The Other Half Of The Egg : NPR
source: http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg
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- amarisw
- added this
There are two different kinds of people in the world: those who use up egg yolks, and those who use up egg whites. I'm a yolks kind of girl. I go through yolks a half-dozen at a time for ice cream and creme brulee; I sometimes make fresh pasta dough, and I often brush my breads with an egg yolk wash. I often end up using even more for Easter's egg breads and custards, which are basically yolk-eating machines.
Above all, I like my egg whites combined with nuts. You can use them to hold a spice coat on pecans. You can mix them with ground almonds to make the buttery yet airy cakes known as financiers. You can toss them with grated coconut to make macaroons.
In addition to being the kind of person who uses up egg yolks, I am the kind of person who cannot comfortably wash the other half of an egg down the drain. I store the egg whites in a jam jar, which I keep in the freezer. You can store almost a dozen egg whites in the kind of jam jar I use, but even so, after a couple of months, I have three or four jam jars of egg whites, and the freezer is starting to run out of room for frozen vegetables and meat. Egg whites stay good frozen practically forever, which, in a crowded freezer, is a virtue that rapidly turns into a fault.
It being out of the question to simply throw them out, I have over the years acquired a collection of egg white-disposal recipes.
If you know your Eggs 101, you know that yolks and whites have very different properties (and I don't just mean from the cholesterol worldview, in which yolks are evil and whites saintly). Yolks are moistening and thickening, and they give baked goods a glossy golden finish. Whites are leavening and drying, and they coat food with a crackly sheen. Therefore, whites are miracle workers when you want a high, light confection from the oven.
More at link...
Above all, I like my egg whites combined with nuts. You can use them to hold a spice coat on pecans. You can mix them with ground almonds to make the buttery yet airy cakes known as financiers. You can toss them with grated coconut to make macaroons.
In addition to being the kind of person who uses up egg yolks, I am the kind of person who cannot comfortably wash the other half of an egg down the drain. I store the egg whites in a jam jar, which I keep in the freezer. You can store almost a dozen egg whites in the kind of jam jar I use, but even so, after a couple of months, I have three or four jam jars of egg whites, and the freezer is starting to run out of room for frozen vegetables and meat. Egg whites stay good frozen practically forever, which, in a crowded freezer, is a virtue that rapidly turns into a fault.
It being out of the question to simply throw them out, I have over the years acquired a collection of egg white-disposal recipes.
If you know your Eggs 101, you know that yolks and whites have very different properties (and I don't just mean from the cholesterol worldview, in which yolks are evil and whites saintly). Yolks are moistening and thickening, and they give baked goods a glossy golden finish. Whites are leavening and drying, and they coat food with a crackly sheen. Therefore, whites are miracle workers when you want a high, light confection from the oven.
More at link...
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- groups:
- Green
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- tags:
- Cooking, Eggs, yolk, egg whites
