Last year we took an Italian cooking class from the chef at one of our favorite Italian restaurants. The chef’s famous lasagna was part of the curriculum and we were excited to learn his secrets. We had been making our own lasagna for some time, homemade noodles and all, but knew we could do better. The class was fine, albeit it a little unorganized, and the chef was very knowledgeable and friendly.
Something he said though bugged me and has stuck with me over since that time. When he was separating eggs for the pasta dough, he said “you know the difference between men and women, is that women separate eggs like this (transferring the yolk between two cracked halves of the shell) and men separate eggs like this (placing the yolk into his hand and letting the white drip down into the garbage can). This struck me as needlessly sexist. Maybe it wasn’t meant that way, but it still bugged the shit out of me.
Since then, every time I separate eggs I think about that. Recently, it dawned on me that women separate eggs that way because THEY SAVE THE EGG WHITES! Sure, many male cooks probably do too. And I can’t imagine that a restaurant would throw away valuable product. But I think many men just throw away the egg whites, whereas most women save them.
I am a big fan of eggs. I think they are brilliant whole, but the yolks and whites are also amazing when used separately. I make a lot of custards and egg-based sauces, so I often have saved egg whites in my fridge. Leftover egg whites are great if you can find a use for them. I understand you can freeze them too, but I haven’t tried that yet. If I have three egg whites, I save them for these Swedish cookies I often make. If I have one egg white, I generally mix it in with one or two whole eggs for scrambled eggs. If I have just two egg whites though, I got nothing.
Lately I’ve been making a lot of ice cream. The custard base calls for 5 egg yolks. So, I have had five egg whites to use up after: that’s t three for the cookies and two for…two for…grrr. What can I make with two eggs whites?!
I don’t know where I saw them recently (probably the food network), but I saw meringues and thought, “BINGO!” Meringues use egg whites and I have plenty of those. I did a quick search on the new Epicurious iPhone app and found a simple recipe. The only key really is to make sure you get the egg whites stiff enough.
2 large egg whites
1/2 cup sugar
Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour. In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days.
I don’t have a decent pastry bag, so I used a ziptop plastic bag and cut a small corner off and used it as an improvised pastry bag. The meringues are tasty enough, even if they look like little white turds.