GourmetSleuth - What to do with left over egg whites

left over egg whites

What To Do With Egg Whites Eggs White

If you cook or bake then at some point you have had an excess of egg whites to figure out how to use or worse yet, toss out. Here is our list of solutions to the egg white dilemma. Our recipes are categorized by the number of egg whites used.

Tips For Storing or Using Left Over Egg Whites

Store Individually - Drop one egg white in each section of a ice cube tray and freeze. Remove the egg white cubes and store in a freezer style zip-lock bag.

Store in Quantity - If you have large quantities of egg whites pour them into an airtight container and freeze. Make sure to measure the whites and mark the container appropriately. To use, remove the container from the freezer and allow to thaw overnight in the refrigerator.

Facial - Beat one egg white until it is frothy. Spread it all over your face. Allow the egg white to dry. You will feel your skin tighten as the egg white dries. Rinse it off. Your skin will have a nice tingly feeling. Do not try this if you are allergic to eggs.

Egg Sizes, Yields and Equivalents

In Place Of	Use	Or
4 large eggs	4 extra-large	5 medium
5 large eggs	4 extra-large	6 medium
6 large eggs	5 extra-large	7 medium


Yields 4 tablespoons 2 2/3 tablespoons whites 1 1/3 tablespoons yolk	Yields 3 1/4 tablespoons 2 1/4 tablespoons whites 1+ tablespoon yolk	Yields 3 tablespoons 2 tablespoons whites 1 tablespoons yolk

Other Eggy Info - Total Volume
1 large egg, beaten =	3 1/4 tablespoons
2 large eggs, beaten=	6 1/2 tablespoons (1/4 cup + 2 1/2 tablespoons)
3 large eggs, beaten=	9 2/3 tablespoons (1/2 cup + 1 1/2 tablespoons)
4 large eggs, beaten=	12 3/4 tablespoons (3/4 cup + 1 teaspoon)
5 large eggs, beaten=	5 large eggs, beaten= 1 cup

Many recipes use the "large" egg as a recipe standard. Here is a guide to substituting by Cooks Illustrated's Sean Lawler. *Tip: For half an egg, whisk yolk and white together and use half the resulting liquid.
Large		Jumbo	Extra-Large	Medium
1	=	1	1	1
2	=	1 1/2	2	2
3	=	2 1/2	2 1/2	3 1/2
4	=	3	3 1/2	4 1/2
5	=	4	4	6
6	=	5	5	7

Have Left Over Egg Yolks?
View our page on what to do with those left over yolks besides making pots de creme........mmmmmmmm!!!

Egg Tips

Separation Anxiety - The California Egg council eggs suggests using an egg separator to separate the yolk from the white. The logic being bacteria can be transferred from the egg shell to the egg.

Kill the Bad Guys - Egg whites or yolks should be brought to a temperature of at least 110 degrees in order to kill Salmonella bacteria.

Best Egg Whites - If you want the best volume for whipped egg whites select small eggs. Smaller eggs have less water content and the white is more concentrated.

Ostrich Eggs - One ostrich egg is equivalent to twenty two chicken eggs. Now that's an omelet!

Nutrition

Egg White 1 - large
Calories	16.700
Total fat (g)	0.00
Saturated fat (g)	0.00
Monounsaturated fat (g)	0.00
Polyunsaturated fat (g)	0.00
Dietary fiber (g)	0.00
Protein (g)	3.5
Carbohydrate (g)	0.344
Cholesterol (mg)	0.00
Sodium (mg)	54.776
Vitamin C (mg)	0.00

Left Over Easter Eggs
It's Monday, the Easter bunny has come and gone and left you with four dozen colored eggs in a rainbow of colors. Now what? Here are some links and suggestions.

Recipes for Left Over Eggs - From superpages.com. Mostly the standard egg-salad thing. Egg spread, Deviled Eggs.

Deviled Eggs on Toast With Caviar - That Martha! You can count on her for the good stuf.

A Savory Russian Fish Pie - Called Coulibiac. This will use up two of your left over eggs..

A Big List of Recipes Using Hard Boiled Eggs - From FoodTV.

References and Credits
Egg equivalent information was based on an article by Fine Cooking Magazine. May, 2002. Fine Cooking is an excellent source for recipes and general cooking information.

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Recipes Featuring Egg Whites Our recipes either use all egg whites or at least a disproportionate quantity of egg whites to whole eggs or yolks.
#Whites	#Yolks	#Whole	Title
72	0	0	Asparagus & Parmesan Frittata - Asparagus & Parmesan Frittata - Uses egg whites only with asparagus, onions and low-fat Jack or Swiss cheese. Serves 24
12	0	0	Egg Exchange (Egg Substitute) Recipe for Egg Exchange, a make at-home egg substitute that uses 12 egg whites, vegetable oil, and food coloring. Nutritional Analysis: 1 serving = 1/3 cup: Fat 2 grams; Calories 53; Saturated .3 gram; Protein 7 grams; Unsaturated 1.7 grams; Carbohydrates 1 gram; Cholesterol 0 mg
12	0	0	Maple-Iced Angel Food Cake Cooking.com - Recipe for Maple-Iced Angel Food Cake uses 1 1/2cups egg whites (about 12 egg whites), sugar, flour, and maple syrup. Makes 1 large or 6 miniature cakes.
8	4	0	Chocolate Mousse Cooking.com - Recipe for Chocolate Mousse that uses dark chocolate, whiskey, heavy cream, 8 egg whites and 4 egg yolks. Serves 6
7	2	0	Pear Souffle Cooking.com - Recipe for Pear Souffle made with fresh pears, pear liqueur, 2 egg yolks and 7 egg whites. Serves 6
6	0	0	Asparagus & Parmesan Frittata - Asparagus & Parmesan Frittata - Uses egg whites only with asparagus, onions and low-fat Jack or Swiss cheese. Serves 2
6	0	0	Sourdough Omelets For Two Recipe for Sourdough Omelets For Two, includes french rolls, artichoke hearts, 6 egg whites, low fat cheddar cheese, onion and basil. Serves 2
6	0	0	Rich White Cake Cooking.com - Recipe for Rich White Cake includes 6 egg whites, milk, flour, and sugar
4	0	0	Egg White Omelette With Herbs And Mushrooms Recipe for Egg White Omelette With Herbs And Mushrooms that uses 4 egg whites, dried herbs, fresh sliced mushrooms and low-fat parmesan cheese.
4	0	0	Carrot Cake Recipe for Carrot Cake. This is a fat free version that uses carrots, fresh pineapple, 4 egg whites, flour, cinnamon and sugar.
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