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 home-made 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 ¼ 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:
Nutritional values (per serving, ¼ cup)
|of which Saturated||13.6||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (7.3%), protein (6.3%), fat (86.3%)
Ingredients (makes 8 servings, ~ 2 cups)
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Start by washing and zesting the lemons...
- ... and then halve and juice them.
- In a bowl, mix the egg yolks with powdered erythritol and add stevia (if used for additional sweetness).
- Pour in the lemon juice and add the lemon zest. Mix until well combined.
- Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl.
- Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
If you are planning to use the curd in a pie, add the thickener mixed with water (arrowroot or gelatine).
- Add butter cut into small pieces and mix until melted and well combined.
Don't worry if the curd is not smooth or looks scrambled. To fix it, you can use a blender or a food processor and pulse for just a few seconds.
- Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.
- When done, place in an airtight jar and keep refrigerated for up to 10 days. Lemon curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies (arrowroot or gelatine should be added for a firmer texture). Enjoy!
Do you like this recipe? Share it with your friends!