24 Ways to Use Up Leftover Egg Whites and Egg Yolks

We’ve all been there — a recipe calls for either egg whites or egg yolks and you’re left wondering what to do with the leftover respective whites and yolks.  You could just toss them into the garbage, or you could use them as an excuse to make another delicious recipe. I’ve looked high and low to come up with ways to use up leftover egg whites and egg yolks, and I’ve compiled a great list as a reference. Yes, there are plenty of meringues and custards, but also a few more surprising and fun ways to use up those leftover egg whites and yolks.


Did you know you can also freeze egg whites? I often do this when I know I don’t have time or plan on making another recipe. Simply put them into a freezer-safe container or bag and put it in the freezer. The egg whites will keep anywhere between several months to a year if stored this way. Just be sure to label it with the date and how many egg whites are in the container. If you forget, you can measure out the egg whites in this way:
1 cup = 7-8 large whites
3/4 cup = 5 large egg whites
1/2 cup = about 4 large egg whites
1/3 cup = about 3 large egg whites
1/4 cup = about 2 large egg whites
2 Tablespoons = 1 large egg white

You can also make it really easy on yourself by using an ice cube tray and freezing one egg white per well, freeze, pop them out, and place them in a labeled container.

To use the frozen egg whites, simply let them thaw out in the fridge overnight. Egg whites will whip better at room temperature, so if you are planning on using them for a meringue, let them sit out for about 30 minutes before you whip them.

beat egg whites

Another important tip — make sure the egg whites are completely free of any stray yolk, or they won’t whip. You can still use them for egg white omelets and other recipes that don’t require the whites to be beaten to peaks.

Egg yolks can also be a little tricker. Freezing causes the egg yolks to become a little gelatinous and thicker, which means it will be more difficult to use them. But there are things you can do to help with that! First, you can add 1/8 teaspoon of salt for 4 egg yolks (about 1/4 cup), beat it up and then freeze. Or another option is to add 1 1/2 teaspoons of sugar for every 4 egg yolks. Again beat it up and freeze in a labeled freezer-proof container.

In case you were wondering, whole eggs can also be frozen. Beat the eggs well and pour into a labeled container. Just allow them to thaw out in the fridge overnight before you use them.

And now for 24 ways to use up leftover egg whites and egg yolks!

  • 24 Ways To Use Leftover Egg Whites and Egg Yolks 1 of 24
    ways to use up leftover egg whites and egg yolks

    Don't let those egg whites and yolks plague you any longer! Check out these 24 ways to use up those egg-stra ways to use up those whites and yolks.

  • 1 Egg White – 100 Calorie 2 Minute Chocolate Mug Cake 2 of 24

    Let's start this off the right way with this low-cal, simple mug cake. You just need a few simple ingredients and you've got yourself a delicious no-guilt dessert and a great way to use up that extra egg white.
    Get the recipe for 100 Calorie 2 Minute Chocolate Mug Cake from Babble Food.
    Photo credit: Angie McGowan

  • 2 Egg Whites – Chocolate Souffle 3 of 24

    Don't let the word "soufflé" send you into a panic. This cinnamon-spiked chocolate soufflé is very easy to make, and the best part? It's under 500 calories per serving. This recipe uses one whole egg and two egg whites.
    Get the recipe for Chocolate Soufflé on Babble Food.
    Photo credit: Brooke McClay

  • 3 Egg Whites – Mickey Meringue Cookies 4 of 24

    These darling little meringue cookies would be a fun Valentine's Day gift or party treat. They are made with three egg whites, and get a little chocolate dip after they are baked.
    Get the recipe for Mickey Meringue Cookies Dipped in Chocolate on Spoonful.
    Photo credit: Kelly Delanty 

  • 4 Egg Whites – Perfect Meringues 5 of 24
    perfect meringues

    Every wonder how to get the perfect meringue, every time? Sheri shows us how in her step-by-step tutorial. If you've got four egg whites hanging out, try your hand at the perfect meringue.
    Get the recipe and tutorial for Perfect Meringues on Babble Food.
    Photo credit: Sheri Silver

  • 5 Egg Whites – Fairy Cakes 6 of 24

    These kid-friendly, colorful cupcakes are light and fluffy thanks to five egg whites. Decorate them with fruit ring cereal to simulate fairy wings.
    Get the recipe for Fairy Cakes on Spoonful.
    Photo credit: Anne Coleman

  • 6 Egg Whites – Omelet 7 of 24

    Have six whites sitting around? Why not whip up a healthy egg white omelet? It's low in calories and fat, high in protein, and delicious on top of a piece of whole wheat toast.
    Get the recipe for Egg White Omelet on Babble Food.
    Photo credit: Jaime Richardson

  • 7 Egg Whites – Bitterkoekjes (Almond Cookies) 8 of 24

    With just four ingredients, you can make these sweet almond macaron cookies and use up seven egg whites at the same time!
    Get the recipe for Bitterkoekjes on Barbara Bakes.
    Photo credit: Barbara Schieving

  • 8 Egg Whites – Mexican Fried Cauliflower 9 of 24
    mexican fried cauliflower

    Stiffly beaten egg whites turn into an amazing "batter" for this fried cauliflower dish. Serve it up with tomato sauce for a hearty, flavorful side dish.
    Get the recipe for Mexican Fried Cauliflower on Chef-In-Training.
    Photo credit: Nikki Barton

  • 9 Egg Whites – Egg Bacon Pizza 10 of 24
    egg white bacon cheese breakfast pizza

    Love pizza for breakfast? Me too! This one gets a healthy makeover including using nine scrambled egg whites. You won't feel the least bit guilty having a second (or third) slice.
    Get the recipe for 20-Minute Bacon, Egg, and Cheese Breakfast Pizza on Emily Bites.
    Photo credit:  Emily Koenigsberg

  • 11 Egg Whites – Blue Velvet Cake 11 of 24
    blue velvet cake

    You've heard of red velvet cake, but what about blue velvet cake? This cake requires 11 egg whites to create it's heavenly texture. I just can't decide which is the best part - the blueberries or the cream cheese frosting...
    Get the recipe for Blue Velvet Cake with Cream Cheese Frosting on Adventures In Cooking.
    Photo credit: Eva Kosmas


  • 12 Egg Whites – Angel Food Cake 12 of 24
    classic angel food cake

    If you've got a whopping 12 egg whites leftover, there's nothing left to be done. You must make an angel food cake! Light and airy, sugary sweet, it's the perfect way to use up extra whites when you've got a bunch. 

    Get the recipe and tutorial for Classic Angel Food Cake on Babble Food.
    Photo credit: Sheri Silver

  • 1 Egg Yolk – Cream Cheese Brownies 13 of 24

    Perfect timing for these brownies that use up one egg yolk. February 8th is National Cream Cheese Brownie Day - who knew?! Make up a batch of these to celebrate.
    Get the recipe for Prefect Cream Cheese Brownies on Babble Food.
    Photo credit: Kelsey Banfield

  • 2 Egg Yolks – Dark Chocolate Mousse 14 of 24

    Dark chocolate mousse is an easy, quick way to use up two extra yolks. Plus this delicious, decadent dessert comes together in a just a few minutes! 
    Get the recipe for Dark Chocolate Mousse Cups on Babble Food.
    Photo credit: Shaina Olmanson

  • 3 Egg Yolks – Easy Strawberry Tart 15 of 24

    I love fruit tarts. This one is easy to make — a buttery crust, quick homemade pastry cream (using three yolks!) and fresh strawberries. Simple never tasted quite so good!
    Get the recipe for Easy Strawberry Tart on Babble Food.
    Photo credit: Elizabeth Stark

  • 4 Egg Yolks – Key Lime Pie 16 of 24

    Tangy key lime pie is SO easy to make! Grab a pre-made crust, mix up some lime juice, four egg yolks and a few other ingredients (coconut, anyone?), let it set up, and you're done! Easy and delicious.
    Get the recipe for Key Lime Pie on Babble Food.
    Photo credit: Kelsey Banfield

  • 5 Egg Yolks – Lemon Curd 17 of 24

    If you haven't tried lemon curd yet, what are you waiting for?! It's probably the greatest thing ever invented when it comes to slathering on toast or scones, layering in a trifle, spooned into a buttery crust, or another favorite — a tangy pancake topping.
    Get the recipe for Lemon Curd on Babble Food.
    Photo credit: Shaina Olmanson

  • 6 Egg Yolks – Buttermilk Ice Cream with Poached Cherries 18 of 24
    buttermilk ice cream with poached cherries

    Homemade ice cream is usually what I end up making with egg yolks. This recipe for buttermilk ice cream with poached cherries uses six egg yolks. The tangy buttermilk ice cream is perfect with the sweet cherries and sauce.
    Get the recipe for Buttermilk Ice Cream with Poached Cherries on Cafe Johnsonia.
    Photo credit: Lindsey Johnson

  • 7 Egg Yolks – Southwest Pasta 19 of 24
    southwest pasta

    Add some spice to your dinner with this BBQ chicken topped creamy cajun pasta. The sauce is rich and creamy from the addition of seven egg yolks.
    Get the recipe for Southwest Pasta on Big Bears Wife.
    Photo credit: Angie Barrett

  • 8 Egg Yolks – Meyer Lemon Chicken Soup 20 of 24

    Chase away the sniffles with a batch of lemony chicken soup. The rich, velvety broth is made from eight egg yolks and will warm right you up on a chilly day.
    Get the recipe for Meyer Lemon Chicken Soup on The Cooking Bride.
    Photo credit: Lisa Bynum

  • 9 Egg Yolks – Homemade Pasta 21 of 24
    homemade ravioli

    Homemade pasta is another fabulous way to use up those extra yolks. The nine yolks in this ravioli recipe give the pasta a gorgeous golden color.
    Get the recipe for Homemade Ravioli with Brown Butter, Almonds and Zucchini on Eats Well With Others.
    Photo credit: Joanne Bruno

  • 10 Egg Yolks – Creme Brulee Ice Cream 22 of 24
    creme brulee ice cream

    This is the most decadent ice cream you'll ever taste — a cross between two of my favorite desserts. The egg-rich ice cream is frozen in little ramekins and topped with sugar that is then brûléed with a torch. Using up a whopping ten egg yolks, make this a splurge-worthy frozen dessert for a special occasion. Like Monday. Or Wednesday. Or Thursday.
    Get the recipe for Creme Brûlée Ice Cream on Cafe Johnsonia.
    Photo credit: Lindsey Johnson

  • 11 Egg Yolks – Butter Cake 23 of 24

    This golden butter cake recipe is rumored to be 100 years old! Wow. It boasts 11 yolks. Yes, 11. Beating the yolks with the sugar gives it an incredible texture.
    Get the recipe for Easy Butter Cake on Babble Food. 
    Photo credit: Julie Van Rosendaal

  • 12 Egg Yolks – Burnt Orange Creme Brulee 24 of 24

    Last, but certainly not least, we have the Queen of Custards, Crème Brûlée. Yes, I already mentioned ice cream, but this is the real deal in all of it's creamy, custardy glory. You'll need a full dozen egg yolks to make this orange-infused dessert. This is the reason you'll have a dozen extra egg whites leftover, I'm guessing. But don't worry, just start back at the beginning if you need some ideas on how to use them. 🙂
    Get the recipe for Burnt Orange Creme Brûlée on Babble Food.
    Photo credit: Julie Van Rosendaal

Article Posted 3 years Ago

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