jerryg@dartvax.UUCP (Jerrold N. Godes) (08/14/85)
A while back there were some egg yolk recipes going around. Well, now I have a whole bunch of egg whites and nothing to do with them. I would appreciate any recipes dealing with egg whites. Also, how long do egg whites keep in the fridge, and can they be frozen? Thanks in advance. - Jerry Godes
morris@Shasta.ARPA (08/15/85)
In article <3478@dartvax.UUCP> jerryg@dartvax.UUCP (Jerrold N. Godes) writes: >A while back there were some egg yolk recipes going around. Well, >now I have a whole bunch of egg whites and nothing to do with them. >I would appreciate any recipes dealing with egg whites. Also, how >long do egg whites keep in the fridge, and can they be frozen? Thanks in >advance. > - Jerry Godes The ultimate recipe for eggwhites has to be -- pavlova. It was first made in Australia as a tribute to the Russian ballet dancer Anna Pavlova. Basically, it's a meringue base with whipped cream and fresh fruit on top. It's Australia's secret national food -- you don't really think we all live on vegemite sandwiches, do you? Pavlova 6-12 egg whites For each egg white, allow 2 tblsp sugar (extra fine, *not* confectioners or 'icing sugar). vanilla small amount of cream of tartar (1/4 teaspoon) (I don't really know why this is added, but the recipe my mother uses includes it) beat egg whites until frothy. *slowly* add the sugar, beat until completely dissolved (this should take around 15 minutes - bext done using an electric mixer). Add the vanilla. The mixture will be very stiff. cover a baking sheet with aluminium foil, dust with cornstarch. Pour the egg white mixture onto the foil, form into a circle (it should stand about 2-3 inches high). Bake in a 'slow' oven -- about 250F for about 1 hour. Don't open the oven, or the whole thing will collapse. Turn off the oven, and leave the door closed for another hour (it must cool very slowly). Just before serving, top with fresh whipped cream, and fruit. Passionfruit is traditional, but seems to be unobtainable here. Try sliced bananas, fresh strawberries, sliced kiwifruit, etc. The inside of the meringue should be still soft, the outside crisp. Enjoy! Kathy Morris morris@diablo.arpa ...decvax!decwrl!Glacier!diablo!morris
apt@inmet.UUCP (08/16/85)
Well, you could make an angel food cake, which is what everybody else did to end up with all those leftover egg yolks. Or, you could make something using meringue, such as plain meringues, or else a meringue cake, etc. Egg whites keep very well when frozen, but their whipping properties deteriorate if kept in the fridge for any length of time. I've frozen egg whites, and they worked perfectly when I used them. -=:| Alan Taylor |:=- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ...harpo!inmet!apt ...hplabs!sri-unix!cca!ima!inmet!apt ...yale-comix!ima!inmet!apt
smuga@mtuxo.UUCP (j.smuga) (08/17/85)
> A while back there were some egg yolk recipes going around. Well, > now I have a whole bunch of egg whites and nothing to do with them. > I would appreciate any recipes dealing with egg whites. Also, how > long do egg whites keep in the fridge, and can they be frozen? Thanks in > advance. > - Jerry Godes ANGEL FOOD CAKE!!! -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Janet Smuga I've had a great many troubles in my time, mtuxo!smuga and most of them never happened. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
floyd@brl-tgr.ARPA (Floyd C. Wofford ) (08/19/85)
>small amount of cream of tartar (1/4 teaspoon) (I don't really know why >this is added, but the recipe my mother uses includes it) > > Kathy Morris > morris@diablo.arpa > ...decvax!decwrl!Glacier!diablo!morris Cream of tartar is used to aid the egg whites in peaking nicely when they are whipped. It is said that if one whips eggs in a copper mixing bowl that cream of tartar is not needed to make wonderful peaks. floyd floyd@brl.arpa
morris@Shasta.ARPA (08/20/85)
In article <7563@Shasta.ARPA> morris@Shasta.UUCP (Kathy Morris) writes: >Pavlova > >6-12 egg whites > >For each egg white, allow 2 tblsp sugar (extra fine, *not* confectioners >or 'icing sugar). >vanilla vinegar <------ I left this out, sorry. > >small amount of cream of tartar (1/4 teaspoon) (I don't really know why >this is added, but the recipe my mother uses includes it) > >beat egg whites until frothy. *slowly* add the sugar, beat until >completely dissolved (this should take around 15 minutes - bext done using >an electric mixer). Add the vanilla. The mixture will be very stiff. Add vinegar. I think about 1/2 - 1 teaspoon per eggwhite ('until you can smell it' was the advice I was given) > >cover a baking sheet with aluminium foil, dust with >cornstarch. Pour the egg white mixture onto the foil, form into a circle >(it should stand about 2-3 inches high). Bake in a 'slow' oven -- about >250F for about 1 hour. Don't open the oven, or the whole thing will collapse. >Turn off the oven, and leave the door closed for another hour (it must cool >very slowly). > >Just before serving, top with fresh whipped cream, and fruit. Passionfruit >is traditional, but seems to be unobtainable here. Try sliced >bananas, fresh strawberries, sliced kiwifruit, etc. > >The inside of the meringue should be still soft, the outside crisp. > > >Enjoy! > > Kathy Morris > morris@diablo.arpa > ...decvax!decwrl!Glacier!diablo!morris
salazar@cisden.UUCP (Kathy Salazar) (08/20/85)
In article <7563@Shasta.ARPA> morris@Shasta.UUCP (Kathy Morris) writes: >(added to whipped egg whites) >small amount of cream of tartar (1/4 teaspoon) (I don't really know why >this is added, but the recipe my mother uses includes it) > From an old Julia Child show... Cream of Tartar will keep your whipped egg whites stiff. ...works for me, anyway...
jeff@rtech.UUCP (Jeff Lichtman) (08/21/85)
> > Cream of tartar is used to aid the egg whites in peaking nicely when they > are whipped. It is said that if one whips eggs in a copper mixing bowl > that cream of tartar is not needed to make wonderful peaks. > > floyd > > floyd@brl.arpa There was a good article on eggs in "The Cook's Magazine" several months ago. It said that when small amounts of copper get mixed into the egg whites, it alters the molecular structure to make the whites more elastic. This allows beaten whites, when baked, to expand more before setting. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
judith@proper.UUCP (Judith Abrahms) (08/21/85)
In article <> jerryg@dartvax.UUCP (Jerrold N. Godes) writes: >A while back there were some egg yolk recipes going around. Well, >now I have a whole bunch of egg whites and nothing to do with them. You can put sugar + almost anything in egg whites beaten stiff, drop the result onto a cookie sheet, & get great meringue cookies. A combination I like is melted semisweet chocolate, grated coconut, and chopped walnuts. Another is Grand Marnier and cardamom. Just whip up some egg whites and fold in something interesting. You can also make great souffles with nothing but egg whites. There's a recipe in the Amy Vanderbilt cookbook for crabmeat souffle that's made that way -- she includes a white mushroom sauce to put on it. It's a great dish -- send me mail if you want me to dig out the recipe. (I can find the exact specs on the cookies too if you like.) Judith Abrahms {ucbvax,ihnp4}!dual!proper!judith ---------------------------------------------------------------------------- Everything is data, but data isn't everything. ----------------------------------------------------------------------------