divine_austerlitz > wrote in
:

> 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.

When making omelettes or scrambled eggs for two, I put in 3 regular
eggs and two egg whites and two handfuls of water.

I also add 1 egg white to pancakes along with a regular egg. Not to
crèpes though. It makes them too bland.

You can add 50 ml egg white to replace one egg in scads of recipes
that call for two or more eggs.

Actually, I never have egg whites left over, so I buy egg whites in a
carton and use that instead.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.