The white is the clear liquid surrounding the yolk of your egg. It is called the white because when cooked it goes white. I have a number of friends and colleagues that don't like eating egg white as they can take on a rubbery texture. However when you use the white to make something else your world opens up to a vast range of delicousness. So don't let your predudice get in the way and sample a meringue today!
Now you know how to cook the whole egg it is time to investigate what you can do with the white as I gurantee you will find a recipe that uses 1 or more egg yolks, so what are you supposed to do with the spare whites? Egg whites keep very well in the freezer. If possible freeze them individually so that you know how many you have. Try to use them within a month if possible.
If you fancy doing a recipe that leaves you with a spare yolk, do not despair. Yolks can freeze as well. If frozen as they are they need using quickly as they dry out in a freezer. I have learnt a handy tip though. If you add a pinch of salt to the yolk, mix it all together then freeze your yolks will keep well and don't dry out. Try freezing in a ice cube tray, 1 yolk per cube so you know how many you have. See the section on recipes for using egg yolks for more great recipe suggestions.
Recipes that use egg whites
2 Egg whites
Meringue nests are easy to make and a useful store cupboard item as they keep well in an airtight container and can make a delicious quick pudding, just add fruit and whipped cream - Bingo!
3 Egg Whites
A light bubbly mousse that tastes like Minty Aero and is low in fat too.
4 Egg Whites
This style of buttercream makes a great filling and topping for cakes. It can be flavoured to suit your cake or left plain. It stores well in the refridgerator for up to 3 days so if you make a double batch the leftovers will keep for another day.
Raspberry meringue gateaux is a delicious twist on a pavlova. The recipe can easily be adapted to use other fruit in season. The meringue gives this gateaux a lovely crunch then the fruit cuts through the richness of the cream. A light well balanced dessert for a hot sunny day.
We are always adding new recipes so pop back soon or monitor our facebook page for updates.
Happy eating!