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 how to use up egg whites left in my fridge. If you too struggle with one of life’s deepest problems, here are ten ways to resolve your egg white dilemma.
things to make with egg whites
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Strawberry Pudding Soufflés – Making soufflés has always sounded terrifying. But this recipe? This is totally doable.
- Campfire Scones – Basically s’mores meet scones. My two favorite things on earth. Besides, you know, my family and what-have-you.
- 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.
- 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.
if you liked this post on how to use up egg whites, you might also like these other posts:
- The Best Buttermilk Pancake Recipe
- 10 Ways to Use Up Ricotta Cheese
- Baked Meatballs in Tomato Cream Sauce