Monday, November 29

How to consume excess egg whites or yolks | Meal

I always have leftover egg whites or yolks. What can I do with them?
Jess, Exeter

Eggs are, of course, larger than the sum of their parts, but their parts can be pretty good too. Whites are friends with a sweet tooth and often find their way to meringues. “The whole meringue family is resourceful,” says dessert king Jeremy Lee, head chef of Quo Vadis in London, and famous for his undulating creations. So what is your secret? First a very clean the bowl, then “make sure, with that first beating, that the whites are as stiff as hell; beat the first half with sugar and then add the second. “That way you will find a more delicate shell.

There’s also nougat, which is “a little acting, but hugely satisfying,” says Lee, adding hearty nuts (pistachios, hazelnuts, walnuts, almonds) to his. You can also transform your whites into coconut macaroons or, with the addition of chocolate, lemon juice and sugar, chocolate mousse. “Jess could also become financiers,” says Ravneet Gill. In his latest book, Sugar i love you, she combines icing sugar, ground almonds, all-purpose flour, baking powder and salt, mixes in coffee, egg whites, and brown butter, and chills. Stir in the chocolate chips, then pour into ramekins, top with the flaked almonds, and bake.

For “addictively crunchy” granola, The Guardian’s resident perfectionist Felicity Cloake adds whipped whites to her oatmeal mix, or you can start your day with an egg white omelette, though be sure to add plenty of flavor. Lee recommends: “herbs, nuts, cheese and vegetables like chard.” (Excess whites will also lighten frittatas, tortillas, or whole egg scrambled eggs.)

And you can’t make a sour whiskey without egg white. Tom Hunt shakes 100 ml of whiskey, 50 ml of lemon juice, a tablespoon of muscovado sugar, an egg white and ice in a shaker, then strain into glasses and, if you feel like it, top with angostura bitters. Whites also freeze well, which Gill does in 150g portions: “Remember, one egg white equals 30g. I use them to make Swiss meringue buttercream for cakes. “

Meanwhile, the yolks keep in the refrigerator for a couple of days, but they tend to dry out. With that said, Gill received advice from food stylist Valerie Berry in the filming of his new book: “Leave the yolk in the half-broken shell, put it back in the egg box, glue the top and the yolks will remain skinless.”

However, if you have multiple yolks circling, Hunt suggests packing them “in fine salt for a week, then wash them with a little vinegar and hang them in muslin or cheesecloth to air dry.” These cured yolks will keep for months and can be grated over carbonara, which is also a good medium for uncured yolks, such as Rachel Roddy’s linguine with zucchini, egg, and Parmesan. “The elements of this dish – soft courgettes cooked in olive oil, beaten eggs, grated cheese, and a splash of water to cook the pasta – come together to form a soft, yellow cream on the pasta strands.”

Sauces derived from mayonnaise (aioli, tartare, etc.) are another good yolk cry, but to Gill, yolks mean only one thing: custard. “They mark luxury, and custard is a Really good luxury, ”says Lee, also offers a“ plethora of puddings featuring custards and creams that consume the egg yolks superbly ”. Creme caramel, ice cream, flan … worth trying

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