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Egg white check

Egg white check


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I have returned, ready with despair, I will delight you with what I have served my guests, not many, not special, but made with love, also here I want to thank you all for your wishes, to know that I love you all and all like my children; Gaby, my dear, you anointed my soul with the song, thank you!
these cakes, I made them with the remaining egg whites from the belly soup, and the apricots, the last bag from the freezer

  • 8albusuri
  • 1 sugar cane
  • 100g butter
  • 2 tablespoons flour tip
  • 1 tablespoon cocoa
  • 1 baking powder
  • vanilla essence
  • 100g raisins
  • 8 halves of frozen apricots

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Egg white cake:

Rub the butter with sugar and flavors until it becomes a fluffy cream, add flour mixed with baking powder, then beaten egg whites with a pinch of salt, all mixed with a wooden spoon, in the cake pan with baking paper, put half the amount dough and on top the raisins soaked in warm water or brandy, mix the other half with cocoa, put it in the pan and on top the apricots, put the trays in the oven over medium heat, doing the test with a toothpick, after baking and cooling , powdered with powdered sugar; the apricot cake is turned over, the apricots being on top, it will be cut after it has cooled very well.


5 delicious recipes you can cook with the remaining egg whites

If you only have 2 egg whites available, you should try this fragrant dessert, "drowned in cream and fruit!"

First prepare the cream for the meringues: mix 150 ml of liquid cream and leave it to cool.

Then beat the 2 egg whites with 200 g powdered sugar and 1 sachet of vanilla sugar. When the foam becomes stiff, add the cream, mixing the composition with a spatula from bottom to top, to maintain its fluffy texture.

Then prepare the tray: line it with baking paper, grease it with butter and sprinkle cornstarch all over the tray.

Using a spatula, form circles of meringue composition and bake for 10 minutes at 170 degrees, then 45 minutes at 130 degrees.

Wait for the meringues to cool in the oven, then cover them with whipped cream and fresh fruit. Keep Pavlova meringues in the refrigerator before serving. I'm a real culinary treat!

Eggplant cake

As easy to prepare as it is tasty, the egg white cake can "save" you when you have 6 egg whites left in the fridge.

Beat them together with a pinch of salt and 1 cup of sugar, sprinkle with 1 cup of freshly sifted flour, stirring with a spatula from the bottom up, then pour 50 ml of oil and squeeze the juice from a lemon.

Add 2-3 teaspoons of rum essence and 1 glass of dried fruit, nuts and shit cut into pieces. Mix well, then pour the composition into a pan greased with oil and lined with flour.

After about 40 minutes, the cake will be ready!

Chocolate mousse with fruit

This elegant dessert from just 2 egg whites doesn't even need baking!

Melt 250 g of household chocolate on a steam bath and, after it has cooled, add 150 ml of cream, 2 sheets of gelatin soaked in water and squeezed well and 5 tablespoons of rum. Separately, beat the 2 egg whites with a pinch of salt and 2 teaspoons of sugar, then add this composition to the chocolate mousse, mixing from the bottom up with a wooden spoon or a spatula.

In some large and transparent glasses, place a layer of fruit (raspberries, currants, bananas, etc.), pour over the chocolate mousse and keep the glasses in the refrigerator for 3-4 hours. Garnish with raspberry fruit and leaves before serving.

Omelette with spinach and mushrooms

If you have only one egg white left, you can combine it with two other eggs to cook an omelet without many calories, but full of vitamins.

Take the 2 eggs, separate the egg whites from the yolks and mix the two egg whites with the one you had before. Beat them with a pinch of salt, add the 2 egg yolks, 1 tablespoon of cottage cheese, 100 g boiled and chopped spinach and a few parsley leaves. Heat 2 finely chopped mushrooms in melted butter and pour over the previously prepared composition.

In 2-3 minutes, the omelet will only be good to enjoy!

Fish breath

You also need one egg white for this delicious soufflé with fish and shrimp.

Cook over low heat 500 g of haddock in 400 ml of milk seasoned with salt and freshly ground black pepper. After 5-8 minutes, when the fish becomes tender, drain the milk into a bowl. Separately, soak 4 sheets of gelatin in cold water for 5 minutes.

Turn on the stove again and melt 30 g butter in a pan, remove from the heat and mix 3 tablespoons of flour, then pour the previously drained milk. Boil this sauce over low heat for a few minutes, stirring constantly. Add gelatin, 5 tablespoons sour cream, haddock, 200 g cooked and cleaned shrimp and 2 tablespoons chopped parsley.

Separately, beat a egg white foam and add it to the above composition. Pour the whole mixture into small bowls and keep them in the fridge until they set well.

Pour the soufflé on the plates, garnish with freshly chopped parsley and you will get the perfect preparation for an elegant dinner.


What can you do with the remaining egg whites from other dishes

Marshmallows

Well first of all are the obvious answers as well marshmallows ! From 2-3 egg whites you can make meringues to satisfy your whole family, meringues exactly as you buy from the store or from the confectionery. It's all about knowing how to prepare them correctly, so here's one meringue recipe tested , after which to guide you.

PAVLOVA

And if you can make meringues, of course you can pavlova with fruit and whipped cream, or maybe chocolate! In essence, it is a large meringue, which you can share with all your loved ones and you will not need sweet for a week.

EGGS FROM WHITES

A little less obvious, from the egg whites left over from cakes and mayonnaise, it's great to make an omelette only from egg whites, much lower in cholesterol but richer in protein, a silhouette-friendly dish. Here you can find an egg white omelette recipe , so you know how to prepare it.

BLACK IN WHITE SHIRTS

A pretty classic cake, but not at all complicated, this cake is easy to make, but it needs 6 egg whites, only for the white layer.

So, if you ever want to try it, when you have egg whites and you don't know what to do with them, this is the perfect time! See the recipe for Blacks in white shirts

You can freeze them!

Yes, yes, the egg whites can be frozen and then use it when you want.
Once you have separated them from the yolks, pour them into a food bag and seal it tightly.
Put the bag in the freezer and this way you can keep the egg whites for a year.
When you want to use the egg whites in the freezer, simply take them out, let them thaw slowly (they can be left to thaw and refrigerate), then use them.

Can you prepare meringues with frozen egg whites?

Fortunately, yes! Freezing does not affect the egg whites at all, in the sense that you can no longer use them to prepare some delicious meringues.
For even more safety, when you beat the egg whites, add a drop of vinegar. This way you will know for sure that they fight correctly and increase in considerable volume.


Apple check

Beat 6 egg whites with a teaspoon of salt until you get a white and rigid foam, which does not fall off the blades of the mixer.

Add 6 tablespoons of sugar and beat again. Then we put the 6 yolks and 7 tablespoons of flour.

Mix lightly from bottom to top, until you get a homogeneous composition.

Grease the tray or glass bowl with 2 tablespoons of oil and sprinkle 2 tablespoons of flour (not to stick).

Pour the composition into the pan and level evenly. Arrange the diced apples and cover them with this composition.

Bake the cake in the preheated oven at 180 degrees C for 35-40 minutes.


  • 6 egg whites
  • 140 g sugar
  • 120 g flour
  • 3 tablespoons oil
  • 1 esenta de rom
  • 30 g chocolate chips
  • 30 g crushed pistachios
  • 1 teaspoon grated baking powder
  • a pinch of salt
  • 50 g dark chocolate + 5 tablespoons milk for decoration

Serve and serve cold. Simple, right? Good appetite!

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Eggplant and cocoa cake. Simple and economical recipe

Eggplant and cocoa cake. Simple and economical recipe

My dear ones, today we have a new recipe both on the blog and on the Youtube channel. That is, both in printable format, on the blog, and in video format, on the Youtube channel. This is a simple and quick recipe but at the same time economical as a cocoa egg white cake.

A recipe that helps us eliminate food waste from the kitchen, especially now, during the winter holidays when we make a lot of recipes that only require egg yolks. Egg whites often go unused and we wonder what we can do with them.

Obviously we have 2 quick solutions at hand. Either we consume them on the spot, fried in oil, or we put them in the freezer to use them later, with the thought that until then we will find something to do with them. Well, here's one option. We can make them a marbled cake with cocoa.

As you have the recipe in video format below, here, in the written version, I will give you some small tips & trics for a sure success and to better understand how to make this egg white cake.

First of all, we will need some egg whites that do not have any traces of yolk in them. Pay close attention to this aspect! If you have dropped the yolk in the egg whites, they will NOT fight properly.

We also need a clean and degreased bowl. The egg whites will NOT beat well if there are traces of fat on the bowl in which we beat them. Also, it is good for the mixer blades to be clean and degreased. It would even help to grease the bowl and the pallets with lemon juice. This way you will be sure that they are degreased.

In addition, adding a little lemon juice to the composition ensures a good beat of the egg whites even if they are not really fresh but kept longer in the refrigerator or freezer and then thawed.


Eggplant and cocoa cake. Simple and economical recipe

Eggplant and cocoa cake. Simple and economical recipe

My dear ones, today we have a new recipe both on the blog and on the Youtube channel. That is, both in printable format, on the blog, and in video format, on the Youtube channel. This is a simple and quick recipe but at the same time economical as a cocoa egg white cake.

A recipe that helps us eliminate food waste from the kitchen, especially now, during the winter holidays when we make a lot of recipes that only require egg yolks. Egg whites often go unused and we wonder what we can do with them.

Obviously we have 2 quick solutions at hand. Either we consume them on the spot, fried in oil, or we put them in the freezer to use them later, with the thought that until then we will find something to do with them. Well, here's one option. We can make them a marbled cake with cocoa.

As you have the recipe in video format below, here, in the written version, I will give you some small tips & trics for a sure success and to better understand how to make this egg white cake.

First of all, we will need some egg whites that do not have any traces of yolk in them. Pay close attention to this aspect! If you have dropped the yolk in the egg whites, they will NOT fight properly.

We also need a clean and degreased bowl. The egg whites will NOT beat well if there are traces of fat on the bowl in which we beat them. Also, it is good for the mixer blades to be clean and degreased. It would even help to grease the bowl and the pallets with lemon juice. This way you will be sure that they are degreased.

In addition, adding a little lemon juice to the composition ensures a good beat of the egg whites even if they are not really fresh but kept longer in the refrigerator or freezer and then thawed.



Comments:

  1. Florinio

    Agree, very useful phrase

  2. Weard

    I know another solution

  3. Homer

    You are not right. I can prove it. Write in PM, we will talk.

  4. Domingart

    can fill in the blank ...

  5. Jukinos

    You have hit the mark. In it something is and it is good idea. It is ready to support you.

  6. Bartleah

    Of course. I agree with all of the above. We can communicate on this theme.



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