Master Your Leftover Egg Whites: 10+ Creative Recipes & Essential Storage Tips

Are you frequently left scratching your head, pondering what to do with egg whites after a baking or cooking project? It’s a common kitchen conundrum! Many delectable recipes, such as rich custards, velvety ice cream bases, delicate hollandaise, or even simple omelets that call for yolks only, leave us with a collection of egg whites. The good news is, you can put an end to food waste and transform these culinary byproducts into something truly special! This comprehensive guide is your ultimate resource, packed with over 10 inspiring recipes and invaluable storage tips, ensuring every single leftover egg white finds its delicious destiny.

As someone who has dedicated years to developing small batch recipes, I’ve become intimately familiar with the challenges of using partial ingredients. In the beginning, precisely halving an egg often felt like an impossible feat. However, I soon discovered that to achieve small-batch perfection, many recipes require only the egg yolk, leaving behind a handful of pristine egg whites.

This frequent occurrence leads to the all-too-familiar scenario: you have a bowl of glistening egg whites, a fleeting thought of “What can I make with leftover egg whites?” crosses your mind, and then, life happens, you forget, and those precious whites sadly end up in the bin on garbage night. It’s a cycle many home bakers and cooks can relate to, and one I aim to help you break!

That’s exactly why I’ve compiled this definitive guide on What To Do With Egg Whites! My mission is to empower you with the creativity and practical know-how to turn these often-discarded ingredients into delightful desserts, savory snacks, and impressive mains. Featuring more than 10 unique recipes, this guide will not only help you eliminate food waste but also expand your culinary repertoire.

And if by chance you’ve arrived here with an abundance of extra yolks instead of whites, worry not! I have you covered. Be sure to explore my complementary guide on what to do with egg yolks for a fantastic array of equally ingenious ideas. I highly recommend bookmarking both of these posts, creating your personal go-to library for utilizing every part of an egg, ensuring a more resourceful and sustainable kitchen.

Why Saving Leftover Egg Whites is a Smart & Sustainable Choice

Beyond the obvious benefit of preventing food waste, intentionally saving your egg whites offers several advantages for both your cooking and your health. Egg whites are a powerhouse of lean protein, making them an excellent ingredient for adding nutritional value without significant fat or cholesterol. They are incredibly versatile, capable of transforming into everything from airy meringues and delicate cakes to binding agents in savory dishes or crispy coatings for fried foods. Embracing the practice of storing and using leftover egg whites not only contributes to a more sustainable kitchen but also encourages creativity and allows you to experiment with a broader range of recipes. Don’t underestimate the potential of these humble ingredients!

How To Properly Store Leftover Egg Whites

Before embarking on any delightful egg white recipe, the foundational step is to ensure your extra egg whites are stored correctly. Proper storage is paramount for maintaining their freshness, quality, and functionality, especially if you intend to whip them into a light, airy foam.

Refrigerating Egg Whites: Your Short-Term Solution

For immediate or short-term use, the refrigerator is your best friend. As soon as you separate your eggs, carefully transfer the whites into an airtight container. I personally advocate for using small glass jars with tightly sealing lids. Here’s why glass is often preferred over plastic: plastic containers, over time, can retain minute traces of fat or grease. Even the slightest amount of fat is the absolute nemesis of whipping egg whites. It can prevent them from reaching their full volume and desired stiff peaks, which is critical for successful meringues, soufflés, and angel food cakes. Glass, being non-porous, guarantees a perfectly clean, fat-free environment.

To streamline your future cooking and baking, a little organization goes a long way. I find it incredibly helpful to store one egg white per small container and label each with the date. This method makes it effortless to grab the exact number you need for a specific recipe without any guesswork. Of course, if you have an immediate plan for a larger batch of egg whites, feel free to combine them in a single, larger airtight container, still remembering to label it clearly with the date and total quantity.

When stored meticulously in an airtight container in the refrigerator, egg whites are typically safe to use for 2-3 days. While this is the standard recommendation, I’ve personally stretched this to up to a week with no adverse effects, provided they were stored in pristine glass jars. However, always exercise caution: if your egg whites develop any unusual odor, discoloration, or sliminess, it’s always safest to discard them.

How To Freeze Leftover Egg Whites for Extended Storage

If you find yourself with more egg whites than you can use within a few days, or if you prefer to build up a substantial stash for larger baking projects, freezing them is an excellent long-term strategy. Frozen egg whites can maintain their quality for up to several months, making them a fantastic resource for preparing grand meringues, an impressive angel food cake, or a batch of delicate macarons at your leisure.

The most convenient and efficient method for freezing egg whites involves using a standard ice cube tray. This brilliant technique allows you to portion and freeze individual egg whites, offering unparalleled flexibility when it comes to thawing and using precisely the amount required for your recipe, minimizing any potential waste. Simply pour one egg white into each compartment of a clean, dry ice cube tray. Once they are thoroughly frozen solid – which usually takes around 2-4 hours – you can easily pop the individual frozen egg white cubes out of the tray.

Transfer these frozen cubes into a heavy-duty freezer-proof bag or an airtight freezer container. As with refrigerated whites, it’s crucial to label the bag with the date you froze them and the total number of egg whites it contains. This simple labeling step ensures you always know what you have on hand and when to use them by. When you’re ready to use your frozen egg whites, simply remove the desired number of cubes and place them in a small bowl in your refrigerator to thaw overnight. For optimal results in most baking applications, especially those requiring whipping, allow the thawed egg whites to come to room temperature before you begin. While the freezing process can subtly alter the protein structure of egg whites, making them slightly less stable for some delicate applications, they are still perfectly functional and highly recommended for the vast majority of recipes, particularly those that involve whipping into a foam or incorporating into batters and coatings.

Essential Tips for Working with Egg Whites in Recipes

Achieving culinary success with egg whites, especially in recipes that demand their unique aerating properties, often comes down to a few fundamental techniques. Mastering these tips will elevate your dishes from good to extraordinary:

• Bring Them to Room Temperature: This is perhaps the most critical tip for achieving maximum volume. Egg whites that are at room temperature (ideally 68-70°F or 20-21°C) have lower surface tension, allowing them to whip up much faster and incorporate significantly more air than cold whites. Take them out of the refrigerator at least 30 minutes to an hour before you plan to use them.
• Ensure Spotless Equipment: Even the slightest speck of fat, grease, or residual egg yolk can sabotage your egg white whipping efforts. Use a perfectly clean, dry mixing bowl (stainless steel or glass are ideal; plastic can sometimes retain grease) and equally clean beaters. A quick wipe down with a paper towel dampened with lemon juice or vinegar can help ensure a grease-free surface.
• Meticulous Separation: When separating eggs, be exceedingly careful to prevent any yolk from contaminating the whites. The fat in the yolk will act as a deflating agent. If a tiny bit of yolk accidentally falls into the whites, it’s best to carefully scoop it out with a clean spoon or a piece of eggshell, or save that batch of whites for a non-whipped application.
• Understand Whipping Stages: Familiarize yourself with the different stages of whipped egg whites:
  • Soft Peaks: The whites will hold a soft, rounded peak when the beater is lifted, and the peak will gently flop over.
  • Firm Peaks: The peaks will hold their shape more firmly, with the tips curling slightly.
  • Stiff Peaks: The peaks will stand straight up and hold their shape rigidly when the beater is lifted.

  Always refer to your recipe for the specific peak stage required.

• Avoid Over-whipping: While volume is desired, over-whipping egg whites can cause them to become dry, granular, and brittle, and eventually separate. They will lose their elasticity and become difficult to fold into other ingredients. Stop whipping as soon as the desired peak stage is achieved.

10+ Incredible Recipes Using Leftover Egg Whites

Now that you’re a pro at storing your precious egg whites, it’s time for the fun part: cooking and baking! Here are over 10 fantastic recipes specifically designed to use up those leftover egg whites, ensuring you never throw them away again. This curated collection offers a wonderful variety, from delicate, airy desserts to satisfying savory dishes, catering to different quantities of egg whites you might have on hand. Get ready to transform your leftovers into culinary masterpieces!

Flourless Chocolate Cookies

Only have 1 egg white? These chewy Flourless Chocolate Cookies are naturally gluten free and taste so sinfully fudgy, nobody will miss the flour.

Angel Food Cake In A Loaf Pan

If you find yourself with 6 egg whites, then you’re in luck with this Angel Food Cake In A Loaf Pan! It’s a delicate and fluffy white cake made from whipped egg whites and without cream of tartar. No tube pan needed either.

Mini Angel Food Cake

If you only have 3 egg whites but craving angel food cake, bake up these Mini Angel Food Cake in two mini loaf pans. No cream of tartar nor tube pan required!

Angel Food Cupcakes

Find yourself with only 2 egg whites? Light and airy Angel Food Cupcakes from scratch without cake mix fit the bill! All made in the muffin pan.

Small Strawberry Cake

This Small Strawberry Cake is a 6 inch cake made from scratch using fresh strawberries. No cake mix and no strawberry jello! Uses up 2 egg whites.

Strawberry Layer Cake

Looking for a bit larger cake? Two layer Strawberry Cake made in 8 inch pans is made all from scratch – no cake mix, no strawberry Jello. Uses 4 egg whites.

Strawberry Cupcakes

Learn how to make the best Strawberry Cupcakes with fresh strawberries without strawberry Jello! These 6 cupcakes only require 2 egg whites.

Strawberry Snack Cake

Got 2 egg whites? Use them up in this fresh 8×8 Strawberry Snack Cake made from scratch with fresh strawberries and not cake mix or Jello.

Cherry Vanilla Cake

Cherry Vanilla Cake with a cherry filling is a 2 layer 6 inch cake perfect for any occasion. Made from scratch without cake mix and uses 4 egg whites.

Lemon Meringue Cheesecake

Forget the pie! Satisfy your lemon craving with Lemon Meringue Cheesecake with toasted meringue and a buttery shortbread cookie crust. Uses 3 whites for the meringue.

S’mores Baked Alaska

Use up 2 egg whites with this S’mores Baked Alaska! It’s a mini decadent dessert that pairs the contrast of toasted, crispy marshmallow meringue with still-cold chocolate ice cream and graham cracker crust.

Baked Coconut Shrimp

If you only have 1 lonely egg white, eat it for dinner with Baked Coconut Shrimp! It’s a crispy, golden, and delicious appetizer or dinner served with a spicy mango dipping sauce. Low fat and gluten free.

Air Fryer Coconut Shrimp

Love coconut shrimp but want a healthier version? Quick and easy Air Fryer Coconut Shrimp is a crispy, succulent appetizer or dinner that is low fat and gluten free without compromising on flavor! Made with 1 egg white.

We genuinely hope this comprehensive guide has enlightened and inspired you to view your leftover egg whites as a valuable ingredient, rather than a byproduct. With these expert storage tips and a diverse array of delicious recipes, you’ll be well on your way to a more resourceful, creative, and flavorful kitchen. Bookmark this post and keep it handy; you’ll never have to toss out perfectly good egg whites again! Happy cooking and baking!

First published September 22, 2020. Last updated for enhanced content and freshness.