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A Dozen Egg Whites for ...?

12 years ago

I made yolk rich pound cakes by special order (for a customer) and a batch of lemon curd -- so now I have all these egg whites. I don't want to make more angel food cake, I don't like egg whites omelets, and the humidity is too high to make pavlova or meringues.

So, what would you do with a dozen of them? Or, can they be frozen or refrigerated? >

Nancy

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Comments (12)

triciae
12 years ago
I freeze egg whites in ice cube trays (one egg's worth). Works fine. The goodies sound great.

/tricia
lindac
12 years ago
I freeze them in either half cup measures or 1 1/2 cup which will make an angelfood cake.
Why not more angelfood cake....I never get sick of it!
Linda C
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Another way to approach the sugar is to measure it then run it through the food processor. With a stand mixer, it wouldn't be a problem. Even though a couple of generations ago, it was standard to whip eggwhites on a plate with a fork, I like a deeper than wider bowl. That gives them something to climb up, though the hand mixer is a hindrance and will demand a somewhat shallower bowl. I can completely inflate a dozen eggwhites from size large eggs in a five quart bowl. For fewer, I'd still go with a big bowl, especially if it's not too wide, to give yourself room to maneuver. I've tried a hand mixer and didn't think it did a good job, so before I had a stand mixer, I just whipped them by hand with a fork or whisk. I don't have any issues with a stainless bowl (Martha's copper is classic, but I don't have one). The problem would be a bowl that's too slick. I wouldn't try glazed ceramic, and only glass if it's been beaten in before and roughed up a bit. There's a subtle texture to unpolished metal that helps the egg cling and climb. The reason to start slowly is so you won't be decorating the kitchen with egg slop. The actual aeration would be on high. You'll eventually get there at any speed, but why work that hard? Length of time to stiff peaks is quite variable depending on your equipment, eggs and number of eggs. I once did a dozen by hand and it must have taken at least 20 minutes. I should have done it four at a time. The best I can say, since you're probably using a dozen for meringue cookies, is that it'll take longer than you think it ought to, but not nearly as long as it could. :) Don't overbeat or underbeat. Not flopping over doesn't mean truly stiff. There would be a thin peak when you pull the beater away, and it should stand at attention type stiff. The meringue should be glossy not floppy. If you overbeat it'll start to liquify again and should become a nice omelette. Always use a scraper to turn the bottom once or twice (without squishing) to make sure there isn't a pool of unwhipped white. If your recipe has any salt in it, but 1/4 tsp, or however much called for if it's less, into the eggwhites. It helps them retain their loft. For meringue cookies, piping usually works best. If you don't have a piping bag you can use the ziploc with a corner cut out method. Before you start your recipe, get your bag ready and find a vessel to use to hold it while you're filling. It might be a wide pickle jar or coffee can or similar sized vessel. Something tall enough that it'll hold the whole working part of the bag without touching bottom. Fold the sides of the bag over the vessel. This makes it a lot easier to fill without squishing the eggs. YMMV but I like plain old fashioned matte but not textured aluminum baking sheets, no paper. I think th paper keeps too much of the moisture. Before you bake, you should also decide what texture you like. Some prefer crisp outside and chewy in the middle. I prefer crisp all the way through. As far as I know, the only difference is how long you bake it. I don't know a good doneness test but the chewy ones feel heavier in the hand (the weight of the water that makes them chewy). You can compare recipes to get an idea of timing. Have fun! Meringues are magic. :)
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nancyofnc
Original Author
12 years ago
LindaC - I bake every week to sell at the local farmers market and I always bring home half the angel food cake packages (3 or 4 pieces per) so it has become wasteful besides it being a profit loss. I have gotten sick of angel food cake which I never, ever, in a million years, thought I would say.

I didn't know white could be frozen - do you just thaw and use without degrading when "volumizing" them?

Nancy
lindac
12 years ago
Yep....well maybe just a little loss of volume ..thaw covered......and if the container isn't full...they will get a bit thick..dry...on top. so size the containers to the quantity.
How about if you sell the angelfood cake as a whole, with a container of say lemon curd or some strawberry "filling"...berries, sugar and vanilla and perhaps some clear jell...
Market it as a full fancy dessert, not just a few pieces of cake.
Here a lousy small angelfood made with powdered egg and imitation vanilla sells for $6....they sell them in the produce display with the berries.
cookie8
12 years ago
I made chocolate meringue last week and everyone liked it.
ntt_hou
12 years ago
You can also make some coconut macaroons cookies.
coconut_nj
12 years ago
I was thinking along the lines of Cooke and Ntt Hou. How about some meringue shells? Not too much work. People generally buy them these days rather than make them and they're great just filled with fresh fruit. And sure, macaroons are one of my favorite ways to use them.

Btw, when I freeze them I don't bother trying to find some container that fits them exactly. I just freeze them, and when they're frozen I take a piece of plastic wrap a little bigger than the size of the opening of the container and press it onto the surface of the egg whites, then pour a quarter to half inch of water on the wrap 'cup' and freeze it like that. Takes care of that drying problem nicely. When you go to thaw them, let them thaw in the fridge for a little while and then just pull out the plastic wrap with the disc of ice. Let them finish thawing and proceed. Sometimes I've actually done it without the wrap. Just wait a little while when it starts to thaw and pry the ice disc out. The plastic makes it pretty much foolproof though.
ci_lantro
12 years ago
How about making yolkless noodles? Or frozen sherbert? Also, you can use two egg whites to replace an egg in regular recipes.
Islay_Corbel
12 years ago
You may be sick of sweet options - why not make some batches of chicken mousse or fish mousse and freeze? Here's an idea below.

Here is a link that might be useful: link
shawnalyn
12 years ago
I would make a bunch of these for quick breakfasts throughout the week:

Spinach and Cheese Bites

16 oz. cottage cheese
2 large eggs
4 egg whites
1/4 cup chopped green onions
2 oz. shredded sharp cheddar
3 tbsp. butter, melted
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. granulated garlic
1/4 tsp. fresh ground pepper
1/8 tsp. red pepper flakes
20 oz. frozen spinach, thawed and squeezed dry
1 ounce fresh grated Parmesan cheese

Preheat oven to 350

In a large bowl, whisk together cottage cheese, eggs, egg whites and green onions until well combined. Mix in cheddar, butter, flour, salt, garlic, and peppers until thoroughly mixed. Fold in the spinach.

Scoop mixture into a 9" square baking dish coated with nonstick spray. Sprinkle the top with the fresh Parmesan.

Bake until set and the top is golden, about 45-55 minutes. Remove and let cool to room temperature to cut clean squares.
jessicavanderhoff
12 years ago
Maybe you would like a quiche better than an egg white omelet? I am very fond of Andy's wife's recipe: http://www.thatjewcancook.com/?p=707 which uses both whites and eggs, and has the taste and texture of regular eggs.
ruthanna_gw
12 years ago
I'd freeze them in two batches for clarifying consomme. I have only ever used fresh egg whites but I would assume defrosted frozen ones would work OK for the raft.

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