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Old 07-05-2014, 09:07 AM   #1
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The other half of the egg

I would love to have a thread with recipe ideas on how to use "the other half".

For instance, I want to try a custard but it takes 6 egg yolks. What should I do with the 6 egg whites? I don't like wasting food.

I also found a recipe for biscuits that needs 4 egg whites. I don't want to make these two recipes all the time. haha This just gives you (hopefully) some idea of what I am talking about.

Of course, I am looking for low carb recipes. So do any of you have any tried and true recipes that just call for egg yolks or egg whites?

Thanks in advance for any recipes or ideas.
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Old 07-05-2014, 09:14 AM   #2
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I don't have any good recipes, but I try to think ahead about any recipes that only require whites or yolks, separate them in the morning, then serve scrambled eggs for breakfast with any of the overflow added in.
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Old 07-05-2014, 09:24 AM   #3
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Not that I am suggesting lemon meringue pie, but that was a classic way of using both part of the eggs: the yolk in the custard/curd and the white in the meringue. So you could just whip up the whites! Personally, I'd probably just cook them and eat them. You could likely make a some sort of wrap or crepe with the whites. I might also cook them up for my pets . . . they likely prefer the yolks too, but my dog and some of my cats would eat the whites, too.
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Old 07-05-2014, 09:51 AM   #4
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I think egg whites freeze pretty well, yolks not as well. I like using parm. cheese or crushed up pork rinds as a breading, and using the whites to make it stick. the "breading" sticks to the meat or veggies better with just the whites, in my experience.
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Old 07-05-2014, 09:56 AM   #5
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Just curious Kayla,
Why do you use egg white instead of mayo to make the pork skin crusted chicken?
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Old 07-05-2014, 10:11 AM   #6
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There are low carb coconut macaroon recipes that call for just whites. I know there's a site out there where you type in an ingredient and they come up with recipes that use it.

Good idea from other poster for breading.
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Old 07-05-2014, 10:29 AM   #7
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I put them in the fridge for tomorrow's breakfast and add them to scrambled eggs or an omelette.
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Old 07-05-2014, 11:30 AM   #8
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Quote:
Originally Posted by Patience View Post
Not that I am suggesting lemon meringue pie, but that was a classic way of using both part of the eggs: the yolk in the custard/curd and the white in the meringue. So you could just whip up the whites! Personally, I'd probably just cook them and eat them. You could likely make a some sort of wrap or crepe with the whites. I might also cook them up for my pets . . . they likely prefer the yolks too, but my dog and some of my cats would eat the whites, too.
Lemon Meringue pie was my first thought too, but I decided not to mention it.

The lemon part takes some cornstarch, but the recipe could probably be tweaked to be low carb I bet.
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Old 07-05-2014, 11:33 AM   #9
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Add me to the list of people who incorporate the extras into scrambled eggs. But, here are a couple of recipes I've made that use one or the other:

Yolks:
Candice’s Low-Carb Chocolate Almond Mousse Pie
Peppermint Creampuff Minis (genaw)

Whites:
Kransekake (low carb friends)

I have several recipes I've wanted to try that use either a bunch of yolks or a bunch or whites that I've put off making because I don't want to end up with leftover egg parts. Looking forward to more responses to your question.
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Old 07-05-2014, 11:51 AM   #10
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I just remembered that I have made a lemon curd from I Breathe I'm Hungry that was LC and very good. It calls for 6 egg yolks. I bet it could be put in custard cups and topped with meringue.
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Old 07-05-2014, 01:03 PM   #11
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Lots of ice cream recipes use egg yolks. Egg whites are great for pavlova. I use a carton of egg whites every time I make a double batch of Maria's sub rolls with coconut flour.
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Old 07-05-2014, 06:39 PM   #12
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I really like egg white omelets. You can also Google "egg white low carb recipes" and a ton of them will pop up for you.

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Old 07-09-2014, 05:52 AM   #13
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Fluffy Chix has a recipe for a cream cheese danish that uses egg whites.
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Old 07-09-2014, 02:12 PM   #14
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The psylli pizza crusts uses egg whites
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Old 07-13-2014, 10:07 AM   #15
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Use the egg whites and mayo to make oopsie rolls...meringue to top custard is another option as mentioned above.
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Old 07-13-2014, 02:48 PM   #16
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Quote:
Originally Posted by lterry913 View Post
Use the egg whites and mayo to make oopsie rolls...meringue to top custard is another option as mentioned above.
So the mayo replaces the egg yolks? If so, how much mayo do I use?
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Old 07-18-2014, 09:44 AM   #17
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The Almond Thins cracker recipe calls for egg whites only. Almond Thins

Last edited by buttoni; 07-18-2014 at 09:45 AM..
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Old 07-19-2014, 07:52 AM   #18
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"Angel like Cake"
Ingredients:
5 Egg Whites (from XL Eggs)
1/4 tsp Salt
3/4 tsp Cream Of Tartar
1 tsp Vanilla Flavoring
1/4 cup Unflavored Whey Protein
1/4 cup Barley Flour
3/4 cup Splenda

Preheat oven to 375.

Beat the egg whites, tartar, salt on high spead until just frothy.Add flavorings and beat until soft peaks (don't overbeat ... it could make the cake dry and crumbly)
Mix the other dry ingredients together, then Add 1/3 cup at a time to the whites and fold until all is incorporated.
Pour into a sprayed 8x8 pan.
Bake for around 25-30 minutes or until a toothpick inserted comes out clean.

Debbie...

Last edited by Tater Head; 07-19-2014 at 07:56 AM..
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Old 07-22-2014, 01:53 PM   #19
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I wonder if you could gently poach the egg yolks until cooked through and use as stuffed egg filling on celery or on endive leaves. I haven't done it but maybe it could be done.
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Old 07-24-2014, 08:49 AM   #20
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So sorry it took so long to get back about the mayo in place of egg yolks in oopsies...1tbs of mayo for each egg white... so 3 whites plus 3 Tbs of mayo for example.
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Old 07-24-2014, 10:23 AM   #21
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Originally Posted by lterry913 View Post
So sorry it took so long to get back about the mayo in place of egg yolks in oopsies...1tbs of mayo for each egg white... so 3 whites plus 3 Tbs of mayo for example.
Thank you! Do you mind sharing your entire recipe?
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