How to use egg whites if the recipe only calls for yolks

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In many recipes, only the yolk is used to prepare a particular dish.

At the same time, the authors of culinary recipes do not always say where to put the remaining part of the egg.

Most often, the protein goes to the refrigerator shelf, where it eventually disappears or dries out.

To prevent this from happening, use this tip that will prevent the proteins from going bad and the proteins from losing their taste.

You can freeze leftover egg whites for later use by pouring them into a freezer-safe container. Small plastic sauce containers with lids are a great option.

Simply pour the protein into such a container and store it in the freezer until you need it.

Defrost egg whites at room temperature. Egg whites that have undergone this operation whip just as well as fresh ones.