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Kitchen Tips: Leftover Egg Whites Many recipes call for egg yolks, leaving the cook wondering what to do with the leftover whites. The short term answer is – freeze them. Egg whites will not only freeze very well and for up to six months, when you do come to use them for a mousse, meringue or whatever you decide, you will find they give a greater volume when whisked than fresh ones do.

Contributed by The Cool Cook on January 27, 2008, at 7:34 PM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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