This is the first time I've cooked something that requires egg whites. Have a couple questions.

Recipe requires 240g of Egg Whites.

1) What's the easiest way to determine 240g of Egg Whites using regular eggs?

2) What should I do with the leftover Egg Yolk's? (I don't even know how many eggs it will take for 240g of Egg Whites)?

scale

Like 8-10

Freeze the yolks if you want, or toss them. Or you can just buy a carton of egg whites.

30 grams per large egg, 8 total eggs

Google is so challenging to use...

weigh the egg whites of one egg white in grams ....240 g/grams of one egg white = # of eggs

1st grade math, c'mon now.

This post was edited by iGotThatFiyah on Jul 10 2014 07:11pm

use the water bottle trick to get the yolk from the white

You can use the yolks for brownies, instead of a whole egg. It's the yolk that makes brownies dense.

...mmm... brownies...

hashtag fatkidfood

you can make a custard. maybe a crap load of french vanilla ice cream?

it's just 8 yolks, though. i'd just fry it up

I know you're one to talk bud



I like consulting HnF Broscientists who love off egg whites. For tips and tricks like this man down here provided..

I just crack the egg in the middle, then poor the yolk back and forth between the 2 egg shells while the egg white leaks out. Works like a charm but takes a tiny bit of skill.