HOW TO USE LEFTOVER EGG WHITES
An egg white (sometimes referred to as albumen) is mostly water and protein. That’s why those high-maintenance fitness types order egg-white omelettes at brunch (wilted spinach, whole-grain toast, no butter, no-fat latte, no fun)-because there’s almost zero fat in the white. As far as I’m concerned, the yolk-a rich, runny one-is the best part of the egg, but whites are so very useful in the kitchen. They leaven cakes, bind batters, froth cocktails and even clarify broths. Egg whites turn up in pharmaceuticals, art supplies, cosmetics and so much more, but we’re just going to make some incredibly tasty goodies with them.