The title sums it up. I am working on my tiramisu recipe and cannot decide which I prefer. I like using egg whites to blend into the zabaglione at the end, since, a) its traditional, and b) I need to use the egg whites for something anyways. But cream has the advantage of not being so much the health risk and gives a richer flavor IMHO.
So I decided to ask for some OPHO (other people’s…), which do you prefer? And along the same lines, do you use raw eggs for any dishes you make? I have never had a problem with them myself. As long as the shells are clean and uncracked, I see the risks as no more than any other common endeavor. But I also know a few people (some who happen to be related) that freak out at the thought of them.
Thus finally, what else do you do with egg whites? Besides a quick snack for the cook?
I have to admit, I prefer the cream, for the reasons you mention. It’s just richer and more…well…creamy.
I do use raw eggs for some things. The actual chances of salmonella from them is so small. But there are pasteurized eggs on the market now that I use when making anything requiring raw for my immune-compromised friend.
What to do with extra egg whites? I merengue them with extra sugar and drop them by tablespoonful (or pipe if you’re feeling pretty) onto cookie sheets and bake until browned. Merengue cookies, yum! If you have a whole bunch, you can freeze them (I use ice cube trays, then transfer to a freezer bag when frozen) and use them later. I throw a couple extra into egg dishes - stretches them without adding lots of fat.
You can use suitably processed egg whites for gilding. Look up “glair”
Or add them to the standard omelette mixture to make it fluffier.
I use raw (seperated) eggs for semi-freddo all the time, haven’t gotten salmonella yet. I just don’t give it to pregnant women or immuno-comprimised people.
That is something I had not come across before. Thanks! I will try that and see how it balances out with the rest of the filling. It should restore some of the richness lost from not using heavy cream. That is a great site too, and duly added to my bookmarks.
Another something I had not heard before. I am familiar with tempera, but not glair.
You freeze the cookies or just the egg whites? I have always heard that freezing meringue was not a good thing.