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Jun 15, 2012 11:26 AM

Suplus of Egg Whites: Help!!

My refrigerator contains a jar full of egg whites - 8 egg whites, total. I'm searching for a way to incorporate them into a dish. I'd prefer to use them all at once, but if I have to divvy them up, so be it. I've already considered Angel Food Cake, but nobody I know likes it. Any suggestions, especially for savory foods?

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  1. Angel food cake was the one thing in pastry school that I didn't bother to take home with me, bleech! I'm thinking meringue cookies would be a great thing to do, provided it's not too humid in your area right now. I'm at a loss for savory suggestions....???

    1. I'd love to hear some savory suggestions, too, since I don't have any of my own (and often have egg whites). I do have an excellent cake, though, that will use up most of your whites:

      Brown Butter Egg White Cake

      1/2 cup butter
      6 large egg whites
      1 1/4 cups sugar (divided)
      1 1/4 cups all purpose flour
      1 heaping tablespoon corn starch
      1 tsp baking powder
      1/2 tsp salt
      1 tsp vanilla

      Melt and brown the butter, then set aside to cool. Beat egg whites to foamy, add 2 tbsp sugar and beat until soft peaks form. Combine flour, corn starch, baking powder, salt and the rest of the sugar. Sift the flour mixture over the egg whites and fold in. Fold in the butter and vanilla. Bake in a bundt or loaf pan at 350F for 30-40 mins.

      Edit: You could use the two leftover whites to make a batter for chiles rellenos (I've seen some recipes that use whites plus whole eggs).

      11 Replies
      1. re: BananaBirkLarsen

        wow... this looks really great (and different). How would you describe the texture?

        1. re: rstuart

          The texture is sort of moist and soft and a little dense (sort of a lighter pound cake texture) but with a slightly crispy, crackly, egg whitey crust. The crispy top is the best part.

          1. re: BananaBirkLarsen

            It sure as hell is, BBL. Again, thank you so much for the recipe. I followed to the letter, and it turned out beautifully, with a wonderful crumb and flavor from the browned butter. And because there's no such thing as too much browned butter, I want to figure out a panocha icing for this, something glazey, that will set enough to support the pecans I'll press into the sides.

            1. re: mamachef

              Ooh, this would be great with a glaze and pecans. I used it as the cake in an upside down cake once (can't remember what fruit I used, but it would be excellent with peaches). It tasted great, but wobbled a bit on the plate due to that wonderful crispy crust on the top.

            2. re: BananaBirkLarsen

              Great.. will definitely bake it the next time the next time I have some excess egg whites!

          2. re: BananaBirkLarsen

            I've just gotten to the "bundt or loaf pan" portion of the recipe - Banana or Mamachef, what are you using? Usually when I sub for a bundt pan I use two loaf pans...

            1. re: THewat

              I've always used a small loaf pan, but my bundt pan is also tiny and I imagine it would fit fine in there as well. If you have a large bundt pan I'd consider doubling the recipe.

              1. re: BananaBirkLarsen

                Thanks - I lost a lot of the volume of the egg whites when I added the flour, so it was an easy choice to use a loaf pan. Fingers crossed that it's ok. For once I browned the butter PERFECTLY...

                1. re: THewat

                  Between the flour and the butter, I always lose a ton of volume too, so I'm sure it's okay.

              2. re: THewat

                I have a smallish bundt pan, and that's what I used. I think two loaf pans would work fine, or one if it's a large one. Just make sure you leave ample room for it to rise.

            2. Hi Mamachef,
              One of my favorite spanish dishes involves taking wild mushrooms or porcini (the earthiest you can find), tossing them in egg whites and cooking them a la plancha with lots of salt. I'm still not sure why it's so good but it is. Of course sometimes the dish is served with an egg yolk on top but the mushrooms are delicious on their own!

              1. I often make egg dishes (quiche, frittata, omelets, etc.) with a mixture of whole eggs and egg whites - sometimes to lower the caloric load, other times simply because I used 8 egg yolks to make creme brulee or something. Anyway, I find that you can go as far as 2 whites to each whole egg and still end up with something that doesn't scream "EGG WHITE OMELET!" Maybe make a couple of quiches and freeze one?

                1. When dieting, I always mix one whole egg with two egg whites for a delicious, low-cal omelet. You've got enough there to make brunch for four!