What To Do With Leftover Whites And Yolks – Four Simple Recipes

Some recipes involve the use of either whites or yolks, leaving us in the end with leftovers of each of the two ingredients. We often choose to dispose of them in the garbage bin. Bad choice since there are so many other recipes needing the leftover whites and yolk, some of them simple, requiring little time and resources. But if you don’t want to follow recipes back to back, then use the leftovers in homemade beauty treatments. Here are a few suggestions for what to do with leftover whites and yolks.

For those into cooking, we recommend a simple recipe to use the remaining whites – chocolate mousse. You need 200g bar best bitter dark chocolate, 2 tablespoons brandy, 3 large free-range eggs, just the whites, 50g golden caster sugar and 100ml whipping cream. Grate the chocolate and break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy.

Whisk the egg whites in a large bowl until they’re standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Mix the chocolate with the whisked whites and the cream and spoon the chocolate mixture into six small cups and chill in the fridge for at least 2 hours. Before serving, sprinkle with the remaining grated chocolate.

Let’s now take a look at a yolk based recipe – Hollandaise sauce. For this, you need 2 egg yolks, 4 – 8 tablespoons butter, cut or broken into small piece, pinch cayenne pepper, salt and pepper and 1 – 2 tablespoons lemon juice or white wine vinegar. Put egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water but not bring it to a boil, beating the egg yolks constantly with a wire whisk.

Keep beating the yolks constantly until they thicken. The yolks have thickened enough when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk. Immediately remove the bowl from over the water. Add the butter, in very small pieces, whisking and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. At the end, stir in the seasonings and lemon juice. If the sauce is too thick, thin it a bit with cold water.

Use the leftovers also as beauty treatments. For instance, yolks are rich in fats and proteins and can act like a perfect natural conditioner. Use 6 to 7 yolks, beat until creamy, and apply to clean, damp hair. Let the mixture sit for 20 minutes, then rinse with cool water. To make an egg white face treatment, crack open an egg and separate the yolk from the white. With a whisk, whip the white until foamy, then apply a thin layer to your face. Allow to dry for about 10 or 15 minutes, and then rinse. The face masque reduces or eliminates acne, tightens pores and preserve kin’s natural elasticity and soaks up excess oil in the skin.

Sources: Bbcgoodfood.com, Ehow.com, Cookingnook.com

You may also like...