In message >, Margaret Suran
> writes
>
>
>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.
>>
>Here are some recipes for yolkless omelets.
>
>http://www.google.com/search?hl=en&i...=Google+Search
>

Thank you and everyone who has answered. I never thought of a yolkless
omlette before. I can't wait to try one.


--
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