When you find yourself cooking up a storm with tons of egg whites, save the yolks for something else delicious. 

By Arielle Weg
August 31, 2017

I've always had a box of egg whites in my refrigerator. It was partially because of the (not so true) claim that egg yolks were something to avoid, but also because it was a convenience item. When I needed to separate eggs for a recipe or use one full egg with an egg white for an omelette, the boxed stuff was a saving grace. But real egg white are not only better for you (no preservatives in a real life egg), they are also way cheaper.

Recently, I found myself avoiding recipes that used egg yolks or white. I felt guilty tossing part of the egg, but I also didn't want to cave and buy a carton of egg whites. Then I discovered I can actually keep a separated egg in an airtight container in the fridge for a day or two and use it up in a different recipe. Here are some of our favorite egg white and egg yolk recipes, so you can stop tossing the leftover and enjoy something delicious instead. 

Photo: Jennifer Causey

Egg Yolk Recipes

Peach-Vanilla Slab Pie

Lavender Rice Pudding Tarts

Chessame Pie

Coffee-Hazelnut Pie

Can't-Be-Beet Tart with Goat Cheese

Egg Ravioli

Golden Potato Latkes 

Message in a Pie

Cinnamon-Orange Pinwheels

Photo: Greg Dupree

Egg White Recipes 

Muffin Tin Granola Cups with Yogurt and Berries

Blackberry Gin Fizz

Kicky Black Bean Burgers 

Rosé-Glazed Strawberry Tart

Dutch Baby with Strawberries and Pistachios 

Skillet Chicken and Root Vegetable Potpie

Red Velvet Beet Cupcakes 

Spinach, Bacon, and Gruyère Breakfast Strata 

Grape Galette