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What Do You Make with Leftover Egg Whites?

Updated on October 30, 2012

If you do a lot of baking, there's a good chance that you sometimes have extra egg whites leftover. That's because there are so many recipes that call for just the yolk, recipes such as custards. What do you do with those egg whites after you've separated them from the yolk? If you're like most people, you just toss them out. But if you're like savvy baker that you want to be, you make use of those egg whites.

Here are some things that you can make with extra egg whites:

  • Add it on to your meal. If you're making a dessert that requires yolks and not whites, you're probably making it to supplement a meal. Something in that meal can probably use your egg white. Scramble it up and add it to noodles or soup so it doesn't to go waste.
  • Beauty products. Sure, you want to use the egg whites to cook. But did you know they can be good for the outside of your body as well? Egg rinse in the hair or an egg-based facial can be a great indulgent way to use those leftover egg whites.
  • Eggnog. This quintessential holiday drink can be enjoyed at any time of year. And conveniently, it calls for egg whites. Consider your leftover egg whites an excuse to celebrate the winter holidays all year long.
  • Egg salad. Egg white salad is a healthy alternative to potato salad. And it'll keep for a few days if stores properly in your fridge. So, make yourself a side of this with your leftover egg whites and then you can enjoy it the next day.
  • Foreign desserts. A number of desserts in other countries have egg whites as their base. Pavlova from Australia, Finanieres from France ... get yourself a cookbook of foreign desserts and you'll find that you'll no longer be at a loss as to what to do with your egg whites.
  • Freeze them. If you don't want to use egg whites right away, you can freeze them (use an ice cube tray to prevent too much mess) and use them later.
  • Make a cream. Yes, you normally use the yolks of the egg to make egg creams. But you can actually make a delightful cream using the whites of the eggs and a little bit of yogurt of cottage cheese. Simply take the egg whites and whip them with a fork, adding in a spoon or two of cottage cheese or yogurt and continuing to whip. You'll get a fluffy cream that's a satisfying dessert or snack.
  • Make a dessert topping for the next day. Creamy fruit toppings that are used on crepes, pancakes and other breakfast often call for egg whites in the recipe. You can make the topping and refrigerate it to use on breakfast the next day.
  • Scramble them. Many people eat egg whites and not yolks at all because they're healthy with their high protein levels. If you have some extra egg whites leftover, scramble them up to eat as a healthy meal while you're doing your baking.
  • Souffle. Let's say that you get a half dozen eggs and use the yolks of four of them in your recipe, leaving you with two whole eggs and four egg whites. You can make something that requires the yolks but can do with more whites than yolks, something like a soufflĂ©.


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