Today (or I guess technically yesterday, 05/10), I tried making the chocolate terrine from Milk Street. Attempt 1 was a thick, chalky, over-cardamom-y disaster, so I started working on my 2nd attempt immediately (planning to bring it to a party today). Attempt 2 will probably come out “okay” (esp since I halved the cardamom; it’s probably a twee bit too subtle now).
At any rate, b/c the recipe calls for 6 egg yolks, I now have 12 portions of egg whites. I’ve read you can freeze them for 12 mos. I don’t much like omelettes. I like pavlovas but could do w/o the sugar.
Did an internet search for what to do w/ egg whites, and I saw a heading for cheese souffle. That sounds like it might be fun. Does anyone have a recipe they particularly like and would be willing to share?
Found a recipe for a cheese souffle that uses more whites than yolks:
Terrine, BTW, was a hit (tasted better than it photographs). Original Milk Street recipe was a bit strong on the cardamom flavor (it would’ve fine if you really like cardamom), so version 2 got 1/2 teaspoon (vs. the original 1.5 teaspoon). 1/2 teaspoon didn’t add much flavor at all, so I think, if I ever make it again, I’ll try 1 teasppon.
