Egg Technique: Using Leftover Whites in Savory Dishes

Notes

The science behind using egg whites in savory dishes lies in their protein structure. When whipped, egg whites trap air, creating volume and stability. This is why they're excellent for lightening casseroles or providing structure to patties and coatings. A common mistake is overbeating egg whites, which can lead to deflation and loss of volume. To prevent this, beat them just until stiff peaks form. For safety, ensure your egg whites are pasteurized or use pasteurized egg whites if raw consumption is a concern. To store leftover egg whites, place them in an airtight container and refrigerate for up to four days or freeze for longer storage. Thaw frozen egg whites in the refrigerator before use.

Steps

1. 1 Measure out the required amount of egg whites for your recipe.
2. 2 Bring egg whites to room temperature by leaving them out for 30 minutes.
3. 3 Whisk egg whites with a pinch of salt until frothy for use in scrambled eggs.
4. 4 Fold beaten egg whites gently into casseroles to maintain airiness.
5. 5 Dip chicken or fish into beaten egg whites before coating with breadcrumbs for a crispy crust.
6. 6 Mix egg whites with finely chopped vegetables and herbs to create savory patties.
7. 7 Pipe seasoned and beaten egg whites onto a baking sheet for savory meringues.
8. 8 Bake meringues at 250°F until dry and crisp, about 45 minutes.
9. 9 Use egg whites as a binder in ground meat mixtures for meatballs or meatloaf.
10. 10 Stir egg whites into soups during the last 10 minutes of cooking for added texture.
11. 11 Whisk egg whites with a splash of milk for a protein-packed omelet base.
12. 12 Season egg whites with salt, pepper, and herbs before cooking for enhanced flavor.
13. 13 Cook egg white dishes over medium heat to prevent browning and ensure even cooking.