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I like to save them in little Pyrex dishes in the fridge, then throw them out 4 days later. LOL. I cleaned up spilled egg white in my fridge this morning from a 3 day old egg white in a ramekin that was tipped. The plastic wrap could not keep that egg white from escaping.
I stopped freezing them so I donât have to throw out frozen whites.
Brutti ma Buoni are the thing Iâve made with extra whites which we liked.
This, and also with those half or part lemon wedges. They have to sit in the fridge and grow stuff, turn white, or emit some form of foul odor before they get tossed.
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Egg whites are great at removing stains from leather, as well as restoring shine.
But personally I prefer my egg whites steamed and topped with some salmon roe and furikake.
I prefer my leather rustic, and worn-in.
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I should just nuke them for my dogs. I donât know why Iâve been saving them for human consumption.
There are a few German and Eastern European bread puddings that get topped with meringue midway through baking the bread pudding. That could be a way to use up some egg whites.
Didnât realize there are also some American meringue topped bread puddings, too.
I am the worst at using up egg whites. Hopefully I will use the 6 I have in the fridge in the next day.
This time of year especially I make spiced nuts (candied pecans) to give as gifts
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thatâs a great idea.
I did make some pistachio brutti ma buoni last year.
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Financiers.
That sounds like a lot of work! Did I mention I am also lazy?
Financiers are delicious, but I have only made them once, in a 3 hour cooking class
Nope. Very easy. You? Lazy? Say it isnât so!
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You can freeze them, but also meringues are easy with an immersion blender or other electric whisk, and you can use them in desserts later (or eat as is). Or form the base for pavlova.
Or as @sck said above, use in fried rice. Or on your soup kick, in sweet corn egg drop soup (or avgolemono).
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I have frozen them, but like my frozen duck fat and goose fat, I end up eventually throwing them out. At least frozen egg whites are easier to clean out of jars and Tupperware than frozen goose fat LOL. I currently have 3 jars of Xmas Goose 2024 fat defrosting in my fridge so I can use the jars.
I tried adding a couple whites to the eggs in my Avgolemono but I didnât like it , a couple months ago. Iâm mostly about the yolks in Avgolemono soup, I guess.
Might try egg drop or stracciatella soup. Have only ordered them, have not made them at home. Thanks.
I also like the meringue ideas, I might do a German or Hungarian bread pudding topped with meringue.
These, apparently.
Whip up the eggs whites, add some parmesan cheese, and garlic powder.
Mix thoroughly and then make 2 inch mounds.
Press flat, then air fry them for 10-14 minutes.
Voila! Garlic cheese bread.
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Like savory meringues - I like it 
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