Lots of recipes call for separated eggs, but often you’ll find yourself left with either surplus yolks or whites.
Egg whites make great meringues and macaroons, among other things, while egg yolks are good at binding things together.
If you find yourself with egg yolks or whites left over, here are some ideas for using them up.
Storing Egg Whites
Egg whites can keep in the fridge for up to 2 days, but did you know you can freeze them for up to 3 months?
Put them in freezer bags or ice cube trays so you can get out only what you need. Label them with the number of egg whites, because you can’t re-freeze them once they’ve defrosted. Keep in the fridge overnight to defrost before using.
Storing Egg Yolks
Egg yolks will also keep for 2 days in the fridge, but they do dry out easily, especially when they’re frozen. Add a small amount of water to them when you store them.
5 Ways to Use Egg Whites
Crisp outside, and fluffy inside, meringues are a great way to use up egg whites. You can freeze meringues, so they can be kept for desserts like Eton mess, or crumbled into ice cream or to top sundaes.
2. Bread Glaze
Use egg whites to give a shiny surface to bagels and burgers. It will look really professional, but will also allow you to stick sesame, poppy or sunflower seeds to the top.
3. Frosting and Topping
Make a fluffy angel cake frosting by whipping up egg whites, and stabilizing them with liquid glucose, or create high-gloss royal icing. If that sounds too difficult, try whipping them with coconut and sugar as a light accompaniment to jelly and other desserts.
Whisked egg white makes a great replacement for non-vegetarian gelatin in set mousses. Try a classic chocolate mousse, or replace the cream with yogurt in a lighter version. You could try a savoury version made with egg yolks for a difference.
Only a couple of egg whites are needed to make a whole bunch of macaroons. It’s easier to use an electric whisk, but you can still make them the old-fashioned way.
Five Ways to Use Up Egg Yolks
Proper old-fashioned custard is a great way to use egg yolks, but it can be tricky. You can’t add the hot milk to the yolks to quickly as it can start to cook the yolks. Keep the custard on a gentle heat, and stir slowly.
Try just using an egg yolk in your carbonara sauce to make it rich and glossy. Mix the yolks with the Parmesan cheese, extra pepper, and a touch of cream if you’re feeling indulgent. Pour onto hot pasta, stirring to coat the pasta.
Real mayo is so much different from the shop-bought stuff. Only one or two egg yolks are needed for basic mayonnaise, as the rest is made up of vinegar or lemon juice, with some mustard and oil. Add watercress, tarragon, or chives for a luxe version.
9. Binding Agent
Mince can be hard to hold into shape when you’re making meatballs or burger patties. Add one egg yolk and mix in well to bind the mince without affecting the flavor.
10. Enrich Dough and Pastries
If you want to add depth and richness to your doughs and pastries, use some egg yolks. Don’t forget to use a beaten egg yolk as a glaze on pastry and sweet breads too.