Recipe requires just egg yolk or white

>Recipe requires just egg yolk or white

What to do with the other half? It often rots away in my fridge.

You can freeze it.

i freeze whites, but just write on the container how many are in there

just use the whole egg.

extra yolk or white has never ruined a dish.

Whites go into the freezer, yolks go into the cats.

Let me know how that works for you the next time you make a meringue

Let me know how that works out for you the next time you make Hollandaise.

throw it in the trash.

Let me know how that works out for you the next time you make meatloaf.

>whites
Meringue or freeze it
>yolk
Custard or freeze it?

If whites
>souffle, meringue, marshmallows
If yolks
>custard, ice cream, etc

Let me know how that works when you make carbonara

egg white frittata or omelettes or whatever the hell

Whites
>extra whte scrambled eggs for brekkie
Yolks
>extra yolky scrambled eggs for brekkie

Let me know how that works out when you eat 180mg of cholesterol per yolk

You poop it out. Dietary cholesterol is not the same thing as the cholesterol in your blood. The former gets passed as waste. The latter is made by your liver.

samefag.

- eat it
- pasteurize whites
- dehydrate whites
- salted yolks
- feed it to the doge
- compost
- and the slew of other yolk-only/white-only recipes

Close but not quite, friend.

you could be on multiple devices. that proves nothing.

One of us is lying

I just thought it was funny I said meat loaf whereas everyone else was saying obscure shit

I use whites for egg wash on breads. Yolks for custards.

How are any of those things obscure?

Wait what?
I use whole eggs in my meatloaf.
What does adding a whole egg do compared to just whatever half of the egg I'm supposed to use?

throw them away

Pasteurise the whites
Refrigerate the whites
Dehydrate the whites
Subvert the whites
Miscegenate the whites
Genocide the whites