We’ve all been there — a recipe calls for either egg whites or egg yolks and you’re left wondering what to do with the leftover respective whites and yolks. You could just toss them into the garbage, or you could use them as an excuse to make another delicious recipe. I’ve looked high and low to come up with ways to use up leftover egg whites and egg yolks, and I’ve compiled a great list as a reference. Yes, there are plenty of meringues and custards, but also a few more surprising and fun ways to use up those leftover egg whites and yolks.
Did you know you can also freeze egg whites? I often do this when I know I don’t have time or plan on making another recipe. Simply put them into a freezer-safe container or bag and put it in the freezer. The egg whites will keep anywhere between several months to a year if stored this way. Just be sure to label it with the date and how many egg whites are in the container. If you forget, you can measure out the egg whites in this way:
1 cup = 7-8 large whites
3/4 cup = 5 large egg whites
1/2 cup = about 4 large egg whites
1/3 cup = about 3 large egg whites
1/4 cup = about 2 large egg whites
2 Tablespoons = 1 large egg white
You can also make it really easy on yourself by using an ice cube tray and freezing one egg white per well, freeze, pop them out, and place them in a labeled container.
To use the frozen egg whites, simply let them thaw out in the fridge overnight. Egg whites will whip better at room temperature, so if you are planning on using them for a meringue, let them sit out for about 30 minutes before you whip them.
Another important tip — make sure the egg whites are completely free of any stray yolk, or they won’t whip. You can still use them for egg white omelets and other recipes that don’t require the whites to be beaten to peaks.
Egg yolks can also be a little tricky. Freezing causes the egg yolks to become a little gelatinous and thicker, which means it will be more difficult to use them. But there are things you can do to help with that! First, you can add 1/8 teaspoon of salt for 4 egg yolks (about 1/4 cup), beat it up and then freeze. Or another option is to add 1 1/2 teaspoons of sugar for every 4 egg yolks. Again beat it up and freeze in a labeled freezer-proof container.
In case you were wondering, whole eggs can also be frozen. Beat the eggs well and pour into a labeled container. Just allow them to thaw out in the fridge overnight before you use them.
And now for 16 ways to use up leftover egg whites and egg yolks!
1 EGG WHITE – 100 CALORIE 2 MINUTE CHOCOLATE MUG CAKE
Let’s start this off the right way with this low-cal, simple mug cake. You just need a few simple ingredients and you’ve got yourself a delicious no-guilt dessert and a great way to use up that extra egg white.
4 EGG WHITES – PERFECT MERINGUES
Every wonder how to get the perfect meringue, every time? Sheri shows us how in her step-by-step tutorial. If you’ve got four egg whites hanging out, try your hand at the perfect meringue.
7 EGG WHITES – BITTERKOEKJES (ALMOND COOKIES)
With just four ingredients, you can make these sweet almond macaron cookies and use up seven egg whites at the same time!
Get the recipe for Bitterkoekjes on Barbara Bakes.
8 EGG WHITES – MEXICAN FRIED CAULIFLOWER
Stiffly beaten egg whites turn into an amazing “batter” for this fried cauliflower dish. Serve it up with tomato sauce for a hearty, flavorful side dish.
Get the recipe for Mexican Fried Cauliflower on Chef-In-Training.
9 EGG WHITES – EGG BACON PIZZA
Love pizza for breakfast? Me too! This one gets a healthy makeover including using nine scrambled egg whites. You won’t feel the least bit guilty having a second (or third) slice.
Get the recipe for 20-Minute Bacon, Egg, and Cheese Breakfast Pizza on Emily Bites.
11 EGG WHITES – BLUE VELVET CAKE
You’ve heard of red velvet cake, but what about blue velvet cake? This cake requires 11 egg whites to create it’s heavenly texture. I just can’t decide which is the best part – the blueberries or the cream cheese frosting…
Get the recipe for Blue Velvet Cake with Cream Cheese Frosting on Adventures In Cooking.
12 EGG WHITES – ANGEL FOOD CAKE
If you’ve got a whopping 12 egg whites leftover, there’s nothing left to be done. You must make an angel food cake! Light and airy, sugary sweet, it’s the perfect way to use up extra whites when you’ve got a bunch.
2 EGG YOLKS – DARK CHOCOLATE MOUSSE
Dark chocolate mousse is an easy, quick way to use up two extra yolks. Plus this delicious, decadent dessert comes together in a just a few minutes!
3 EGG YOLKS – EASY STRAWBERRY TART
I love fruit tarts. This one is easy to make — a buttery crust, quick homemade pastry cream (using three yolks!) and fresh strawberries. Simple never tasted quite so good!
6 EGG YOLKS – BUTTERMILK ICE CREAM WITH POACHED CHERRIES
Homemade ice cream is usually what I end up making with egg yolks. This recipe for buttermilk ice cream with poached cherries uses six egg yolks. The tangy buttermilk ice cream is perfect with the sweet cherries and sauce.
Get the recipe for Buttermilk Ice Cream with Poached Cherries on Cafe Johnsonia.
7 EGG YOLKS – SOUTHWEST PASTA
Add some spice to your dinner with this BBQ chicken topped creamy cajun pasta. The sauce is rich and creamy from the addition of seven egg yolks.
Get the recipe for Southwest Pasta on Big Bears Wife.
8 EGG YOLKS – MEYER LEMON CHICKEN SOUP
Chase away the sniffles with a batch of lemony chicken soup. The rich, velvety broth is made from eight egg yolks and will warm right you up on a chilly day.
Get the recipe for Meyer Lemon Chicken Soup on The Cooking Bride.
9 EGG YOLKS – HOMEMADE PASTA
Homemade pasta is another fabulous way to use up those extra yolks. The nine yolks in this ravioli recipe give the pasta a gorgeous golden color.
Get the recipe for Homemade Ravioli with Brown Butter, Almonds and Zucchini on Eats Well With Others.
10 EGG YOLKS – CREME BRULEE ICE CREAM
This is the most decadent ice cream you’ll ever taste — a cross between two of my favorite desserts. The egg-rich ice cream is frozen in little ramekins and topped with sugar that is then bruleed with a torch. Using up a whopping ten egg yolks, make this a splurge-worthy frozen dessert for a special occasion. Like Monday. Or Wednesday. Or Thursday.
Get the recipe for Creme Brulee Ice Cream on Cafe Johnsonia
11 EGG YOLKS – BUTTER CAKE
This golden butter cake recipe is rumored to be 100 years old! Wow. It boasts 11 yolks. Yes, 11. Beating the yolks with the sugar gives it an incredible texture.
12 EGG YOLKS – BURNT ORANGE CREME BRULEE
Last, but certainly not least, we have the Queen of Custards, Creme Brulee. Yes, I already mentioned ice cream, but this is the real deal in all of it’s creamy, custardy glory. You’ll need a full dozen egg yolks to make this orange-infused dessert. This is the reason you’ll have a dozen extra egg whites leftover, I’m guessing. But don’t worry, just start back at the beginning if you need some ideas on how to use them.