Your Burning Questions

The Best Uses for Extra Egg Whites

By • September 7, 2013 • 35 Comments

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There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.

Today: Don’t ditch those leftover egg whites.

Uses for Extra Egg Whites, from Food52

We’re a little obsessed with eggs around here. Okay, a lot. We like eggs for breakfast and dinner. (Honestly, we'll put an egg on almost any meal.) We’ve talked about how to fry, bake, boil, and poach them. We've covered how to separate eggs and how to temper them. Together we’ve learned about the best way to crack an egg, and picked up tips for baking with smaller (or larger) eggs. Now we need to talk about egg whites.

This week Undeniably Rachael made a recipe calling for nine egg yolks, and she’s wondering what to do with all of those extra egg whites. Straight from the Hotline, she’s already gotten some egg-cellent ideas:

What are your favorite ways to use leftover egg whites? Add your two cents to the question on the Hotline here or continue the conversation in the comments below!

Jump to Comments (35)

Tags: hotline question of the week, hotline, question, best question, eggs, egg whites, your burning questions, how-to & diy

Comments (35)

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about 1 year ago Kirsten Svenson

This has nothing to do with cooking, but my favorite face mask takes 1 egg white and 1 tbsp plain yogurt, mixes it up, and feels amazing. Leave on for as long as you want, and rinse off to clean out your pores without drying your skin. Cheap luxury!

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over 1 year ago PistachioDoughnut

Recently, I made mango curd from yolks just as we make lemon curd. And, filled it in tart and topped it off meringue. Another time last month, I made a two layer cake with mango curd filling and with whites I made swiss meringue buttercream.

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over 1 year ago Eliz.

Outside the kitchen? Glue. Paper mâché.

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over 1 year ago BurgeoningBaker

Meringue and its associated goodies (think angelfood cake, macaron, etc).

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over 1 year ago Demington

Egg white soufflé à la Julia Child.

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over 1 year ago Kanzi Kamel

But what about extra egg yolks?

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over 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

There are a number of Hotline threads with ideas for extra egg yolks. Here are a few: http://food52.com/hotline..., https://food52.com/hotline..., https://food52.com/hotline..., http://food52.com/hotline...

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over 1 year ago Alice @ alicebakesacake.blogspot.com

These cookies from 101 Cookbooks are a brilliant use of left over egg whites. Decadent while gluten and dairy-free to boot!
http://alicebakesacake...

Emfraiche

over 1 year ago EmFraiche

Any more good egg white-containing cocktail recipes? (pisco sour noted!)

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over 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

A Ramos Gin Fizz - http://food52.com/recipes...

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over 1 year ago Claudia Karafotas

Whip the egg whites into cumulus clouds to make a drop-dead beautiful (and delicious) dessert called Pavlova. It's named after a famous French ballerina and it even looks like a tutu. Top with mixed beries, they're still in season!

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over 1 year ago bumban

I was just reminded of this Chinese technique - velveting.

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over 1 year ago weshook

I have the opposite problem--the egg whites are used for angel food cake and then I have no idea what to do with 15 egg yolks.

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over 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

See above - I've listed some Hotline threads about extra egg yolks that might help!

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over 1 year ago Helens

Anything with custard? Gordon Ramsay has an insanely simple and delicious lemon tart recipe which uses lots of yolks. Off the top of my head, I think you combine 12 egg yolks with 300ml double cream, juice of 3 lemons and 350g castor sugar. Then you pour it into a blind bake tart shell and cook it at 110*C for 35-45 mins (although I always find it takes longer in my oven) until there's just a slight wobble in the middle (have fun trying to determine the wobble factor without opening the door). Then you turn off the oven and leave the door closed until the tart is cool (or I suppose you could just cook it in a water bath and be done with it). He also does a version where you spread chocolate on the pastry shell, but I like to keep things simple where lemon tart is concerned.

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over 1 year ago Dianne

I like to use leftover egg whites to make candied nuts. I mix 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon of hot smoked paprika (or a nice size pinch of cayenne), and 1 teaspoon of kosher salt in a small bowl until no lumps remain. In a large bowl, whisk until frothy, 2 room temp egg whites with 1 1/2 teaspoons vanilla extract. Mix in about 2 lbs of your favorite nuts and coat with egg white mixture. Sprinkle sugar mixture over nuts and stir to coat well. Spread out on foil lined and greased baking sheet in a single layer and bake at 300F for 30 minutes, stirring and turning nuts a couple of times. Remove from oven and separate any nuts that have clumped together. Let cool and enjoy. Any nuts work well, but nuts like walnuts and pecans, with crevices for the sugar mixture to stick in, work particularly well.

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over 1 year ago Ashafoodfashion

Funny that I am seeing this post now, as I comment, my teen is using some egg whites to scramble with vegetables for lunch.

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over 1 year ago petitbleu

I love leftover egg whites as an excuse to make rustic almond macaroons. They're essentially just coarsely ground almonds, powdered sugar, salt, and vanilla and almond extracts all bound together with egg whites and baked.

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over 1 year ago Helens

My partner loves pavlova, so they often go into a meringue base for that. I've also found that using only egg whites, rather than the whole egg when making batter yields a less stodgy, lighter, crisper result when deep frying.

Stringio

over 1 year ago Cassandra Brecht

Friands or financiers!

Will

over 1 year ago William Widmaier

I like to scramble them up with plenty of salt and spices and use them for breakfast wraps. Usually I use lots of cumin and paprika, or rosemary (add fresh tomatoes)!

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over 1 year ago beetsandbluecheese.com

Leftover egg whites, no problem. I say make yourself a Pisco Sour! It's the national drink of Peru for a reason...
http://beetsandbluecheese...

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over 1 year ago Andi

I also had loads of egg whites after making my own wedding cakes (9 cakes with 4 egg yolks each, + fruit curds). David Lebovitz's Coconut Macaroons are my egg-white fall-back as well, but I discovered a new good use: Italian Chocolate Almond Torte. A great way to use 7 whites. Recipe here: http://www.seriouseats...

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over 1 year ago Ken

The Hazelnut Brown Butter Cake from Suzanne Goin's Sunday Suppers at Lucques, which calls for whites from 6 eggs.

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over 1 year ago haapi

I use mine for pancakes and molten chocolate cake. Pancake recipes that call for folded in egg whites turn out superb...so fluffy. And a molten chocolate cake with extra egg white folded in turns out a dream.

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over 1 year ago AbundantAnne

I use so many egg whites for all kinds of fabulous macaroons... almond, coconut, chocolate walnut, chocolate coconut.... and of course for angle food cakes, My problem is what to do with egg yolks. I will look for Rachael's recipe, but love more ideas. I have 4 beautiful pastured egg yolks right now and need a great idea. thanks

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over 1 year ago SeaJambon

I make my own mayo (requires extra yolks) which is how I end up with extra whites in the first place. Others suggest custards, curds, and more ... there is a good hotline thread on this that is worth searching for.

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over 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

As SeaJambon noted there have been multiple Hotline discussions on extra egg yolks - further up this thread I've listed a few of them.

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over 1 year ago PistachioDoughnut

You can make mango curd or passion fruit curd. Recently, I made mango curd tart. it was freaking good.

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over 1 year ago Monica M

I like using egg whites to make financiers, the little French tea cakes made with brown butter, egg whites, and almonds (or other nuts). They are very delicious!

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over 1 year ago muse2323

I freeze my egg whites & usually use them one at a time when I make stir-fries. Adding egg white to the meat marinade (for us, usually soy sauce & corn starch) gives it a little extra something.

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over 1 year ago borntobeworn

Muttersome, how long will the egg whites last in the freezer? I've been collecting them in smaller containers & freezing those because I wasn't sure how long I could add to a frozen container of them. One of my sons LOVEs angel food cake so I save them for when he will be home :)

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over 1 year ago Muttersome

I've gone six months from the first to the last egg white before. From what I've seen on the USDA website it says they're good for up to a year. Good luck!

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over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

My mom likes to make a meringue topping for the Lazy Mary Lemon Tart -- it's a fun addition!

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over 1 year ago Muttersome

Angel food cake is my #1. I never end up with 9 eggwhites, but everytime I make cookies requiring a yolk I simply add the extra eggwhite into a container that I keep in the freezer for this purpose and mark the top. This way I never worry about them spoiling before I can use them. Eventually I get twelve, and that's when my husband gets angel food cake.