Egg Whites Redux

[Ed Pawlowski]

We recently spoke about egg whites and what to do with them Today I was
in a local store, Detwiler's, looking for cream and saw quart
containers of egg whiles. Came in a carton, just like milk. $4.99.

Never saw them in a typical supermarket but evidently they sell to the
serious baker.

[Graham]

I bought them this way to make Parisian macarons but for some reason,
fresh are better, if less convenient.

[jmcquown]

Hmmm. That's not something I'd ever think to look for. Then again, I
am not a serious baker and have never made meringue.

Jill

[Dave Smith]

On Wed, 12 Jan 2022 19:05:29 -0500, jmcquown <j_mc...@comcast.net>
wrote:

mystery solved

--
This is NOT a post by Dave Smith

[Dave Smith]

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Dave Smith]

On Wed, 12 Jan 2022 19:05:29 -0500, jmcquown <j_mc...@comcast.net>
wrote:

This is NOT my frogger.

[Michael Trew]

I've seen them a few times before. My assumption was the "egg whites"
were there for the heart-healthy low-cholesterol crowd.

[Ed Pawlowski]

You may be right. I cannot imagine cooking just whites for breakfast.

[Dave Smith]

Seinfeld would order an egg white omelet.

[Dave Smith]

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Dave Smith]

On Wed, 12 Jan 2022 22:52:42 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

[Hank Rogers]

Do they still sell egg beaters? Those were small cartons of
(mostly) egg whites. They weren't bad scrambled up, but not nearly
as good as plain eggs. I haven't had them in 40 years.

[Dave Smith]

On Wed, 12 Jan 2022 23:26:24 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

[Cindy Hamilton]

If I have an extra egg white or two, I like them fried in ripping hot bacon grease
until the edges are crispy. But I wouldn't buy just egg whites.

Cindy Hamilton

[Gary]

On 1/13/2022 12:26 AM, Hank Rogers wrote:

> Ed Pawlowski wrote:
> > I cannot imagine cooking just whites for breakfast.
>
> Do they still sell egg beaters? Those were small cartons of (mostly) egg
> whites. They weren't bad scrambled up, but not nearly as good as plain
> eggs. I haven't had them in 40 years.

I can picture making a good omelet using only egg whites as they contain
cheese and other ingredients for flavor.

[Sheldon Martin]

On Wed, 12 Jan 2022 22:52:42 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

https://www.tasteofhome.com/collection/what-to-do-with-egg-whites/

[Dave Smith]

On 2022-01-13 9:30 a.m., Sheldon Martin wrote:
> On Wed, 12 Jan 2022 22:52:42 -0500, Ed Pawlowski <e...@snet.xxx> wrote:
>

>>> I've seen them a few times before.  My assumption was the "egg whites"
>>> were there for the heart-healthy low-cholesterol crowd.

I have been fed egg white omelets. Not impressed. I would suggest making
them with lots of kale added, then coat a plate with olive oil and lay
the omelet on top. That will help it to slide easily off the plate and
into to the trash can.

>> You may be right. I cannot imagine cooking just whites for breakfast.
>
> https://www.tasteofhome.com/collection/what-to-do-with-egg-whites/

My wife makes great meringues so whenever we use a recipe that calls for
egg yolks we save the whites and make meringue.

[itsjoan...@webtv.net]

On 1/13/2022 10:13 AM, Dave Smith wrote:
> My wife makes great meringues so whenever we use a recipe that calls for
> egg yolks we save the whites and make meringue.
>

S H O C K I N G !

[Dave Smith]

On Thu, 13 Jan 2022 09:30:38 -0500, Sheldon Martin <penm...@aol.com>
wrote:

[Dave Smith]

[Michael Trew]

I agree, I wouldn't buy them either. I imagine that per quantity, it
would be more expensive for egg whites than an equivalent amount of
eggs. Then again, maybe not, if they need more egg yolks in making
commercial processed food (whites being the by-product).

[itsjoan...@webtv.net]

Not really froggster, that's what I would do with the egg whites, too.
Chocolate pie, lemon pie, and banana pudding come readily to mind
when egg whites are mentioned.

[Hank Rogers]

Hush your mouth! You are making me hungry.

[Bryan Simmons]

Egg whites are a by-product in my house. It pains me to toss them
because I hate wasting food. Folks who keep dogs as pets should feed
them to the dog.

--Bryan

[Gary]

Dave Smith wrote:
> I have been fed egg white omelets. Not impressed. I would suggest making
> them with lots of kale added, then coat a plate with olive oil and lay
> the omelet on top. That will help it to slide easily off the plate and
> into to the trash can.

Great morning funny, Dave. lol :)

[Bryan Simmons]

But you have to admit that it's a waste of olive oil.

--Bryan

[Michael Trew]

Why not mix them with shredded cheese for an omelet or something?

[Dave Smith]

This is NOT my frogger.

[Dave Smith]

Yes. Ghe Ghe Ghe :)))))))))))

[bruce bowser]

Yes, spinach or cheese souffle sounds good.

[Dave Smith]

Can you go into more detail? I don't get it

[Dave Smith]

On 2022-01-15 4:31 p.m., bruce bowser wrote:

>>> Egg whites are a by-product in my house. It pains me to toss them
>>> because I hate wasting food. Folks who keep dogs as pets should feed
>>> them to the dog.
>>>
>>> --Bryan
>> Why not mix them with shredded cheese for an omelet or something?
>
> Yes, spinach or cheese souffle sounds good.

That might work for me, but as I recall, souffles call for a certain
number of eggs separated. The eggs go into the white sauce and the
whites are beaten.


I wonder how many people actually make souffles these days. I realize
they have a reputation for being finicky but they are not that hard to
make. I have made dozens of them so they can't be that hard. You make a
white sauce, add the eggs and whatever goodies are to be added. Beat the
egg whites and fold them into. Pour them into a prepared bowl and into
the pre-heated oven. I have faked them with seafood and with Gran
Marnier and with cheese and they have never failed.

[Dave Smith]

This is NOT my frogger.

--
This is NOT a post by Dave Smith

Uhm, Ghe Ghe Ghe.

[Ed Pawlowski]

On 1/15/2022 5:51 PM, Dave Smith wrote:

>
>
> I wonder how many people actually make souffles these days. I realize
> they have a reputation for being finicky but they are not that hard to
> make. I have made dozens of them so they can't be that hard.  You make a
> white sauce, add the eggs and whatever goodies are to be added. Beat the
> egg whites and fold them into. Pour them into a prepared bowl and into
> the pre-heated oven.  I have faked them with seafood and with Gran
> Marnier and with cheese and they have never failed.
>

The can be very good but I've never tried to make one. I don't recall
seeing one in a restaurant in years .

[Dave Smith]

If you like them you should give it a try. They have a bad reputation
for being very difficult but they are actually quite simple. I started
off with a few cheese souffles where I followed the recipes closely.
After that I started to fake them, using the basic recipe and faking the
additives. For instance, I boiled some shrimp and scallops, used the
poaching liquid in the white sauce and then added the cooked seafood to
it. Then I tried it with Gran Marnier. They all turned out nicely.

[Michael Trew]

I have never made one, but the stereotype of "finicky" does endure. I
know nothing about souffles, other than seeing someone make one on TV,
that suddenly goes flat.

[Dave Smith]

[Dave Smith]

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Dave Smith]

[Dave Smith]