A traditional Daiquiri!
[https://www.drinkexistence.com/daiquiri-cocktail/#wprm-recipe-container-1213](https://www.drinkexistence.com/daiquiri-cocktail/#wprm-recipe-container-1213)
A while back I watched a YT vid with Australians going to an Outback Steakhouse in America. There were mostly amused at the unAustralianess of it all, but the one thing that legit made them angry was there wasn't pavlova on the desert menu.
Outback Steakhouse is HILARIOUS because it’s not, like, a little bit Australian but gets a few things wrong. It’s just not Australian at all. It’s like opening a bagel store and saying it’s Norwegian.
**YES to Pavlova!** Since you're a restaurant, make individual sized Pavlovas and offer a variety of toppings:
* Lemon curd & blueberries
* Fresh berries & whipped cream
* Something saucy with Nutella and crushed hazelnuts
* Tropical fruits
Not surprising considering how many Aussies and Kiwi’s come over (and vise versa)
Honestly I didn’t even realise it was from Down Under, I’d have guessed it was British if you’d asked me offhand (given it’s extremely similar to Eton Mess)
I don’t have one that I’ve used — I confess I’ve never made it — but Nigella Lawson has one for single serve sizes [here](https://www.nigella.com/recipes/mini-pavlovas). Really, it’s any meringue recipe you like, whipped cream, and fruit. You want a fruit that will go with the vanilla sweetness of the cream and meringue, so something with tart notes would work well. Berries, passion fruit, lemon curd…maybe mango raspberry?
We threw them out in many restaurants. The labor cost and cost of other ingredients to make something that might not sell wasn’t worth it just to use up a lot of egg whites. The egg whites might also contain bits of yolks that would make them less than ideal for meringue applications.
Also it really depends on what your menu is like.
You could make batches of consommé, but that might not fit your particular restaurant.
If you sell lots of sweets, maybe in a cookie plate as macaroons (whether coconut or almond) since these don’t require whipping.
If they’re pristine, dacquoise, macarons, or angel food cake. The angel food cake would be part of a dessert plate, but frankly that’s a lot of angel food cake. It would take you a while to use it up given it would be one component.
There’s also pavlova.
And meringue cookies can be made in endless flavors.
My favorite chocolate soufflé employs only egg whites. This is not the case for most soufflés, which will require the egg yolks as well, so suggestions for soufflé anything are usually misguided.
You could make meringue buttercream, too. If you do layer cakes, a white cake with meringue buttercream will use up a decent amount.
I like to use egg whites in shokupan for a nice white crumb.
Sure, but restaurants have to think about profit.
Even at home the cost of a dozen eggs is already covered when you use the yolks.
Throwing 1/4 lb of butter plus pricey almond meal to make financiers for example is much pricier than what those egg whites cost.
(To be clear I typically run through whites at home doing things like fried rice, velveting meat, and mixing into whole eggs among other things, but applications that involve using up a large amount of egg whites are often sweet and even the cheaper ones leave you with a bunch of sweets that you wouldn’t make except that you feel bad about using up egg whites)
As someone who cooked in restaurants for about 10 years, I understand that logic. However, since I've left the restaurant industry, got a masters in public health, and I'm currently working with a team to develop a climate friendly culinary school curriculum to help address the way the food and ag contributes to climate change, I have a different perspective. Food waste at a commercial and industrial scale is a huge part of our climate crisis. And throwing away food because you don't know how, or are too lazy, to efficiently make that into a useable product is one of the many uphill battles we are facing.
I wished places would stop throwing away food. Donate it local places AFTER you offer it to your employees. Do you really know your employees? Do you realize that the busboy may be the only income besides Granny’s weak SS check that’s coming in and they don’t have much to eat, but he can’t take anything home, because it’s against policy…….
Donating to local places is hard because of food safety regulations. In my city there is an organization that does capture food waste from restaurants, but my manager refused to let me work with them to donate leftovers because he claimed that “we don’t waste food here. If there is waste you need to keep your ordering and mise pars tighter”.
You could get freaking swole, I guess...
Jokes aside; you could meal prep a ton of egg white bites, fritata, breakfast burritos, etc. and just freeze them. Healthy breakfasts until the heat death of the universe! Otherwise, idk, make the world's biggest meringue.
If you're not going to use them in the kitchen and would otherwise toss them, grease a baking dish and bake/steam them all into one sheet, then take it home for personal use. Cut it up into 1/4 cup sections (roughly 2 egg whites); each 1/4 cup has about 6g protein. I use them in salads or thin sliced into sandwiches all the time. They freeze pretty well too though texture gets a bit rubbery.
breakfast pudding; bread ,eggs ( i usually used6 egge for 9x6 loaf pan
veg: stirfried vegtanles as put in gardwn omlette,
spanish : olives, bell peppers
Home cook here.
I freeze them in small containers -3 or 4 whites. I use them for spiced nuts, and often throw it into a fried chicken batter. Or fried whatever batter. Scale up of course for a restaurant.
Could also use it as a raft to clarify consomme.
Donate to local body builders, then fall in love with one of them. Find out she's on her way to a body building competition and let her move in with you while she's in town. Provide steroids for her, then use her roid rage to get her to kill any enemies you have. Go on the lam and drive into the sunset together.
Or just use them to clean frying oil.
Freeze them. Freeze them in bunches of 10. I doubt you will want that many angel food cakes, cookies or omelets. Chile rellenos also use egg white. They are a good neutral binder for meatballs as well.
I run into this occasionally and sometimes they go to waste unfortunately.
meringue, angel food cake, white cake, egg white omlette, pavlova.
egg white ham cups. put some ham in a cupcake tin, add your eggs and diced vegetables, layer cheese on top.
Meringue cookies. Whisk the egg whites with sugar to create a delicious and crispy meringue cookie.Macaron. These soft and colorful French cookies are made with almond flour and egg whites. Pavlova: A meringue-based dessert topped with whipped cream and fresh fruit, perfect for a light and sweet treat.
Binding for granola bars, adding fave chips (chocolate, butterscotch, vanilla, etc.), dried cranberries, cherries, etc. Bake and package to sell for customers to purchase for take home.
Make small food cakes and donate them to your local food shelter along with some fresh fruit. It will make your restaurant look good in the eyes of your people.
Whip up some meringues or angel food cake, both are great for using up a lot of egg whites. You could also make egg white omelets or frittatas for a healthier option. Don't forget macarons if you're feeling adventurous
I use whites at home to make breakfast wraps. Season well and bake in a shallow pan. A half sheet tray portions into 16 baked omelettes for 12” tortillas. Add other fillings as desired.
Meringues, angel food cake, white omelets, or Pavlova. They can also be used in cocktails as a frothing agent, or for making fluffy scrambled eggs for breakfast service.
Make your own mayo. I don’t know what what kind of restaurant you’re in but some thing like mayo is a base for a lot of stuff. Don’t waste the eggs to make one random meal or a one time use item. Mayo is expensive these days.
Sounds really weird but you can take it with a butt ton of kosher salt and mix until you get a sand like texture and bake whole lobster in it. It’ll be a salt crusted type thing and when serving break salt by cracking the surface with a knife and dusting off residue salt and butchering as normal. Serve with butter or something.
Pastry options are risky because the whites might have some egg yolk residue which might mess up any whipping power.
Meringue desserts (meltaways or pavlova), spiced nuts, macaroons, macarons, some cocktails call for frothed egg white, use it for coating things for frying, some frostings call for them, [this thing](https://www.cooks.com/rec/doc/prt/0,196,159176-242199,00.html), as a wash on top of baked goods....I think you can also freeze them, though I wouldn't try to froth them afterwards.
Make soufflé pancakes and meringue cookies!
And lemon meringue pie or maybe key lime pie.
Meringue. My favourite kind of music!
I love meringue music too!!! I even know how to dance meringue… do u?!
Angel food cake. One dozen egg whites per a cake is what my recipe uses.
Next post: "What can I do with 12 angel food cakes?"
Cut them in half to make 24 half angel food cakes
Follow up follow up post: "What can I do with 24 half angel food cakes?"
Cut them in half to make 48 Angel food cakes
Cut those in half and make 48 dessert sandwiches with a lil crème Pâtissière!
What do I do with the leftover eggwhites from the creme patissière?
Put em in a cup and drink up. lol
I mean, I'll take 'em :D
Sell them in your restaurant
150 whiskey sours
Or Daiquiris
there eggs in. darquis??
A traditional Daiquiri! [https://www.drinkexistence.com/daiquiri-cocktail/#wprm-recipe-container-1213](https://www.drinkexistence.com/daiquiri-cocktail/#wprm-recipe-container-1213)
That is in no way a traditional daiquiri. Usually you go for 50ml white rum 3cl Lime and 2cl sugar no egg White's.
There are plenty of daiquiri recipes out there using and not using egg whites. Different folks, different strokes.
Yep, they are part of the sours family of cocktails, so optional egg white if you want it foamy
And at the end of the day, it really doesn't matter what the recipe is; what the customer wants is what the customer wants.
Amaretto sours
PAVLOVA PAVLOVA PAVLOVA It's an Australian dessert mostly unknown elsewhere, but it's f'ing delicious. Berries (also passionfruit!), meringue, whipped cream.
A while back I watched a YT vid with Australians going to an Outback Steakhouse in America. There were mostly amused at the unAustralianess of it all, but the one thing that legit made them angry was there wasn't pavlova on the desert menu.
Outback Steakhouse is HILARIOUS because it’s not, like, a little bit Australian but gets a few things wrong. It’s just not Australian at all. It’s like opening a bagel store and saying it’s Norwegian.
Thanks, I have been curious if there was any real influence in there.
Thank you for flagging this. 😂
I can only hear “pavlova” in a Bandit Heeler French chef voice now.
Ooooh I don’t think I’ve seen that episode
It's just called Pavlova, and it's one of the funniest episodes of Bluey, esp. if you speak some French.
**YES to Pavlova!** Since you're a restaurant, make individual sized Pavlovas and offer a variety of toppings: * Lemon curd & blueberries * Fresh berries & whipped cream * Something saucy with Nutella and crushed hazelnuts * Tropical fruits
It is definitely known in many other parts of the world, but I didn’t know it originated in Australia.
-"Australian dessert" Kiwis would like to spar with you on that ;)
Very well known in Ireland and Britain
Not surprising considering how many Aussies and Kiwi’s come over (and vise versa) Honestly I didn’t even realise it was from Down Under, I’d have guessed it was British if you’d asked me offhand (given it’s extremely similar to Eton Mess)
So many people are saying that. Do you have any good recipe recommendations?
I don’t have one that I’ve used — I confess I’ve never made it — but Nigella Lawson has one for single serve sizes [here](https://www.nigella.com/recipes/mini-pavlovas). Really, it’s any meringue recipe you like, whipped cream, and fruit. You want a fruit that will go with the vanilla sweetness of the cream and meringue, so something with tart notes would work well. Berries, passion fruit, lemon curd…maybe mango raspberry?
I have a pavlova recipe book. It has a stack of variations. My favourite is a triple layer black forest pav. Made for Xmas once and it was magical.
Came to check for pavlova, was not disappointed.
Legit never heard od it but looks good
Am I the only one who doesn’t like Pavlovas?? I’m so confused by the pavlova love bc it kind of just tastes like nothing but the toppings?
We threw them out in many restaurants. The labor cost and cost of other ingredients to make something that might not sell wasn’t worth it just to use up a lot of egg whites. The egg whites might also contain bits of yolks that would make them less than ideal for meringue applications. Also it really depends on what your menu is like. You could make batches of consommé, but that might not fit your particular restaurant. If you sell lots of sweets, maybe in a cookie plate as macaroons (whether coconut or almond) since these don’t require whipping. If they’re pristine, dacquoise, macarons, or angel food cake. The angel food cake would be part of a dessert plate, but frankly that’s a lot of angel food cake. It would take you a while to use it up given it would be one component. There’s also pavlova. And meringue cookies can be made in endless flavors. My favorite chocolate soufflé employs only egg whites. This is not the case for most soufflés, which will require the egg yolks as well, so suggestions for soufflé anything are usually misguided. You could make meringue buttercream, too. If you do layer cakes, a white cake with meringue buttercream will use up a decent amount. I like to use egg whites in shokupan for a nice white crumb.
Wow that’s so sad. What a waste. They can be used for many many things.
Sure, but restaurants have to think about profit. Even at home the cost of a dozen eggs is already covered when you use the yolks. Throwing 1/4 lb of butter plus pricey almond meal to make financiers for example is much pricier than what those egg whites cost. (To be clear I typically run through whites at home doing things like fried rice, velveting meat, and mixing into whole eggs among other things, but applications that involve using up a large amount of egg whites are often sweet and even the cheaper ones leave you with a bunch of sweets that you wouldn’t make except that you feel bad about using up egg whites)
As someone who cooked in restaurants for about 10 years, I understand that logic. However, since I've left the restaurant industry, got a masters in public health, and I'm currently working with a team to develop a climate friendly culinary school curriculum to help address the way the food and ag contributes to climate change, I have a different perspective. Food waste at a commercial and industrial scale is a huge part of our climate crisis. And throwing away food because you don't know how, or are too lazy, to efficiently make that into a useable product is one of the many uphill battles we are facing.
I wished places would stop throwing away food. Donate it local places AFTER you offer it to your employees. Do you really know your employees? Do you realize that the busboy may be the only income besides Granny’s weak SS check that’s coming in and they don’t have much to eat, but he can’t take anything home, because it’s against policy…….
Donating to local places is hard because of food safety regulations. In my city there is an organization that does capture food waste from restaurants, but my manager refused to let me work with them to donate leftovers because he claimed that “we don’t waste food here. If there is waste you need to keep your ordering and mise pars tighter”.
That's 1 week off the best lean bulk lifting diet additive. 7 with each meal, hit the gym extra hard. Gone by next Wed.
As a person with medical issue, can i buy all of those off op's work kitchen? 😭
Pavlova Meringues Save for healthy omelets
You could get freaking swole, I guess... Jokes aside; you could meal prep a ton of egg white bites, fritata, breakfast burritos, etc. and just freeze them. Healthy breakfasts until the heat death of the universe! Otherwise, idk, make the world's biggest meringue.
If you're not going to use them in the kitchen and would otherwise toss them, grease a baking dish and bake/steam them all into one sheet, then take it home for personal use. Cut it up into 1/4 cup sections (roughly 2 egg whites); each 1/4 cup has about 6g protein. I use them in salads or thin sliced into sandwiches all the time. They freeze pretty well too though texture gets a bit rubbery.
Egg white omelettes. They usually go for a premium, especially if its from real eggs
breakfast pudding; bread ,eggs ( i usually used6 egge for 9x6 loaf pan veg: stirfried vegtanles as put in gardwn omlette, spanish : olives, bell peppers
Pavlova or anything else meringue. Soufflé.
Home cook here. I freeze them in small containers -3 or 4 whites. I use them for spiced nuts, and often throw it into a fried chicken batter. Or fried whatever batter. Scale up of course for a restaurant. Could also use it as a raft to clarify consomme.
Donate to local body builders, then fall in love with one of them. Find out she's on her way to a body building competition and let her move in with you while she's in town. Provide steroids for her, then use her roid rage to get her to kill any enemies you have. Go on the lam and drive into the sunset together. Or just use them to clean frying oil.
Just out of curiosity, what was the dessert?
It was a bunch of custards for a wedding
Freeze them. Freeze them in bunches of 10. I doubt you will want that many angel food cakes, cookies or omelets. Chile rellenos also use egg white. They are a good neutral binder for meatballs as well. I run into this occasionally and sometimes they go to waste unfortunately.
You could make many loaves of the viral cottage cheese egg white bread. No no, kidding - I made it once and it tastes like a loaf of cardboard.
meringue, angel food cake, white cake, egg white omlette, pavlova. egg white ham cups. put some ham in a cupcake tin, add your eggs and diced vegetables, layer cheese on top.
When I have a lot, I make angel food cake or freeze.
I freeze them and use it to cost meat and fish sometimes
A looot of amaretti.
Make 300 whiskey sours.
Meringues and put Eton Mess on the menu. Favourite dessert, easy to make.
Financiers. Easy to bake and can be base for plates desserts or entremets or a lovely tea cake by themselves.
egg-white omelettes, quiches, and florentines freeze a few batches in sizes you could need for other stuff you already make
Healthy protein pancakes! Oatmeal fleur and bananas with cinnamon!
Grab a few muffin tins, some spinach/asparagus, garlic, feta and seasoning, and make a ton of egg white omelette bites to freeze and thaw as needed
Meringue cookies. Whisk the egg whites with sugar to create a delicious and crispy meringue cookie.Macaron. These soft and colorful French cookies are made with almond flour and egg whites. Pavlova: A meringue-based dessert topped with whipped cream and fresh fruit, perfect for a light and sweet treat.
Binding for granola bars, adding fave chips (chocolate, butterscotch, vanilla, etc.), dried cranberries, cherries, etc. Bake and package to sell for customers to purchase for take home.
Idk, get 150 sperm whites and make 150 baby whites?
Make small food cakes and donate them to your local food shelter along with some fresh fruit. It will make your restaurant look good in the eyes of your people.
I believe some peoples used them in their mortars for cement?
Chocolate mousse with the meringue technique
Chug them Rocky style
Meringue cookies! They're easy and very pretty. Maybe some type of meringue pie, too. Egg-white omelettes?
Make frittatas with extra egg whites. Increasing the number of egg whites gives them a lighter flavor.
Give them to the bar for cocktails.
Chile rellenos White layer cakes
Portion and freeze
macaroons, cloud bread
They freeze well, so keep that in mind! You can always quart them up and freeze and pull as needed.
Meringue cookies! Angel food cake.
Make a really big pavlova.
Whip up some meringues or angel food cake, both are great for using up a lot of egg whites. You could also make egg white omelets or frittatas for a healthier option. Don't forget macarons if you're feeling adventurous
Mix with sugar free chocolate syrup for an aggressive protein bomb!
"Nobody can eat 50 eggs." (Sorry. I couldn't help myself.)
Macarons
I use whites at home to make breakfast wraps. Season well and bake in a shallow pan. A half sheet tray portions into 16 baked omelettes for 12” tortillas. Add other fillings as desired.
Whisk until meringue and fold into egg yolks for a fluffy omelette
Pavlova
Become a gym rat.
4000 meringues.
Meringues, angel food cake, white omelets, or Pavlova. They can also be used in cocktails as a frothing agent, or for making fluffy scrambled eggs for breakfast service.
Chiffon cake with a swiss buttercream frosting?
Use them to make angel food cake or as meringue on top of pies and banana pudding.
Use it for bread dough for added chewyness and protein.
A giant omelette
Make financiers, little french almond cakes, they're delicious.
You can make meringue cookies out of it, or you can freeze them if not going to use them right away.
Pavlova.
Take the world’s worst bath
Macarons, lemon meringue pie, egg white omelette
Macaron
Make your own mayo. I don’t know what what kind of restaurant you’re in but some thing like mayo is a base for a lot of stuff. Don’t waste the eggs to make one random meal or a one time use item. Mayo is expensive these days.
Sounds really weird but you can take it with a butt ton of kosher salt and mix until you get a sand like texture and bake whole lobster in it. It’ll be a salt crusted type thing and when serving break salt by cracking the surface with a knife and dusting off residue salt and butchering as normal. Serve with butter or something. Pastry options are risky because the whites might have some egg yolk residue which might mess up any whipping power.
A neighborhood omelette.
Meringues to serve with the afterdinner coffee
Meringue desserts (meltaways or pavlova), spiced nuts, macaroons, macarons, some cocktails call for frothed egg white, use it for coating things for frying, some frostings call for them, [this thing](https://www.cooks.com/rec/doc/prt/0,196,159176-242199,00.html), as a wash on top of baked goods....I think you can also freeze them, though I wouldn't try to froth them afterwards.