Egg White Recipes
Clyde Said:What is the difference between using a whole egg recipe and a egg white recipe???
We Answered:Usually that's for a cake mix.... if you want a true white cake, that is not tinged yellowish from yolks, you use the whites only. Or if you're wanting to reduce the fat a bit in the cake.
If you dont' care about a tiny bit of off-white cake and don't want to waste a yolk, just use the entire egg. Yolks give a rich flavor to baked goods.
Lance Said:Anyone know any egg white recipes?
We Answered:Chicken or fish quenelles are great, healthy and easy.
Put the chicken or fish (raw) into a blender until finely processed, then add the egg whites, and any herbs if you want; the proportions are not that important just add egg white until the mixture is quite moist but still firm enough to make a shape that will hold with your hands. Make them into like short, fat sausage shapes then put them into gently simmering water for a few minutes. They cook quite quickly, usually when they rise to the surface they are done.
If I'm not dieting I sometimes make a lemon juice/butter/herb sauce to go with it. If I am dieting I replace the butter with a bit of olive oil, but they are also great without any sauce. Eat a few steamed veggies with it or some salad.
Myrtle Said:Baking with egg-white protein powder?Recipes?
We Answered:I read something that any recipe calling for egg whites can use powdered egg whites in the recipe. Here's a site with a lot of powdered egg white recipes. http://www.conanstevens.com/bodybuildingâ€¦
Carole Said:Powdered Egg White - Keep Times - And Recipes ?
We Answered:What are powdered egg whites?
Egg white powder is dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. The product is usually sold along with supplies for cake baking and decorating.
How to reconstitute powdered egg whites:
For each egg white you need, use 2 level teaspoons powdered egg white plus 2 tablespoons of warm water.
Storing powdered egg whites:
Dry egg products can be stored for 12 months and are a terrific source of nutrition.
Advantages of using powdered egg whites over fresh:
In recipes that call for egg whites and no yolks, there is no waste.
No waiting for egg whites to come to room temperature.
If you worry about the possibility of salmonella contamination, the pasteurization process removes any doubts.
Shelf life is infinitely greater - you need not ask yourself how fresh your eggs are.
If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fill the bill.
Boccone Dolce (Sweet Mouthful)
Meringue Layers (see recipe below)
6 ounces semi-sweet or bittersweet chocolate pieces
3 tablespoons water
3 tablespoons powdered (confectioner's) sugar
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, sliced*
2 pints strawberries, sliced; sugared
Chocolate Curls (for garnish)
* I also like to use mixed berries, such as fresh raspberries and blackberries.
Make Meringue Layers. Melt over hot water the chocolate pieces and water. When perfectly smooth, remove from heat and cool (but don't let harden).
In a large bowl, whip the heavy cream until stiff; gradually add powdered sugar and then vanilla extract.
Slice two pints of strawberries: One is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice. The sugared berries are served as a sauce. Save several whole berries for garnish. Slicing Tip: Use your egg slicer. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.
To assemble, place a meringue layer on a serving plate, rounded side down. Spread a VERY THIN coating of chocolate over it. NOTE: GO EASY on chocolate - too much will make it impossible to cut cake!
Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream with a layer of sliced berries. Place a second layer of meringue on top of this, and repeat filling. Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream. Additional cream may be used to pipe a design onto sides and top of cake.
Refrigerator at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls.
Makes 8 servings.
Check out my Hints and Tips for Making a Perfect Meringue.
4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 cup superfine sugar (also called Baker's sugar)
Preheat oven to 225 degrees F. Using a mixer, beat egg whites, salt, cream of tartar, and vanilla extract until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy.
Line baking sheets with parchment or waxed paper. Trace three, eight-inch circles on paper.
With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open oven door and let meringues "rest" in oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly cool.
Once cooled, meringues may be wrapped in saran and frozen. NOTE: I wrap each meringue in several saran layers, then stack (gently!) in a large plastic container for freezing. Remove from freezer at least an hour before assembling.
Jeanne Said:What is the egg white for in sorbet recipes?
We Answered:It is supposed to make the sorbet have a more creamy consistency. It also helps in the freezing process to stabilize the mixture and acts as a preservative so you can keep the sorbet in the freezer for longer.
Most sorbet recipes though don't use egg white, it is just an optional extra.
Rita Said:egg white protein recipes?
We Answered:How about a meringue?