Easy milk cream with leftover egg whites
Recipe for milk cream made with leftover egg whites from cooking and baking & ingredients you have at home. It's easy to make, but it's versatile and delicious!
Material
( For 4~5 persons )
|
|
albumen |
1 piece |
sugar |
30g (1.06oz) |
weak flour |
10g (0.35oz) |
(cow's) milk |
120ml (4.06us fl oz) |
Egg yolks are often needed as an ingredient in cooking and baking. It is easy to prepare them, but many people are a little uncomfortable with the extra egg whites that are left over for them....
I get the impression that the yolk is more in demand.
Here is a recipe we recommend for those people. It is "milk cream" that can be made with one egg white & things you have at home. It's easy to make, but it's usable, and it's excellent!
Milk Cream made with
leftover egg whites Recipe
Ingredients
1 egg white
30g (1.06oz) sugar
10g (0.35oz) flour
120ml (4.06us fl oz) milk
Directions
Combine egg white and sugar in a deep heatproof dish and whisk to combine.
Add the flour mixture and mix well. Try to eliminate lumps as much as possible.
Heat the milk in a microwave oven to about 40°C. Add the milk mixture in 3 or 4 batches, stirring constantly.
Microwave at 500W for 1 minute. Remove and mix with a whisk.
Microwave at 500W for 30 seconds→Remove and mix with a whisk repeatedly until desired consistency is reached!
Heated for 2 minutes and 20 seconds total
How does it taste?
It is creamy and smooth to the touch. It has a soft sweetness and rich milk flavor. It is as good as custard made with egg yolks!
If you want to match it with bread, we recommend a fluffy type. Since it is not too sweet, spread it generously and enjoy the melt-in-your-mouth texture. Sprinkle with cinnamon or cocoa to add an accent if you like.
Flavored with cinnamon, etc.
The leftovers can be stored in a Tupperware container in the refrigerator and used up within 4 to 5 days. Enjoy it as a topping for pancakes, baked goods, and a variety of other foods.