Tossing Extra Egg Whites and Yolks: Do I Really Have to Do That?
When it comes to running a kitchen, I aspire to be more Depression-era cook than a Real Housewife. Nothing drives me nuttier than waste. So when a recipe calls for irregular measurements that leave an abundance of one odd ingredient, it's my mission to figure out how to use it up. Recipes that call for more egg whites than yolks (or vice versa), like custards and meringues, I'm looking at you. Before you toss them out, make grandma proud and learn how to store them or whip up another recipe that puts them to use. ––Sarah McColl, Shine staff
Related:
How to crack an egg
How to poach an egg
How to fry an egg
