Last night I was dying for some chocolate, and since it was quite chilly, I ventured to the kitchen to make up a batch of steaming hot chocolate. My dreaming tastebuds took over at nearly 10 p.m., I found myself whipping up a hefty pot of fresh chocolate pudding.
When a recipe calls for just the egg yolk, most folks I know would just toss the whites in the trash. I’m all for saving the egg, though, I so I store the leftovers in the fridge in an airtight container. The following day I’ll make meringue or some cookies with royal icing, or I’ll just eat ‘em up at breakfast.
This morning’s breakfast consisted of sauteed red, yellow and orange peppers, and eggs (whites only) with salt, pepper and mozzarella cheese.
I never toss the yolks, either. I’ll save them to make homemade ice cream the following day, ahem, more pudding (cause you can never have enough pudding – yep, it freezes well).
Of course, when I prepare my egg white omelets, I look for that hint of golden brown. Without that, it’s just not worth eating.
Â
Â