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Left-Over Whites of Eggs

The yolks of eggs are quite easily disposed of, as sauces frequently call for the yolk of one or two eggs; then they may be used for mayonnaise dressing, or added to various dishes. The whites of eggs, however, accumulate. One of the ways of getting hard-boiled yolks, without wasting the whites, is to separate the white and the yolk before the egg is cooked; drop the yolk down into a kettle of boiling water; then stand on the back part of the stove for fifteen or twenty minutes until it is hard. The yolk will cook in this way just as well as with the white in the shell. Now, you have the uncooked whites, which may be used for a simple white cake, apple float, soufflés, plain or with fruit.


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