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