Around Christmas time your fridge fills up with all sorts of things, half of which may end up being wasted two weeks later when you can't shut the fridge door any longer and decide to route your way through furry tubs of leftovers.
Making crème brûlée, crème caramel, zabaglione all use egg yolks, so you’re left with a load of whites in the fridge. That can be a good thing – you can use these to make meringues, sorbet, mousse, marshmallows, pavlova etc.
How do you measure how many left-over egg whites/ yolks you have?
Measure them on the scales. An average medium egg is 47g in weight – 28 grams white and 19 grams yolk.
So if you need 5 egg whites it’s 28g x 5 = 140g
Amended 3/10/2011
** Since writing this I have discovered on the side of the pasteurized egg white carton they measure 1 egg white as 25g. Last Saturday I used that measurement to make italian meringue (this recipe) and I have to say it was the best italian meringue I'v ever made. So the 25g measurement seems to be the best for pasteurizd egg whites. The jury's still out on real eggs.....
Strawberry meringue roulade with Three Choirs Cuvée sorbet (Summer menu)
Uncooked eggs for pregnant ladies
High risk groups – pregnant ladies, children and the elderly are advised against eating dishes using raw/ uncooked eggs - homemade sorbet, crème anglaise, mousse, hollandaise sauce, mayonnaise etc. In these cases you should use pasteurized eggs (pasteurizing destroys salmonella) which is what commercial products are made with. I use pasteurized (also known as liquid-) egg as a matter of course for all dishes where eggs are uncooked - such as the meringe roulade with sorbet above (meringues are dried out rather than cooked so don't reach the neccessary temperature).
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