Photo: Randy Mayor
Egg whites add light, airy texture to baked goods and desserts. But don't discard those yolks! Put their rich, thickening properties to use in custards, condiments, and puddings—like our Vanilla Bean Pudding which uses two yolks. To store: Place leftover yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days.