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mary theresa
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Posted: Aug 26 2008 at 1:46pm | IP Logged Quote mary theresa
Okay, maybe this is a silly question.

I give my baby egg yolks.
But I don't know what to do with the leftover egg whites.
I usually feel bad about throwing them away, but I'm not gonna make Angel Food Cake every three days.

Any other ideas?

Oh, and we don't have a dog to feed them to . .

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CrunchyMom
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Posted: Aug 26 2008 at 2:06pm | IP Logged Quote CrunchyMom
Meringue?

I also will add them to regular eggs to scramble and it isn't really noticeable. If you measured them, you could probably use them in combo with regular eggs for most recipes.

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JodieLyn
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Posted: Aug 26 2008 at 2:18pm | IP Logged Quote JodieLyn
merangue cookies.. or I found a great "german macaroon" cookie that's like a merangue cookie with coconut folded in.

you can also do a white fritatta.. that's like scrambled eggs with veggies in it.. and white means no yolks.

actually I think with a lot of baking you can use the white (a bit extra) and no yolk in place of a whole egg.

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DominaCaeli
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Posted: Aug 26 2008 at 2:49pm | IP Logged Quote DominaCaeli
We're actually the other way around here--we have a hard time using up the yolks! I always just have the whites when I make myself eggs (I cook the leftover yolks separately for my toddler son), and my husband has switched to mostly just whites too. So I would just scramble them up, make an omelette, or eat them however you normally prefer your eggs cooked.

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Leonie
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Posted: Aug 26 2008 at 5:19pm | IP Logged Quote Leonie
pavlova

But watch out - its both delish and fattening!

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jenk
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Posted: Aug 26 2008 at 7:09pm | IP Logged Quote jenk
They can be frozen. Use an ice cube tray and then pop them out into a ziplock bag. Of course, you're right back where you started once you thaw them
Jen

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5athome
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Posted: Aug 26 2008 at 8:51pm | IP Logged Quote 5athome
A meringue topped pie

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Loren
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Posted: Aug 27 2008 at 1:00pm | IP Logged Quote Loren
I have the same problem because folks around here like to eat custard for breakfast. I usually wind up making meringues. I have even gotten creative with them, adding crushed candy canes for peppermint meringues around Christmas or a little lemon oil for a cool summery treat. Then I use my cake decorating tips to pipe small cookies, just the right size to satisfy a sweet tooth without over-indulging.

I have found that I get a pretty meringue if I turn my oven on as low as it will go and leave the meringues in overnight. When I get up in the morning, I turn off the oven and let it cool before I open the door. You can freeze the baked meringues and eat them straight out of the freezer. Hmm, I think I hear the bag of lemon meringues calling my name right now.
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