How can I use up surplus egg whites without making meringues? | Eggs

What can I do with the remaining egg whites? And do not say the Maring!
The laborers full of panels may be the most famous in the surplus of egg white, but their circle is much broader and more comprehensive than these sensitive shells. Oliver Costello, the co -owner, says to Toad bakery In southern London. “White chocolate is very good here, because egg whites bring down their richness. If you have a bowl of milk milk, this is somewhat similar to that.” It cannot be the easiest to make, either: “dissolve the white chocolate in Mary Payne or in fiery bursts in the microwave, and fail some cream into harsh peaks in a separate bowl. Fold the melted chocolate in the cream, then whisk the egg whites to clarify and fold the peaks as well.” The cold for three hours, then hold a spoon and drilling, maybe accompanied by a clear brown or bakery.

Rosie Haley, from Gloriosa At Glasgow, at the same time, you lay excess egg whites in some coconut pasta. “It is very delicious and easy,” she says, in addition to that she will also lose a decent egg in one blow. “Pull them, stir the mixture with dried coconuts, then bake.” Dip the cooked pasta in melted chocolate, put it in the refrigerator to adjust it and the function is good.

Of course, there are many other sweet solutions-use egg whites to make Nougat or Swiss Meringue, or to achieve non-harsh granola groups, for example-but let’s not forget the delicious side of things. For example, pies saved many dinner a week, and they can also save the surplus egg whites from the garbage. “Make the mixture, add the sweet corn grains, then chip them in the scrambled egg whites, a lot of coriander and some chopped green pepper,” says Healy. Deep in batches, even golden and brittle.

Then there is a velvet-Chinese technique to stimulate fish or meat in egg whites, then cook them with water or oil and add to the likes of movements and soup. like Utam Outolling He explains: “White eggs create a protective barrier that seals moisture and helps to keep the meat’s softness, which makes the protein more smooth and radiant.” This approach is often adopted with Hake (although any fleshy fish will do): whisk the egg whites, corn corn and rice wine, then throw the fish pieces and soak for half an hour. Disclore the fish in boiling water for 20 seconds, then lift it out, soften it and stir in a skymate with caramel, Masala paste, chicken singer and coconut milk, along with a large handful of Thai basil. Ken Home in Classic Chinese recipesMeanwhile, throwing chicken breast cubes with egg white, salt and corn. After covering the meat and calming it for 20 minutes, divide the chicken with oil and serve with a noise of nuts, garlic, ginger and spring onion.

Of course, the egg whites hit the Happy Hour spot as well, because they are great in adding a cream to the cocktails. “My favorite is the sour Amaretto, but Gin Sour will always be welcome,” says Haley. Take a gene 200 ml, two or three juice of the filling, some sugar syrup (50:50 sugar to water), and egg whites. “Use egg whites if you want super things,” she added. Give her everything well and it is good to go: “It is easy, and if you put some mint there, too, truly Delicious. “