As someone who doesn't like wasting food, I'm always looking for ways to use leftover ingredients. I have a bag in my freezer and collect all the vegetable scraps and bones until it's enough to make a batch of bone broth. I also use leftover lemon peel to make homemade vinegar and use it as environmental-friendly, chemicals-free all-purpose citrus cleaner.
But how about egg yolks and egg whites? Not all recipes require both and you may end up wondering what to do with them. As long as you make sure that you store raw egg whites or egg yolks sealed in the fridge for no more than two days, they can be used in other recipes.
Freezing tips for eggs
Egg yolks don't freeze very well - they become too thick when frozen. However, there is a trick you can use if you plan to use them in a savoury recipe: simply add a pinch of salt (about 1/4 teaspoon per 8 egg yolks), beat in, seal well and freeze for up to 3 months.
Yes, you can place egg whites in freezer bags and freeze in batches for up to 3 months. When ready to be used, defrost in the fridge overnight.
How to use leftover egg yolks:
How to use leftover egg whites:
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Serving size 3 heaped tbsp
Allergy information for The Best Low-Carb Lemon Curd
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
- Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 3 heaped tbsp)
Net carbs2.6 grams
Calories from carbs 7%, protein 6%, fat 87%
Total carbs2.9 gramsFiber0.3 gramsSugars1.2 gramsSaturated fat7.5 gramsSodium8 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium44 mg(2% EMR)
Ingredients (makes 8 servings, about 1 3/4 cups)
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