In message >, PENMART01
> writes
>>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 =---
> *********
>"Life would be devoid of all meaning were it without tribulation."
>Sheldon
>````````````

Thanks for this. Oh, I have used egg whites for a facial, but I don't
need one every time I end up with egg whites so it is good to know I can
use them in cooking as well. As I said, thanks to everyone who has
answered.

--
Céline

'One [Gotha] landed near Canterbury and was burned by its crew; the
other landed near Rochford and was inadvertently burned by an RFC
airman who, placed on guard, succumbed to curiosity and pressed the
trigger of the German flare pistol "to see if it was loaded". It was.'
- Anti Aircraft artillery by Ian V Hogg