Using up egg yolks is easy for me. Ice cream, creme brulee, pastry cream… these are all some of my favorite things. I’m always left with a bowl full of egg whites, so I’ve had to find ways to finish off up to sixteen egg yolks at a time! Here are my favorite ways to not waste those whites. Bookmark or pin them so they’re handy the next time you need this!
Have the opposite problem? Here’s what I do with my egg yolks.
1. Egg Drop Soup (1-5 egg whites)
This one wins the Easy Award. I discovered this one when I was lamenting the twelve egg whites I had stored up in my refrigerator and my friend laughed and said, “You have extra egg whites? I always have extra egg yolks! We should swap.” If it were practical, we would. I later emailed her to ask what on earth she was making with all those egg whites. Her reply? Egg drop soup. Something SAVORY! Brilliant! It didn’t require a mixer, Italian meringue, or a huge angel food cake at the end of it. If you just want to use em up and not worry about whipping together another batch of macarons, pie, or cake, then this is the easiest way to go. Heat up a carton of chicken broth, stir in some cornstarch slurry, season, and add egg whites. Bam. Done. Add some seasoned ground beef to make Chinese-style West Lake Beef Soup. The recipes say to use a combination of eggs and egg whites, but I used egg whites only.
2. Egg White Quiche (16 egg whites)
Winner in the savory category. I promise you it’s delicious (I was skeptical at first, too)! You can use up two cups of egg yolks this way! Woohoo!
3. Macarons (2-3 egg whites)
(not to be confused with coconut macaroons)
Winner of the Impressive Award– “Oh, these things? I just threw them together with some leftover egg whites I had…” I went through a huge macaron phase a few years ago, and one of my favorite combinations was macarons with rosemary dark chocolate ganache. Sounds kinda weird, but something about that rosemary and dark chocolate combo really tickled my tastebuds! The recipe linked calls for 100-110 grams of egg whites, which comes out to about three egg whites. I liked Lisa’s tips in this recipe, and often made either her recipe or David’s.
4. Homemade Marshmallows (4 egg whites)
Neither practical nor simple, but pretty fun to make and eat! They also taste a lot better than the store-bought kind. Next time, I’m gonna dip mine in a thin layer of chocolate for nommy treat :).
5. Meringues (4 egg whites)
My friend Lily and I made these lovely mint meringues for her office party this past Christmas. Green ones with a thin layer of chocolate and striped red and white ones. Our stripes didn’t really turn out, but… it was a nice idea. Meringues have an interesting texture which is kind of addicting. You can omit the mint and just make regular meringues, too!
Also see my post on Ways to Use Up Egg Yolks.
2 responses to “Ways to Use Up Egg Whites”
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We’ve been making ice cream too, so this is great. And, I love quiche. 🙂 Last time, we used up 10 egg yolks in fried rice, which was a quick and dirty way to use up a lot of them. I was surprised that not having yolks didn’t affect the flavor all that much.
Fried rice is a great idea! I think I will try that next time… maybe with a splash of soy sauce to compensate for flavor?