It must be “egg day” at THE NIBBLE: We just finished an article on the new pullet eggs (“farmer’s eggs”) from Fresh Direct. And now, some suggestions for leftover egg whites.

More than a few recipes require just the yolk of the egg: custard (including crème brûlée), egg nog, hollandaise sauce, Key lime pie, mayonnaise and pudding, to name a few.

So what do you do with the leftover whites?

It’s easy enough to combine them with whole eggs in a scramble or an omelet. You can also toss them into soup that you’re heating, to create the ribbon effect in Chinese egg drop soup. The extra egg white adds more protein, for just 17 calories (per large egg white). You can add one or two extra whites to cake batter.

But here’s a list we got from About.com years ago, and continue to build on.
 
Uses For 1 Egg White

Add extra egg whites to a regular frittata or omelet. Photo courtesy DeLallo.com.

 
Uses For 3 Egg Whites

More Egg Whites

 
But what if your goal is to make meringues or angel food cake, and you have leftover yolks?

That’s another article. Stay tuned.