Egg Whites

Carnation · Egg Whites

Has anyone come up with a good use for all of those extra egg whites? I really believe since eggs come in such a beautiful, neat package that they were meant to be eaten whole. But we have access to the most gorgeous farm eggs, and their orange yolks are just irresistible. Admitedly, all of those extra whites end up going into the dogs' food. The fish dumpling recipe got me thinking that there must be other good ways to use them, other than sweet things like meringues, and, (ack!) egg white omelettes.

adwred

You don't have to make a sweet meringue. You can whip them up with a sprinkling of salt and cream of tartar, then shallow-fry blobs of the meringue in hot lard until golden. They're almost like a fried dumpling. Must eat hot out of the pan, though.

ecrivain

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ReddyMcMeaty

adwred

You can thank Dr. Kwasniewski for that little nugget. Only he suggests adding dessicated coconut to the egg whites. They are seriously like savoury doughnuts. And if you can't eat them all right away, you can cool them, then re-fry/crisp in a skillet later on (you don't need more lard - they're already soaked with it) and they're still pretty good.

Carnation

Genius! I way to use up egg whites, and get them all fatted up!

Can't you also use eggwhites somehow to clarify stock?

adwred

Yes, you make a raft, by mixing up ground meat/bones, egg shells, vegetables, if you like with some egg whites and bone broth (while it's all cold), then bring to a very slow simmer gradually, letting the big mass of meat and egg white form into a big solid puck. Then you simmer very very gently and the raft acts like a flavour-infused filter, adding flavour to the consomme and also filtering out any scum and cloudiness (which all builds up into the raft and gets caught in it). Simmer for about 45 minute to an hour. Then, you gently dip the ladle down onto the raft to get the crystal-clear consomme out. I'm not describing it very well. Sad

It's so hard to describe - you have to show it. It's a delicate process and a bit tricky your first couple of times. If you have, like a Lavarenne Pratique or other really good cooking reference book, there will be good instructions for it.

Carnation

That was pretty clear, actually. I have some visual memory of it in the back of my mind. I was even thinking there were eggshells in it, but then dismissed that. So, after you simmer it for a while, all the solid stuff is bonded into a big floatie egg-berg, and the clear soup remains. Do you have to whip the eggwhites, or can you just mix them up by hand?

adwred

Mix by hand until just foamy. And the only tricky part is 1) not simmering too hard, or it will break up the raft and cause all the ick to leech back out into the soup and 2) ladling out the finished stock carefully around the raft for the same reason. If the raft gets broken up, then the impurities and cloudiness will just leak out.

Carnation

I made the meringue doughnuts this morning with some shredded slow-cooked chinese-spiced pork in them, and they were to die for. Reminded me of bbq pork buns from SF. I can see infinite possibilities here. I love "blank canvas" foods that you can take in a million different directions.

Thanks for the advice. Red, I hope I'm not taking advantage of your culinary expertise. I read in another post that you have ambitions of writing a cookbook based on this WOE. Any progress on that front? There is such a poverty of info out there. It would be great to have a user-friendly lifestyle-oriented book on the market. The best cookbooks I've found in support of carnivory are Fergus Henderson's and a book called Bones by Jennifer McLagen. So many of the meat-oriented books have a hideous low-fat slant to them. I'd love to see a book that had the best of meats and eggs and fats...

adwred

I do intend on doing it, absolutely. I kind of have to build up the balls for it, as, to do it properly, I feel like I have to come out of the carnivory closet (or meat locker?) before I try. Not only to feel honest about the whole thing and to sing the praises of fat without being apologetic (like the only thing it's good for is flavour and you have to 'forgive' the bad-for-you-ness), but also to give it a slant that will encourage people to buy it, so it's not just 'another cookbook' out there in the ether.

Carnation

I've been wanting to come out of the meat locker myself lately. In fact, I was thinking of making it my n.y. resolution. I finished losing 110 lbs. last spring, and have easily maintained since, so for the first time in my adult life, I don't have to resolve to lose weight! Cheer

Since I like to avoid confrontation, I generally don't talk about what I eat, aside from with my squeeze. When in public, I do the "put the veggies on the plate and push them around" routine. But I would really love to get to the place where I be public about my WOE. I still don't think I'd get into any debates with the low-fatters, but I'd just love to be able to be out and proud. Maybe the next step after that would be starting dialogues, because I really believe in the health aspects of being a carnivore. I've been fat and sickly my whole life, but now I'm absolutely healthy, and you can tell just by looking.

So I can see what you're saying about doing it right, getting the right momentum behind it. The trick is to get on Oprah. I always joked that I after I lost the weight, I was going to get rich by writing a (fictitious) book about how I lost the weight eating nothing but Snickers, and then go on Oprah. I jest, but I think getting a certain amount of positive media exposure could make all the difference, and there are so many media possibilities now. Maybe you could get your feet wet by doing an online zine?

ReddyMcMeaty

Carnation I had a dream about you last night. You had 18 children, and were this superhuman do everything in the ideal carnivorous way kind of person.