Convenient for oyster soup ♪ Egg white frozen storage method
|Raw materials||Egg white|
|Tool||Wrap, storage bag|
|1.||Place the plastic wrap on a small, deep bowl.|
|2.||Pour the egg whites into the center of the plastic wrap.|
|3.||Twist the plastic wrap tightly like a chakin squeeze, and fasten the mouth with a rubber band.|
|4.||Put it in a storage bag and store it in the freezer.|
|5.||When using it for cooking, it will be thawed naturally.|
Egg whites that tend to remain after making cookies and custard cream. If you keep it frozen, you can use it for various dishes and sweets. Introducing a simple and convenient freezing storage method.
Freezing storage method of egg white
material・ Wrap / storage bag
procedure1. 1. Place the plastic wrap on a small, deep bowl. The point is to keep the wrap large.
2. Pour the egg whites into the center of the plastic wrap.
3. 3. Gently remove the plastic wrap containing the egg whites from the container and twist it tightly like a chakin squeeze. After twisting, fasten the mouth with a rubber band.
Four. Put it in a storage bag and store it in the freezer.
Five. When using it for cooking, it is naturally thawed while wrapped in plastic wrap. Let's cook it well.
Thawed egg whites can be used to connect hamburgers and meatballs, or to add bulk to fried eggs. If you put it in a freshly boiled soup, you can make a lighter sardine juice than usual. It is also useful for handmade sweets such as cat tongue and financiers.
As for the storage period of frozen egg whites, I think it is better to use up about one week as a guide. And let's heat it well so that it should not happen.
As an aside, in the past, Enuchi introduced Hundred yen store goods (yolk separator, egg separator ) that are convenient for separating egg yolk and white. If you have a lot of chances to separate yolk and white, please check it out.