What To Do With Leftover Egg Whites



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
chart showing egg sizes

4 tablespoons
2 2/3 tablespoons whites
1 1/3 tablespoons yolk

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

How To Substitute Different Egg Sizes

Many recipes use the "large" egg as a recipe standard. Here is a guide to substituting by Cooks Illustrated 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

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.

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
Recipe for Maple-Iced Angel Food Cake uses 1 1/2 cups egg whites (about 12 egg whites), sugar, flour, and maple syrup. Makes 1 large or 6 miniature cakes.

6 0 0

Yummy White Cake
This is a simple white cake recipe that Uses flour, butter, 6 egg whites, corn starch and sugar.

 9  9 Egg White Omelette With Herbs And MushroomsRecipe for Egg White Omelette With Fresh Herbs And Mushrooms that uses 4 egg whites, 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.

Nutrition Information For What To Do With Leftover Egg Whites

Serving Size
1 cup
Calories from Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 403mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 2g
Protein 26g
Vitamin A  0% Vitamin C  0%
Calcium  0% Iron  0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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!

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.