| Curzon Tussaud |
| | 01/31/09 at 03:05 PM | | #1 |
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| Store left-over egg-whites in a jam-jar in the fridge and use instead of whole eggs in pasta and pancakes, on the basis that 1 fl.oz of egg white is (roughly) the same volume as 1 egg. The pasta you make this way will be slightly "tighter" and less velvety than pasta made with whole eggs, but is perfectly acceptable in baked dishes such as lasagne.
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| Kate Colquhoun |
| | 02/02/09 at 05:55 PM | | #2 |
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I love the idea of storing egg whites in a jam jar in the fridge. They also freeze well (in a bag - remember to label how many there are). They also help to keep things light if you whisk them up and add them to vegetable muffins or souffles.
And there are always meringues, of course! |
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| Sally Potter |
| | 02/02/09 at 05:58 PM | | #3 |
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| I fold whisked up egg whites into mash potato then bake it. |
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all have our "defaults - the chicken pie, risotto or soup that we can do
without really thinking. And while WE might be bored of our old
favourites, they'd taste fantastic to someone else. So do please share
your ideas for using up the last carrot in the fridge, those last two blackening
bananas or the single lingering single egg white".