When I’m working on egg-yolk intensive recipes like the chocolate custard cake recipe I shared today, I tend to end up with a hefty amount of leftover egg whites! Here’s a list of my most common ways of using them.
What I do with leftover egg whites
Keep in the fridge for 3 days in an airtight container.
Freeze egg whites – Yes, raw egg whites freeze well! It’s best to freeze in ice cube trays for ease of portioning. Once frozen, pop them out and keep in the freezer in an airtight container or ziplock bag.
To use, thaw overnight in a bowl then use per recipe. I don’t recommend using them in recipes that rely on fluffing them up (like pavlova). But they can be used for other purposes – suggestions listed below.
Omelettes – Either an egg white omelette or add extra whites into a standard omelette.
Egg ribbon soups – Add extra egg whites into Asian soups with egg ribbons, such as Chinese Chicken Corn Soup and Hot & Sour Soup.
Homemade clumpy granola – Egg whites are used to make clumpy granola. Such a great way to use up leftover nuts and fruit lying around with the added bonus of making a granola that’s actually healthy.
Italian Almond Cookies – one of my favourite gluten free cookies!
Flourless Chocolate Cookies from a website called As Easy as Apple Pie. They were terrific – and super quick to make. I made a lot of these over the Christmas break when I was testing this recipe.
Pavlova – This seems to be the default suggestion but in my life, it rarely suits. I mean, when I’m making a giant custard tart, I don’t need a pavlova as well! But in case it works for you, I have a few pavlova recipes – see them here.
Recipe using egg whites – Have a browse and see all my egg white recipes.
Hope you find that useful!
– Nagi x
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