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Larry Greenly
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by Larry Greenly » Mon Jul 13, 2009 10:05 am
I made Eggs Benedict yesterday for breakfast. What are your ideas for using the leftover egg whites? OBTW, yum.
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Carrie L.
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by Carrie L. » Mon Jul 13, 2009 10:22 am
Larry Greenly wrote:I made Eggs Benedict yesterday for breakfast. What are your ideas for using the leftover egg whites? OBTW, yum.
Pavlovas. Delicious and low fat. Great with summer fruit.
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)
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Jo Ann Henderson
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by Jo Ann Henderson » Mon Jul 13, 2009 11:30 am
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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ChefJCarey
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by ChefJCarey » Mon Jul 13, 2009 11:53 am
Meringue, souffle. I even have a cornbread I put them in.
Rex solutus est a legibus - NOT
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Jenise
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by Jenise » Mon Jul 13, 2009 2:20 pm
Pan-fried till lightly browned then cut into strips for an oil-and-vinegar based potato salad.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Linda Stradley
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by Linda Stradley » Mon Jul 13, 2009 7:20 pm
Why do you have leftover egg whites when making Eggs Benedict?
Don't you use the whole Egg?
I have never tasted Eggs Benedict made with just egg yolks.
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Karen/NoCA
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by Karen/NoCA » Mon Jul 13, 2009 7:42 pm
Eggs benedict are actually made both ways. I saw a Regis Philban show recently with top chef Eric Ripert, who made eggs benidict and he said "no whites". Matter of choice, I guess.
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Jenise
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by Jenise » Mon Jul 13, 2009 8:18 pm
Linda Stradley wrote:I have never tasted Eggs Benedict made with just egg yolks.
Surely the surplus white is from the hollandaise.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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by Linda Stradley » Mon Jul 13, 2009 9:04 pm
How do you cook only the egg yolk when making eggs benedict? Do you poach it?
I still can't imagine this egg benedict!
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by Celia » Mon Jul 13, 2009 9:18 pm
I had eight last night and toyed with a lemon meringue pie. In the end, I made large meringues which went marshmallowy in the middle, and served them with 120 proof rum and raisin icecream.
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Larry Greenly
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by Larry Greenly » Mon Jul 13, 2009 9:56 pm
Elementary, my dear Watson. What do you put on Eggs Benedict? Hollandaise sauce made with egg yolks, butter, lemon juice and salt.
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Egg question