If you have extra egg whites, don’t just toss them in the compost—acquaint yourself with how to use leftover egg whites and you’ll see they’re good for a lot of things.
Egg whites and egg yolks come together to create a perfect whole, but they are not created equal. The yolk is the yin, containing the egg’s decadence, and the white is the yang, the egg’s structure.
Because they each bring different attributes to the table, certain recipes favor either all egg yolks or egg whites—things such as rich custards, and ethereal meringues. While both of these preparations are well worth the effort, their creation means there are times when we might have a surplus of one or the other. Because there are an equal number of recipes that favor one or the other, this is hardly a bad thing. One simply needs to have a plan for how to accommodate the leftovers.
Having brought you 10 Ingenious Ways to Use Extra Egg Yolks, we now bring you 10 Ways to Use Extra Egg Whites.
Most recipes calling for egg whites only fall under the heading of meringue, but few are as simple and as dazzling as a Pavlova. Named for a famous ballerina, the delicate meringue base also demonstrates structure and grace.
An all egg yolk scramble would be a little…extra, but the same stigma isn’t true for egg white dishes. Egg whites have half the egg’s protein, but virtually none of the fat. Because egg whites are also relatively flavor neutral, they can easily accommodate rich and/or flavorful elements like cheese, herbs, and chilies.
Simple buttercream icing can be made from butter and powdered sugar, sure, but once you taste Swiss buttercream—an emulsification between butter and meringue—you’ll never go back.
In certain applications, egg whites can become almost unrecognizable. A simple wash of egg whites over your granola or nut mixture before it goes in the oven adds tremendous texture and crunch without adding any discernible egginess.
Egg whites are a principle ingredient in the construction of many classic cocktails, mainly sours. A simple sour recipe, such as this one for a Pisco Sour, contains spirit, lemon juice, simple syrup, and egg white, for a frothy, refreshing outcome.
Most cakes call for whole eggs, with perhaps an additional yolk or two for added richness. Egg whites’ signature, however, is their lightness, and the ability to incorporate air, precisely what is needed for structure in an ethereal Angel Food Cake.
Foods that are battered and fried rely on a “dredge”—a process of dipping the pieces intended for the fryer in alternating mixtures of flour or breadcrumbs, and eggs. Whole eggs are typically called for, but for tempura preparations, the specific lightness of egg whites only works especially well.
Homemade marshmallows utilize gelatin, but in order to get that gooey, spreadable consistency, a meringue is what puts the fluff in marshmallow fluff. Proof that egg whites can make dreams come true.
If too many extra egg whites makes you feel like you have egg on your face, you can literally put egg on your face.
When all else fails, and you can’t keep up cooking projects to accommodate your surplus of egg whites, you can simply freeze them and save them for when you can.
Related Reading: The Best Way to Store Everything in Your Freezer
What to Do with Other Odds & Ends
Header image courtesy of Chowhound.