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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!

                    1. My favored scrambled eggs are a mixture of eggs, whites and cottage cheese, so I'd just have this for breakfast a couple days and they'd be gone. I try to keep whites on hand for this and currently have about three cups in the fridge from making curd last week. You can barely tell it's not straight up scrambled eggs, usually a 1:2 or 1:2 ratio of eggs:whites.

                      If that's just not your thing, you could make pavlovas and keep them around in a tupperware for those evening you want an easy, sweet snack. Just put a scoop of ice cream or sorbet on top and enjoy. It's gonna be hot this weekend(especially in Oak/Berkeley:)), so pavlovas may come in handy.
                      Financier cakes use up a bunch too...or you could velvet a lot of chicken.

                      2 Replies
                      1. re: rabaja

                        OMG, what a bunch of outstanding suggestions!! This, folks, is why I adore CH and the people who post here - this morning I'm staring forlornly at a jar of egg whites, and 20 minutes later I have a huge handful of awesome ideas! I'm seriously considering the brown butter cake, as I can only think of one other substance I love as much as that flavor :), and it would leave me two whites to follow rabajas suggestion of velveting the boneless skinless chicken thighs currently thawing on the counter and which I had earmarked for a stir-fried dish. Perfecto!! Thank you all SO MUCH!! Oh, and thinking about a Pavlova or meringues is perfect too....I love those with fresh fruit and dollops of lemon curd (which is how I ended up w/ all those whites in the first place, two lemon meringue pies later.) I overbaked one crust, and that's the one sitting on the kitchen counter that I didn't even bother to cut in wedges, but everytime I go to the kitchen......the pie seems to be shrinking...

                        1. re: mamachef

                          May be a bit late, but my favorite way to use up egg whites (which I also freeze, one or two at a time) is by baking friands...
                          Here's one that calls for 7 eggs whites:
                          I've found a few others that called for slightly less...

                      2. Once in a similar predicament I did a bit of surfing and came up with a folder of recipes. Here's the only savoury one (other than omelettes/frittatas and the like) I found that appealed to me:

                        Souffle Egg White Balls with Red Bean Paste from Rasa Malaysia website:


                        1 Reply
                        1. re: Breadcrumbs

                          Whoa! Thank you breadcrumbs!! This one is fascinating!

                        2. made a Pavlova lately? Should take care of those egg whites and kill some time while you're at it!


                          1. The financier recommended by TorontoJo in the baking thread is really good. They are calling this a brown butter cake. http://www.nytimes.com/2010/04/21/din...
                            Good with fresh peaches and blackberries!

                            5 Replies
                            1. re: maxie

                              Funny, I saw the title of the post and was coming here to post this recipe! :)

                              I really do recommend making this with double the pecans. My "mistake" elevates it to something special -- the texture is quite different from a financier. Made it a second time earlier this week and my brother-in-law ate double helpings until it was gone.

                              I must admit to being intrigued by the cake mamachef ended up making. On my list of things to bake!

                              1. re: TorontoJo

                                You really, really should....it's going in my "hall of famers" file. And I intend to make your cake, with the recommended addition of double pecans, and the fresh fruit. All of a sudden, I'm ALL about brown butter everything. I had it on my string beans tonight!!

                                1. re: mamachef

                                  Whipped cream, too. Fresh fruit and whipped cream. :)

                                  1. re: TorontoJo

                                    You are a murderous, evil woman and a poor influence and I love you very much.

                            2. One of my favorite and easiest dishes to have. Take your favorite veggies and steam them (broccoli, cauliflower etc etc) spray a 13x 9 dish with pam. Preheat oven to 350.

                              dump veggies in cover with egg whites. feel free to add chicken, ham, tofu. cheese - empty the fridge.

                              Add garlic, salt and pepper to your liking.

                              Back for 20 - 30 minutes until eggs set up. Last 5 minutes sprinkle top with parmesan cheese - or the cheese of your choice.

                              TO UP THE ANTI - I sautee onions, potatoes, zuccinni with bacon in butter/evoo and garlic. It is always the first to disappear off the buffet at brunch.

                              You can use ANYTHING in the fridge.

                              I like it cold too!

                              1. Stir fry (suitable meat+veggie ingredients of your choice) with white sauce.
                                Hot n sour soup with egg whites drizzled in.
                                Fried rice with egg whites.

                                1 Reply
                                  1. then there's meringues or macarons.

                                    1. Thank you so much, everyone who responded. As it turns out, I'm going to make the brown butter cake and use the remainder of the whites to marinate those chicken thighs in, to stir-fry with asparagus for tonight's easy hot-weather dinner. I am SERIOUSLY looking forward to that cake.

                                      4 Replies
                                      1. re: mamachef

                                        You won't regret it -- nearly all of my eggwhites now go into that cake!

                                        1. re: BananaBirkLarsen

                                          I DON'T regret it, BBL. It is in the oven as I type and it smells freakin' divine. Thank you a miillllllion bazillion times!!

                                      2. ooooh, I've got 6 egg whites languishing in the refrigerator as I type...

                                        3 Replies
                                        1. re: THewat

                                          Get ready for one of the best cakes you've ever had, Thewat!!

                                          1. re: mamachef

                                            I'm going, I'm going - let me finish my dinner!

                                            1. re: THewat

                                              Had a slice this morning with coffee. I underbaked a little - oops. It's also pretty sweet for me - anyone have thoughts on cutting back the sugar?