If you've made ice cream, custard, or pudding lately (or ever), you know that you're going to yield a lot more than a rich dessert: egg whites. A ton of them. Your first instinct might be to want to just toss them, perhaps remembering one too many flabby egg white diner omelets—but don't you dare let them go to waste. Egg whites are one of your kitchen's hardest working ingredients, even without their yolks. Here's how to use up a bevy of them:
The easiest way to make egg whites disappear? In an omelet or frittata (or go big with a strata).