So, you made a rich, eggy custard or dabbled in homemade mayonnaise, and now you’ve got a batch of leftover egg whites and no clue what to make with them. Good news: You don’t have to resort to a sad, soggy egg white omelet. There are plenty of delicious egg white recipes, including some of our favorite desserts, like meringues and pavlovas. But you can also use egg whites to make fantastically frothy co*cktails or the crispiest roasted potatoes.
Need a refresher on how to separate egg whites from the yolks? There are several methods (you can see 50 of them here), but here’s our favorite: Gently crack a whole egg on its side, on a flat surface (not the edge of a counter or a bowl, which is more likely to push shell shards into the egg). Holding the egg over a bowl, separate the shell into two halves—like two little cups—and let the yolk sit in the bottom half while the whites drip into the bowl. Slowly pour the yolk back and forth between the two pieces of shell until all the whites are in the bowl below. Alternately, to avoid any contact with the eggshell (which may harbor bacteria), wash your hands well, then crack the egg and pour the whole thing into your hands. Catch the yolk, letting the whites drip through your fingers into the bowl. Save the yolks separately in another bowl.
Enough logistics—let’s get on to a few of the best ways to use egg whites.
