Following up on the “Baking in the American South” post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

Included was a Angel Food cake recipe requiring 12 egg WHITES.

I have no problem separating, but it seems a waste of a DOZEN egg yolks.

Any ideas on what to put them in?

I guess I could make the egg sauce bottle here, but I’d have to buy a Sou Vide machine. :(

https://youtu.be/KL4PDa6PpLQ

  • Lvxferre@mander.xyz
    10·
    3 months ago

    Here’s quindim, a dessert:

    • a dozen yolks
    • 240g refined sugar, plus a bit more
    • 240g coconut milk
    • 100g grated coconut
    • 1tbsp butter, melted (for greasing)
    1. Use the butter to grease some muffin moulds or similar. Then sprinkle some sugar over the butter - it helps to prevent the dish from sticking.
    2. Get a large, oven-friendly pot. Put some cotton rag on the bottom of the pot, then the muffin moulds over the rag. Fill the space between the pot and moulds with water, taking care so no water leaks into the moulds. (Yup, good ol’ bain-marie.)
    3. Sieve the yolks, to prevent lumps, otherwise the dessert gets an eggy taste. Add the other ingredients, and mix everything by hand until homogeneous. If you want the quindim to look as yellow as in the pic it’s fine to add some food dye, but I personally don’t bother.
    4. Carefully pour the mix into the moulds. The grated coconut will float, it’s fine.
    5. Put the pot in a pre-heated oven, medium (180°C) heat. It should take 30min~1h to cook it; you know that it’s done by sticking a toothpick inside the dish - if it comes off clean then it’s done.

    Since the assemblage is tricky to explain, I’m also including a drawing:

    The rag is not strictly obligatory but it prevents the moulds from wobbling back and forth.

    Further info on this dish: that’s a recipe from Northeastern Brazil, originated in colonial times. Back then nuns used egg whites to starch their robes, following what was customary in Portugal, so they were left with a buttload of leftover yolks. One of the ways that they found to use them is to mix with sugar (widely available there, as the region was basically settled for sugar cane farming) and coconut (also widely available there). The name is a borrowing from Kikongo “di-kende”, basically “the girls’ way”.

    Nowadays it’s available across the whole country and I wouldn’t be surprised if it made its way back into Portugal. Most people don’t prepare it at home, since it’s often sold in bakeries.

  • RoquetteQueen@sh.itjust.works
    4·
    3 months ago

    I’m not sure about where you live but you might be able to buy a carton of only egg whites instead. They don’t work perfectly for every recipe but I’ve had more good experiences with them than not.

  • edric@lemm.eeEnglish
    4·
    3 months ago

    Custard flan. Pure yolks make it so much creamier compared to eggs with whites included.

  • lmemsm@lemmy.ml
    2·
    3 months ago

    You may be able to freeze them and use them later although I think egg whites freeze better than yolks. I have some cookie recipes that use just the yolks. I’ll often save up the whites from a cookie recipe in the ice cube tray in the freezer and when I get enough, make angel food cake with it. Was surprised, but frozen egg whites fluff/rise very well in angel food recipes. Cold egg whites can easily be whipped and they don’t need to be at room temperature. They just need to be defrosted You can also use yolks in omelette or crepe recipes.

  • Wolf314159@startrek.website
    2·
    3 months ago

    Am I the fool for just going to the store and buying a carton of egg whites for this? I suppose it’s possible the yolks got wasted anyway for the egg whites I bought in a carton.

  • evasive_chimpanzee@lemmy.world
    2·
    3 months ago

    You don’t need a sous vide machine to do that, especially for something that only needs 30 minutes.

    Take a cooler, and fill it with water at the right temp. You can add boiling water or room temp water to adjust up or down. Depending on what you’re cooking, you can aim for a few degrees over to account for the temp of the food dropping the water temp. With 12 yolks, I don’t think it’s necessary. Then just stick your food in and close it up. Depending on how big your food is, how big/good your cooler is, you might want to check the temp a couple times throughout the cook.