Our 10 Favorite Ways to Use Up Leftover Egg Whites and Yolks

Using up only parts of ingredients, leaving the rest to be composted, or simply thrown out—we’ve all been guilty of this before. From chicken bones to beet leaves, carrot peels to one of the curveballs of baking—egg yolks and whites—waste of all sorts, but especially of that food, is a plight of our modern society. With over a billion tons of food wasted every year, the problem is immense, but even a home cook implementing small changes to waste less and use more can make a difference. Starting with the humble egg, we’ve got 10 tasty ideas for you to use up any stray whites or yolks.

5 of our favorite recipes to use up leftover egg whites

The best way to keep any leftover egg whites for easy reuse? Whisk them up (not too much!) and store them in a resealable glass jar in the fridge for up to 3 days. Whenever you need to use them, keep these numbers in mind to help you make sure you’re getting the proper amount in your recipes:
– 1 large egg white = approx. 2 tbsp of egg white
– 2 large egg whites = approx. 1/4 cup
– 3 large egg whites = approx. 1/3 cup

1. 1 egg white

2. 2 egg whites

3. 4 egg whites

4. 6 egg whites

5. 10 egg whites

5 of our favorite recipes to use up leftover egg yolks

Egg yolks are best stored just the same as egg whites—in a resealable glass jar in the fridge for up to 3 days.

1. 2 egg yolks

2. 4 egg yolks

3. 5 egg yolks

4. 6 egg yolks

5. 8 egg yolks

Just want to keep it simple?

If none of these recipes doing it for you because they seem like a lot of work just to use up egg whites and yolks, don’t worry—we’ve got you. Try whipping up an extra egg yolk or egg white omelette or frittata, a delicious and easy outlet for using up your separated eggs. Throwing in any soon-to-be-wasted vegetables you might have lying around is just a bonus.