
May soon become a thing of the past, in this household!
As any regular reader here will know, the egg-white imbalance is a given, here. Always, in the fridge, can be found lurking a plastic pot, generally impressively full of egg-whites, which have accumulated over time as the result of a series of yolk-only sauces and custards, crèmes and mayonnaise. If I'm particularly lax about reducing the EWM, then I occasionally find myself separating eggs and merely letting the whites slide down the drain - which really goes against the grain.......but it's either that, or else starting a second pot in the fridge. And that would be a Very Bad Idea. (Yes, I know they freeze wonderfully well, too, but ditto; already the elephants' graveyard approach towards use of the deep freeze means regular archaeological expeditions with an ice-pick, and I have no intention of adding ice-cubes of frozen egg-white to the existing Polar Challenge!)

The search for uses for Egg-White has been ongoing for many years. Generally, default mode for dealing with the Mountain is either egg-white-only cheese soufflé, or else its chocolate equivalent. In summer, when one's mind turns to those things, there are certain sorbets which use only e

However, on the egg-white front, there's been a breakthrough! Meringues, which have b


Taking a lead from the manufacturers of Splenda, however, who have come up with a commercial half-and-half version which is 50% Splenda and 50% sugar, I made my own half-and-half and tried this in Meringues t

But, as it stands, the prospect of being able to get rid of say, another eight egg whites once a week or so, looks to me like light at the end of the tunnel!
And before I get accused of doing a Delia and shamelessly promoting branded products, I'd be happy if somebody could name another artificial sweetener that can be used in this way. Until there's

If you're tempted to try it for yourself, I found that in practice it was necessary to prop the oven door open with a wooden spoon during cooking in order for the meringues to dry properly, and I also left them in there for almost twice as long as I would have normally thought necessary. The end result, though, was perfect!
Tonight's Dinner:
Chicken & Herb Salad.
Pork Belly, slow-roast with Garlic & Star-Anise; roast Celeriac.
White Chocolate & Raspberry Tart, in a dark chocolate crust.
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