How to save egg yolks?

Food Storage – How long can you keep…

Tips

  • How long do raw eggs last in the fridge or freezer? The precise answer depends to a large extent on storage conditions – to maximize the shelf life of eggs, keep refrigerated at all times.
  • How long do raw eggs last after the expiration date or sell-by date? After eggs are purchased, they will maintain their best quality for about 3 weeks after the “sell by”, “use by”, “best by”, or “expiration” date on the carton, assuming continuous refrigeration.
  • To maximize the shelf life of eggs, do not store them in the molded egg rack of the refrigerator door, as the temperature is too warm – the eggs will last much longer when they are stored in the main body of the refrigerator, in their purchased carton.
  • How long can raw eggs be left at room temperature? Bacteria grow rapidly at temperatures between 40°F and 140 °F; raw eggs should be discarded if left out for more than 2 hours at room temperature.
  • To further extend the shelf life of eggs, freeze them; do not freeze eggs in their shells.
  • To freeze whole eggs: (1) Remove eggs from their shells; (2) Pierce yolks and gently mix in 1/2 teaspoon of salt for every one cup of raw eggs (if using eggs for main dishes) or 1 tablespoon of sugar (if using for baking or desserts); (3) Place in covered airtight containers or heavy-duty freezer bags and freeze.
  • How long do raw eggs last in the freezer? Properly stored, they will maintain best quality for about 10 to 12 months, but will remain safe beyond that time.
  • The freezer time shown is for best quality only – eggs that have been kept constantly frozen at 0° F will keep safe indefinitely.
  • How long do raw eggs last in the fridge once they are out of the shell? Eggs out of the shell will usually stay good for 2 to 4 days in the fridge and one year in the freezer; egg yolks and egg whites may also be frozen separately and used later for cooking or baking purposes.
  • How long do eggs last in the fridge if they are hard boiled? Hard boiled eggs will generally stay good for one week in the refrigerator; freezing hard boiled eggs is not recommended.
  • How to tell if eggs are bad? The best way is to crack open the egg and examine it: a fresh egg will have a round, high bright yellow yolk and the white will be thick and cloudy; a bad egg will have a very flat yolk and the white will be runny and watery.

Sources: For details about data sources used for food storage information, please

Stop Wasting Leftover Egg Yolks and Start Doing this Instead

I’ve always had a box of egg whites in my refrigerator. It was partially because of the (not so true) claim that egg yolks were something to avoid, but also because it was a convenience item. When I needed to separate eggs for a recipe or use one full egg with an egg white for an omelette, the boxed stuff was a saving grace. But real egg white are not only better for you (no preservatives in a real life egg), they are also way cheaper.

Recently, I found myself avoiding recipes that used egg yolks or white. I felt guilty tossing part of the egg, but I also didn’t want to cave and buy a carton of egg whites. Then I discovered I can actually keep a separated egg in an airtight container in the fridge for a day or two and use it up in a different recipe. Here are some of our favorite egg white and egg yolk recipes, so you can stop tossing the leftover and enjoy something delicious instead.

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Egg Yolk Recipes

Peach-Vanilla Slab Pie

Lavender Rice Pudding Tarts

Chessame Pie

Coffee-Hazelnut Pie

Can’t-Be-Beet Tart with Goat Cheese

Egg Ravioli

Golden Potato Latkes

Message in a Pie

Cinnamon-Orange Pinwheels

Image zoom Photo: Greg Dupree

Egg White Recipes

Muffin Tin Granola Cups with Yogurt and Berries

Blackberry Gin Fizz

Kicky Black Bean Burgers

Rosé-Glazed Strawberry Tart

Dutch Baby with Strawberries and Pistachios

Skillet Chicken and Root Vegetable Potpie

Red Velvet Beet Cupcakes

Spinach, Bacon, and Gruyère Breakfast Strata

Grape Galette

If you’re a keen baker, you’ll be familiar with the process of separating eggs. The binary characteristics of egg yolks and whites mean they can be used in very different ways. Translucent whites offer lightness but also body to desserts such as meringues and macaroons, while deep yellow yolks are rich and oily, making them a perfect binding agent. A lot of recipes require one but not the other, so if you’re faced with a bowl of leftover whites or yolks, try using them up with one of our suggestions.

How to store egg whites

Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. Put them into freezer bags or individual ice cube trays so you can use as many as you need. Label them carefully, noting the number of whites – once you’ve defrosted them they can’t go back into the freezer. Defrost in the fridge overnight before using.

How to store egg yolks

Egg yolks will also keep for two days in the fridge but dry out easily, especially when freezing, so we don’t recommend it. Add a little water to them when storing so they stay lubricated.

Always try to buy British Lion-branded eggs as they are protected against salmonella. Be aware of use-by dates and also consider whether your yolk or white is fully cooked if serving to pregnant women and those with special dietary needs.

Top five ways of using up egg whites

1. Meringue

The ultimate egg white recipe, fluffy meringues with crispy outsides are easy to achieve and usually freezable, meaning you can have a batch on standby for last-minute desserts. Try our rainbow meringues with fruit and flavoured cream, crumbled into ice cream or sundaes, or stirred into Eton mess.

Rainbow-rippled meringues
Blackberry & lemon mess

Watch our video on how to make meringues:

2. Bread glaze

Create an authentic shiny top to burger buns and bagels with a light layer of egg white. As shown in this Edd Kimber bagel recipe, not only will it give a professional seal, it also allows seeds to stick easily to the top – try sesame, poppy or sunflower. This one is ideal if you have only one or two whites.

Edd’s bagels

3. Frosting and topping

Achieve a cartoon-like fluffy ‘angel cake’ frosting by whipping your egg whites, then stabilising them with liquid glucose. Follow our easy recipe to achieve glossy royal icing. If you’re not such a technical baker, try them whipped with coconut and sugar as a super light accompaniment to jellies and other set desserts.

Winter wonderland cake
Enchanted forest cake
Passion-mango delight with coconut whip

4. Mousse

The stiff nature of whisked egg white means it’s the perfect replacement for non-vegetarian gelatine in set mousses. Go for classic chocolate, or replace cream with yogurt in a lighter version. You could even knock up a savoury version with egg yolks to get your guests talking.

Easy chocolate mousse
Chocolate & berry mousse pots
White chocolate mousse with poached rhubarb
Pea mousse

5. Macaroons

Surprisingly, only a couple of egg whites are required to make a whole batch of these patisserie-style macaroons. An electric whisk will be useful, but good old fashioned elbow grease applied at length is just as good. Use a little of the macaroon mixture to hold down the four corners of your baking parchment and a bottle lid to draw templates for your biscuits – just remember to turn the paper over to avoid the pencil marks spoiling your bake.

Mini pistachio & chocolate macaroons
Chocolate & raspberry macaroons
Chocolate macaroons

Follow our video guide on how to master this French patisserie classic:

Top five ways to use up egg yolks

1. Custard

Making your own custard can be easy, but there are a few stumbling blocks to be aware of. Firstly, don’t add the hot cream/milk mixture to your yolks too quickly as it may start to ‘cook’ the yolks – scrambled eggs is not the desired effect. Keep the custard over a gentle heat, stir slowly and it should be plain sailing.

Homemade custard
Video guide to making custard

2. Carbonara

While traditional Italian recipes usually call for the whole egg, using just a yolk in your carbonara sauce will make it rich, glossy and less likely to be grainy. Our next level carbonara recipe also uses an extra yolk on top to up the luxe factor. Use the traditional method of mixing the yolks with Parmesan cheese, lots of pepper and, if you like, a touch of cream, then pour it onto the hot pasta, stirring carefully to coat the pasta without scrambling the eggs.

Next level spaghetti carbonara
More carbonara recipes

3. Mayonnaise

Wobbly, shop-bought mayonnaise is a far cry from the real deal. Usually only one or two yolks are required for a basic mayo, as the rest is made up of vinegar or lemon juice, a touch of mustard and oil. There’s no need for a fancy blender either, as our video guide to making mayonnaise proves. Try adding watercress, tarragon or chives. This basic method can be applied to making béarnaise and hollandaise sauces, too.

Basic mayonnaise

Watch our video guide to making mayonnaise by hand or with a blender.

4. Binding agent

Mince can sometimes be stubborn when it comes to holding neatly in meatball or burger shapes. Just one egg yolk will improve the situation considerably without having any effect on the finished flavour.

Creamy Swedish meatballs
More meatball recipes
Burger recipes

5. Enriched dough and pastries

Egg yolks can add depth and richness to various dough and pastry recipes. Two yolks are used in these toffee apple cookies to accentuate their rich, caramelised flavour. Doughnuts are made from firm dough that needs to keep its shape when fried quickly and our traditional hot sugared doughnuts recipe chooses to ditch the egg whites. You can also just use the yolks in shortcrust pastry, and don’t forget to finish off your bake – egg yolk is a traditional glazing agent that works well on sweet breads, such as brioche, and also puff pastry pies.

Hot sugared doughnuts

Not forgetting omelettes…

If you’re watching your fat intake, an LA-style, egg white omelette is lean and light, plus if you finish it off under a grill you should achieve a souffléd finish. If going fully yolk-free leaves you cold, play around with ratios – adding a couple of whites to a standard omelette will make it fluffier. If you’re feeling decadent, you could try making an egg yolk omelette, but we recommend adding a splash of milk to loosen it up a mite.

Full English frittata made with whites only
Cheese & ham souffléd omelette
Skinny pepper, tomato & ham omelette

Do you have any tips for using up surplus egg whites or yolks? Share your ideas below…

Sometimes, you gotta break some eggs. But when you put meringue on everything, and/or whip up egg white omelettes every morning, you end up with egg yolks. How to use them up? So many ways.

Make a custard

Custards and puddings depend on egg yolks to firm up—without them, they’re just milky soups.

Make mayo

If you have a egg yolks, a garlic clove, an acid (like lemon juice or vinegar), and oil, you can make a silky, homemade mayo. Just whisk all of the ingredients together and add the oil little by little. (To make it an aïoli, up the garlic.)

holla back to hollandaise

Hollandaise—that beacon of a good brunch—is simply egg yolks and butter. And if you add chopped tarragon? BOOM—you’ve got Bearnaise.

Cure Them

For the ultimate put-an-egg-on-it, cure egg yolks in a mixture of salt and sugar. After being completely submerged for four days, the yolks will solidify and can be grated on top of pastas, toasts, and salads.

Photo by Chelsea Kyle, food styling by Tommy Werner

text in callout

make the ultimate pasta sauce

Sure, the bacon and cheese are great, but it’s the egg yolks that really make pasta carbonara so rich and silky.

Or make the pasta itself

Use egg yolks to make a ravioli dough, then fill the pasta with a ricotta and egg yolk mixture.

Put them on toast

You’ve probably heard the news: tomato toast is the snack of late summer. Top those toasts with an egg yolk to make them even more savory.

As a Potato Salad Add-On

Creamy potato salads have plenty of mayo and egg. Throw in a few extra hard-boiled egg yolks for even more creaminess.

wash something

Beat an egg yolk and brush it over biscottis, scones, muffins, or breads prior to baking. Unless, of course, you have something against shiny, golden baked goods.

We hate wasting food in the kitchen, and when seperating eggs to use the whites, we often feel guilty about throwing away the yolks.

However, there’s actually a really easy to way to preserve the yolks to use for another time.

In the fridge:

To keep leftover egg yolks in the fridge, firstly beat them lightly with a fork before storing them in a closed container (to avoid spillage), for up to 3 days.

Remember to make a note of how many egg yolks have been beaten in there for ease.

If you have a particular recipe in mind, seperate the egg yolks accordingly before beating them lightly, and then labelling the container.

MORE: AN EASY TRICK TO CUT A SPONGE CAKE PERFECTLY IN HALF

In the freezer:

You can also freeze egg yolks, albeit not as easy as freezing egg whites.

Again they need to be beaten lightly with a fork, so beating together a certain amount of egg yolk for a particular recipe is easiest.

It’s important to add a pinch of salt or sugar to pre-frozen egg yolk (depends how they’ll be used). This prevents them from getting too thick when freezing.

Then simply defrost them in the fridge when you’re ready to use them.

Whisking egg whites:

Whisking egg whites into soft, medium or stiff peaks can create a multitude of dishes from batters to meringues.

Watch our full video below, to see how it’s done:

MORE: THE BEST (AND CHEAPEST) WAY TO PRACTICE YOUR PIPING TECHNIQUE ON CAKES

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How Long Do Eggs Last?

“How long can you keep eggs” is the question people always ask. Eggs are perishable and must be stored in the refrigerator or freezer. Many factors can affect how long eggs last. When properly handled and stored, eggs rarely spoil. However, if you keep them too long, they are likely to dry up. These fresh egg storage tips below help you learn how to properly store eggs to last.

Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently. The carton keeps the eggs from picking up odors or flavors from other foods and helps prevent moisture loss.

Raw eggs that have been removed from their shells should be refrigerated in a tightly covered container. Refrigerated whole egg yolks should be covered with water to prevent them from drying out; drain before using. The following chart shows how long hard-boiled eggs and raw eggs last when stored in the refrigerator.

Eggs Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase
Raw whole eggs (slightly beaten) Up to 2 days
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day for best quality

Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly and label with the number of eggs, whites or yolks and the date. Defrost frozen eggs overnight in the refrigerator.

Egg yolks thicken (or gel) when frozen. To hinder gel formation, beat in either 1/8 teaspoon salt or 1-1/2 teaspoons sugar or corn syrup per ¼ cup yolks (4 Large) before freezing. Indicate “with salt” (main dishes) or “with sugar” (desserts) on the label. The following chart shows how long hard-boiled eggs and raw eggs last when stored in the freezer.

Eggs Freezer (0°F or colder)
Raw whole eggs (in shell) Not recommended
Raw whole eggs (slightly beaten) Up to 1 year
Raw egg whites Up to 1 year
Raw egg yolks Up to year
Hard-boiled eggs (in shell) Not recommended
Hard-boiled eggs (peeled) Not recommended (the white become tough and watery)

How long will egg yolks keep?

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Freezing Egg Yolks

When we’re whipping up egg whites for meringues or angel food cake, we hate throwing out the leftover yolks. But freezing yolks for future use is problematic. The water they contain forms ice crystals, causing their proteins to cluster together in tight groups that don’t easily come apart, even once the yolks return to room temperature. The result: yolks that remain solid even after thawing and produce baked goods with hard, gelatinous flecks.

To get around this problem, commercial bake shops often use frozen yolks treated with a sugar-based “cryoprotectant” that interferes with ice-crystal formation and prevents proteins from clumping. We wondered if adding a bit of sugar to yolks before freezing would work in the same way, but this had no effect. On the advice of our science editor (who guessed the granulated sugar had not dissolved sufficiently to protect the yolks), we made a syrup of 2 parts sugar to 1 part water and stirred it into the yolks (using ¾ teaspoon syrup per 4 yolks). After storing our syrup-treated yolks in the freezer for two weeks, we used them to make flan and madeleines, comparing them with the same items made with fresh yolks.

The batches were remarkably similar, with our tasters hard pressed to tell which flan or madeleine came from the fresh or thawed yolks. With this simple trick, we’ll never have to throw out leftover yolks.

How to Freeze (and Use) Leftover Egg Whites and Yolks

Eggs are amazing. Whole eggs—whites and yolks together—produce exquisite soft scrambles, perfect French omelets, and boiled eggs just the way you like them. But yolks and whites also perform separately (or in uneven numbers) to produce dreamy angel and chiffon cakes, rich custards, ice creams, and so much more. Every cook and baker should know how to freeze and thaw leftover yolks and egg whites separately for future use. It saves money (and guilt about throwing good food down the drain).

Get these in the freezer! Photo by James Ransom

Egg Whites

Egg whites are the easiest to store. Just freeze them in clean, grease-free containers; you can thaw and use them in any recipe that calls for egg whites. (I’d hesitate to use them in a cocktail, though—but maybe that’s just me wanting an impeccably fresh egg white in my Ramos fizz.) If you are willing to fuss, you can freeze each egg white individually in ice cube trays. If you freeze them in larger quantities, figure that each large egg white is about 1/8 cup, or 30-33 grams. Thaw egg whites on the counter—or in a larger container of warm water, if you are in a hurry, or overnight in the fridge.

Recipes With Egg Whites Only, or Extra Egg Whites

Egg yolks are trickier. Once frozen, defrosted egg yolks will not blend smoothly with other ingredients—whisk as you might. Instead, they form tiny, stubborn globules. The fix is to condition them before freezing, with sugar syrup or salt—either way works, but you still have to observe a few precautions when you use them (because, regardless of the sugar syrup or salt fix, frozen yolks will still try to form those tiny globules). But only if you let them).

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Thawed egg yolks that have been mixed with sugar syrup or salt can be whisked smoothly into other ingredients—but you must take care to whisk them first with the sugar (or some of the sugar) in the recipe, until smooth, before introducing any liquid. For example, if you make my Vanilla Ice Cream recipe, whisk the yolks with the sugar first, before proceeding with the recipe, as written. If there is no sugar, or the yolks are meant to be mixed with liquid first, whisk the liquid into the yolks just a few drops at a time, until you can see that the mixture is perfectly smooth, before whisking in the rest of the liquid.

To Freeze Egg Yolks with Sugar Syrup

Instead of making a quantity of syrup and then having some left over to store or throw out, I find it easier to dissolve the exact amount of sugar needed for the amount of egg yolks I am freezing.

For 4 egg yolks: Either use 3/4 teaspoon of corn syrup, or make syrup by putting 3/4 teaspoon of sugar in a very tiny cup or shot glass with 1/4 teaspoon of water. Stir and then microwave for 10 seconds, stir again and let stand for a couple of minutes or until the mixture is perfectly clear with no visible grains of sugar. Whisk the corn syrup or sugar syrup thoroughly into the egg yolks. You can divide the mixture into four parts or just freeze the whole amount. Defrost it for several hours in the fridge before using. If you have not frozen yolks separately, figure 15 grams (about 1 tablespoon) makes one large egg yolk.

To Freeze Egg Yolks with Salt

Whisk 1/8 teaspoon of fine salt (no need to dissolve it) into 4 egg yolks. Whisk very thoroughly—until you see the yolks turn brighter in color and more translucent—before you freeze them.

Thaw yolks for several hours in the fridge—or on the counter, but only if the quantity is small enough so that the yolks don’t sit long at room temperature before you use them.

When deciding whether to use salt or sugar, consider the impact of 3/4 teaspoon of extra sugar—probably negligible—versus that of 1/8 teaspoon of extra salt. Of course, you can decide to subtract the amounts from the salt or sugar in your recipe, if you want to be exact.

Recipes with Egg Yolks Only, or Extra Egg Yolks

How do you reduce food waste? Let us know in the comments!

The Right Way to Freeze Leftover Egg Whites and Yolks

masahiro Makino/Getty Images

Ever end up with more eggs than you know what to do with? Maybe you accidentally over-purchased for a recipe or group of visitors, or maybe you have your own chickens that are happily laying eggs faster than you can eat them. While eggs will last in the refrigerator for a few weeks, there are certain times when you need to keep them fresh for longer. The best way to preserve eggs is to freeze them, which might seem like a strange idea if you’ve never done it, but when done correctly, can keep your farm- (or just grocery store-) fresh eggs usable for months.

There are several ways to freeze raw eggs correctly, but there’s one that is always going to be wrong: freezing them in their shells. The shells will expand and crack as soon as they freeze. So once you remove the eggs from their shells, how should you go about freezing them? You can freeze whole eggs together, or you can separate the whites and yolks before you freeze. Here’s how:

Whole Eggs:

There are a couple ways to prep whole eggs for freezing, and you should choose the method that makes most sense for how you think you’ll use the eggs down the road. If you typically need just one egg at a time, you can use an ice cube tray or egg container to freeze individual, whole eggs. Just crack an egg into each section, cover, and freeze. Once the eggs are frozen through, you can pop them out and transfer to a larger Tupperware container or freezer-safe storage bag. Whenever you need one or two eggs, you can easily grab the amount you need while keeping the others frozen.

If you typically use two or more eggs at a time for baking or cooking, you can freeze several eggs together in one container. Crack whatever number of eggs you want to store together into the container and then gently beat them just to the point of yolk and white being mixed. You don’t want to add in any extra air by whisking too much. Because yolks can get a bit gelatinous when they freeze—which can make for an undesirable texture when you thaw them—it helps to add a bit of salt or sugar to the mixture before freezing. Depending on your future intentions with the eggs (baking or cooking), add ½ teaspoon of salt or sugar for every cup of eggs. Be sure to label your container with the number of eggs and any salt or sugar additions so you can adjust your recipe if necessary.

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Separate Egg Whites and Yolks:

You can easily separate egg whites and yolks before freezing if you tend to use one or the other for your recipes. Whites can be separated into ice cube trays and frozen individually without any special attention. For yolks, you’ll want to add salt or sugar as described above. Mix in the salt or sugar to a bowl of yolks, then put 1 tablespoon of the mixture into each section of a container to freeze (equals one yolk).

To use frozen eggs, let them thaw in the refrigerator overnight, or run them under cold water. You’ll want to use yolks and whole eggs immediately after thawing. Whites may beat better if you let them sit at room temperature for 30 minutes or so.

How To: Use, Store and Freeze Leftover Egg Whites (and yolks!)

By Rachel // July 12, 2013 // 47 comments //Share

A guide to storing and freezing egg whites, plus examples of recipes to use up leftover egg whites and egg yolks.

So you know how I kind of have an ice cream addiction? I mean, it makes total sense not only because it’s summer but because it’s just plain delicious. Creamy homemade ice cream is the absolute best. It beats any store bought ice cream by a mile. The only problem is it lasts half as long… because it’s so freakishly delicious. When I first bought my ice cream maker I started out by making a Philadelphia style ice cream – which means no eggs. It was good. I was basically still in shock that I could make my own ice cream at home.

One day I finally took the plunge and made custard based ice cream… which requires egg yolks. Holy moly there’s no going back after you do that. Seriously. It’s scary at first because you think you’re going to screw it up… not cook the egg mixture long enough or cook it too long or have it turn into scrambled eggs! I promise, once you try it, you’ll never want to make an egg-free ice cream again. It’s just truly amazing creaminess. But there’s a problem…

What?! How could there possibly be a problem with ice cream?! Well… if it calls for egg yolks only, then you’re left with the whites and what do you do with 5-7 egg whites? You couldn’t possibly want to just toss them. I’m sure people do. We’re all guilty of wasting food every now and then… more than we like sometimes even. I’m here to tell you that you can save those beautiful egg whites and use them whenever you please!

You’ll need an ice cube tray – new or used, it doesn’t matter as long as this will be it’s sole purpose. No mixing regular ice cubes and egg white cubes in the same tray k? As you break open your eggs for ice cream or whatever yolk dish you’ve got going, allow the whites to fall into one bowl and place the yolks in another. When you’re done, carefully pour your whites into a clean ice cube tray. make sure you end up with an even number of cubes. For my tray shown above, 2 cubes = 1 egg white. I like that this tray comes with a lid, that way I can store things on top of it AND not worry about spilling the liquid, plus it’s handy for when I’m trying to get the cubes out. Which btw, when it comes time for that – if you have this style with a lid, tip your tray upside down and run under some warm water. It’ll loosen up the cubes just enough so can easily pop them out and toss in a freezer safe container or bag! Mark your bag well! Ex: Egg white cubes – 2 = 1 white. You get the idea. They’re a tad yellowish once frozen so it’d be kind of nasty to confuse them with lemon/lemonade cubes if you happen to be making that. Your guests wouldn’t be so happy with that mixup. For use in a recipe, thaw whites in a clean container in the fridge.

But you’re probably wondering… what do I do with the egg whites once I save them? I’ve got you covered… not only for what to do with leftover egg whites but also egg yolks! Because sometimes you crack an egg for a white too, right? Well there are loads of yolk-tastic recipes listed below as well.

Happy baking!

Leftover egg whites:
Apple pie squares
Apple cranberry squares
Mini toasted s’more cheesecakes
Angel food cupcakes with roasted strawberries
Funfetti cupcakes
Perfect white cupcakes
Baked bang bang shrimp – Running to the Kitchen
Coconut baked onion rings – Running to the Kitchen
Pumpkin paleo pancakes – Running to the Kitchen
Homemade angel food cake – Wanna be a Country Cleaver
Spinach and egg white omelet – Eat Yourself Skinny
Egg white quiche – Shape.com
Homemade marshmallows – Smitten Kitchen
Meringue cookies – I Am Baker

Leftover egg yolks:
Boston cream pie cheesecake
Chocolate eclairs with white chocolate drizzle
Lobster rolls with homemade mayonnaise
Homemade mayonnaise
Pâte à choux: cream puffs and eclairs
Pumpkin creme brûlée – Table For Two Blog
Creme brûlée – Table for Two Blog
Hollandaise sauce – Fine Cooking
Chocolate pudding
Caesar dressing – Bon Appetit
Lemon curd – Completely Delicious
Lemon bars – Tracey’s Culinary Adventures

Ice cream:
S’more ice cream
Orange creamsicle ice cream
Roasted strawberry ice cream
Chocolate chip coffee ice cream
York peppermint patty ice cream
Strawberry and fudge swirl ice cream
Cherry chocolate chunk ice cream
Salted caramel ice cream – The Novice Chef Blog
Malted milk chocolate ice cream – Tracey’s Culinary Adventures
Peanut butter fudge swirl ice cream – Tracey’s Culinary Adventures
Apple pie ice cream – Tracey’s Culinary Adventures

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