Leftover egg white or yolk?

You know how it is: in many recipes, you only need the egg white, or only the yolk. At that moment, you have no idea what to do with the other half. Whatever you ultimately do, don’t throw it away. There are countless ways to use it. 

You can keep your egg white in the fridge for about two days, but a better option is to freeze it. It will keep for up to three months in the freezer. Use freezer bags or sandwich bags, or an ice cube tray, for example.

The Chef’s Line is coming to the Netherlands 

Don’t forget to clearly note exactly how much egg white is in the bags. Need them? Let them thaw overnight in the fridge. Also good to know: once you have thawed them, don’t freeze them again. Egg yolks can also be kept in the fridge for about two days. Keep them well away from the freezer, however, as they dry out quickly.

Egg white

1 Meringues

Make airy meringues with a crisp exterior. Super easy to make, and have some left over? Keep them in the freezer, so you always have something on hand for a last-minute dessert.

2 Extra-glossy bread

Baking bread or croissants? Brush them with some egg white for an extra-glossy top. This also makes it easier to stick seeds and kernels onto them.

3 Royal icing

Mix 3 egg whites together and add 450 grams of powdered sugar and 1 teaspoon of lemon juice. Keep mixing until stiff, then let it rest in the fridge for another half hour. Voilà, you have your own royal icing for cakes or cookies.

4 Mousse

You’ll have this recipe on the table in no time. The only other things you need are some frozen fruit and sugar.

5 Macarons

You only need a few egg whites to make a whole batch of macarons. Follow this recipe and it can’t go wrong.

Egg yolk

1 Lemon curd

When life gives you lemons, make fresh lemon curd. Use it to perk up your pies, cakes, doughnuts, other baked goods and ice cream, or simply spread it on bread.

2 Hollandaise sauce

Mix three large egg yolks with salt, lemon juice and butter. The result: homemade hollandaise in no time at all.

3 Crème brûlée

One of our favorite desserts of all time. You only need egg yolks for the custard, so it’s perfect for using up your leftovers. Planning to make it? Then we have some tips for you.

4 Mayonnaise

Homemade mayonnaise naturally belongs on the list: it’s simple and incredibly delicious. Although, of course, it will never measure up for FavorFlav’s Emma to her beloved Zaanse mayo.

5 Aioli

Did you know that aioli is French for garlic mayonnaise? There you go. It’s easy to make at home, and much tastier than the ready-made version from the supermarket.