What to Do With Extra Egg Whites and Yolks
If you’ve ever made meringues, custard, or super-airy sour foods, you’ve run into the problem of excess eggs. Whether it’s the white or the yolk, throwing away the unused portion of the egg is bad and wasteful, and I’m not interested in experiencing any of these feelings.
Lonely whites are, unfortunately, pretty boring – at least that’s how they seem at first. Egg white doesn’t have to be a star, but it makes a great singer. They provide texture to airy meringues, pavlovas, frothy cocktails and puffy omelette . Until you try the egg white omelet – the pervert omelet – egg whites can be a lot of fun for you, you just need to store them properly until you’re ready for them. If you’re going to use them after four days or so, they’re fine in the refrigerator, but you can keep them in the freezer indefinitely. Freeze them in an ice cube tray, then transfer to an airtight container. When you’re ready to use them, thaw them in the refrigerator overnight.
You can freeze yolks in the same way (break them first), but why would you do that when you can turn them into delicious umami washers? Just take some sugar and salt (in equal amounts), gently dip the whole yolks into the mixture, and refrigerate for five days. After the solidification time has elapsed, rinse them with cold water and dry them in a 200 ℉ oven for about half an hour. Grate them as if you were making cheese on top of salads, pasta, pizza, or anything else that can add saltiness and zest.