What to Do With Leftover Egg Whites or Egg Yolks

A recipe needed only yolks and now you have a bowl of whites. Or vice versa. Don't throw them away — both have excellent uses.

Egg whites: Make meringues or pavlova. Add one to your scrambled eggs for lighter, fluffier volume. Brush on pastry for a shiny glaze. Freeze individually in ice cube trays — they thaw perfectly and whip up just as well. Egg yolks: Make carbonara, homemade mayonnaise, custard, or creme brulee. Mix into salad dressings for emulsification and richness. Stir into hot soup for a silky finish. Yolks keep 2 days in the fridge covered with a thin layer of water.