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Tuesday, March 17, 2009

Works for Me Wednesday - Leftover Egg Whites

I have several recipes that call for several whole eggs plus one or two egg yolks.

For the longest time, like before I had kids, worked full time and had money to burn, I would just separate those eggs over the sink and let those egg whites go down the drain. I found out later the tip that I am sharing with you today.

You can freeze egg whites.

I have a myriad of small containers around my house that have been used for everything from homemade baby food to snacks to carry in the car. So any more, all I do is separate the egg so that the white goes into one of these containers, slap a lid on it, and stick it in the freezer.

"What then," you ask?

Simply thaw and use. I have thawed mine using the "defrost" setting of my microwave for 30 seconds or so. Or if you plan ahead, like I am unlikely to do, you can just set it out for a little while. They really thaw fairly quickly.

"What do I use them for," you ask?

Lots of things. While I've read that a previously frozen egg white is not as useful for whipping into a meringue for a pie or angel food cake, it is fine for many other purposes. For example, it can be used:

* In your scrambled eggs to increase the volume with out increasing the fat.
* To make an egg white omelet.
* For an egg wash (1 egg white + 1 tsp water) for browning a pastry.

And those are just a few.

Can you think of other uses for egg whites? Maybe you'd like to leave a comment with your idea of how previously frozen egg white can be used.

That's what works for me.

For other Works for Me posts, visit We Are THAT Family.


Anonymous said...

Great tip Donna!

Jenny Beth @ JenuineJen said...

I freeze lots of food but have not frozen egg whites before. I will have to give it a try next time I have leftover egg whites.

Rachel said...

Great tip! I'll have to try that.