When a recipe calls for just egg yolks (ex. German Chocolate Cake), what do you do with the egg whites? I hate throwing them away. And it seems everyone LOVES German Chocolate Cake. This will be the 3rd one I have made in 2 months. Can egg whites be saved? And what about the yolks when you only use the whites in a recipe? I hate being wasteful.

Thanks,
Lazy_Susan

You can save the whites, for sure. I use them to make meringue sometimes, or put them in the fridge in a tightly sealed bowl and use them the next morning for an egg white omelet...yummy! I like to add some spinach and bacon and shredded cheese to it...soooo good & really good for you, too. And there are flourless chocolate cake recipes that call for folding in whipped egg whites. But you need to use them up pretty quickly...I usually try to use mine within 24-48 hrs at the most. Others may have a more specific answer about how long they're good for.

Egg yolks - LEMON CURD!!! lol I could eat this stuff by the spoonful. There's a recipe here at CC that's good...I just used it last week...very easy too. It works great for cake filling; I even put a little bit on an english muffin for breakfast...a tiny bit, it's really sweet. Or you could use them as a binder for things like hamburger patties, meatloaf, etc.

Hope that helps

I freeze them. Usually 2 in a ziplock freezer bag, label how many are in there. Thaw and use when needed--usually I end up using mine in a meringue of some sort.

I knew a lady who baked cakes for one of the restaurants I worked for who, whenever she had leftover whites from making custard or special frostings, would whip them up to a meringue and fold them into the cake. Even if it wasn't a sponge, she said it gave it a little extra fluffyness.

-make an Angelfood Cake

-make Italian Meringue Buttercream or Swiss Meringue Buttercream (and freeze it if you can't use it right away)

-freeze the egg whites in small Ziploc bags, when you thaw 1 egg white = 1 liquid ounce when measuring

Thanks guys! Good ideas for my egg whites

I'm the opposite! I'm always grumbling about those darn yolks.

bikegal

That's great that you can freeze them! I thought you could do this, but never knew for sure.

The other day I made a cake that called for egg whites, and I was making lemon curd filling, so it worked out perfectly.

Shucks! I never thought of freezing them. Do they change in consistency or anything? You can just use thawed egg white/yolks as if they were fresh?

I just usually have either very white OR yellow scrambled eggs for breakfast the next day.

My DH always uses up the extra whites the next morning for and egg white omelet too. That information about freezing is great. I didn't know what would be the best way. I heard something about freezing them in ice trays, but I tried that and never could get them back out. LOL.

Egg whites can be used for royal icing too! We have lots of chickens, so instead of throwing out the extra eggs, I freeze them (cracked of course) in the correct quantity for one cake mix.