If you do much baking, it’s a common enough problem to have. Whip up a light and fluffy meringue, and you’ve got a whole lot of spare egg yolks left in a bowl on the counter. Or, make a batch of crème brûlée, and you’ll find yourself with extra egg whites in search of a good home.
While plenty of recipes call for whole eggs to be used, there are plenty more that require you to separate your eggs into whites and yolks, then use only one or the other part of the egg.
Throwing out the unused portion would be wasteful, but what can you do with them if you don’t want them to go to waste? We’ve compiled a list of some of our recipes that use several egg yolks or whites, along with some other suggested uses.
Recipes that use egg yolks:
Recipes that use egg whites:
- Baked New England
- OTHER USES: Macarons (not to be confused with macaroons), angel food cake, egg-white omelettes
Note, also, that leftover egg whites can be frozen for later use, though egg yolks aren’t nearly as freezer-friendly.