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teagg
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« on: March 27, 2012, 01:01:44 PM »

in particular I seem to come up with either too many egg whites... or just recently too many egg yolks...

does anyone have any suggestions for recipes that use one or other of these, so that I can avoid wasting the excess?

thanks
Gillian - Sydney
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andiesenji
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« Reply #1 on: March 27, 2012, 06:17:51 PM »

For using up egg yolks, there are any number of bread or cake recipes and there is always the custard option...

For using up egg whites, I generally make baked meringues or macarons - usually almond but sometimes other flavors -
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Cuilidh
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« Reply #2 on: March 27, 2012, 06:40:00 PM »

I find it easier to use up extra whites than eXtra yolks.  For me, pavlova is my weakness when it comes to using a surplus of egg whites.  There's always Lemon Meringue Pie, sorbets, etc. 

Actually, I'm going to look forward to the replies to this thread.  It's a good question.  I have a sneaking suspicion it has been asked before, but I could be wrong.
« Last Edit: March 27, 2012, 10:16:46 PM by Cuilidh » Logged

Marina from Melbourne and Guildford
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mcmich
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« Reply #3 on: March 27, 2012, 08:00:09 PM »

You could always make mayonnaise or quiche.
You can freeze egg yolks if you whisk them first and add a pinch of sugar or salt, I find that defrosted they're
only good to add to sauces because they don't whisk up well.
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fundj&e
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« Reply #4 on: March 27, 2012, 10:08:26 PM »

mcmich i use frozen egg white to make pavlova roll with no problems 

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djinni373
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« Reply #5 on: March 27, 2012, 10:19:08 PM »

Another option is to do an icecream/friand combination. Some examples here.
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judydawn
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« Reply #6 on: March 27, 2012, 10:28:50 PM »

Tenina's cooked mayonnaise using egg yolks.

This one about freezing egg whites and yolks.

Another thread with suggestions of using egg whites.

This one for egg yolks.
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Judy from North Haven, South Australia

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« Reply #7 on: March 27, 2012, 11:26:38 PM »

Judy to the rescue again. Smiley
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« Reply #8 on: March 28, 2012, 05:52:30 AM »

We get 6 eggs a day and although i cook a lot, still have plenty over, so i swap them for other stuff that we can't grow.  Today I swapped 1 dozen for some potatoes and green tomatoes.  On Friday i will swap some more for some apples.  All very informal.
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nazar
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« Reply #9 on: March 29, 2012, 12:20:53 PM »

 chookie
  what are you going to use the green tomatoes for ?
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achookwoman
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« Reply #10 on: March 29, 2012, 09:07:38 PM »

Nazar,  the toms are really weird.  They are still green when ripe.  Think I will probably roast them.  Maybe use them in a salad.
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Cuilidh
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« Reply #11 on: March 29, 2012, 10:06:03 PM »

I bought some (ripe) green tomatoes at the farmers market last weekend and they are incredibly tasty.  They were a heritage strain, but cannot remember the name.  If you see them around they are well worth trying.  The ones I bought had a deeper green stripe at the stalk end.
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Marina from Melbourne and Guildford
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« Reply #12 on: March 29, 2012, 10:08:56 PM »

Nazar,  the toms are really weird.  They are still green when ripe.  Think I will probably roast them.  Maybe use them in a salad.

Year before last I grew those "green-ripe" tomatoes. 
They were the Green Zebra variety.
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achookwoman
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« Reply #13 on: March 30, 2012, 06:39:12 AM »

Nazar,  the toms are really weird.  They are still green when ripe.  Think I will probably roast them.  Maybe use them in a salad.

Year before last I grew those "green-ripe" tomatoes. 
They were the Green Zebra variety.

Andi,  thanks for that.  This is what mine are.  I was told that they are ripe when they show some yellow around the stalk         .Marina I was also told that they were very tasty.
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nazar
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« Reply #14 on: March 30, 2012, 11:31:22 AM »

chookie     l thouight you were going to tell me that you were going to make a relish or pickle
l have not heard of a ripe green tomatoe before
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South West WA AUSTRALIA
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