OK ,so now I make my own pasta with egg yolks I seem to be collecting rather a lot of egg whites in the fridge!!
First of all....do I recall correctly that Nigella froze her egg whites??
Secondly - what is the average volume of an egg white??? I've lost count as to how many I've used now, so I need to know if a recipe says 2 egg whites, I put the right amount in!
Lastly ( here's the fun bit)....other than merangues and souffles what else can be made with them??
First of all....do I recall correctly that Nigella froze her egg whites??
Secondly - what is the average volume of an egg white??? I've lost count as to how many I've used now, so I need to know if a recipe says 2 egg whites, I put the right amount in!
Lastly ( here's the fun bit)....other than merangues and souffles what else can be made with them??
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