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Old 07-02-2015, 01:18 PM   #1
JJJ'sMom
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Cartoned Egg Whites.......uses please

I have some that I need to use up. How long past exp. date should they last me? Can they be frozen? If so and then used in what? Does it affect what you use them in, as in a bread recipe that uses a lot of egg whites.
Other than a cooked pan of egg whites, give me something to use them up, thks.
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Old 07-02-2015, 07:33 PM   #2
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I make it into egg nog. 1 carton of egg whites (16 oz), 4 oz heavy cream, 12 oz heavy cream, 1/2 tsp vanilla extract, pinch of nutmeg and your favorite artificial sweetener to taste, and 4 drops of yellow food coloring. Mix well and chill.

Makes a great quick breakfast on those crisis mornings when everything goes wrong!

If it is still clear and liquid, it should be ok. If it is bad, you will know it!
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Old 07-02-2015, 08:20 PM   #3
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If you google "fluffy cooks psylli wraps" on google, #1 is a tortilla wrap that I use to make enchiladas.
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Old 07-03-2015, 11:42 AM   #4
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Thks hadn't seen that recipe and I have the psyllium husks, I'll have to try that tonight.
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Old 07-03-2015, 12:52 PM   #5
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Quote:
Originally Posted by JHoberer View Post
If you google "fluffy cooks psylli wraps" on google, #1 is a tortilla wrap that I use to make enchiladas.
Thanks, these look good. I'll give them a try.

Sharon
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Old 07-03-2015, 01:22 PM   #6
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This is really good one to make.I've used just egg whites also.

http://www.lowcarbfriends.com/bbs/sh...d.php?t=549376
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Old 07-03-2015, 05:25 PM   #7
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I whip them up with some SF syrup. Add a splash of vinegar to help them hold together. Spoon them onto a cookie sheet and bake.

Also use them to make MIMs.
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Old 07-04-2015, 07:45 AM   #8
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Made the psyllium wrap fr Fluffy Chix website, I was quite surprised, I like it. Didn't taste like a lot but then psyllium and egg white wouldn't. Added in some garlic powder, needed more. Had seen where if you used psyllium powder (I did, Now brand), you would need more egg whites. I did and then when it set up, I needed much more. So it showed me to reduce the 1 1/2 T. psyllium next time. Has a rubbery, stretchy feel to it but not a bad thing. But because of this texture, it would hold up to fillings. I think it would work quite well as a lasagna noodle. Of course one would have to make lasagna and see if it kept it's texture.
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Old 07-04-2015, 07:57 AM   #9
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FYI.........next time I'll start w/ 3/4 T. psyllium powder to the 1/2 c. egg whites
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Old 10-09-2017, 04:19 PM   #10
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Quote:
Originally Posted by JJJ'sMom View Post
FYI.........next time I'll start w/ 3/4 T. psyllium powder to the 1/2 c. egg whites
I've read that if converting a recipe from whole psyllium to ground psyllium, to reduce the amount to one half of the amount in the recipe.
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Old 10-16-2017, 09:43 PM   #11
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I've read that if converting a recipe from whole psyllium to ground psyllium, to reduce the amount to one half of the amount in the recipe.
Thank you for that valuable info on the conversion from whole to powder!
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Old 10-25-2017, 05:55 PM   #12
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Quote:
Originally Posted by sbwertz View Post
I make it into egg nog. 1 carton of egg whites (16 oz), 4 oz heavy cream, 12 oz heavy cream, 1/2 tsp vanilla extract, pinch of nutmeg and your favorite artificial sweetener to taste, and 4 drops of yellow food coloring. Mix well and chill.

Makes a great quick breakfast on those crisis mornings when everything goes wrong!

If it is still clear and liquid, it should be ok. If it is bad, you will know it!
Should read 4 oz heavy cream and 12 oz almond milk!
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Old 11-11-2017, 08:18 AM   #13
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Quote:
Originally Posted by sbwertz View Post
Should read 4 oz heavy cream and 12 oz almond milk!
Thanks for that clarification! I just read the recipe and seemed like interesting and quick way to use up extra egg whites . I love egg nog!
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