divine_austerlitz wrote:

> 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.
>
> Thanks in advance for your help.
>

You can use them instead of whole eggs in popovers. Popovers are wuick
to mix and easy to cook.
http://home.insightbb.com/~bonnett/p...ver_recipe.htm

--
Sir Baldin Pramer, R.P.A.

"Tell the Queen I will call her back as soon as I have finished my tea."