If you're wondering what to do with leftover egg whites from a recipe, look no further. Here are several popular egg white recipes and instructions for storing egg whites.
We've been developing small batch recipes for many years and in many of our recipes for various baked goods we use only an egg yolk. Since I hate to waste anything, we've come up with many recipes that can be made with just the egg white.
Why Not Use The Entire Egg?
This is a question I'm often asked and it's important to understand the function of eggs in baking. Eggs are essential in baking so let's talk about what they do.
The egg white is made up mostly of water and proteins while the egg yolk contains all of the fat as well as the vitamins and minerals. Baked goods made with yolks only are richer and more tender than those made with whole eggs. We've found through our years of scaling down recipes that using the entire egg in many of our single serving and small batch baked goods will alter the texture and taste of the item you are baking significantly.
Egg whites can be whipped to create a fairly stable foam that helps to lighten baked goods. When folded into ingredients, egg whites work as a leavening agent which results in lighter baked goods.
So, instead of tossing that leftover egg white be sure to save it and use it in one of our recipes that you can browse through below.
How To Store Leftover Egg Whites
Leftover raw egg whites should be stored in an airtight container in the refrigerator. They should be used within 3 days.
Egg whites can be frozen by transferring them to a freezer-safe container. Label the container with the date frozen and keep them in the freezer for up to 3 months.
To thaw, place frozen egg whites in your refrigerator overnight.
Recipes Using One Egg White
Other Ways To Use Egg Whites
- My favorite way to use extra egg whites is to add them to scrambled eggs. Whisk in one or two egg whites into whole eggs. It increases the volume of the eggs without adding very many calories.
- Make an egg wash to brush on baked goods to provide color and shine. An egg wash acts as as a natural adhesive. If you want seeds to stick to bread before baking, brush the dough with an egg wash before topping with seeds. To make an egg wash, beat the egg white and mix with a teaspoon of water for a light shine.
- Make a meringue topping as we do with our lemon meringue pie.
Frequently Asked Questions
The best way to crack an egg is on a flat surface like a countertop instead of using the edge of the bowl. This will prevent pieces of the eggshell from going into the egg.
First, give the egg a confident tap on a flat surface.
Next, holding the egg over a bowl, press your thumbs lightly into the crack, then pull gently apart to let the egg slide out.
There are two ways to separate the egg yolk from the egg white.
Method 1: Crack an egg and catch the yolk in your clean hand, allowing the egg white to run through your fingers into a small bowl. Transfer the egg yolk to a separate bowl.
Method 2: Crack an egg and gently pry the egg halves apart. Working over a small bowl, use your thumbs to pull the shells apart. Let the yolk settle in one half of the eggshell while the egg white falls into the bowl. Gently transfer the egg yolk to the other shell half while letting as much egg white as possible drip into the bowl. Continue to transfer the egg yolk back and forth between the eggshell halves until all of the egg white is in the bowl.
If the eggshell is broken, be extra careful when separating the white from the yolk. See if you can make the crack bigger. If the crack is small, try to make a second larger crack on another part of the egg.
Carefully pour the entire contents of the egg into a bowl and lift out the yolk with a slotted spoon.
- Chilled eggs are easier to separate.
- Wash your hands before and after separating eggs.
- If the eggshell is broken, you have to be extra careful when separting the egg white from the yolk