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.

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