Using Leftover Eggs

Leftover Egg Yolks:

• Use 2 egg yolks for 1 whole egg in soft and baked custards, salad dressings, cream pie fillings, and similar recipes.
• Use 2 egg yolks plus 1 Tbsp. water for 1 whole egg in yeast doughs, cookies and other baked goods.
• For salads, sandwich fillings and garnishes, hard cook yolks by simmering in hot water 10 minutes.

Leftover Egg Whites:

• Use them in making angel foods, white butter cakes, icings, merinques, frozen desserts, fruit whips, etc.

See the ingredient page for eggs for a list of recipes using egg whites and egg yolks.