Use protein residues and matching recipes
In the Mehlspeisrezepten and salty recipes, where only the egg yolks are used, or more egg yolks are needed as whole eggs, bothers me often that usually no prescription tip for use for the egg white is attached. Eg hollandaise, mayonnaise, heavy pie masses, biscuits, etc. For very old cookbooks, this was often the case. After all, you had to save everything from your mouth at that time and also treat the food sparingly. Although many of us today live in prosperity and no longer have to suffer from hunger, I still think it makes sense to treat our food with appreciation.
Those who are not on a low carb diet may not be able to do much with the remaining albumen. And you do not want to leave them forever in the freezer, so they should always have their use in the diet.
I fill the remaining egg white in very small portion containers and label then z. B. 2 egg whites with date. If there are 2 more, I will write again in the same way. These containers are just big enough to hold a maximum of 4 egg whites. So if I have time and desire to bake, I can take it out and let it thaw.
In the past, I took them out of the freezer in the evening and thawed them overnight in the fridge or just took them out in the morning and at midmorning it was thawed at room temperature and I used it as a baking ingredient. Unfortunately, the egg white in this way was often not stiff. Since I could stir for half an hour, that just was not a stiff egg white more. And even though I'm on clean? Say absolutely fat-free dishes and tools eighth. I used it anyway and the cake was good, but it did not get quite as high as whipped egg whites.
For a short time I have come to the conclusion, how the egg whites made of frozen eggs become stiff. By letting only the egg whites thaw. As soon as the ice cream mass of egg white with the Quirler can be crushed by the mixer, I have already beaten this with sugar to snow. Apparently caused by the cold, it went very well and quickly the beautiful snow was born.
I mention here my 2 favorite recipes, where I constantly process the protein with.
1) marble ball horn
This recipe is proven and works 100%. I have used it very often for the Eiklarverwertung as follows.
I take z. Eg 2 egg whites and 3 whole eggs. (With 3 eggs, it works too). For this I increase the fat content by about 5 tablespoons of oil.
I have noticed that otherwise in the egg white utilization of Gugelhupf is too dry. It is missing then just the? Oily? from the yolk / yolk, as I would call it. Egg whites, I have specially pitched at this recipe.
ingredients
- 3 eggs
- 2 egg whites
- 200 g of granulated sugar
- 150 ml of oil
- 125 ml of water
- 1 pck of baking soda
- 1 pck of vanilla sugar
- 300 g of universal flour
- grated lemon peel to taste
- 150 g of chocolate
Here you can also watch the video:
//www.thefruitandflowerbasket.com/marmorkuchen-gugelhupf-thefruitandflowerbasket-tv-a50714/
The second recipe that I have tried to utilize left over protein is:
2) Sponge roll / biscuit roulade
I have done this again recently. Works very well too. I made it with 4 egg whites and 2 whole eggs. The amount of water doubles as well as the amount of oil. The interesting thing about this recipe is that the sponge roll still has a nice yellow color. And due to the increased water content, it has become particularly juicy (see photo). Here I pitched the eggs together and did not make any extra snow.
ingredients
- 2 whole eggs
- 4 egg whites
- 100 g of granulated sugar
- 120 g wheat flour smooth
- 1/3 teaspoon baking powder
- pinch of salt
- 6 tablespoons water
- 6 tbsp oil
- Fullness: z. B. apricot jam
Click here for the video:
//www.thefruitandflowerbasket.com/biskuitrolle-mit-marillenmarmelade-thefruitandflowerbasket-tv-a50244/
So, I hope to have done a small contribution to the food waste. Enjoy the implementation.
More recipes and recipe ideas for the use of the egg white to try:
Use for cake or snow cake:
Stir the egg whites with sugar until stiff, use yeast dough or short crust pastry for the soil.
Bake the ground lightly, then sprinkle with jam, cover with fresh or frozen fruit and egg whites and bake.
Biscuit / biscuit roll:
Same recipe as described above, but only with egg white. I've already done that once. It was then very fluffy, but remained completely white (logical) and tastes somehow? Empty ?.
But you can balance with appropriate abundance. At the time I made 2 plates and spread orange marmalade. Cube cut and coated with Cointreau icing. That was a lot of work. But those Cointreau dice had it all.
Protein nut slices (an old recipe of my mother-in-law):
ingredients
- 200 g of egg white
- 200 g granulated sugar fine
- 200 g of nuts
preparation
Whisk egg whites until stiff, then add sugar, add nuts. 1cm thick on baking paper and bake. Cool cut into sections.
I mostly use eggs size medium. So I would use 7 egg whites for this recipe. If it's only 6, it does not matter in my opinion.
Here is a small guideline how you can calculate this egg white, if the recipe is in grams or milliliters and if you do not want to use a scale.
Egg weight depending on egg size:
- X-Large - XL: 40g
- Large - L: 35
- Medium - M: 30
- Small S: 20
(Weights in grams)
Another recipe from my mother-in-law:
ingredients
- 100 g marzipan
- 300 g of butter
- 130 g icing sugar
- Salt and vanilla sugar, lemon peel
- 2 egg whites
- 350 g wheat flour smooth
preparation
Stir frothy marzipan with butter and sugar, add salt, vanilla sugar and egg whites without adding snow, then stir in the flour. Sprinkle small mussels or biscuits and bake at 180 C for about 6 minutes. Assemble with jam and dip in chocolate. The art of this recipe is to mix the marzipan without any chunks. Because otherwise you will not get the mass later through the spout and that's really no fun anymore. So better leave time for marzipan and butter to be mixed well. That's the nuts and bolts of this recipe.
Other sweet recipe ideas:
macaroons
//www.thefruitandflowerbasket.com/makronen-die-nicht-hart-werden-a5029/
Meringue / Windbäckerei
//www.thefruitandflowerbasket.com/baiser-selber-machen-a28000/
foam rollers
coconut macaroons
Nut macaroons
coconut domes
Sweet casserole
Pancakes / pancakes: these can be prepared without eggs. With more albumen it can not be a problem.
Savory recipe ideas:
Egg dish made from egg white
Ideal for a quick meal for the first hunger or as a breakfast: If you like, you can first fry vegetables in a pan. B. peppers, mushrooms, etc. Who likes it spicy, z. As bacon, salami, etc. to. I like to use olive oil for roasting vegetables. Then boil the egg white and salt, bake in a pan with oil and care with chives or other herbs. To eat a piece of bread.
Millet soup with egg white
Dice onions, carrots and parsnips and toast in olive oil. Add the soup and cook the vegetables with 2 tablespoons of millet. Boil the bubbly egg whites towards the end. Season with salt, curry, pepper and fresh herbs.
oatmeal soup
Oatmeal dry, toast until they start to smell. Add the soup and season with marjoram and salt, caraway. The oatmeal should be able to swell well. Bring to the end with whisked egg white.
For baking vegetables or meat
Pro Eiweiß: 3 tablespoons soy sauce, salt and 30g cornstarch with the egg white stir, possibly even some garlic.
Slice meat or vegetables in strips once through the dough and fry in fat.
Meatballs / Minced patties
Part of the whole eggs with egg whites. Also in: spaetzle, egg dumplings, casseroles
Spicy egg white muffins with vegetables
//www.thefruitandflowerbasket.com/wuerzige-eiklar-muffins-a38254/
At Christmas time you will probably be able to consume the whole eggs, since most housewives certainly think economically and choose the recipes so that even the egg white is cleverly used.
Oh yes, in the refrigerator, the egg white can also be kept locked. However, more than 1 day I never leave it there.
