>divine_austerlitz writes:
>
>Sometimes a recipe calls for one or two egg yolks and I am left with the
>whites. The problem is, I don't have a freezer, so I can't freeze the
>whites for later use. I don't like to waste food, though.
>
>Can anyone suggest a use for one or two egg whites? Preferably, it
>would be best that it could be something I could make right away, after
>making the recipe requiring the egg yolks, as I only have a small
>refrigerator.
>
>And no, buying another refrigerator is not on as I live in a rented flat
>with a tiny kitchen and no room for a bigger refrigerator or a separate
>freezer.

Simply add it to a recipe calling for whole eggs... a couple extra whites in a
quiche wouldn't even be noticed... or give yourself a quickie facial.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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