Egg whites

[pmartin]

I made a mistake when making creme brulee yesterday and had to throw out the first recipe. This was a large quantity recipe that called for 16 egg yolks. I now have 32 egg whites in my refrigerator. What can I do with them. They are all in one container, so does anyone know an equivalent measurement for egg whites (i.e. 1/4 cup = 2 egg whites). In addition, can they be frozen and used later? If all else fails, I guess I will have an ample supply of facial masks!

[Gail]

32?? Egad! Egg white omelets or Angel Food Cake, anyone?


ANGEL FOOD CAKE

( l (10-inch) tube cake or 12 servings )
--------------------------------------------------------------------------------

12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.

Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

(From: The American Egg Board web site, www.aeb.org (http://www.aeb.org) )


Found a nifty little chart from the American Egg Board, which I hope copies coherently.

To Make 1 Cup
EGG SIZE WHOLE WHITES YOLKS
Jumbo 4 5 11
X-Large 4 6 12
Large 5 7 14
Medium 5 8 16
Small 6 9 18

Hope that helps!

Sorry. I put in appropriate spacing, but it all bunches together. First number represents how many total eggs, followed by how many whites, then how many yolks needed to make a cup.




[This message has been edited by Gail (edited 01-21-2001).]

[laughsandlaughs]

Yes, they can be frozen.

[ghostguru]

http://www.cookinglight.com/bbs/smile.gifyou can leave the egg whites in your ref for 1-2 weeks and keep frozen too. 1 large egg white is equal to 1/8 cup, and I find lots of use for it. I use it marinate fish and meats before cooking to make them moist and tender. U could also make egg drop soup with it. The egg whites keeps longer then egg yolk. http://www.cookinglight.com/bbs/wink.gif. Hope U use it up!

[Beth]

One suggestion for freezing is to put one in each cube of an ice cube tray. One large egg white or 1/8 cup would also be about 2 T. if you want to divide some of them before you freeze.

Egg whites are good for Angel Food cake, meringues (cookies, pies, cake bases), pavlova (a meringue inspired dessert) and divinity, brushing on beads and pastries and making food color paints for cookies, etc.