I admit it. I'm cheap. Well, I have to be, but that's a different story. When I have a recipe for something that uses a lot of egg yolks, I don't want to throw out the whites. Or, if I have something that requires a lot of egg whites, I HATE throwing out the yolks. Often, I choose to not make the recipe.
How do you handle this? I'm thinking in terms of companion recipes, specifically, that would use up the remains. Or, how do you save the remains and how do you use them later?
I look forward to your thoughts and ideas.