I make an omelet that night or the next day and add the extra whites
to that -- makes a very light omelet!

I normally have extra yolks, particularly in the winter when I make
several pounds of divinity from scratch for a church cookie and candy
sale. With extra yolks I make noodle dough for the freezer (dust
saucer-size disks about 1/2 " thick and put into freezer bags.)

If you like egg noodles without yolks, make noodle dough with the
extra whites.


(Cindy hamilton) wrote in message . com>...
> divine_austerlitz > wrote in message >...
> > 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.
>
> I'm afraid I would fry them in hot bacon grease (rendered from fatty
> U.S.-style bacon) until they're crispy at the edges. Salt and pepper.
> Nowadays I usually drain them on paper towel to placate my conscience.
>
> Not something for every day, of course. But once in a while shouldn't
> hurt.
>
> Cindy