Eggs are generally viewed as a household food staple and for good reason.
Not only do they make for an easy and delicious breakfast, but inside the thin shell resides a gold mine of nutrients for a low price!
They are a great source of protein, vitamins, and minerals including vitamins D and A (contained in the yolks), riboflavin, vitamin B 12, and iron.
Egg whites especially have received recent media attention as they are higher in protein than the yolk, have 0 g of fat, and no cholesterol.
Here are 20 recipes for egg whites when you need to use up leftovers from your recent baking and cooking frenzies.
Included are recipes perfect for a savory breakfast and treats to satisfy your sweet tooth, so get “eggcited”!
20 Clever Ways To Use Egg Whites
1. Egg White Omelet
Switch up your everyday omelet for a lower fat alternative by using only the egg whites.
To make one serving, place 3 egg whites and seasonings of your choosing (I suggest pepper and a dash of garlic powder) in a small bowl.
Whisk the mixture until frothy. Then, gently stir in any desired ingredients.
My favorite additions include baby tomatoes, feta, and a sprinkling of spinach (fresh, frozen, or canned).
Other yummy ideas are bell peppers, mushrooms, various cheeses, bacon, sausage, etc. The list can go on, so be creative!
Add some berries or other fresh fruit on your plate for a scrumptious and nutrient-packed breakfast.
2. Egg White Muffins
Think of these as an omelet in muffin form. To make a dozen muffins, you need 2 cups of egg whites, seasonings, and other desired additions.
Similar to the omelet, you can add ingredients that will make your taste buds happy.
My favorites include 1 tsp. black pepper, 1 1/2 tsp. garlic powder, 1/2 cup red bell peppers (diced), 1/2 cup feta, and 1 cup fresh spinach.
First, preheat the oven to 350 degrees. In a medium-sized bowl, mix all the ingredients together.
Grease a muffin tin and fill each compartment about halfway with the mixture. Bake for 18-20 minutes or until done.
Serve warm for a wonderful brunch item or store in the freezer and warm up in the morning for a healthy on-the-go breakfast.
3. Angel Food Cake
Angel food cake is probably my favorite usage for leftover egg whites.
It is a delightful dessert perfect for a summer evening.
For an added flavor bonus, top with fresh berries and whipped cream. or a lemon glaze.
This classic cake calls for 1 cup of egg whites, 3/4 tsp. cream of tartar, 1 1/4 cup sugar (sifted), 1/4 tsp. almond extract, 1 cup flour, 1/4 tsp. salt, and 3/4 tsp. vanilla. First, add salt to the whites and beat until foamy.
Add in the cream of tartar to egg whites; beat until the mixture forms stiff peaks. Gently fold in the sugar to the peaked egg whites, a little at a time.
Then add in almond and vanilla extracts. Lastly, carefully fold in the flour until well combined. Lightly grease a tube pan and gently pour in the batter.
Bake at 350 degrees for 50-60 minutes. When done, the outside will be light brown. Remove from the oven and invert the pan until the cake has cooled.
This recipe is courtesy of my grandmother’s personal home cookbook!
Tip: The most important step is to beat until the egg whites form stiff peaks; this may take some time.
This step will ensure the angel food cake rises properly and creates the desired light and fluffy angel food.
Didn’t get your arm workout in today? Whip the egg white by hand or use a hand-held mixer, it makes for a great eggercise. Get it?!
4. Almond Cookies
These delectable cookies are easy to make and delicious desserts.
Almond flour is soft and very fine and is frequently used as a gluten-free alternative in the baking world.
For this recipe, you need 3 cups of almond flour, 3/4 cup powdered sugar, and 3 egg whites.
Beat the whites until they form soft peaks. Whisk together the almond flour and powdered sugar in a medium bowl.
Gently fold in the whites. For a little extra flavor, add a dash of almond or vanilla extract.
Roll the dough into small balls and spread out onto a greased baking sheet; bake at 350 degrees for 13-15 minutes.
5. Coconut Macaroons
Coconut macaroons are mounds of confection joy. As an added bonus, these cookies can be made keto-friendly.
If you want to make the keto-friendly version, swap the sugar with a sugar replacement, like Stevia, and use unsweetened coconut.
Ingredients for this recipe include 5 cups of shredded coconut (sweetened or unsweetened), 4 egg whites, 1/3 cup powdered sugar, 1 tsp. vanilla extract, 1 tsp. almond extract, and a dash of salt. Mix all ingredients together.
Take a tablespoon of the mixture and roll it into a ball. Repeat.
Spread the rolled dough on a greased baking sheet and bake for 15-20 minutes until the tops are golden brown.
To add some chocolaty goodness, drizzle melted chocolate over the baked macaroons.
6. Oatmeal Coconut Cookies
Another Grandma special recipe, but be careful, you can’t stop at just one or two cookies!
For this recipe, gather 4 cups rolled oats, 1 cup melted butter, 1 cup coconut (unsweetened), 2 egg whites, a pinch of salt, 1/2 tsp. baking powder, 2 cups brown sugar, 2 cups flour and 1 tsp. baking soda.
Preheat the oven to 325 degrees. Mix all ingredients together. Roll the mixture into balls, about the size of a tablespoon.
Spread out on greased cookie pan and press down on each mound until flat. Bake for 12-15 minutes.
7. Mashed Potatoes
Now how did mashed potatoes make this recipe list?
Well, incorporating leftover egg whites to your smooth mashed potatoes makes this Thanksgiving staple airy and fluffy.
Beat the egg white before folding it into your mashed potatoes.
Elevate the dish by sprinkling fresh herbs and olive oil on top before serving.
Use a leftover egg white or two to make a crunchy snack for the week.
Granola is very versatile and you can add any combination of nuts, seeds, and dried fruits.
For a basic recipe, mix 3 cups of rolled oats, 1 cup coconut, 1/2 cup chopped pecans, 1/3 cup coconut oil, 1/2 cup honey, 2 tsp. cinnamon, and 1 egg white.
Mix together the oats, coconut, pecans, cinnamon, and honey, then mix in the beaten egg white.
Spread granola on a baking pan and bake at 300 degrees for 40 minutes.
Stir the mixture every 10 minutes to prevent it from burning.
Recommended additions include cashews, almond slices, flaxseed, chia seeds, sunflower seeds, chocolate chips, cereal, and dried fruit like raisins, craisins, and apples.
9. Buttercream Frosting
Generally, when Americans think of buttercream frosting, we envision the recipe made from butter, powdered sugar, vanilla, and possibly heavy cream.
However, several versions use whipped egg white, giving the frosting a whipped cream appearance.
This French buttercream frosting comes from Gluten-Free Baking by Rebecca Reilly, which is a staple in my household.
The buttercream frosting calls for 3/4 cup sugar, 1/4 cup water, several drops of fresh lemon juice, 6 egg whites, 1 1/2 pounds unsalted butter (softened), and 1 1/2 tsp. vanilla.
The first step is to heat the sugar, water, and lemon juice in a saucepan until it begins to boil, stirring frequently.
While this mixture is being brought to a boil, beat the egg whites in a stand mixer until foamy.
The syrupy mixture (the water, sugar, and lemon juice) on the stove should begin to form a soft ball as it boils.
Once this happens, slowly pour the syrup into the beaten egg whites.
Beat this new mixture until it becomes stiff, which may take 15 minutes.
Add in the softened butter by the tablespoon, mixing after each addition. Then add in the vanilla and voila, you have buttercream frosting!
10. French Meringue
A french meringue may look fancy, but the process is actually quite simple.
The key is to not under or over beat the egg.
Use meringue to top a pie (i.e. lemon meringue pie) or fold into a cake batter, making the texture lighter.
You can even drop the meringue onto a cookie sheet and bake at a low temperature to make meringue drop cookies.
Beat 4 egg whites until frothy, then add in 1/2 tsp. cream of tartar. Beat until it forms stiff peaks.
Gently whisk in 1/2 cup of sugar until the mixture is stiff and has a glossy shine.
Tip: Letting the egg whites come to room temperature before beating will help them stiffen.
Make gourmet s’ mores on your next camping trip by creating homemade marshmallows!
All you need are egg whites, gelatin, sugar, water, corn syrup, and vanilla.
Though a little more labor-intensive than buying JetPuffs, you will not be disappointed.
Custards are tricky, creamy desserts. The structure and texture of custards are made possible primarily by the eggs.
The protein in the egg white helps hold the custard up while the fat in the yolk contributes to the rich flavor and smoothness.
If your custard calls for whole eggs and you are fresh out of them, don’t fret.
You can replace whole eggs for the whites; one large egg is equal to two whites.
If using this method, your custard maybe a little more firm, than if using the entire egg.
If you have a couple whole eggs but also want to use up extra egg whites, you can use both in the recipe.
Use one or two whole eggs and substitute the whites for the remaining eggs needed.
This will give the custard some extra creaminess compared to only using whites.
13. Ice Cream
Generally, ice cream recipes call for whole eggs. However, if wanting to use only egg whites, this recipe is for you. Plus, it is no-churn!
First, you will want to make an Italian meringue which consists of egg whites, corn syrup, water, sugar, vanilla, and cream of tartar.
Once the meringue is finished, make a whipped cream using heavy whipping cream and flavorings of your choice (like vanilla).
Once this mixture forms soft peaks, slowly and gently fold it into the meringue. Chill for 2-4 hours before serving.
14. Hollandaise Sauce
Hollandaise sauce is a staple in the culinary world to top meats, vegetables, and (more commonly) Eggs Benedict.
This creamy sauce is made of egg yolks, lemon juice, pepper, vinegar, and butter.
The yolks are necessary for the recipe as they stabilize the sauce and add to its’ creaminess. If chefs are making the sauce yolk-less, they add a thickening agent.
Want to make a lovely eggs Benedict for tomorrow’s brunch but only have whites at home and no time for a grocery run?
Well, you can make a mock hollandaise sauce using butter, mustard, mayo, lemon juice, and pepper.
Then prepare the Eggs Benedict like you normally would, only cooking the whites instead of the whole egg.
Pavlova is a light dessert perfect for a hot summer evening.
Its’ elegant appearance may trick you into thinking the recipe is only fit for advanced pastry chefs, but Pavlova is simply meringue baked in a shell formation.
First, on a piece of parchment paper, draw a circle with a diameter of 8-9 inches. Cut out the circle and place it on a baking sheet.
Lightly grease and dust flour on parchment circle.
To make the shell, mix 6 egg whites, 2 tsp. lemon juice, and a dash of salt until it becomes smooth and forms soft peaks.
Add 1 cup of sugar slowly and 1 tsp. vanilla while beating at medium speed until stiff peaks form.
Pour meringue mixture onto the cutout circle and spread evenly. Bake at 200 degrees for 1-2 hours.
Top with berries, whipped cream, or lemon curd. Recipe adapted from Rebecca Rielly’s Meringue Shell.
Add an egg white or two to your classic meatball recipe.
This will help hold the meatball mixture together and it is an additional dose of protein and vitamins!
For a perfect summer dinner and a lower carb meal, try replacing your typical spaghetti noodles or zoodles (veggie noodles).
For some people, myself included, cheesecakes are too dense and rich for us to enjoy more than two bites.
Try this recipe with egg whites for an airy and light version.
For the crust, you can either make a graham cracker or a nut-based crust. You and your guests will not be disappointed.
Lighten this delectable treat with the addition of egg whites.
All you need is 3 egg whites, 5 oz bittersweet baking chocolate (chopped), 1 cup heavy whipping cream, 1 Tbsp. sugar, and 1 tsp. vanilla.
Melt chocolate in a double broiler over simmering water. Stir constantly.
Once the chocolate is melted, beat the heavy whipping cream until soft peaks form.
Then, beat the eggs until it forms soft peaks and then adds in the sugar.
Beat until stiff peaks form.
Fold in the beaten white mixture to the melted chocolate followed by the whipped cream. Allow the mousse to chill for a couple of hours before serving.
19. Egg Wash
Use leftover whites to give a glossy shine to your baked goods.
Whisk together one egg white and 1/2 to 1 Tbsp. water, then brush over the dough before baking in the oven.
Use on pretzels, the edges of pie crusts, biscotti, cookies, or rolls.
20. Tart Pie Crust
Tarts make lovely summertime desserts especially when filled with fresh berries.
When making a tart crust, I just substitute the yolk for a white and it works well. If you have any leftover egg whites after making the crust use them for a wash!
I hope at least one of these “eggsquisite” recipes becomes your new favorite egg white recipe or at least sparked some ideas to use up any extra egg whites.
- Eggs, Egg Whites, Egg Substitute: Which do I use to be healthier? (2018, March 08). Retrieved July 24, 2020, from https://www.tasteofhome.com/article/eggs-egg-whites-egg-substitute-which-do-i-use-to-be-healthier/
- Glen & Friends Cooking. (2019, January 31). How To Make Chantilly Meringuée No Churn Ice Cream. YouTube. https://www.youtube.com/watch?v=mKn2AuolC-E
- Grigson, S. (2011, October 23). Food & Drink: Don’t be a cowardy custard: Forget the stuff served at. Retrieved July 24, 2020, from https://www.independent.co.uk/life-style/food-and-drink/food-drink-dont-be-a-cowardy-custard-forget-the-stuff-served-at-school-dinners-go-for-the-real-thing-1412707.html
- Harris, M. (2019, April 30). How to Substitute Egg Whites for Eggs in Baking. Retrieved July 24, 2020, from https://www.leaf.tv/articles/how-to-substitute-egg-whites-for-eggs-in-baking/
- Reilly, R., & Yanes, R. A. (2007). Gluten-free baking: More than 125 recipes for delectable sweet and savory baked goods, including cakes, pies, quick breads, muffins, cookies, and other delights (p. 145). New York, NY: Simon & Schuster Paperbacks.