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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 don’t have to throw out frozen whites.
Brutti ma Buoni are the thing I’ve 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 don’t know why I’ve 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.
Didn’t realize there are also some American meringue topped bread puddings, too.
