I always end up throwing away egg whites whenever I make an emulsion sauce or creme anglaise using egg yolks. Does anyone have a suggestion for using the albumen?
From Eat Fat Lose Fat by Dr Enig and Sally Fallon:
4 egg whites, pinch of sea salt, about 2 1/2 cups freeze-dried fine-cut coconut
300 oven. Beat egg whites & salt to stiff peaks. Fold in coconut. Roll into balls and place on baking sheets lined with buttered parchment paper. Bake 30 min. Reduce temp to 200 for 1 hour until chewy, or for several hours for crisper cookies. Remove from oven. Allow to cool before removing from paper. Store in airtight container.
These are so easy and very delicious. They are the perfect use for all those egg whites and don't need any sweetner.
You can freeze egg whites in ice cube trays, if you're not going to use them right away. Use them as a protein filler for stir-fries, or as a less wholesome substitute for whole eggs in omelettes or frittatas.
Here's what I do: mix one white to a cup of almond flour, add whatever spices/flax/sesame, roll out on parchment paper, score with a knife bake in a 350 oven till brown: boom: crackers.
Meringues can easily be adapted to "sugar-free" by substituting Splenda for the sugar- they still work fine.
Whip 2 egg whites until stiff, add Splenda to taste (maybe 1/3 c.) and a dash of vanilla (or some cinnamon, or cocoa, or instant coffee).
Drop in spoonfuls onto parchment paper lined cookie tray and bake at 300 degrees F. for about 30 minutes (watch because if your oven temperature is off they could brown too much).
Then leave them to dry with the oven door ajar.
Take four egg whites and whisk them until they're frothy.
Take about a cup or so of your favorite nuts (pecans, walnuts) and toss them in the whites, making sure they're covered. You might be able to add a few more nuts in there, depending on what's left in the bowl.
Once the whites are pretty much all over the nuts, add:
and then spread the nuts on parchment and put in a 350 degree oven for maybe 10-15 minutes. The whites act as "glue" to keep the spices on the nuts. We used to run these as a bar snack at a restaurant I worked for.
Sally Fallon has a few suggestions, one of which is to feed it to pigs or chickens. Although I wonder if they would risk biotin deficiency also. Mine goes in my maggot compost, so at least I know I am returning it to the the soil.
Jon, that's a smart idea.
You could also give them to any bodybuilders you might know. Hehe. I have some friends who compete in natural bodybuilding, and eat the whites and throw away the yolks!
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