Monday, June 1, 2009

What to do with those extra egg whites...

Not sure if you noticed, but ice cream custard base requires egg yolks. I have yet to come across an ice cream recipe that calls for just egg whites. A whole egg maybe, but usually just yolks. This leads me to my current predicament: lots of excess egg whites.

Yes, I could just use them for egg-white omelets, but that's not as much fun. {I will probably end up using some but not all for omelets...}

So instead I turned to my dear friend Google to find alternative uses for egg whites. Throughout the week I'll post some of the recipes I found.

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