10 Ways to Use Up Egg Whites

I mentioned to Bart yesterday that we’ve wasted practically no food since we arrived in London.

A big part of that is because our fridge is about half a step bigger than a dorm fridge, so we can’t actually fit that much in there. This also means that the majority of our produce sits on the counter rather than in a forgotten drawer in the fridge where I don’t remember it until it’s way past the edible stage. So stuff actually gets eaten because a) your choices are limited and b) you can actually see all the food available. It’s pretty novel.

(This reminds me that in American Wasteland there was a big section about how enormous American fridges contribute to how much food gets thrown away in the States because we just forget about it buried behind so much other stuff. Also, the freezer on top means that it’s hard to actually see very well into the fridge without bending way over).

Also, even cheap food here is still in British pounds which means you’re just about doubling the cost of everything, so I’m super motivated not to throw away any food if I can possibly help it. I’m pretty certain that everything in the US is going to look dirt cheap when we get back.

Of course, even when I’m shopping in dollars, I can’t stand to waste food. I’m always trying not to throw away food that I spent actual money on.

One of those tricky foods is egg whites (or egg yolks. But I’ll do a post about those some other day. Today it’s egg whites). I’m surprised by how often I end up with a tiny tupperware or baby food jar of unused egg whites because a recipe called for yolks only.

And then I have to figure out some way to use them up. If you too struggle with one of life’s deepest problems, here are ten ways to resolve your egg white dilemma.

  1. Candied Cinnamon and Sugar Almonds – If you’re already starting to think about holiday treats and gifts, stick this one on your list. And also, will you advise me on what to get everyone on my list for Christmas? If you’re thinking about gifts in early October, you obviously have time to help me out too.
  2. Macarons – If you are a macaron lover and want to not spend your child’s college fund, making your own is a good way to go. Also, you’ll pretty much look like a rockstar on Instagram. Because obviously if you make your own macarons, you better be sharing it for the world to see.
  3. Baked Mozzarella Balls – My girls would go wild for these (which is to say I would go wild for these and feel glad to have children as an excuse to make them).
  4. Chocolate angel food cake – If you are someone like my husband who thinks a dessert without chocolate is a waste of time, this is for you.
  5. Ginger Crinkle Cookies – I love a good ginger cookie (heck, I even like a not-that-good ginger cookie). And Mel always delivers on the cookie front. I have done my best to try all her cookie recipes in the name of science.
  6. Chocolate Dipped Toasted Coconut Macaroons – I would pick a macaroon over a macaron every day of the week (I do believe I am alone in this, but I stand by my principles). And I would pick a chocolate-dipped macaroon over a macaron ten times a day.
  7. Strawberry Pudding Soufflés – Making soufflés has always sounded terrifying. But this recipe? This is totally doable.
  8. Campfire Scones – Basically s’mores meet scones. My two favorite things on earth. Besides, you know, my family and what-have-you.
  9. General Tso’s Chicken – I can’t believe how long it’s been since I made this recipe. It’s one of Bart’s favorites and we scarf it down every time. Also, it’s embarrassing how long it took me to find snow peas that first time.
  10. Mixed Berry Pavlova – Bart does not really love pavlova (see: not chocolate), but I think they are ridiculously delicious. I could probably knock back ten of them in one sitting.
P.S. If I just really want to use them up, I toss them in with a few whole eggs when I’m making scrambled eggs. Not my favorite way, though, because when I’m eating eggs on their own, I want as much delicious yolk as possible. I have to add a bunch of shredded cheese to make up for the missing yolks.
P.P.S. Apparently you can make your own marshmallows with egg whites, but I’m unimpressed by marshmallows, homemade or not, unless they have been turned into a s’more. Also, I’m way too lazy to make my own marshmallows).

(You can see previous posts in this series about recipes to use up buttermilk and ricotta).

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  • Reply October 8, 2014 at 11:45 am

    I've had to stop doing the mental conversion of GBP to USD to avoid hyperventilation because there are no two ways about it: London is expensive! But we've become much better at shopping in smaller bunches for food due to the tiny fridge. We've never been very wasteful, but it's amazing how smaller living helps you use things better.

  • Reply heather October 8, 2014 at 12:00 pm

    I use mine when I make granola. It makes nice big clusters.

  • Reply Carrie Jo October 8, 2014 at 12:26 pm

    I wanted to try a macaron, so I made some on Monday…but they looked so different than the pretty pictures I'd seen, I didn't want to post my sad-looking (but delicious-tasting) results online. As for the leftover yolks? I avoided "wasting" them by feeding them to my dogs.

  • Reply missris October 8, 2014 at 12:56 pm

    Throwing away food makes me practically hyperventilate (especially after reading American Wasteland on your recommendation) so I get pretty militant about using up extra ingredients. At this point it's almost a game for me 🙂

  • Reply Karen October 8, 2014 at 7:13 pm

    I've tried to get to the Ginger Crinkle Cookies from Mel's Cafe several times, but each time I just get an ad. There seems to be no way around or through it to get to the actual site. Any suggestions? I'd really like to try those cookies!

  • Reply Kimberly October 8, 2014 at 7:39 pm

    To Karen (though I'm sure Janssen will have already responded..she's good at that): I'm on Mel's site a couple times a week and I've never seen what pops up when I try to load it today. I'd give her a day or two to fix it (since I'm sure she will) and try again. That's what I plan to do!

    To Janssen: I don't like marshmallows and only sort of like s'mores, but I have a friend who makes her own marshmallows in a variety of flavors and then has a s'mores bar for parties. For example: caramel, banana, vanilla bean, and chocolate marshmallows; all three flavors of graham crackers; milk chocolate, white chocolate, dark chocolate, and Reese's cups. The combination options are awesome.

  • Reply Melissa October 9, 2014 at 7:37 pm

    Macaroon over Macaron every.dang.time. I feel like we have very similar taste with this and our distaste for nutella.

  • Reply Monica Packer October 11, 2014 at 3:16 am

    Bart is right: dessert is not dessert if there is no chocolate.

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