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  #1  
Old 09-30-2010, 05:54 PM
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Default eggy weggies

what do you do with egg whites you have left over? someone suggested meringue, but I don't think I had quite enough.

Anyway, my cat ended up knocking the plate of egg whites into the sink, so it's not urgent I should know right now, but for future reference~
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Old 09-30-2010, 06:14 PM
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Quote:
Originally Posted by Lady View Post
what do you do with egg whites you have left over? someone suggested meringue, but I don't think I had quite enough.
Angel food cake... though for that, you'll usually need even more egg whites. I wonder if you can make angel food cupcakes.
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Old 09-30-2010, 06:17 PM
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My mom always freezes the egg whites and uses it to make "kransekake". Don't know if there's an English name for it, but here's a recipe: http://mylittlenorway.com/2009/12/kransekake-recipe/

She doesn't make the ring tower, but instead little figurines from the dough and put them in the freezer. Highly recommended!
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Old 09-30-2010, 10:06 PM
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Get some meats, dip 'em in the egg whites, roll 'em in panko, fry 'em.
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Old 10-01-2010, 09:33 AM
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You can freeze leftover egg whites in ice cube trays, then bag 'em and keep them for future use. You can easily find recipes, also, that call for more egg whites than yolks for things like pancakes, cupcakes, whathaveyou.
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Old 10-01-2010, 10:04 AM
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Old 10-01-2010, 10:40 AM
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Quote:
Originally Posted by Reinforcements View Post
You can freeze leftover egg whites in ice cube trays, then bag 'em and keep them for future use. You can easily find recipes, also, that call for more egg whites than yolks for things like pancakes, cupcakes, whathaveyou.
Man I would seriously not want to get those mixed up when I go fishing for ice cubes to put in my drinks.
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Old 10-01-2010, 10:45 AM
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I've heard of a thing dubbed an 'egg white omelet.' It is supposedly more healthy for consumption than the standard omelet, but leaves more to be desired in flavor.
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Old 10-01-2010, 10:56 AM
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Soufflés, usually.

Then again, I use enough egg whites that I buy three-packs of Egg Beaters, so it's never an issue with having to get rid of them. If anything, I usually wind up with excess yolks since there's nothing I use them in in great quantities outside of creme brulee.
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Old 10-01-2010, 01:06 PM
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I.. I use my ice cube trays for ice

(I wish I had an ice maker)
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Old 10-01-2010, 02:32 PM
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I feed them to Jake



He appreciates it.
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Old 10-02-2010, 08:08 AM
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HE STARES INTO MY SOUL.
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  #13  
Old 10-08-2010, 12:10 AM
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On a more general note about scrambled eggs, does anybody else like them with some Sriracha mixed into the beaten eggs? It adds a wonderful subtle spiciness and turns your eggs orange!
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Old 10-08-2010, 10:28 AM
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I use a couple pinches of the chili mix I use for, well, chili, but the same net effect.

Then again, I also mix in bacon bits / hash browns / spinach / whatever else I have in my fridge.
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Old 10-10-2010, 12:07 PM
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An uncertainty of what to do with the egg whites is a new concept to me. I used to often boil eggs, then just eat all the whites and offer up the yolks to my siblings. Egg whites are nummy. Yolks are yucky. (Though that kransekake looks tempting).
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  #16  
Old 10-10-2010, 12:43 PM
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how do you make boiled eggs if you've already cracked them to separate the yolks and whites?
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Old 10-10-2010, 03:48 PM
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well, when you boil them, they solidify, and you can take the yolks out whole.

also, i don't mind eggs in things as binding agents or whatever, but i've never enjoyed the taste or texture of eggs by themselves. they're always chalky and slimy at the same time =/
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Old 10-11-2010, 08:19 PM
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Shivam, you need to try making a Julia Child omelette. YouTube it. So tender, so moist, so silky, and so simple. A great pleasure of this world.
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Old 10-11-2010, 11:17 PM
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see, i've eaten japanese omelettes, which are basically pure french, and its just too....liquidy.
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Old 10-11-2010, 11:31 PM
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Quote:
Originally Posted by Falselogic View Post
I feed them to Jake



He appreciates it.



I do the same with my dog. He loves eggs we don't finish.
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  #21  
Old 10-16-2010, 10:04 PM
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Quote:
Originally Posted by Lady View Post
how do you make boiled eggs if you've already cracked them to separate the yolks and whites?
Hmm... Theoretically you improvise an artificial shell? Maybe a boil-safe cup or bowl inside bowling water? The thought of crock-pot or fondu-cooking thing seems like it might work as well...

(after web-browsing) Yay! Searching the internet claims that if you just by a cartoon of egg white, and want boiled egg, the boil-safe bowl strategy works.
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  #22  
Old 10-24-2010, 03:23 PM
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I think I have perfected the texture of my scrambled eggs. The ones I made this morning were just right!
(didn't add any milk or water to the eggs, beat them (airily) with a fork until well-mixed, poured onto a small pat of butter in the egg pan (do these have a name?), slowly pushed the cooking bits into the center (one push every other second), cooked until they did not look wet anymore, and then for a while after that)

Just have to work on the flavoring. Any ideas?
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  #23  
Old 10-24-2010, 04:18 PM
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Bacon.

Salt.

Bacon salt.
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  #24  
Old 10-24-2010, 06:47 PM
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I've grown fond of Japan's tamagoyaki, which is kind of like a scrambled egg/omelet but cooked thin and then rolled up into almost like a burrito shape. Usually cooked with sugar to make it a little sweet and served hot or cold.
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  #25  
Old 10-24-2010, 08:01 PM
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Quote:
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Bacon salt.
so awful
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  #26  
Old 10-24-2010, 08:13 PM
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Basil and feta cheese can work well (unless you don't like basil).

When I scramble up some eggs, I usually dice tomato, mushrooms, and green onions and fry them in olive oil. Then I'll add some beaten eggs and a bit of ground pepper. As the egg just begins to set, I'll dump in some rice and start mixing. Right before the egg finishes setting is when I sprinkle a little basil. It all comes together pretty quickly.
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  #27  
Old 10-25-2010, 11:58 AM
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Quote:
Originally Posted by Paul le Fou View Post
I've grown fond of Japan's tamagoyaki, which is kind of like a scrambled egg/omelet but cooked thin and then rolled up into almost like a burrito shape. Usually cooked with sugar to make it a little sweet and served hot or cold.
I've heard the way to do this is to mix in some sweetened sake, but I haven't done it myself.
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  #28  
Old 11-11-2010, 10:52 AM
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So I need to know how to make really good scrambled eggs. I'm on a mission, here.
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  #29  
Old 11-11-2010, 10:56 AM
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I believe Gordon Ramsay provides a good recipe.

(Some of you foodies might link some dude from Zimbabwe who is like the Picasso egg scrambling.)
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  #30  
Old 11-11-2010, 01:18 PM
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Quote:
Originally Posted by Calorie Mate View Post
So I need to know how to make really good scrambled eggs. I'm on a mission, here.
We've come full circle!
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