Author Topic: Surplus Egg Whites  (Read 6858 times)

Offline Thermomixer

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Surplus Egg Whites
« on: October 05, 2008, 11:27:05 pm »
Today's tipp from Germany: (with my rough translation)

If you have surplus egg whites and don't know how many there are, the measuring cup holds 100g, which equates to 3 egg whites.

Original:

Eiweißverwertung

Wenn Sie überzähliges Eiweiß aufgehoben haben und nicht mehr wissen, von wie viel Eiern es stammt, hier die Antwort: 100 g Eiweiß, also ein voller MB entspricht dem Eiweiß von drei Eiern.
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Offline Dean

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Re: Surplus Egg Whites
« Reply #1 on: October 14, 2008, 01:42:12 pm »
And surplus egg whites freeze really well.

Offline Thermomixer

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Re: Surplus Egg Whites
« Reply #2 on: October 15, 2008, 12:40:32 am »
Thanks Dean - yes they do, and yes in the ice cube trays - so about 30 - 35g per white.

I did try putting each white in a separate "cube", but with the old trays they didn't fit well.  Have to try with the deeper silicone tray.  Thanks for reminding me.   :-*
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Offline cathy79

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Re: Surplus Egg Whites
« Reply #3 on: November 18, 2009, 05:19:07 am »
So I can freeze egg whites left from making icecream?  What about egg yolks left from making pavolva or meringue?
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Offline Thermomixer

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Re: Surplus Egg Whites
« Reply #4 on: November 18, 2009, 07:49:17 am »
The whites - yes, definitely.  The yolks can be frozen, but they take on a different texture after freezing. 

Excerpt from an egg company:

" Egg whites

If you have left over egg whites from a recipe, don't discard them. Egg whites can be easily frozen and thawed for future use. For easy measuring when you next need them, first freeze each egg white in an ice cube tray and then transfer to either a freezer bag or container.

Once thawed, whites will beat to a better volume if allowed to sit at room temperature for about 30 minutes.

Egg yolks

Freezing egg yolks is not as easy as freezing egg whites as the gelatinous nature of the yolks causes them to thicken or gel when frozen. To help retard this, beat in either 1/2 teaspoon of salt or 1 1/2 teaspoons of sugar or corn syrup per 1/4 cup of egg yolks (approximately 4 yolks).

Ensure you label the yolks according to whether they were mixed with salt or sugar so you know whether to use them for savory dishes (salt) or sweets and desserts (sugar)."

I know because this dish has an egg yolk that has been frozen and then thawed and it has an interesting texture:

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Offline cathy79

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Re: Surplus Egg Whites
« Reply #5 on: November 18, 2009, 09:57:20 am »
The whites - yes, definitely.  The yolks can be frozen, but they take on a different texture after freezing. 
That's what I call a comprehensive answer!  So I guess if texture is not a problem, then freezing yolks would be fine.  Eg use later for icecream that will be frozen anyway.
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Offline Thermomixer

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Re: Surplus Egg Whites
« Reply #6 on: November 19, 2009, 04:08:58 am »
True - I worked on a egg farm for 9 weeks for work experience and they collected the broken and soft eggs and put them into containers and froze them.  The local bakers used them for custard for their creations and it must have worked OK.  But best to add some sugar if going to bake or make custard with them.
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