Ways to use any leftover eggs (yolks or whites):
- Use extra eggs in an omlette, quiche, fritata, or scrambled eggs. You can even use the cooked eggs/fritata in a sandwich like Lovejoy Bakery's fritata sandwich. Or in eggy quesadillas.
- french toast batter
- bread pudding batter
Ways to use egg YOLKS:
- Mix extra yolks into sweet/rich bread doughs, like cinnamon rolls, brioche, crescent rolls
- Add to pudding, like earl grey pudding, tapioca or chocolate pudding before cooking
- pastry cream
- Add to yellow cake for richness
- souffles
- lemon curd or lemon bars or these strawberry lemon bars
Ways to use egg WHITES:
- meringues: mini meringue cookies, meringue topping for pie or baked alaska
- meringue cookies: whip until foamy, then slowly add 1/4 C powdered sugar for each egg white and 1/2 tsp baking powder, whip until stiff peaks. Then spoon onto parchment lined baking sheet, bake 250 F for 1 hour and then let rest in turned off oven for a couple hours to dry.
- marshmallows
- coconut macaroons
- coating nuts, like coconut roasted almonds
- egg wash over rolls and breads or cookies
- beaten to peaks and added to waffle batter
- beaten to peaks and added to white cakes like lavender cake, milk tea cupcakes, angel food, roll cakes, or chiffon cakes
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