I seem to have an opposite problem from many other people — I have a large collection of unused egg-whites building up in my freezer. So many recipes I love use an extra egg yolk here or there and I can’t bear to just throw the left over white out (that would be my thrifty grandmother’s influence.) As a result, my freezer gets filled with small containers marked ‘1 egg white’ or ‘2 egg white’. I’m now at a point where I acknowledge that they must get used or we’ll start to drown (figuratively, of course.)

Why is this an issue at all? Mostly because no one in this house really likes most egg-white based dishes (I should qualify that: no humans here like most egg-white based dishes –maybe the cat does, but I haven’t checked.) Meringues? Meh. Too crunchy-crumbly. Now whenever I find a recipe that does look appealling, I bookmark it for when I feel the need to empty the freezer of its stash. (I’m also adding a category at right for easy access.)

If you’re like me and use a lot of egg-yolks, here are some tips for dealing with the whites:

  • freeze them one or two to a container, and mark the container with the number inside — I’ve seen suggestions of freezing each in an ice cube tray then storing in a labeled bag which also sounds like a good idea
  • add the date to the container as well so you have a reference of how long it’s been in the freezer — it’s safe to assume it’s better to consume them sooner rather than later
  • defrost in the refrigerator over night
  • use only in recipes where they will be cooked thoroughly

Right now I’m playing around with some soufflé cookies and some macarons. Maybe I’ll find a cake to add to the list too — this is an on-going problem for me, so I see no end in sight ;-)

If you’ve got any suggestions for recipes that could be added to the list of egg-white-using-but-not-necessarily-a-meringue recipes, leave a comment — I’d love to hear it & find something else to help use up the bzillion egg-whites now in my freezer!

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