Imagine this: you’re in your kitchen, all set to make a new exciting recipe, maybe a silky carbonara, or a hot new banana bread. The recipe calls for only egg yolk, so you crack the eggs and separate the egg whites and yolks (maybe using the water bottle hack to suction the yolk inside?). You keep cooking, and your recipe is a success, hurray! What’s not so great is that leftover egg white sitting all by its lonesome on your counter. Do you trash it? Or save it, relegating it to the back of your fridge indefinitely? We’ve got a better idea — skip the food waste, and use it to make one of our 26 creative egg white recipes instead.
While egg yolks add fat and flavor to a recipe, egg whites are generally all about VOLUME. This means they’re great for making the fluffiest pancakes or meringue pie topping, but also for making lighter cakes and brownies. They also help crispy cookies, like pignoli or shortbread, achieve that perfect crunchy snap when you bite into them. Egg whites can also be used to help things stick together, like in our keto cereal or our homemade granola bars. Without the yolk, you can bake the nuts, seeds, and oats in the oven without the fear of getting your granola with a side of scrambled eggs.
We even like to use them to make classic cocktails, like our gin fizz or whiskey sour. You could just mix whiskey and sour mix or gin and soda, but when you want to go above and beyond and really impress, you’re going to want to add an egg white. Sounds finicky, but you can add the egg white straight into your shaker, and voila — the perfect foamy sipper.
Want all the magic of egg whites, without the egg? Try aquafaba! Want more eggs in your life in general? Check out our favorite egg recipes for every meal.