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What to do with leftover egg whites

noodlepoodle Jul 24, 2011 08:12 PM

I've been making ice cream lately using egg yolks and of course have these leftover whites. Nobody in this house likes egg white omelets, and how many meringues does one need? Anybody have any good suggestions?

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    sfmiller RE: noodlepoodle Jul 24, 2011 09:16 PM

    Angelfood cake, divinity or nougat candy.

    1. BananaBirkLarsen RE: noodlepoodle Jul 24, 2011 09:44 PM

      I second the angelfood cake. I always make it with the leftover whites from ice cream and then serve said ice cream atop said cake with a pile of fresh fruit.

      1. sunshine842 RE: noodlepoodle Jul 25, 2011 02:35 AM

        macarons! (not coconut macaroons; French pastry macarons)

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          ChiliDude RE: noodlepoodle Jul 25, 2011 05:04 AM

          I suggest that you use your egg whites to make a frittata adding whole eggs to the mixture. I use rehydrated dried egg whites to reduce the amount of cholesterol content that is the equivalent of 6 eggs plus 3 whole fresh eggs when I make a frittata. The frittata is a combination of aromatic vegetables and leftovers made in an old-fashioned cast iron skillet. The combination of ingredients is started on our cooktop until there are signs of the bottom setting, and then put under the broiler to fininsh the frittata. No flipping of the frittata is necessary using this method. And the resulting frittata is always delicious.

          1 Reply
          1. re: ChiliDude
            biondanonima RE: ChiliDude Jul 25, 2011 10:09 AM

            Yes, I just add them to my omelets. I find that one yolk per 3 egg whites gives enough yolk flavor and tenderness so you don't feel like you're eating an egg white omelet (which I don't care for).

          2. shecrab RE: noodlepoodle Jul 25, 2011 05:41 AM

            You can put them in a glass pie plate and hard cook them in the microwave. I then chop them up with a pastry blender and use in tuna salad or egg salad, etc. They also freeze well.

            1 Reply
            1. re: shecrab
              sunshine842 RE: shecrab Jul 25, 2011 05:45 AM

              that's a *great* idea -- I don't always have the time or inclination to make macarons or an angel-food cake, but I hate pouring them in the trash!

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              arp29 RE: noodlepoodle Jul 25, 2011 06:10 AM


              1 Reply
              1. re: arp29
                chefathome RE: arp29 Jul 25, 2011 03:54 PM

                That was my first thought, too. Or even meringue cookies with toasted coconut, chocolate chunks, toasted hazelnuts, etc.

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                katecm RE: noodlepoodle Jul 25, 2011 09:55 AM

                Poach the egg whites then use them in an egg curry. I bet you wouldn't notice the lack of yolks one bit: http://www.indiansimmer.com/2010/10/5...

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                  Jay D. RE: noodlepoodle Jul 25, 2011 04:07 PM

                  I just cook them and feed them to my dog. He likes them A LOT!

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                    AdamD RE: noodlepoodle Jul 25, 2011 04:11 PM

                    egg drop soup?

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                      Isolda RE: noodlepoodle Jul 25, 2011 04:57 PM

                      I hate egg white omelets, too. Wait until you have 12, then make an angel food cake or just use what you have and make cookies. Cookies made with egg whites have a much crunchier texture than those made with whole eggs. You could also use your whites as a binding agent in things like meatloaf or vegetarian casseroles that call for an egg or two.

                      Also love sfmiller's idea of divinity. That's delicious and will use up a lot of whites (and sugar!).

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                        ehander RE: noodlepoodle Jul 25, 2011 05:08 PM

                        Maybe this explains why my mom would make baked meringues so often in the summer! I think she'd make up a meringue recipe, as if for a pie topping, then she would spread the meringue into saucer shapes on parchment or a torn open paper bag on a cookie sheet. She'd bake it at 200oF for about an hour (until light brown and crunchy all the way through). Remove them from the oven and let them cool to room temp.......gently peel the cooled meringue saucers away from the paper. Fill them with your favorite summer fruits, top with whipped cream --or your homemade ice cream-- and some nuts.....maybe a splash of liqueur.......enjoy!!!!

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                          Krislady RE: noodlepoodle Jul 25, 2011 06:22 PM

                          I freeze them - when I've collected a dozen, then I make angel food cake, which has already been suggested.

                          Also, several bread/roll recipes use an egg white beaten with water for an eggwash - by the time I need it, it's had time to defrost.

                          Of course, I have a bunch of small containers with numbers on them in the freezer. . .

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                            caputoOO RE: noodlepoodle Jul 25, 2011 07:37 PM

                            Jacques Pépin coauthored a book now out of print but available used:

                            "The Other Half of the Egg: Or, 180 Ways to Use Up Extra Yolks or Whites"
                            Helen McCully , Jacques Pépin , William North Jayme

                            1. sarahjay RE: noodlepoodle Jul 25, 2011 07:51 PM

                              When I have extra whites I sometimes make these cookies: http://pastrystudio.blogspot.com/2011...
                              They are super easy, and rich, and would be great with ice cream :)

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                                Chowstr RE: noodlepoodle Nov 26, 2011 09:07 AM

                                Reviving this thread post turkey day. Have lots of leftover egg whites from ice cream and key lime pies... some good ideas here, looking for more. Some additional ones I thought of:

                                - clarify the turkey stock I just made
                                - make meringue mushrooms for the holiday


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