I have nine egg whites in my fridge, all glooped together in one bowl. Does anyone have a recipe calling for nine egg whites, or a conversion handy (for example: One whatever, cup, tea/Tablespoon equals one egg white)? Also, are they still good to go? Or will I be inflicting a Meringue plague on the nation of I attempt to use them.
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November 26, 2007
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Oh, and word on the street says:
A large egg white is 1 fluid oz (2 tablespoons), so 2 large egg whites would be 1/4 cup. It varies according to egg size, of course.
Posted by: Smitty | November 28, 2007 at 01:07 PM
Alton Brown made sweet potato waffles last night using six egg whites at room temp: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24960,00.html
At the time I thought, who the hell has six egg whites lying around!
Posted by: Smitty | November 28, 2007 at 01:05 PM
Oh man, Tracy, I wish I had thought of that this morning. We even have spinach. But right now they're hanging out on the counter, so I can make pavlovas tomorrow night (Thank you for the suggestion and link, Cyndi!).
Beth, next time my friend. Next time. Thank you for the link!
Kate, it makes me think of the name of a yet-to-be-invented Birth Control, maybe European, and the commercial would feature women dancing around in soft light with sheets of rippling pink chiffon. "Pavlova: For when your Ovaries won't sit the fuck down."
Posted by: L. | November 26, 2007 at 11:03 PM
Is it me, or is Pavlova the most unappealing name for a dessert ever? Always makes me think of drooling dogs...
Posted by: Kate | November 26, 2007 at 09:21 PM
make an omelet with some!
Posted by: tracy | November 26, 2007 at 09:06 PM
Angel food cake!
http://www.epicurious.com/recipes/food/views/103083
(Calls for 10 to 11, but I've made it with 8)
Posted by: Beth | November 26, 2007 at 01:47 PM
How about mini Pavlovas? You can make 1 1/2 times this recipe:
http://www.elise.com/recipes/archives/004356pavlova.php
Posted by: Cyndi | November 26, 2007 at 12:05 PM