Cooking

Leftover Egg Whites and Yolks

What to do with Leftover Egg Whites or Yolks not used in a recipe?

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:

  • Difficult
    OUR SIGNATURE CREME BRULEE

    Cook Time: 70 - 75 minutes

    Serves 8

  • Difficult
    CHOCOLATE CREME BRULEE

    Cook Time: 55 minutes

    Serves 6

  • Medium
    SPAGHETTI ALLA CARBONARA

    Cook Time: 18 minutes

    Serves 4

- OTHER USES: Ice cream

 

Recipes That Use Egg Whites

  • Difficult
    CHOCOLATE MANDARIN MERINGUE TORTE

    Cook Time: 1 hour

    Serves 8 - 10

  • Difficult
    Pavlova with Fruit

    Cook Time: 1 1/4 hours

    Serves 8

  • Medium
    CHEWY COCONUT MACAROONS

    Cook Time: 20 - 25 minutes

    Makes 2 1/2 dozen

- 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.