How can I use up surplus egg whites without making meringues?
What can I do with leftover egg whites? And don't say meringues!
Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. 'My immediate thought is chocolate mousse,' says Oliver Costello, co-owner of Toad Bakery in south London. 'White chocolate is quite good here, because the egg whites take its richness down. If you've ever had a pot of Milkybar yoghurt dessert, it's a bit like that.' It couldn't be simpler to make, either: 'Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks in a separate bowl. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.' Chill for three hours, then grab a spoon and dig in, perhaps accompanied by a little poached or baked rhubarb.
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Rosie Healey, of Gloriosa in Glasgow, meanwhile, would put her excess egg whites to work in some coconut macarons. 'They're so delicious and easy,' she says, plus they'll also account for a decent number of whites in one fell swoop. 'Whip them up, stir in a load of desiccated coconut, then bake.' Dip the cooked macarons in melted chocolate, put them in the fridge to set and the job's a good'un.
Of course, there are many other sweet solutions – use egg whites to make nougat or Swiss meringue buttercream, or to achieve extra-crunchy granola clusters, say – but let's not forget the savoury side of things. Fritters, for example, have saved many a weeknight dinner, and can also save surplus egg whites from the trash. 'Make a batter, add sweetcorn kernels, then fold in whisked egg whites, lots of coriander and some chopped green chilli,' Healey says. Deep-fry in batches until golden and crisp.
Then there's velveting – a Chinese technique for marinating fish or meat in egg whites, then cooking it in water or oil and adding to the likes of stir-fries and soups. As Yotam Ottolenghi explains: 'The egg white creates a protective barrier that seals in moisture and helps keep the flesh tender, which makes the protein smoother and silkier.' He often adopts the approach with hake (although any meaty fish will do): whisk egg whites, cornflour and rice wine, then toss in the chunks of fish and marinate for half an hour. Drop the fish in boiling water for 20 seconds, then lift out, drain and stir into a pan of caramelised onions, masala paste, chicken stock and coconut milk, along with a big handful of Thai basil. Ken Hom in Classic Chinese Recipes, meanwhile, tosses cubes of chicken breast with egg whites, salt and cornflour. After covering and chilling the meat for 20 minutes, he fries the chicken in oil and serves with a stir-fry of walnuts, garlic, ginger and spring onions.
Of course, egg whites hit the happy hour spot, too, because they're brilliant at adding creaminess to cocktails. 'My favourite is an amaretto sour, but a gin sour is always going to be welcome,' Healey says. Take 200ml gin, the juice of two or three limes, some sugar syrup (50:50 sugar to water), and an egg white. 'Use two egg whites if you want things super-creamy,' she adds. Give it all a good shake and it's good to go: 'It's easy-peasy and, if you put some mint in there as well, really delicious.'
Got a culinary dilemma? Email feast@theguardian.com
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