7 Ways to Use Egg White and Yolk

Sometimes it’s difficult to know what to do with a few left-over egg yolks or egg whites. These interesting recipes use them to advantage.

1. Spinach Roll

  • 250 g pkt frozen spinach
  • 60 g (2 oz) butter or margarine
  • ⅓ cup plain flour
  • 1 cup milk
  • salt, pepper
  • 1 teaspoon french mustard
  • 4 egg whites

FILLING

  • 3 rashers bacon
  • ½ cup sour cream
  • 1 tablespoon mayonnaise
  • salt, pepper
  • 1 tablespoon chopped parsley

Place frozen spinach in pan, stir over moderate heat until spinach is thawed and liquid evaporated. Remove from heat and cool. Melt butter in separate pan, add flour and cook 1 minute. Add milk, stir until mixture boils and thickens. Season with salt and pepper, add mustard and spinach, mix well. Beat egg whites until firm peaks form. Gently fold spinach mixture into egg whites.

Place a sheet of greaseproof paper inside a 30 cm x 25 cm (12 in x 10 in) Swiss roll tin. Grease paper, pour spinach mixture into tin, spread evenly; bake in moderate oven 15 minutes or until firm to touch. Remove from tin, roll up, hold 1 minute. Gently unroll, spread with filling and roll up, using paper as a guide. Place roll on serving plate and cut into slices.

FILLING: Cut bacon into small pieces, place in frying pan, fry until crisp. Remove and drain on kitchen paper. Place bacon in bowl, add sour cream, mayonnaise, salt, pepper and parsley; mix well. Serves 4.

2. Hot Vegetable Snack

  • 6 egg yolks
  • ¼ cup milk
  • ¼ cup natural yogurt
  • 1 teaspoon soy sauce
  • ½ teaspoon french mustard
  • salt, pepper
  • 30 g (1 oz) butter or margarine
  • 1 onion
  • 1 clove garlic
  • 60 g (2 oz) mushrooms
  • 125 g (4 oz) frozen beans
  • 1 small red pepper
  • 90 g (3 oz) cheese

Combine egg yolks, milk, yogurt, soy sauce, mustard, salt and pepper in bowl, beat until fluffy. Heat butter in pan, add peeled and chopped onion, crushed garlic and finely sliced mushrooms, cook until onion is transparent.

Add beans and finely sliced red pepper, stir for 1 minute. Pour egg mixture over, stir gently to distribute mixture evenly, then allow to set over low heat, stir again until egg mixture is cooked. Spoon on to toast, top with grated cheese; place under griller until golden. Serves 4.

3. Seafood Spaghetti

  • 250 g (8 oz) green prawns
  • 125 g (4 oz) scallops
  • 250 g (8 oz) fish fillets
  • ½ cup water
  • ½ cup dry white wine
  • salt, pepper
  • 30 g (1 oz) butter or margarine
  • 1 clove garlic
  • 3 shallots
  • 190 g can champignons
  • ½ cup cream
  • 2 egg yolks

Shell prawns, remove dark vein. Clean scallops, remove dark vein. Remove skin and bones from fillets, cut meat into 2.5 cm (1 in) pieces. Place water, wine, salt and pepper in pan; bring to boil, add prawns, scallops and fish. Return mixture to boil, cook 1 minute, drain immediately, reserving the liquid. Melt butter in pan, add crushed garlic and chopped shallots, cook 30 seconds.

Add reserved liquid, bring to boil, reduce heat, simmer uncovered until stock is reduced by half. Add drained and sliced champignons and seafood, mix well. Stir in combined cream and egg yolks, stir constantly over medium heat until sauce thickens; do not allow to boil. Serve with spaghetti. Serves 4.

4. Chinese Deep Fried Milk

  • 90 g (3 oz) chicken livers
  • 80 g can champignons
  • 1 cup milk
  • ⅔ cup cornflour
  • 4 egg whites
  • 1 chicken stock cube
  • salt, pepper
  • 1 cup milk, extra
  • cornflour, extra
  • oil for deep-frying

BATTER

  • ⅓ cup self-raising flour
  • 2 tablespoons cornflour
  • ½ cup water
  • 2 tablespoons oil

Clean livers, cook in boiling salted water 1 minute, drain, chop finely. Chop champignons finely. Combine milk, cornflour, egg whites, crumbled stock cube, salt and pepper in a bowl, mix until well combined and free from lumps. Heat extra milk in saucepan until lukewarm. Gradually stir warmed milk into egg white mixture, return mixture to saucepan.

Stir over low heat until mixture thickens, add livers and champignons, continue stirring until mixture boils, cook further 30 seconds. Pour mixture into oiled 23 cm x 12 cm (9 in x 5 in) loaf tin, cool slightly, refrigerate until firmly set. Cut mixture into 2.5 cm (1 in) squares. Lightly coat each piece with extra cornflour. Dip in prepared batter, lower one at a time into deep hot oil, deep fry until light golden brown.

BATTER: Sift flours into bowl, gradually stir in water and oil, mix until well combined and free from lumps. Serves 4 people.

Note: Cooked chicken can be used in place of chicken livers; chop finely.

5. Gold Cake

  • 125 g (4 oz) butter or margarine
  • 1 teaspoon vanilla
  • ¾ cup castor sugar
  • 4 egg yolks
  • 1½ cups self-raising flour
  • ⅓ cup milk

Cream butter and vanilla until light and creamy, add sugar, beat well, add egg yolks, beat until light and fluffy. Stir in sifted flour alternately with milk, beat lightly until smooth. Spread mixture into greased 28 cm x 18 cm (11 in x 7 in) lamington tin, bake in moderate oven 30 minutes. Stand few minutes before turning on to wire rack to cool.

6. Cornflake Crisps

  • 2 egg whites
  • ⅓ cup sugar
  • ½ cup walnut pieces
  • ⅓ cup coconut
  • 3 cups cornflakes
  • 45 g (1½ oz) butter

Beat egg whites until firm peaks form, gradually add sugar, beat until sugar is dissolved. Fold in roughly chopped nuts, coconut and cornflakes. Add melted butter, stir well. Place tablespoonfuls of mixture into patty paper cases in patty pans, bake in moderate oven 10 to 15 minutes, until meringue is set. Makes about 18.

7. Silver Cake

  • 125 g (4 oz) butter or margarine
  • 1 teaspoon vanilla
  • ¾ cup castor sugar
  • 1½ cups self-raising flour
  • ½ cup milk
  • 4 egg whites

Cream butter and vanilla until light and creamy, add sugar, beat well, stir in sifted flour and milk alternately, beat until smooth. Beat egg whites until soft peaks form, fold into mixture, spread evenly into greased 28 cm x 18 cm (11 in x 7 in) lamington tin, bake in moderate oven 30 minutes. Stand few minutes before turning on to wire rack to cool.

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