For about 2 years, a PSA plastered to the bus stop on my corner got me to eat my eggs. From the poster, I learned: it takes 53 gallons of water to produce a single egg. That’s right, 53 gallons for 1 egg. It’s staggering. Would you dump out 53 gallons of water for no reason? So don’t waste those eggs, okay? For all their uses, and due to their lengthy fridge shelf life, it’s unlikely that we will squander a whole untouched egg, unless broken accidentally (see more about that below). The challenge is utilizing separated yolks or whites when one or the other is called for in a recipe.

Below, I’ve compiled my favorite ways to use either extra whites or extra yolks, always within a few days of separating them. I’ve linked to my own recipes where available on my blog, and will add to this as more are published. Reach out for recipes not yet added to my website. I’m happy to pass along.

Please share you own ideas for using eggstra whites or yolks or even partially used whole eggs in the comments section below.

Eggstra Whites? Make…

• Meringue - the cookies, the pie topping, the Swiss buttercream

• Pavlova - basically, a giant meringue

• Marshmallows and Marshmallow topping  - get me s’more, baby!

• Fortune cookies - press your luck with the quick folding technique

• Macaroons and Macarons - yolkless is something these closely named cookies have in common. Or try Mandelhoernchen, an almond version of meringue cookies.

• Matzo Balls - no yolks needed

• Angel food cake - like the cloud she floats on

• Candied Nuts - this one blew me away

• Even Crunchier Granola - optional, for when you have an extra white lying around

• Cocktails - like the Pisco Sour or Gin Fizz

• Meatball, Veggie Patty or Dumpling Filling - just holding it all together

• Souffle - chocolate is great, but have you tried cheese?

• Add to any situation when using scrambled eggs to make it lighter or add protein

Eggstra Yolks? Make…

• Caesar dressing

• Hollandaise, Bernaise, Mayonnaise, or basically anything ending in aise? or Aioli

• Pasta - add extra eggs to the dough or get fancy and fill raviolo with an egg yolk

• Challah or enriched breads

• Custard, Creme brulee, or Pot de creme

• Zabaglione or pastry cream

• Pasta Carbonara

• Bread Pudding or French Toast

• Tiramisu

• Duchess Potatoes - did you know there was an even better way to enjoy mashed potatoes?

• Ice cream - extra yolks are as good excuse as any to make ice cream

• Curd - lemon, lime, passion fruit, any fruit

• Eggnog

• Short Crust Pastry

• Egg yolk soup- like Chinese egg drop or Greek Avgolemono (lemon rice soup)

• Add to any situation when using scrambled eggs to make it richer or add fat

Sparing Whole Eggs:

If an egg does accidentally crack or even break, all hope is not lost. If you saw it happen, and it was less than an hour or so, pick out the shell and transfer that cracked egg to an airtight container. Keep it refrigerated until you can use it, or within a few days. Don’t worry about any bacteria it might have picked up on the countertop or from outside its shell when it broke. Any harmful bacteria would already be on the inside anyway and needs to get cooked thoroughly before you eat it.

Same goes for if you are separating eggs and yolk bleeds into whites or vice versa — just transfer to an airtight container and make a mental note to use it first the next time you need a whole egg.

Same goes for a beaten egg from an egg wash. If you have a bit remaining, add it to your next batch of scrambled eggs, french toast batter, or meatball mixture. Or just pop it in the microwave for 15 seconds with salt and pepper and have a protein rich snack while you bake.