Making crème brûlée, crème caramel, zabaglione all use egg yolks, so you’re left with a load of whites in the fridge. That can be a good thing – you can use these to make meringues, sorbet, mousse, marshmallows, pavlova etc.
How do you measure how many left-over egg whites/ yolks you have?
Measure them on the scales. An average medium egg is 47g in weight – 28 grams white and 19 grams yolk.
So if you need 5 egg whites it’s 28g x 5 = 140g
Strawberry meringue roulade with Three Choirs Cuvée sorbet (Summer menu)
Uncooked eggs for pregnant ladies
High risk groups – pregnant ladies, children and the elderly are advised against eating dishes using raw/ uncooked eggs - homemade sorbet, crème anglaise, mousse, hollandaise sauce, mayonnaise etc. In these cases you should use pasteurized eggs (pasteurizing destroys salmonella) which is what commercial products are made with. I use pasteurized (also known as liquid-) egg as a matter of course for all dishes where eggs are uncooked - such as the meringe roulade with sorbet above (meringues are dried out rather than cooked so don't reach the neccessary temperature).