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mlcred
May 8, 2022
are there any uses for egg white that aren't desserts?
Jamin-a
January 27, 2023
I often make frittatas with whatever cooking vegetable I have on hand. I add just a bit of turmeric to give the eggs the "right" color and modify their taste (I don't like very much the egg white taste, but with the addition of turmeric I find the taste becomes similar to whole eggs).
Kirsten S.
October 12, 2013
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!
Devangi R.
September 10, 2013
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.
BurgeoningBaker
September 9, 2013
Meringue and its associated goodies (think angelfood cake, macaron, etc).
Kanzi K.
September 9, 2013
But what about extra egg yolks?
Lindsay-Jean H.
September 9, 2013
There are a number of Hotline threads with ideas for extra egg yolks. Here are a few: http://food52.com/hotline/13801-8-egg-yolks-suggestions, https://food52.com/hotline/10212-what-are-some-good-recipes-using-left-over-egg-yolks-from-another-recipe, https://food52.com/hotline/16747-use-and-storage-recos-for-lots-of-egg-yolks, http://food52.com/hotline/20383-what-desserts-or-savory-dishes-can-leftover-egg-yolks-be-used-for
Alice @.
September 9, 2013
These cookies from 101 Cookbooks are a brilliant use of left over egg whites. Decadent while gluten and dairy-free to boot!
http://alicebakesacake.blogspot.com.au/2012/11/chocolate-puddle-cookies.html
http://alicebakesacake.blogspot.com.au/2012/11/chocolate-puddle-cookies.html
EmFraiche
September 8, 2013
Any more good egg white-containing cocktail recipes? (pisco sour noted!)
Lindsay-Jean H.
September 9, 2013
A Ramos Gin Fizz - http://food52.com/recipes/4547-rhubarb-and-rose-ramos-gin-fizz
Claudia K.
September 8, 2013
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!
weshook
September 8, 2013
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.
Lindsay-Jean H.
September 9, 2013
See above - I've listed some Hotline threads about extra egg yolks that might help!
Helens
September 10, 2013
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.
CJS
March 7, 2023
Sponge cake. My Mother in law would make a sheetpan spongecake with left over yolks from angel food cakes, cut in 2 inch squares (after it cooled). rolled each in a powered sugar glaze then roll in ground spanish peanuts. In March the are called Blarney Stones!!
Dianne
September 8, 2013
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.
Ashafoodfashion
September 8, 2013
Funny that I am seeing this post now, as I comment, my teen is using some egg whites to scramble with vegetables for lunch.
petitbleu
September 8, 2013
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.
Helens
September 8, 2013
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.
William W.
September 8, 2013
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)!
beetsandbluecheese.com
September 8, 2013
Leftover egg whites, no problem. I say make yourself a Pisco Sour! It's the national drink of Peru for a reason...
http://beetsandbluecheese.com/2013/09/01/cocktails/
http://beetsandbluecheese.com/2013/09/01/cocktails/
Andi
September 8, 2013
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.com/recipes/2007/09/cook-the-book-italian-chocolatealmond-torte.html
Ken
September 8, 2013
The Hazelnut Brown Butter Cake from Suzanne Goin's Sunday Suppers at Lucques, which calls for whites from 6 eggs.
haapi
September 8, 2013
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.
AbundantAnne
September 7, 2013
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
SeaJambon
September 8, 2013
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.
Lindsay-Jean H.
September 9, 2013
As SeaJambon noted there have been multiple Hotline discussions on extra egg yolks - further up this thread I've listed a few of them.
Devangi R.
September 10, 2013
You can make mango curd or passion fruit curd. Recently, I made mango curd tart. it was freaking good.
Monica M.
September 7, 2013
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!
muse2323
September 7, 2013
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.
borntobeworn
September 7, 2013
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 :)
Muttersome
September 7, 2013
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!
Marian B.
September 7, 2013
My mom likes to make a meringue topping for the Lazy Mary Lemon Tart -- it's a fun addition!
Muttersome
September 7, 2013
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.
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