How to Use Extra Egg Yolks or Egg Whites
Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks.
Here are some ideas for using extra egg yolks or extra egg whites.
Using extra egg yolks
Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from your holiday roasts to make easy sandwiches. Have you tried Sriracha aioli with sliced beef roast?
Whip up a luscious egg-yolk rich custard like this chocolate and amaretti custard recipe, which features 4 egg yolks. Chef Giuliano Hazan demonstrates the traditional Italian technique for making custard in the recipe video.
Another traditional Italian recipe featuring egg yolks is the classic spaghetti alla carbonara recipe, also demonstrated by Chef Giuliano Hazan. Did you know? The creaminess of carbonara sauce comes from egg yolks, not cream. Needless to say, pasteurized eggs are the only safe choice for recipes such as these that rely on raw eggs for their culinary flair.
Using extra egg whites
A traditional favorite, meringue, a dramatic and low-fat mainstay of many desserts, is a great way to use extra egg whites. Wondering how to make it? Check out the Safest Choice™ YouTube video on whipping pasteurized egg whites. Meringue makes for a mouth-watering white chocolate coconut cream pie. It’s also the secret to the light texture of macarons, such as these Parisian macarons with chocolate ganache.
A versatile favorite is the authentic meringue cookie. Add confectioners’ sugar and your favorite flavor add-ins to meringue. Line a baking sheet with parchment paper. Drop or pipette meringue onto a baking sheet and bake at 200°F for 90 minutes.
Egg whites also make great omelets or add-ins to your favorite smoothie recipes.
Finally, if you haven’t tried a microwave soufflé, now’s a good time. Mix chopped, cooked vegetables such as broccoli or spinach with several egg whites and pour into a lightly oiled ramekin. Microwave approximately 2-4 minutes, checking during cooking. Experiment with add-ins, and you’ll invent the ultimate convenience food. A 4-minute meal isn’t a bad thing, after all that holiday cooking.
Happy egg-cracking, and happy holidays!