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Nov 27, 2007 11:25 AM

What do you do with the leftover egg whites, or yolks?

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.


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    1. this exact questin was a topic this morning at jfood's table. he makes little jfood a 3-egg white omelette every morning. He cried every time he sent the yolks down the drain. so he decided to keep them in a container and the winner was creme brulee.

      1. Suggest using your whites for meringues - dead easy and delicious.

        1. leftover yolks are great for custards, bread puddings, etc...I understand how you feel entirely. I usually just put them in a tupperware in the fridge and they keep for several days.

          1. yolks become mayo and whites become meringue/pav