is where my husband is from...it's light, and makes a beautiful presentation...and you can use just about any fruit as a topping...hope this helps:cool:

[Grace]

Goodness, there are probably 100 recipes I could come up with, but here are three - I haven't tried the asparagus souffle (I will someday!), but the desserts are tried and true in our house. Like I said, I have many, many more dessert recipes that call for lots of eggwhites - not all of them chocolate, so let me know if there is something else that interests you and I can search and post.

CookWare(tm) from Cooking Light(r)

Asparagus-Dill Souffle

SOURCE: Cooking Light YEAR: April 1996 PAGE: 110

INGREDIENTS FOR 6 SERVINGS:
Vegetable cooking spray
3/4 pound asparagus
3 tablespoons all-purpose flour
1-1/2 cups 2% low-fat milk
1 (4-ounce) carton egg substitute
3/4 cup (3 ounces) grated Gruyere cheese
1 cup mashed potatoes, cooked without salt or fat
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground red pepper
5 egg whites (at room temperature)
1/2 teaspoon cream of tartar

INSTRUCTIONS:
A quality Swiss cheese can substitute for Gruyere.

Preheat oven to 400 degrees.

Cut a piece of foil long enough to fit around a 1-1/2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender; drain. Thinly slice asparagus spears to equal 1/2 cup; set aside.

Cut remaining asparagus spears in half; set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until well-blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly.

Place egg substitute in a large bowl. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Remove from heat; add cheese, stirring until cheese melts.

Place milk mixture, halved asparagus spears, mashed potatoes, dill, salt, and red pepper in a blender; process until smooth. Pour mixture into a large bowl; stir in sliced asparagus.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared souffle dish. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake an additional 45 minutes or until puffed and golden. Remove foil collar, and serve immediately. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 187 (33% from fat); PROTEIN 13.2g; FAT6.8g (sat 3.4g, mono 2.5g, poly 0.8g); CARB 15.2g; FIBER 1.3g; CHOL 26mg; IRON 1.3mg; SODIUM 369mg; CALC 259mg

CookWare(tm) from Cooking Light(r)

French Silk Souffle

SOURCE: Cooking Light YEAR: Nov/Dec 1991 PAGE: 101

INGREDIENTS FOR 8 SERVINGS:
2/3 cup plus 2 tsp. sugar, divided
1/4 cup all purpose flour
1/4 cup unsweetened cocoa
1 tsp instant coffee granules
1/8 tsp salt
1 (1-ounce) square semisweet chocolate, grated
2 cups evaporated skimmed milk
1 tsp. vanilla extract
6 egg whites
1/8 tsp cream of tartar
2 tsp. powdered sugar

INSTRUCTIONS:
Coat 8 (6 ounce) souffle dishes with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside.

Combine 1/3 cup sugar and next 5 ingredients in a medium saucepan; stir well. Gradually add milk, stirring contantly with a wire whisk.

Bring mixture to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour mixture into a large bowl; cover with plastic wrap, cool completely.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electri mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently fold egg white mixture into milk mixture. Spoon evenly into prepared souffle dishes. Freeze until firm (about 2 hours); wrap with heavy-duty aluminum foil. Freeze up to two weeks.

Place frozen souffles in 2 (9 inch) squre baking pans. Add hot water to pans to depth of 1 inch.

Bake at 350 degrees for 35 to 40 minutes or until puffed and set. Sprinkle 1/4 tsp. powdered sugar over each souffle; serve immediately.

Yield: 8 servings

NUTRITIONAL INFORMATION:
Calories 179 / Fat 1.9

CookWare(tm) from Cooking Light(r)

Dark-Chocolate Souffle Cake

SOURCE: Cooking Light YEAR: Nov/Dec 1997 PAGE: 133

INGREDIENTS FOR 12 SERVINGS:
Cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlua (coffee-flavored liqueur)
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
1/4 cup raspberries (optional)
Chocolate curls (optional)

INSTRUCTIONS:
Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.

1. Preheat oven to 300 degrees.

2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

3. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside.

4. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 degrees for 1 hour or until a
wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. Yield: 12 servings (serving size: 1 wedge).

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.

NUTRITIONAL INFORMATION:
CALORIES 205 (27% from fat); FAT 6.1g (sat 3.2g, mono 1.9g, poly 0.4g); PROTEIN 5g; CARB 34.2g; FIBER 0.2g; CHOL 55mg; IRON 2mg; SODIUM 91; CALC 31mg

[Lynn B]

Great suggestion on the pavlovas, Gail! :)

Jennie, the newest issue (Sept) has a delicious pavlova recipe in it. I haven't made it (yet!), but CL served it to us when we were in Birmingham, and it was wonderful!

Lynn